Exploration and practice of coffee bean roasting degree for beginners

Coffee bean roasting is an art that requires skills and experience. For novices, exploration and practice can not only help them understand the coffee roasting process, but also improve their skills and taste. In this article, we will focus on the exploration and practice of the degree of coffee bean roasting for novices.

First of all, it is very important to understand the impact of different roasting degrees on the flavor of coffee. Light roasting will retain more of the original flavor and usually has characteristics such as higher acidity, refreshing taste, and fragrant aroma. Medium roasting will make the coffee beans more balanced, with moderate sweetness and sourness, and a certain taste. Deep roasting will produce a rich and bitter taste and a spicy or chocolate-like aroma.

Secondly, in the process of practice, we should pay attention to the two key factors of time and temperature. Too long time or too high temperature may lead to over-burning or too dark surface and incomplete development of the inside; on the contrary, too short time or too low temperature may lead to uneven roasting or incomplete development. Therefore, novices need to carefully observe the color changes of coffee beans during exploration and practice, and adjust the time and temperature to achieve the ideal roasting degree.

Finally, constant experimentation and tasting are the key to improving skills and taste. By trying coffee beans of different types, origins, and processing methods, novices can better understand the differences between them and adjust them according to their taste preferences. At the same time, taste the coffee carefully after each roasting, record your feelings about the flavor, sweetness, acidity, aroma, etc., and share your experience with others.