Analysis of the whole process of green coffee bean roasting

Green coffee bean roasting is the process of heating untreated coffee beans to cause chemical changes that produce special aromas and flavors. This process is usually divided into three stages: preheating, development, and cooling.

The first is the preheating stage. In this stage, the coffee beans are added to a preheated furnace. The temperature gradually rises, causing the water to evaporate and release. At the same time, the acidic substances inside the coffee beans begin to transform into more complex compounds and produce some aromatic substances. This process generally lasts for several minutes.

Next comes the development phase. During this phase, the temperature rises further and reaches higher levels to promote more reactions. At this point, the coffee beans begin to change color and gradually lose moisture and weight. At the same time, complex and tiny reactions are taking place at high temperatures, playing a key role in the formation of compounds that produce different flavor characteristics at different points in time.

Finally, there is the cooling phase. When the desired roast is reached (usually medium or dark roast), the beans need to be cooled quickly to stop the roasting process. This can be done by placing the beans in a special cooler or by pouring them onto a flat plate and cooling them with a fan. This phase is very important because if the coffee is over-roasted, it will become bitter and unpalatable.