Coffee bean production process: exploring the unique way of roasting and extraction

Coffee is one of the most popular drinks in the world, and the process of making coffee beans plays a vital role in determining the taste and flavor of coffee. Roasting and extraction are two key steps that can bring different kinds of coffee experiences.

First of all, roasting is the process of heating raw coffee beans to an appropriate temperature to change their chemical composition and appearance characteristics. During this process, the coffee beans will undergo changes such as color change, moisture reduction, and internal gas release. Different degrees of roasting will produce coffee with different flavor characteristics. Light roasting usually retains the natural aroma of the original beans themselves, with higher acidity and bright taste; medium roasting is more balanced, with a soft taste and sweetness; deep roasting makes oil appear on the surface of the beans and gives a rich bitter, cocoa or chocolate flavor.

Secondly, during the extraction process, the soluble substances in the coffee are extracted by contacting boiling water with the crushed or ground coffee beans. There are many extraction methods, the most common of which are drip, immersion and pressure extraction. Each method affects the taste and flavor of the coffee. For example, drip extraction usually produces a refreshing, bright and acidic coffee; while immersion is more intense and rounded; pressure extraction can produce espresso and give it a rich, dense and creamy foam.

In short, roasting and extraction are the key links in determining the flavor and taste of coffee. By roasting to different degrees and choosing the right extraction method, you can create a unique coffee experience. Whether you like fresh and bright or deep and rich, you can choose a unique process that suits your taste needs according to your preferences.