Analysis of coffee bean roasting methods: traditional, medium and dark

Traditional baking method

Traditional roasting is one of the oldest methods of roasting coffee beans. It is usually done by hand to maintain fine control over the coffee beans. In traditional roasting, the coffee beans are placed in a large pan or a special rotating container.

This method requires patience and skill, as both temperature and time need to be carefully controlled. First, the pot or container is heated to the appropriate temperature and the coffee beans are poured into it. Then, the coffee beans are stirred and turned to ensure that they are heated evenly.

Over time, coffee beans go through different stages of change. The first is the evaporation stage, during which water escapes from the inside of the coffee bean, creating a slight popping sound.

Medium roasting method

Medium roasting is the most popular and widely used method. It produces a color between light and dark and has a highly recognizable and balanced taste.

In a medium roast, the coffee beans are placed in a special roasting machine that has precise temperature and time controls to ensure that the coffee beans are evenly heated.

Once the beans have reached the desired color and flavor, they are removed from the roaster and immediately cooled. This process is very important because it prevents continued heating and causing over-roasting.

Deep roasting method

Dark roasting is a method of making coffee beans very dark and oily. This method is often used to produce a strong, bitter tasting coffee.

In deep roasting, coffee beans are subjected to higher temperatures and longer treatments. This allows the internal moisture to escape and form more oils. Since high temperatures reduce acidic substances, deep roasted coffee usually has spicy, chocolate or woody aromas.

Dark roasting requires more skills and experience, because over-roasting can cause the coffee beans to become bitter and unpalatable. Therefore, when performing dark roasting, the temperature and time must be controlled very carefully.

Summarize

Traditional, medium and dark roasting methods each have their own characteristics. The traditional method focuses on manual operation and fine control, the medium method is one of the most popular methods, with a balanced taste and high recognition, while the dark method produces a strong, bitter coffee. No matter which method is used, the temperature and time need to be carefully controlled to ensure the best results.