Explore the secrets of coffee beans

The secret of coffee beans

Coffee, one of the most popular drinks in the world, has an irresistible aroma. This aroma comes from the various compounds contained in the coffee beans themselves and the special processing process. In this article, we will explore the secrets behind coffee beans.

1. Compounds in coffee beans

Coffee beans contain a variety of compounds, the most important of which are caffeine, furosine and bitter substances. These compounds work together to give coffee its unique and rich aroma.

First of all, caffeine is a natural stimulant that can refresh and increase alertness in the human body. At the same time, more aromatic components are released during the roasting process.

The second is furosine, which is considered to be one of the main reasons for the burnt and bitter taste. A large amount of furosine is produced during the roasting reaction at high temperature, which is why deep roasted coffee beans are more bitter.

Finally, there are bitter substances, including a variety of phenolic compounds and organic acids. These substances play a role in adjusting the taste and adding complexity to coffee.

2. Coffee bean processing

In addition to the compounds themselves, the processing of coffee beans also affects their aroma. Generally speaking, coffee beans go through steps such as picking, peeling, fermentation, washing, and drying.

The first is the picking stage, where the berries are manually or mechanically peeled off when they are ripe. This process needs to be done carefully to avoid damaging the coffee beans themselves.

Next comes the peeling step, where the pulp is removed from the coffee beans after soaking in water for a period of time. This process allows the inner pollen layer to separate from the outer pulp and reduces the content of bitter substances.

Then comes the fermentation stage, where the pectin inside the coffee beans is broken down by microorganisms under specific temperature and humidity conditions. This process helps extract more aromatic substances.

Washing is to remove residues and impurities from fermentation, and also to reduce bitterness and sourness. Finally, the coffee beans need to be dried to reduce the moisture content.

3. Effect of roasting on aroma

Roasting is one of the key steps to determine the aroma of coffee beans. Different degrees of roasting will result in coffee with different flavor characteristics.

Light roasting usually retains more original flavor, has a bright and refreshing taste, and has higher acidity. Medium roasting is more balanced, retaining some of the original flavor while adding sweetness and richness. Deep roasting makes the coffee beans shiny and gives them a rich and bitter taste.

During the entire roasting process, temperature, time and cooling method will affect the aroma of coffee beans. Roasters need to perform precise control based on the variety and flavor characteristics of the coffee beans to achieve the best taste.

4. Coffee Brewing Tips

In addition to the processing and roasting methods, brewing skills are also one of the important factors affecting the aroma of coffee.

The first is to choose the right water quality. High-quality pure water can better extract the aroma substances in coffee. The second is to master the appropriate brewing ratio and time. Different types and roasted coffees require different ratios and times to achieve the best effect.

In addition, temperature, pressure, brewing utensils, etc. will also affect the results. By adjusting these parameters and trying different methods, you can find the taste you like.

in conclusion

In summary, there are many secrets behind coffee beans that are related to their aroma. The compound composition, processing process, roasting method and brewing technique all have an important impact on the aroma of coffee that finally appears in our cup. Only by deeply understanding these secrets can we better taste and appreciate the unique charm of coffee.