Coffee Bean Science: Learn about the origin, types and roasting process of coffee

The origin of coffee

Coffee is a beverage made from coffee beans that originated in Africa. According to legend, in the 9th century AD, a shepherd named Kaldi found that his sheep became unusually active after eating the fruits of a plant. So he tried to boil these fruits and drink them. In this way, the first cup of coffee was born.

Different types of coffee

The two main varieties commonly seen on the market are Arabica and Robusta. Arabica is considered one of the highest quality and best tasting varieties, with lower acidity and bitterness, and complex flavors such as floral, fruity or chocolate. Robusta, on the other hand, is more drought-resistant, cold-resistant and has a higher yield, and is used more in commercial production.

Green Bean to Roasted Bean: The Coffee Roasting Process

There are many steps between picking and becoming a product available to consumers, and one of the most important and decisive factors is the roasting process. Coffee beans undergo a transformation in color, aroma and flavor during the roasting process.

First, the coffee beans need to be washed and the pulp removed. Then, they are dried and sorted into different grades. Next, the beans are put into a roaster for a heat process.

During the heating process, the coffee beans begin to undergo chemical reactions. When the temperature reaches about 180 degrees Celsius, they begin to change color and develop a special aroma. The coffee beans are not yet fully ripe.

When the coffee beans are heated to about 200 degrees Celsius, the inside of the coffee beans begins to melt and produce acidic and bitter substances. This stage is called the first crack or the first bloom.

When the temperature reaches 230-250 degrees Celsius, the second burst occurs. At this time, the coffee beans are fully mature and have an oily sheen on the surface.

Different degrees of roasting

Coffee beans can be roasted to different degrees according to different taste requirements and market demands. Common roasting degrees include light roasting, medium roasting and dark roasting.

Light roasted coffee usually has higher acidity and floral aroma, with a refreshing taste. Medium roasting produces more sweetness and chocolate flavors. Deep roasting makes the coffee beans more bitter and has a distinct burnt aroma.

Conclusion

By understanding the origin, types and roasting process of coffee, we have a deeper understanding of this popular beverage. Whether drinking a cup of fresh and fragrant or rich and bitter, every cup of coffee carries people's pursuit of quality and enjoyment.