Second roasting of coffee beans: creating a richer coffee flavor

introduction

Coffee is one of the most popular drinks served by Starbucks in the world, and coffee beans are the key to making delicious coffee. In addition to selecting high-quality coffee beans, roasting is also an important factor affecting the flavor of coffee. In the traditional roasting process, secondary roasting is widely used to create a richer, deeper taste and aroma.

What is double baking?

Secondary roasting refers to the heating of coffee beans that have completed their initial development and acquired specific flavor characteristics. This process is usually carried out after the first roasting, aiming to further change the internal structure of the beans and enhance their flavor.

Why choose double baking?

1. Improve the taste: Through the secondary processing for a longer time and at a higher temperature, the internal moisture can be more fully volatilized, and a uniform and thick oil layer can be formed on the surface of the beans. This can increase the acidity of the coffee, reduce the bitterness, and make the coffee more intense and richer in taste.

2. Enhance aroma: During the secondary roasting process, the chemical reaction inside the coffee beans will produce more aroma substances. These substances will be released as the roasting temperature increases, adding a complex and charming aroma to the coffee.

3. Adjust the flavor: Different degrees and times of secondary roasting can bring different flavor characteristics. Light secondary roasting can add some fruit acidity and sweetness while retaining the original single origin characteristics; deep secondary roasting can significantly enhance the bitter and dark flavors such as chocolate.

How to perform secondary baking?

1. Control time and temperature: When performing secondary roasting, the time and temperature need to be controlled according to the desired flavor. Longer time and higher temperature can bring a richer and fuller taste; while lower temperature can retain some of the original single origin characteristics.

2. Observe the color change: By observing the color change of coffee beans, you can judge the degree of roasting. Generally speaking, the second roasting will make the coffee beans appear darker brown or dark brown.

3. Control the roasting time: When performing the second roasting, the time needs to be controlled according to the desired flavor. A longer time can make the inside of the coffee beans more evenly heated and bring a richer and fuller taste; while a shorter time can retain some of the original single-origin characteristics.

How to store after secondary baking?

1. Sealed storage: In order to maintain the freshness and flavor of the coffee beans after secondary roasting, they should be stored in a sealed container. This can prevent air, moisture and odor from affecting the coffee beans.

2. Store away from light: Sunlight can have an adverse effect on coffee, so the second roasted coffee beans should be stored away from light.

3. Appropriate temperature: Too high or too low temperature will affect the flavor of coffee beans. The best storage temperature is 10-25 degrees Celsius.

in conclusion

Secondary roasting is an important method to improve the flavor of coffee. By controlling the time, temperature and degree of roasting, a richer and deeper taste and aroma can be created. While enjoying delicious coffee, we should also pay attention to properly store the coffee beans after secondary roasting to keep them fresh and high quality.