Coffee knowledge Coffee roasting basic principles of Coffee Baking in China Coffee Network News about Coffee

The so-called roasting is about to fry the raw coffee beans, thus creating the unique color (amber), flavor and aroma of the coffee. Roasting turns the light green raw coffee beans into the tea-brown coffee beans we are familiar with. Superb baking can show the aroma, sour and bitter taste of raw coffee beans cleverly and perfectly.

Basic principles of baking

The most important thing about baking is to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be removed smoothly through firepower. If this step is taken too quickly, it will be spotted, and the taste will be astringent and choking. The taste of coffee is 80% dependent on roasting, so roasting is an important procedure for brewing coffee well.

If the baking technology is good, the beans are large and well-expanded, the surface is wrinkle-free, glossy and symmetrical, each has its own style. no, no, no. The characteristic of roasting coffee beans to the maximum limit is the ultimate goal of baking.