The roasting stage of coffee

Roasted coffee beans are also known as roasting. Coffee is roasted to remove moisture, and chemical changes occur in the composition, resulting in volatile aromas and caramel colors. The weight is thus reduced by 15 to 20 per cent and the capacity increased by about 30 per cent. Coffee's characteristic flavours-sour, bitter, sweet, astringent, mellow, etc. -are produced by roasting. Coffee is usually made in a traditional way, with various roasts made according to the variety of the place of production and then blended according to the blending ratio of the fried beans to create a unique flavor.

Common compounding is baking at the rate of production:

(roughly divided into light, medium and deep, as shown in the picture), in general, mild baking sour stronger, with a unique flavor, the deeper the baking degree, the sour gradually lost, the bitter heavier. Stir-fried coffee beans are about 200 to 250 degrees Celsius, in order to achieve the consistency of the color of the fried coffee beans, attention should be paid to the low temperature to start roasting, and in a short period of time to make it expand as much as possible, to avoid burning, at the same time to prevent fat separation, because fat separation will be solidified on the surface.

Baking Stage Features Main Uses Three Stages

LightRoast Light Baked yellow wheat color. Very light fragrance test

Cinnamon Roast Cinnamon Roast beans are cinnamon colored. A strong sour taste for the average roast. Suitable for mild American coffee.

MedialRoast medium baking maroon concentration. Aromatic, sour and delicious mainly used in blended coffee medium

High Roast has a strong baking acidity and a bitter taste. Suitable for Blue Mountain Coffee Popular among Japanese and Nordic people Medium and light

CityRoast City Roast Bitterness Stronger acidity, Colombia and Brazilian coffee Favorite of New Yorkers and more recently Oriental Medium dark

FullcityRoast urban roast non-sour, bitter mainly used for iced coffee, Central and South Americans also often drink light depth

French Roast French baking is also one of the European. Grease on the surface, slightly dark in color, suitable for flavoring with milk, such as Vienna coffee. Depth of coffee brewed in a steam press.

ItalianRoast Italian Roast beans are charcoal black, oily on the surface, bitter and strong, suitable for espresso and cappuccino Italian steam pressure coffee with heavy depth