Green and roasted coffee beans: the transformation of taste and aroma

Green and roasted coffee beans: the transformation of taste and aroma

Coffee is one of the most popular drinks in the world, and the taste and aroma of coffee mainly come from coffee beans. During the production process, coffee beans undergo a transformation from raw beans to cooked beans, which has an important impact on the final taste and aroma.

1. Green coffee stage

Green beans refer to coffee beans that have just been picked from the coffee tree and have undergone preliminary processing but have not been roasted. They contain the necessary moisture content to become edible or can be processed into an edible state, have a yellow-green color, are relatively hard and are not easy to break.

At this stage, the coffee fruit still contains many chemicals and natural enzymes, which will play an important role in subsequent processing and affect the quality of the final output.

2. Baking stage

Roasting is the process of heating the raw beans to a certain temperature to cause chemical changes inside them. This process is the transformation of coffee beans from raw beans to cooked beans.

The roasting stage is the key link in determining the taste and aroma of coffee. Different roasting times and temperatures will produce coffee with different taste and aroma characteristics.

3. Taste and aroma

Taste refers to the feeling people have about the taste, acidity, bitterness, etc. when tasting coffee, while aroma refers to the fragrance that can be felt when smelling coffee.

During the roasting process, as the temperature rises, chemical reactions begin to occur inside the coffee beans. The most important reaction is the Malad reaction, which releases a large amount of organic matter and gives coffee its unique aroma.

At the same time, during the baking process, components such as protein, fat and carbohydrates will also change. These changes directly affect the taste characteristics of the final output.

4. The influence of cooking method on taste

In addition to the roasting process, the brewing method also has an important impact on the taste of coffee. Different brewing methods will extract different components, resulting in different tastes and aromas.

For example, espresso uses high-pressure steam to brew through ground coffee, which can extract more oils and soluble substances, making the taste richer. Drip coffee, on the other hand, uses filter paper to slowly penetrate water into the coffee powder, which can retain more acidity and a fresh taste.

5. Storage and preservation

The last part is about how to properly store coffee beans to maintain their quality, because there are still some chemical reactions inside the beans after roasting, and they are easily affected by factors such as air, humidity, and light.

To maintain the best quality, avoid exposure to air after purchase and store in a dry, cool place. In addition, try to grind the beans fresh before use to retain more aroma and flavor.

in conclusion

The transformation of coffee beans from green beans to roasted beans is a complex and delicate process. During this process, the roasting, brewing method and storage method all have a significant impact on the taste and aroma of the final output.

Therefore, when enjoying a cup of delicious coffee, we need to pay attention not only to the quality of the coffee beans themselves, but also to understand the processing behind them and choose a brewing method that suits our taste preferences.

Only in this way can you truly experience the infinite charm of coffee.