How Commercial Coffee Beans are Roasted_How to Brew Commercial Coffee Beans_Commercial Coffee Bean Price Report

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Commercial coffee green beans, after roasting, become roasted coffee beans (roasted beans), producing unique color, aroma, and flavor. The level of heat and duration of roasting determine the flavor of coffee. The longer the roasting time, the darker the coffee beans become, and the taste changes accordingly with the roasting duration. Light roast tastes acidic, while dark roast tastes bitter. To brew your preferred flavor, you must start with roasting coffee beans.

The Entire Roasting Process Can Be Roughly Divided into Four Stages:

1. Drying Stage: 00-10min; Bean loading to 140°C

This is the most important process of heat absorption reaction for coffee beans. During this stage, the beans will slowly expand, changing from the green color of raw beans to white. Due to heat absorption, moisture will slowly evaporate from the bean center outward. Whether coffee tastes good depends on this stage. When moisture evaporates too quickly, it can cause underdeveloped bean centers, making the coffee bitter and astringent. When moisture evaporates too slowly, it results in flat coffee taste with insufficient aroma. Therefore, we insist that the drying process cannot be omitted, and we must use this process to make coffee more fragrant, richer, and tastier.

2. Dehydration Stage (Before First Crack): 10-15min; 140-180°C

After the drying stage ends, coffee beans will quickly transform from white to light yellowish-brown. At this time, coffee beans will continue to absorb heat until reaching the first crack. The beans will change from expansion during drying to shrinkage and dehydration. The moisture content of coffee beans will decrease rapidly. When heat absorption reaches the coffee's own extreme point, an explosive reaction will occur, which is what we call the first crack.

3. First Crack Stage (End of First Crack to Before Second Crack): 15-18min; 180-210°C

After the first crack begins, coffee beans will start to return the "just right heat energy" you've given them, showing a perfect exothermic reaction. At this time, we can clearly smell that the coffee aroma will change from grassy smell to coffee charcoal smell. As the first crack progresses, coffee beans will also crack and expand. From this point until scorching, basically all coffee is drinkable without grassy taste. However, coffee at the beginning of the first crack will be very acidic and not bitter. As time progresses, the coffee taste will transform to non-acidic and extremely bitter. Generally, the bean discharge point is determined by the coffee's own flavor. When the acidity is about to disappear and bitterness is about to appear, this usually becomes the bean discharge point. Coffee discharged at this point will reach its peak sweetness, and the aroma will also be optimized. This point depends on the coffee's own "flavor characteristics." Due to different growing environments, climates, soils, and moisture content, the coffee's "flavor characteristics" will vary slightly. Controlling this point within our SOP ensures stability.

4. Second Crack Stage: 18-20min; 210°C to bean discharge

After the first crack, coffee beans will slowly mature and emit charming aroma. When heat absorption reaches the second peak point again, coffee beans will undergo a second explosion, which is called the second crack. Inside the skin's center, a space will expand open. Carbon dioxide inside the coffee beans will continue to discharge, causing internal temperature to continuously rise, beginning to carbonize and transform into oils, seeping to the coffee surface. At this point, coffee flavor tends toward bitterness with rich aroma. Usually, Starbucks roasts to this stage. Continuing further, coffee beans will slowly turn into charcoal, with only bitterness and no aroma. Such coffee has no life. This concludes the perfect performance of coffee beans.

After these stages, delicious and charming coffee is already 90% complete. The remaining part is to brew out the most perfect flavor.

Commercial Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted single-origin and espresso commercial coffee beans: Yirgacheffe coffee, Kenya AA coffee, Panama Geisha coffee, etc., have full guarantees in both brand and quality, suitable for brewing with various equipment. More importantly, they offer extremely high cost-effectiveness. A half-pound (227 grams) package costs only around 80-90 RMB. Calculated at 15 grams per pour-over coffee, one package can make 15 cups of coffee, with each cup of single-origin coffee costing only about 6 RMB. For coffee shops that normally sell at 30-40 RMB per cup, this offers extremely high cost-effectiveness.

FrontStreet Coffee: A roastery in Guangzhou with a small storefront but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online store services at https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473