Roasted Coffee Bean Classification & Grading_Roasted Coffee Bean Ingredients & Quality Assessment

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Coffee Roasting Techniques

Raw coffee beans have almost no aroma, but after roasting, coffee can emit its characteristic fragrance. Different raw coffee beans, after being roasted to varying degrees, produce different types and quantities of flavor compounds. Coffee roasting determines how many flavor precursor compounds in raw coffee beans are transformed into flavor compounds. Although coffee roasting has a long research history, roasting technology remains a technique highly dependent on experience. There are many coffee roasting techniques.

Classification by Equipment

When classified by the equipment used, coffee roasting methods can be divided into home-style hand-net roasting, pan roasting, industrial batch roasting, and continuous large-scale roaster roasting.

Classification by Time

When classified by coffee roasting time, coffee roasting methods can be divided into high-temperature short-time roasting and low-temperature long-time roasting.

Research has found that compared to low-temperature long-time roasting, high-temperature short-time roasting shows significant differences in coffee aroma formation and physical properties. Typically, over-roasting causes most volatile aroma components in coffee to decrease or remain unchanged.

Classification by Speed

When classified by coffee roasting speed, coffee roasting methods can be divided into fast roasting and slow roasting.

Research has found that compared to slow roasting, fast-roasted coffee has higher soluble solids content, higher chlorogenic acid content, and higher volatile matter content, but slow roasting results in a lighter burnt flavor. During fast roasting, coffee beans expand more in volume, produce more carbon dioxide, and oils migrate more easily from inside the coffee to the surface of the beans.

Classification by Degree

When classified by coffee roasting degree, coffee roasting methods can be divided into light roast, medium roast, and dark roast.

Color is typically used to determine the degree of coffee roasting. Besides color, there are some indicators that can be indirectly used to judge the degree of coffee roasting, such as changes in pH value during the coffee bean roasting process, free amino acid content, alkylpyrazine content, chlorogenic acid content, and other substances. Research has found that as coffee progresses from light to dark roasting, its sulfur/roasting aroma, earthy smell, and smoky aroma gradually increase.

Recommended Roasted Coffee Bean Brands

FrontStreet Coffee's fresh-roasted Arabica roasted coffee beans are fully guaranteed in both brand and quality. More importantly, they offer excellent value, with each 227-gram package priced at only around 70-90 yuan. Calculating at 15 grams of coffee beans per cup, one package can make 15 cups of coffee, with each cup costing only about 5-6 yuan. Compared to café prices that often reach tens of yuan per cup, this is truly a conscientious recommendation.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online shop services. 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