What is coffee roasting?

What is coffee roasting?

How is the whole process of coffee roasting?

i think this is very familiar for all of the coffee lovers, but are you professional?

There are many important stages when roasting coffee beans, how fast a batch of coffee bean goes through these stages, commonly known as the baking mode (roasting profile).

Many baristas carefully write down records so that the best roasting can be reproduced with a minimal temperature differences and time differences.

ABOUT GREEN COFFEE

The moisture content is 10% ≤ 12%, there is no flavor at all, and the structure is very tight / hard.

DRYING

The moisture began to evaporate, but it has not yet begun to develop flavor and aroma.

YELLOWING

The coffee beans begin to enter the roasting phase, when they smell like basmati rice.

Most of the moisture has been removed and the beans surface is beginning to appear light brown.

Coffee smells more like toast than coffee at this time.

FIRST CRACK

The coffee beans begin to burst and expand because of the gas pressure that continues to accumulate inside.

DEVELOPMENT

Coffee tastes like coffee at this time, but it still takes more time to develop sweetness and other ideal flavors.

what level of the batch of coffee bean is roasted depends on what the barista thinks.

SECOND CRACK

Once the coffee beans are roasted to the second crack, the internal grease is more likely to be brought to the beans surface, and most of the acidity fades and produces another the new flavor, commonly known as "roasting flavor".