Coffee bean roasting methods: novel techniques and fine control

Coffee roasting is the process of heating coffee beans to a certain temperature to cause chemical changes, thereby presenting different flavors and aromas. In this process, novel techniques and fine control can greatly affect the quality of the final coffee. The following will introduce some common roasting methods.

The first is the traditional roasting method. This method uses a higher temperature for rapid roasting, usually within 12-15 minutes. The traditional roasting method can produce darker, fuller-tasting and more aromatic coffee beans. However, rapid heating at high temperatures can cause premature discoloration on the surface of the beans and may cause the inside to not be fully heated evenly, thus affecting the final taste.

The second is the light fire control method. This method reduces the heat or prolongs the time to slow down the heating speed in order to achieve the goal of heating the beans more evenly. The light fire control method can retain more original flavors and make the coffee have better balance and clarity. However, due to the long heating time, the surface of the coffee beans may be overly dry, thus affecting the taste.

The last one is the staged roasting method. This method divides the entire roasting process into multiple stages, and uses different temperatures and times for each stage. By gradually increasing the temperature and extending the time, the coffee beans can be fully fermented and more complex flavor substances can be released. At the same time, appropriate cooling time is given at the end of each stage to retain more original flavor and aroma. However, this method requires fine control of the firepower and time, and the operation is relatively complicated.