In the coffee industry, roasting is the most attractive aspect. Green coffee beans have almost no flavor at all, and there will be an unpleasant vegetable smell when tasted directly. So what kind of roasting process can be used to make the originally mediocre green beans shine? Here, FrontStreet Coffee will lead you through the Yirgacheffe roasting method to reveal the mystery behind coffee roasting.
To put it simply, we observe how dark the final color of the coffee beans is and how long it takes to roast, and then easily draw the conclusion that a certain coffee is light roasted or dark roasted. This is often one-sided, because this coffee may be fast roasted or slow roasted. Different roasting speeds (fast roasting or slow roasting) will bring about completely different flavor expressions, even though the coffee beans appear to be very similar in color.
Coffee undergoes different chemical reactions through a series of roasts. Many of these reactions will reduce the weight of the coffee beans, and of course will also cause water loss. Slow frying (roasting is completed in 14-20 minutes) will have a higher weight loss ratio (about 16%-18%), and fast frying can be completed in 90 seconds at the fastest. For a cup of relatively expensive coffee, slow frying can often present a better flavor.
During the roasting process, three factors determine the final flavor of coffee: sourness, sweetness and bitterness. Generally speaking, the longer the overall roasting time, the less acidity will be left in the end. On the contrary, the bitterness will increase with the longer the roasting time, so the darker the roasted coffee beans will be, the more bitter they will be.
There are many key stages in roasting. The so-called roast profiles are based on how quickly a coffee bean goes through each stage. Many roasters carefully write down records of each roast so that each roast can be reproduced with minimal temperature and time errors.
There are two main types of coffee roasting: first crack and second crack.
During the roasting process, water vapor and carbon dioxide are produced as the temperature increases. These gases increase the internal pressure of the coffee beans, so the coffee beans expand. When the expansion reaches a certain level, they will make a popping sound, like popcorn. This is the so-called first crack. The first crack refers to the first destruction of the internal cells of the coffee bean, and the second crack refers to the second destruction of the internal cells of the coffee bean. Since coffee beans will continue to produce gas during roasting, when gas is generated, the beans will continue to expand, so they will make a sound like a burst.
Light roasting means that the coffee beans are from the middle of the first crack to just after the first crack. In the early stage of the enzyme and Menard reaction, the organic acids of the coffee beans have not been completely cracked, so the sourness will be more eye-catching and the bitterness will be so light that you can’t feel it. It is very suitable for friends who like sour coffee.
The flavors at this time are mostly sour fruits, cinnamon, cereals, etc.
Medium roast usually refers to the end of the first crack to before the second crack. At this time, the roasting process caramelizes and reacts more with the Menard. Although it still has a sour aroma, it is obviously weaker than the light roast. At this time, the sourness and bitterness are more neutral, so the sweetness and sweetness are more prominent and very smooth, with caramel, chocolate, etc. as the main flavor.
This type of roasting level often brings out the best characteristics of specialty coffee, and is also the roasting level most commonly used by FrontStreet Coffee.
So back to our topic today, what kind of roasting degree is suitable for Ethiopian Yirgacheffe?
Taking the washed Yirgacheffe as an example, if you like a strong floral aroma and rich fruit acid, Front Street recommends using light roasting or medium roasting;
Sun-dried Yirgacheffe has most of the advantages of washed Yirgacheffe. Compared with it, it will have more fruit aroma, and the acidity is not as obvious as washed Yirgacheffe.
Taking FrontStreet Coffee's sun-processed Yirgacheffe [Red Cherry] as an example, we chose medium-light roasting. This type of roasting degree can often reflect the best characteristics of this bean, while maintaining its certain taste and unique fermented wine aroma.
Front Street brewing parameter recommendations:
Filter cup: v60 filter cup
Water temperature: 90-91 degrees Celsius
Powder amount: 15g
Water to powder ratio: 1:15
Grinding degree: medium to fine grinding (80% passes through Chinese standard No. 20 screen)
Brewing method: segmented extraction
Use the three-stage brewing method to inject water. After starting the timer, inject water to 30g for the first time and steam for 30 seconds; then start the second stage of water injection, inject it with a small flow of water to 125g, wait for the powder bed to drop by half before filling it with the third stage, and then inject it with a small flow of water to 225g. Wait for the extraction to be completed. The total time is controlled at about 2 minutes.
Flavor: berry, lemon, fermented fruity, strawberry.
For more coffee bean information, please follow Coffee Workshop (WeChat official accountcafe_style ）
For professional coffee knowledge exchange, please add WeChat IDkaixinguoguo0925
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
