If you’ve been drinking coffee for years, here’s what you know: How do coffee beans come from?
Coffee went from berries to green beans, but green beans and the coffee beans you see in coffee shops are missing the crucial step of roasting.Except for a few cafes that bake beans on the spot, beans are generally purchased directly from roasting factories. According to the degree of roasting, beans can be roughly divided into the 8 types in the picture above.Simply put, the lighter the roasting, the more flavor and acidity the coffee leaves behind. As the roasting progresses, the beans become more full-bodied, while the flavor of the coffee itself is lost.Most of the memory of Chinese coffee taste comes from Starbucks, and the coffee of Starbucks is mainly deeply roasted. Therefore, many Chinese people will feel weak and sour when they go to boutique coffee shops. In fact, this is all caused by taste memory.In addition, stability is one of the reasons that almost all chain coffee shops like to use deep roasting. After deep roasting, the difference of raw beans cannot be reflected basically. In this way, the most important point of chain management is stable production and stable taste.The baking process is an industrial process, basically divided into several stages.Stage 1: Dehydrating (dehydrating) Raw coffee beans contain between 7% and 11% water, which is distributed evenly throughout the coffee bean’s compact structure. More water prevents the bean from turning brown.It is the same as Browning food in cooking.After the raw coffee beans are put into the roaster, it takes some time for the beans to absorb enough heat to evaporate the excess water, so a lot of heat is needed at this stage.For the first few minutes, the appearance and smell of the beans will not change significantly.Stage 2: Turn Yellow The first stage of the Browning reaction begins after the excess water is carried out of the beans.The beans at this stage are still very firm and have aromas similar to basmati rice and toasted bread.Soon, as the beans expand, the silver skin begins to peel off and is drained by the roaster’s suction device into a silver skin collection bucket, where the silver skin is removed and removed to avoid a fire.Stage 3: As the Browning process accelerates, the beans begin to produce large amounts of gas (mostly carbon dioxide) and water vapor.When the internal pressure builds up too much, the beans begin to burst with a crisp sound and expand to nearly double their size.This is when the familiar coffee flavor begins to develop, and roasters can choose when to stop roasting.Stage 4: Flavor Development After the first burst, the surface of the bean will look smooth, but there are still a few wrinkles.This stage determines the final depth of color and the actual depth of roasting. The roaster must determine the final acidity and bitterness of the roasted bean product. The longer the roasting, the more bitter it becomes.Stage 5: Second burst At this stage, the crackles begin again, but they are quieter and more intense.Once the beans are roasted for a second burst, the internal oils are more likely to be carried to the bean table, where most of the acidity subsides and a new flavor is developed, often referred to as “roasted flavor.”The flavor does not vary depending on the type of bean because it is due to carbonization or coking rather than inherent flavor components.99.99% of coffee lovers also can’t roast beans by themselves. Coffee roasters are very professional, and even many baristas have made coffee for ten years without roasting a kilo of beans by themselves. Therefore, it is good for you to know some basic information about roasting.It is recommended that you visit starbucks’ roasting factory in Shanghai (near Xingye Hui, Nanjing West Road), which is a flagship store for visualizing the roasting process. There are not many people there recently, so you can watch the whole process and taste the coffee made from very fresh beans.