Advantages of low temperature roasting coffee beans

Advantages of low temperature roasting coffee beans

In the production process of coffee, roasting is a crucial step. It not only gives coffee beans a unique aroma and taste, but also increases the shelf life of coffee beans. However, the traditional high-temperature roasting method may cause some adverse effects, such as over-scorching and loss of nutrients. Therefore, in recent years, a new type of roasting method has emerged in coffee shops - low-temperature roasting.

Retain more nutrients

Compared with traditional high-temperature roasting, low-temperature roasting can better preserve the nutrients in coffee beans. Long-term processing at high temperatures will cause a large loss of water-soluble vitamins such as vitamin C and vitamin B. Low-temperature roasting uses a slower and more uniform processing method, processes at a relatively low temperature, and minimizes the processing time. This can maximize the retention of various nutrients contained in coffee beans.

Better taste and aroma

Low-temperature roasting can give coffee beans a better taste and aroma. High-temperature roasting will cause the surface of the coffee beans to be over-scorched, resulting in bitterness and burnt taste. Low-temperature roasting can evenly heat the coffee beans and avoid the risk of overexposure to high temperatures. In this way, the moisture inside the coffee beans can be better retained, and more beneficial substances such as acidic substances and floral aromas are released during the processing.

Reduce the production of carcinogens

Traditional high-temperature roasting may lead to the formation of some carcinogens. When coffee beans are exposed to high temperatures, proteins and pectin in them may react to produce harmful compounds such as succinamide and succinic acid. Low-temperature roasting can reduce the chance of such reactions, thereby reducing potential risks.

Extended shelf life

Low-temperature roasting can extend the shelf life of coffee beans. Traditional high-temperature roasting will cause the oil in the coffee beans to oxidize, thus accelerating the deterioration of the coffee beans. Low-temperature roasting can slow down the oxidation of oil, allowing the coffee beans to maintain good flavor and quality during storage.

Conclusion

In summary, as a new processing method, low-temperature baking has obvious advantages in retaining nutrients, improving taste and aroma, reducing the formation of carcinogens, and extending shelf life. In the future, with the advancement of science and technology and the increasing demand for healthy diet, it is believed that low-temperature baking will be more widely used.