Why does coffee have a smoky flavor?

The aroma of the coffee will change from grassy to charcoal, and as the first crack progresses, the coffee beans will explode and expand. From this point until they are burnt, the coffee is basically drinkable and will not have a grassy taste. However, due to differences in growing environment, climate, soil, and water, the "flavor" of the coffee will be slightly different.

During the extraction process of roasted coffee, good and bad flavors will be dissolved at the same time. The good flavor dissolves faster, so the bad flavor is relatively suppressed. The first half of the coffee is dominated by the good flavor. In the second half, when the good flavor is almost dissolved, the dissolution rate of the bad flavor begins to increase. So, why does coffee have a smoky taste?

The degree of roasting of professional coffee can be divided into eight categories from light to dark:

(1) Light Roast: Light roast has a strong grassy flavor before and after the first crack, but lacks taste and aroma. It is generally used for testing and rarely for tasting.

(2) Cinnamon roasting: Cinnamon roasting starts from the first crack until the dense grassy smell is removed, the acidity is strong, the coffee has high-quality acidity, and has flavors such as fruity and floral. The overall taste is relatively refreshing without bitterness.

(3) Medium Roast: The taste is light, sour and bitter, with moderate aroma, and retains the original flavor of the coffee beans.

(4) Hight Roast: The taste is refreshing and rich after the first crack, with a balanced sour and bitter taste without irritation, and a slight sweetness, and good aroma and flavor.

(5) City Roast: After the first crack of the medium-deep roast, which is between the first and second cracks, the taste is bright and lively, with a balance of sourness and bitterness, but the acidity is light, and the high-quality flavor of the coffee is released. This is the standard roasting degree and is also the most popular roasting degree.

(6) Full City Roast The second burst of deep roasting has a steady and full taste, the bitterness is stronger than the sourness, the aftertaste is sweet, and the aroma is full.

(7) French Roast: The second crack is intense and the taste is strong and intense until the end of the second crack. The bitterness is strong, the sourness is light and almost imperceptible, and it has a rich chocolate and smoky aroma.

(8) Italian Roast: Italian roasting is a process where the beans turn black and oil is produced on the surface of the beans after the second crack. It has a strong and complex taste, strong bitterness, and a strong roasted and caramelized aroma. It is mainly popular in Italy and is often used to make Italian espresso.

In addition, coffee roasting can be divided into four distinct styles and types: charcoal roasted, smoked, mellow, and sour. Some of these characteristics are inherent in the coffee beans themselves.

A smoky taste is usually caused by insufficient airflow or over-roasting .

There are two situations in which the smell of smoke can be produced. The first is that the flavor of the coffee itself is mainly smoky, and the flavor of the beans themselves contains a lot of smoke . The second is caused by roasting defects , which is caused by poor coordination between exhaust and fire. If the roasting machine is not properly maintained or the exhaust power is insufficient, it cannot generate enough airflow required for roasting . Without sufficient airflow, impurities in the coffee cannot be removed, resulting in a smoky flavor during roasting.

How does the smoke sensation form during the baking process?

First of all, temperature, that is, controlling the fire. The temperature cannot be allowed to rise too quickly or cause smoke.

Second, the thickness of the furnace wall inside the baking furnace, that is, the specific heat and temperature rise sensitivity.

Third, the pressure inside the furnace must be balanced to adjust the balance between wind speed and temperature rise.

Fourth, the damper. Improper or too small damper control can also cause smoke.

Therefore, generally speaking, if the roasting is too light (roasting degree 1 and 2), it will be too sour and astringent. The roasting degree is between 3 and 8, from light to dark, from sour to bitter. The better and fresher beans will be roasted at a lighter medium roast (3 to 5) (except for the extra-fine Mandheling). This will better preserve the original aroma and sweetness of the beans. Just like cooking, if it is overcooked, the fresh aroma will be less and only the burnt smell will remain.

Good coffee beans are usually lightly roasted (3-5), so they are usually sour, but this sourness is sweet and makes you salivate in your mouth. Each type of coffee bean and each producing area has its own special aroma and flavor, which is what modern boutique coffee is about.

Generally speaking, the deeper the roasting degree, the less regional flavor the beans will have, and the stronger the taste will be. Therefore, roasters will selectively choose the roasting degree based on the quality of the raw beans and the production method.

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