The difference between roasting and roasting coffee beans

The difference between roasting and roasting coffee beans

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. Before the green beans become delicious coffee, they need to go through a series of processing steps, including roasting and roasting. Although both methods can make the green beans more fragrant, there are obvious differences in the processing process, time and results.

1. Roasting

First, let's take a look at what roasting is. In simple terms, it is to put the raw beans into a special device and process them at high temperatures. This process has two main goals: to remove excess water from the raw beans and to allow a chemical reaction to occur within them.

Specifically, the removal of moisture at high temperatures causes changes in the internal structure and releases more aroma substances, while at the same time, due to the relatively low temperature (usually 180°C to 220°C), it does not cause color changes.

Therefore, the product obtained at the end of this stage is called roasted coffee beans. Such beans are usually light brown in color, look relatively dry in appearance, and have a certain sour taste.

2. Roasting

Unlike roasting, roasting is a process that is carried out at a higher temperature. It requires that the green beans that have been preliminarily processed are placed in special equipment and continuously processed at high temperatures.

One of the most important changes during roasting is color change. As the temperature rises, the green beans begin to darken and gradually turn dark brown or black brown. At the same time, the aroma will be further enhanced because more reactions and transformations occur in the internal structure.

In addition, a large amount of carbon dioxide gas is produced during the roasting process. These gases are discharged through open or sealed equipment and form small holes on the surface of coffee beans (also called "water holes"). These small holes can help release carbon dioxide and keep the coffee beans fresh during storage.

The final product is called roasted coffee beans. The color of these beans is usually dark brown or black brown, with a shiny appearance and a stronger aroma and taste.

3. Differences and summary

From the above description, it can be seen that there are obvious differences between roasting and roasting in terms of processing, time and results.

First, during the processing, roasting mainly changes the properties of green beans by removing moisture and releasing aromatic substances, while roasting causes more chemical reactions in the green beans through high-temperature processing, resulting in color changes, enhanced aroma, and other effects.

Secondly, in terms of time, roasting is more time-consuming because more reactions and transformations are required. Generally speaking, roasting requires more than 20 minutes to 30 minutes of continuous processing to complete. In contrast, the entire drying process is relatively fast because it only requires simple operations such as removing moisture and releasing aroma substances.

Finally, there are differences in results. Due to different levels of reactions and transformations occurring at different temperatures and different lengths of time, there are clear differences in taste, aroma, and color between roasted and roasted coffee beans.

in conclusion

In summary, roasting and roasting are important processing steps in the coffee making process. They use different treatment methods to make the green beans react chemically, change color and release more aroma substances. Although both methods can produce delicious coffee beans, there are obvious differences in the processing process, time and results. Therefore, when choosing a favorite coffee, we can choose the roasting degree that suits us according to our personal taste preferences.