Coffee Roastering
Coffee Roasting means roasting coffee beans at a high temperature, or roasting, to create a unique coffee color, flavor and aroma. Roasting turns the green coffee beans into the dark brown coffee beans that we are usually familiar with. High-quality roasting means that the aroma, sourness, and bitterness of green coffee beans can be skillfully displayed.
The green coffee beans do not have any coffee aroma, and only after they are cooked can they smell the strong coffee aroma. Therefore, the roasting of coffee beans is the transformation process of the internal components of the coffee beans. Only after roasting produces the ingredients that can release the coffee aroma, we can smell the coffee aroma.
A series of chemical changes occur during the baking process. After about 5-25 minutes of coffee roasting (depending on the selected temperature), the green coffee beans will lose part of their humidity and turn yellow. During this process of Coffee Roasting, the coffee beans will expand and transform from a firm, high-density green bean state to a low-density fluffy state. After this process, the volume of the coffee beans will approximately double, and they will begin to appear light brown after being lightly fried. After this stage is completed (after about 8 minutes of baking), the heat will decrease. The color of the coffee quickly turned dark. When the preset roasting depth is reached, cold air can be used to cool the coffee beans to stop the roasting process.