Roasting tips: How to make non-acidic coffee beans

Roasting techniques revealed: creating non-acidic coffee beans as the center

Coffee is a popular drink, but some people may be uncomfortable with its sour taste. In order to meet the needs of these consumers, roasters have worked hard to find ways to create coffee beans that are not sour. In this article, we will reveal some roasting tips to help you make a balanced coffee that is not too sour.

Choosing the right coffee beans

To make coffee that is not sour, you first need to choose the right coffee beans. Generally speaking, deep roasting (such as French roasting or Italian roasting) can reduce the sourness in coffee beans. This is because deep roasting causes the inside of the beans to be more evenly treated with high temperatures, and the edges will be slightly carbonized.

In addition, you should also consider the origin and variety of coffee beans when choosing them. Certain origins and varieties are more likely to produce berries with a spicy or fruity sour taste. Therefore, choosing coffee beans that are produced in low altitude areas and have a more balanced variety can reduce the acidity.

Control baking time and temperature

Roasting time and temperature are key factors that affect the taste of coffee beans. Generally speaking, longer roasting time and higher temperature will reduce the sourness in coffee beans. This is because at high temperatures, the organic acids in coffee beans will be decomposed or volatilized.

However, too long or too high a temperature may also cause the coffee to become bitter or burnt. Therefore, it is necessary to find a balance when controlling the roasting process. It is recommended to conduct experiments based on different batches and varieties, and record the time and temperature used for each roasting for subsequent adjustments.

Proper use of cooling techniques

Cooling is the process of quickly cooling the coffee beans that have just completed the roasting process to room temperature to stop them from continuing to heat and change. Correct use of cooling techniques can help maintain the taste balance of coffee beans. Generally speaking, faster cooling can reduce the acidity in coffee beans.

Common cooling methods include pouring the roasted coffee beans into a wide-mouth container and blowing air with a fan or blower to accelerate heat dissipation and cooling. In addition, professional equipment such as cooling plates or airflow coolers can be used to achieve more precise and efficient cooling.

Note how to save

Proper storage of coffee beans is also an important part of maintaining their balanced taste. Exposure to air, light and moisture can cause coffee beans to deteriorate and develop a sour taste. Therefore, when storing coffee beans, choose a sealed and opaque container and place it in a place that is moisture-proof, light-proof and temperature-stable.

In addition, it is recommended to divide the entire bag or can of coffee beans into small portions for use to avoid frequent opening of the container causing the unused portion to be exposed to the air for too long and lose freshness.

Conclusion

By choosing the right coffee beans, controlling the roasting time and temperature, using proper cooling techniques, and paying attention to storage methods, you can create a coffee that has a balanced taste and is not too acidic. I hope the roasting tips provided in this article can help you make a satisfying cup of coffee.