Roasting Beans 咖啡烘焙

咖啡會在 200-250 度高溫下烘焙 10-30 分鐘(視乎烘焙機的容量, 咖啡豆品種等..)。 在烘焙過程中, 咖啡會釋放出超過2000多種物質。

咖啡豆會在烘焙過程中由綠色轉為黃色, 然後變成淺啡色, 再慢慢變深咖啡色。 咖啡豆在烘焙中會「爆」兩次。

第一次會發生在咖啡豆變成淺啡色的時間, 這時會釋放出大量氣體。

第二次會發生在最後階段, 這時咖啡會變成深啡色。當咖啡變成預期的顏色時會即時以水或空氣冷卻。

同一種咖啡豆烘焙至不同程度 (淺, 中, 深), 會有不一樣的味道。

濃縮咖啡一般會採用中深至深烘焙度的咖啡豆。

如果用中深烘焙度以下的咖啡豆做濃縮咖啡,酸性會很重, 但這種烘焙度的咖啡豆是很適合用紙過濾壺, 法式壓壺, 或塞風壺的咖啡器具沖泡。

Coffee is roasted at 200-250 degrees Celcius, for 10-30 minutes (depending on roaster capacity and roast profile). There are over 2000 substances released when roasting, including aromas and Carbon compounds.

Beans change from green to yellow, to light brown, and darker to desired dark brown colour during a roast.

"First Crack" occurs where beans release a lof of gas when colour changes to light brown.

"Second Crack" usually happens in the final stage. When the desired colour is reached, the beans are cooled instantly by spraying water, or cooled by a fan with air.

The same type of bean, roasted to a different level (light, medium, dark), will produce a different taste.

Medium dark to dark roasts are usually used to make espresso coffee. When a lighter roast is used in this brewing method, it usually produces an acidic flavour, but these roasts are great when brewed in a plunger/French press, filter, or syphon coffee makers.