Barista: The art of roasting, extraction and tasting

The Art of Coffee Roasting

Coffee roasting is an art that transforms coffee beans from their raw state into the aromatic, rich, flavorful beverage we are all familiar with. In the process, baristas need to master different degrees of roasting and the impact of various variables on taste and flavor characteristics.

Choose the right roasting degree

Each type of coffee bean has its own specific ideal roasting range. Light roasting can retain more of the original sourness and fruity aroma of the beans, but it will also increase the bitterness. Medium to dark roasting will reduce the sourness and increase the bitterness and sweetness. Therefore, when choosing the right roasting degree, it is necessary to consider the flavor characteristics of the beans themselves and the taste preferences of consumers.

Controlling heat and time

When roasting coffee beans, temperature and time are two crucial and interrelated factors. Too high a temperature or too long a time will cause the coffee beans to burn and lose their original flavor; too low a temperature or insufficient time will not fully realize the potential of the coffee beans. Therefore, baristas need to master the appropriate temperature and time through experience and skills to ensure that each batch of roasted coffee beans can achieve the best quality.

Extraction Art

Extraction is one of the key steps in transforming roasted coffee beans into beverages. In this process, factors such as water temperature, water volume, and brewing time will affect the final taste. For example, higher temperatures can extract more bitter and sweet substances, but may also reduce sourness; longer brewing time can increase the thickness of the taste, but may also increase bitterness.

Adjusting extraction parameters

In order to achieve the ideal taste and flavor characteristics, parameters need to be adjusted according to specific circumstances during extraction. If you want to highlight a certain flavor, you can lower the water temperature or reduce the brewing time; if you want to increase the acidity of the coffee, you can increase the water temperature or extend the brewing time. Baristas need to find the best extraction parameters through continuous trial and error.

The art of taste

Tasting is one of the essential skills for baristas, and it is also an important way to demonstrate their understanding and mastery of the coffee bean roasting and extraction process. By tasting coffee beans of different roasting degrees, different extraction methods, and from different origins, baristas can develop a keen and accurate taste perception ability and apply these experiences to actual work.

Conclusion

As a barista, roasting, extraction and tasting are all techniques and arts that we must face and master in our daily work. Only through in-depth study and practice can we truly understand and apply this knowledge to deliver the best flavor experience in every cup of carefully crafted coffee.