Coffee bean roasting process analysis: from seed selection to roasting, perfect presentation of mellow taste

Seed selection

The roasting process of coffee beans starts with seed selection. Selecting high-quality coffee beans is the key to ensuring the final mellow taste. In the seed selection process, factors such as variety, origin and processing method are mainly considered.

First of all, the variety selection is very important. Different varieties of coffee beans have different flavor characteristics, such as Arabica and Robusta. Arabica coffee beans usually have higher acidity and floral and fruity aromas, while Robusta is richer and bitter.

Picking and processing

Picking and processing are crucial steps in the roasting process. Generally speaking, coffee cherries that are moderately mature, uniform in color, and free of blemishes or insect damage are considered the best choice.

After picking, the coffee cherries need to be processed to remove the pulp, and there are two types of processing: dry and wet. Dry processing is simpler, and the cherries are dried under natural conditions; wet processing requires soaking the cherries in water, removing the pulp, and then drying. Wet processing usually produces higher quality coffee beans.

Baking process

Roasting is the process of heating coffee beans to a certain temperature to change their chemical composition and flavor characteristics. During the roasting process, factors such as temperature, time and cooling method will affect the final taste.

First, the coffee beans need to be heated to the appropriate internal temperature. As the temperature rises, the water inside the coffee beans begins to evaporate, and a chemical reaction occurs that causes the color to darken. This stage is called the "yellow curve", when the coffee beans begin to emit a unique aroma.

Next comes the "first crack" stage, during which the internal pressure builds up causing the beans to expand rapidly and make a noise. At this point, tiny cracks begin to form on the surface of the beans, releasing more aroma.

Finally, the "second crack" stage, during which the coffee beans continue to expand and form more cracks. At this point, the internal temperature of the coffee beans reaches its highest point, showing a dark brown or even black color.

Cooling and storage

After roasting, the coffee beans need to be cooled to stop heat conduction and chemical reactions. Generally speaking, using cold air or water for rapid cooling is a common method.

To maintain the freshness and taste of coffee beans, they need to be stored in a dry, cool and sealed container after roasting. Avoid exposure to sunlight or contact with other foods that emit odors.

Summarize

From seed selection to roasting, the perfect presentation of the mellow taste is the goal pursued by every barista. By carefully selecting high-quality varieties, picking and processing, and mastering the appropriate roasting process and preservation methods, you can ensure that you will get a satisfying cup of mellow coffee in the end.

Of course, there are still many skills and experiences that need to be accumulated in practice, and everyone has different preferences for taste. Therefore, baking technology is also a process full of exploration and innovation.