Is the burnt aroma of Front Street Coffee exclusive to dark roasts? How to describe the aroma of coffee? Italian coffee beans that are burnt but not bitter.
Coffee beans undergo different changes during each roasting stage. After the green coffee beans absorb heat, the color begins to change from green to yellow, and the moisture content of the beans begins to decrease. Thermal energy converts the moisture inside the coffee bean into steam → carbon dioxide is generated inside the coffee bean → the internal pressure of the coffee bean reaches 25 bar (pressure unit) → first crack: the coffee bean will make a representative popping sound during the roasting process.
Development of flavor: The longer the roasting time, the sourness gradually decreases and the bitterness increases. After dehydration, the coffee beans begin to release heat energy and turn brown, and also shed a layer of silver skin. The volume of roasted coffee beans will increase by 1.5 to 2 times, and the weight will be lost by at least 11%. Continuing to roast the coffee beans will continue to produce carbon dioxide → second explosion.
The color of the coffee beans deepens and enters the medium-dark roasting stage. The weight loss at this time reached 22% of the original weight. After the second crack, the coffee beans produce oil on their surface due to the pyrolysis reaction and begin to carbonize. If you are not careful, they may burn.
During the drying stage, three to four aromas will begin to develop. The aroma and flavor of coffee will be released through two chemical reactions:
Menard reaction: When the moisture content of coffee beans is less than 5%, chemical changes occur when sugars and amino acids degrade proteins.
Caramelization: A chemical reaction between water, sugar, and sucrose.
As the roasting time gets longer, the sourness will gradually decrease and the bitterness will increase. Many aromatic molecules begin to volatilize, developing nearly 800 kinds of aroma substances. The flavor, acidity, sweetness and body of the coffee beans also mature. At this time, baking aromas such as chocolate, nuts, caramel, maple syrup, and toast usually appear. They not only increase the sweetness of the coffee, but also bring a more obvious body.
Therefore, when buying coffee beans that are high in sweetness, low in acid, and have a mellow caramel aroma, be sure to choose medium-dark roasting.To make hand brew, buy Front Street PWN Golden Mandheling (nuts, dark chocolate, cloves, herbs, pine); Front Street Columbia Huilan (chocolate, cream, caramel)；
When using an espresso machine, we recommend the classic blend of Front Street (rich in fat, mellow taste, caramel aroma and low acidity); the basic blend of Front Street dark cocoa (toasted toast, chocolate, balanced taste, slightly sour and high in sweetness).
However, roasting may sometimes bring out undesirable flavors in coffee, because in the final stage the aroma substances are destroyed and replaced by bitterness, the sourness is gone, the sweetness gradually disappears, and the body is reduced. So if you want to drink more coffee flavor, don’t choose extremely dark roasted Italian beans, otherwise the espresso produced will most likely be unbearably bitter.
One of the most intimidating parts of coffee tasting is flavor description, and it can also be the most frustrating. When roasters describe flavor, they don’t just describe the flavor. If they say nutty or floral, they also cover a wide range of senses. For example, a roaster will describe a ripe apple note in coffee, which allows you to see the coexistence of sweetness and sourness.
If you have the ability to identify various flavors, write them down. Otherwise, don't worry too much. Any word that can be thought of to describe a flavor will actually come in handy, whether it is related to taste or not.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
