The key to medium roasted coffee beans

The key to medium roasted coffee beans is the time to grow them

Medium roasting is a common way to process coffee beans. It retains the original flavor of coffee while also adding more sweetness and acidity. For medium roasted coffee beans, the bean-raising time is a very critical link. This article will explore the importance of medium roasted coffee beans' bean-raising time from different perspectives.

1. Bean-raising time and flavor development

During the medium roasting process, the bean resting time directly affects the development of coffee flavor. A longer bean resting time can make the coffee produce a more complex and richer taste and aroma. This is because during this period, as the temperature gradually decreases, chemical reactions continue and produce a series of compounds that are beneficial to the development of flavor.

However, too long or too short a bean curing time may lead to unsatisfactory results. If the bean curing time is too long, the bitterness and caramel flavor may be overemphasized, and the acidity of the coffee beans will be weakened. On the contrary, if the bean curing time is too short, the coffee flavor may not be fully developed and the taste may be bland.

2. Bean-raising time and acidity control

Medium roasted coffee beans usually have a certain degree of acidity, which is one of its characteristics. The bean-raising time plays a vital role in controlling the acidity. Properly extending the bean-raising time can make the organic acids in the coffee develop better, and show obvious fruit acid and citric acid flavors in the cup.

However, too long or too short a bean curing time may lead to unsatisfactory results. If the bean curing time is too long, too much organic acid in the coffee may be converted into bitter substances, thus affecting the taste balance. On the contrary, if the bean curing time is too short, the flavors such as fruit acid and citric acid may not be fully expressed.

3. Bean-raising time and sweetness enhancement

Medium roasted coffee beans usually have a certain sweetness, and the bean aging time plays an important role in enhancing the sweetness. Properly extending the bean aging time can make the sugars and proteins in the coffee develop better, and show obvious flavors such as caramel and chocolate in the cup.

However, too long or too short a bean curing time may lead to unsatisfactory results. If the bean curing time is too long, too much sugar in the coffee may be converted into bitter substances, thus affecting the taste balance. On the contrary, if the bean curing time is too short, the sweetness may not be expressed enough.

4. Bean cultivation time and color control

In addition to flavor control, proper control of bean curing time can also affect the color of coffee particles. Longer bean curing time can make coffee particles darker, because as the temperature decreases, more substances such as maltodiazepine are produced during the reaction process.

However, too long a bean curing time may cause the coffee particles to become too black, thus affecting their appearance. Therefore, it is necessary to pay attention to the balance between flavor and color when controlling the bean curing time.

in conclusion

The aging time of medium roasted coffee beans is a key link that affects the development of flavor, acidity control, sweetness enhancement, and color regulation. Prolonging the aging time appropriately can make the coffee have a more complex and richer taste and aroma, and increase acidity and sweetness. However, too long or too short aging time may lead to unsatisfactory results, so it is necessary to pay attention to reasonably controlling the aging time when processing medium roasted coffee beans.