Roasting of coffee beans basic knowledge of coffee roasting

The raw coffee beans are roasted to make the coffee beans show a unique coffee color, aroma and taste. The most important thing about baking is that it can stir-fry the inside and outside of the beans thoroughly without being overburnt. 80% of the taste of coffee depends on roasting, which is the most basic and important condition for making strong coffee.

The roasting of coffee beans is roughly divided into three categories: light heat, medium fire and strong fire, and these three types of roasting methods can be subdivided into 8 stages, as shown in the table below.

Roasting degree of raw coffee beans

Special features

Baking mode

Three stages

Light

The lightest frying-no fragrance

Slight fire

Cinnamon

The general degree of baking, with a strong sour taste-the beans are cinnamon

American and Western style

Slight fire

Medium

Medium frying-mellow, moderate sour taste

Comprehensive type

Medium fire

High

Bitterness in acid

Japanese style and European style

Medium heat (slightly stronger)

City

Bitterness is stronger than acid, suitable for Colombian coffee beans

New York coffee

Medium fire (strong)

Full city

It has no sour taste and is bitter, suitable for iced coffee.

Central and South American style

Small strong fire

French

Bitter taste, black color, French baking method

French coffee

Strong fire (French)

Italian

Oily, black, Italian-style baking method

Italian steam espresso

Big Fire (Italian style)