Home › Bean › What is the main reason why coffee beans change color during baking?

What is the main reason why coffee beans change color during baking?

Published: 2026-09-29 Author: World Gafei 👁 177 views

Last updated 2026-09-29 — 1, light the lightest frying, no fragrance and concentration can be used to test the degree of mild cinnamon frying, leaving a strong sour taste, the western United States likes light beans cinnamon color 3, medium moderate frying. Mellow, moderate sour taste for comprehensive coffee moderate 4, high sour taste neutralized, began to feel bitter taste loved by Japanese and Nordic people

1. The lightest frying of light, no fragrance and mild concentration test.

2. The general baking degree of cinnamon, with a strong sour taste, is mild in the western United States.

The beans are cinnamon.

3. Medium medium frying. Mellow and sour medium for comprehensive coffee

4. High has a moderate sour taste and begins to feel bitter. Japanese and Nordic people like it moderately (slightly stronger).

Suitable for coffee such as Blue Mountain and moving Mazaro.

5. City is more bitter than sour, and it is suitable for Colombian and Brazilian coffee.

6. Full city is weakly sour and bitter, which is suitable for iced coffee in South America.

7. French is bitter and black. French roasting method is used for steam pressurized coffee depth (French)

8. Italian oiled, black, Italian roasted Italian steam espresso weight depth (Italian)

The frying preferences of cities around the world:

Cities all over the world have their preference for frying and baking. In Tokyo, high-roast is more popular, but slowly tends to be deep. As for Kansai, deep baking has been more popular in the past.

Raw coffee beans will undergo a series of chemical changes in the process of roasting. The color of raw coffee beans will gradually change from light green to dark brown. After 8-20 minutes of baking, light green coffee beans will begin to dehydrate and turn yellow.

Browning-browning is a common discoloration phenomenon in food. When food raw materials are processed, stored and mechanically damaged, it is easy to darken the original color of the raw materials, or turn brown, this phenomenon is called browning. In the process of food processing, some foods need to make use of the browning phenomenon, such as bread, cakes and other golden yellow in the baking process, coffee beans turn green. However, some food raw materials produce browning during processing, which not only affects the appearance, but also reduces the nutritional value, such as fruits, vegetables and other raw materials.