The difference between coffee beans before and after roasting: the transformation from fresh beans to aromatic coffee

Characteristics of fresh beans

The difference between coffee beans before and after roasting is the most important part of the coffee making process. Before we start discussing this topic, let's first understand the characteristics of fresh raw beans. Fresh raw beans usually have the following characteristics.

First of all, fresh raw beans are usually dark green or light brown. This is because the fruit picked from the coffee tree when ripe is wrapped in a red or yellow pulp, and the coffee beans are located in this pulp.

Secondly, fresh beans have a higher moisture content. Since they have just been picked from the coffee tree, the moisture content is relatively high. Generally, the moisture content is between 10% and 12%.

What happens during baking?

When fresh beans are put into a heat source for heating, they undergo a series of chemical reactions and physical changes, and gradually transform into the fragrant and delicious coffee we drink.

First, as the temperature rises, the water inside the coffee beans begins to evaporate. This process is called "degassing." During the degassing process, the coffee beans will gradually become drier and their volume will shrink.

Next is the "first crack" or "first break". When the water inside the coffee beans is completely evaporated, they will make a sound similar to popcorn popping due to the increase in internal pressure. At the same time, during this stage, the coffee beans begin to release acidity and aroma.

From beans to coffee

After the above steps, can we say that fresh beans have been transformed into roasted coffee? The answer is no. Although some aroma and flavor characteristics have been produced in these steps, more processes are needed to achieve the desired result.

Next comes a critical step - cooling. It is very important to cool the coffee beans to below room temperature immediately after roasting. Otherwise, the coffee beans will continue to be heated and may result in over-roasting.

Finally, we need to grind the roasted coffee beans. This step is very important because different coffee making methods require different coarseness and fineness of coffee powder. By choosing the right grinding degree, we can better control the aroma and flavor extracted.

Conclusion

In summary, the process from fresh beans to fragrant coffee is complex and interesting. From fresh beans to the final product, there are many steps involved, such as exhaust, cracking, cooling and grinding. Each step has an important impact on the final taste.

So, when you enjoy a delicious cup of coffee, remember the process behind it and marvel at how nature has gifted us with such a wonderful and magical food!