コーヒーが店についたあと

After the coffee arrives

hello everyone.
Today is the continuation of the previous post.
We will explain what happens from when the coffee arrives at our store until it is ready to drink!

Click here for a review of the previous lesson ↓↓

*Coffee is actually a fruit
*Originating from Africa, just like humans
*There are two main types

>For more information, see this article

*Coffee refining is very important
*There are three main methods, which greatly change the taste.

>For more information, see this article

A little further today,
Coffee beans, which are grown as agricultural crops,
I will explain how it is processed and turned into a drink.

About Roasting

After processing, the beans are called green beans .
I want to call you "Kimame"
It is more commonly known as "Namamame."
By the way, in Chinese it is called "Shendou"
In English it's called "green coffee."

This is what raw beans look like.

It's whitish,
It doesn't smell like coffee at all
.
And it's extremely stiff.

I don't feel like drinking it,
It is said to taste like fresh grass.
In that case, you'd be better off buying some spinach.

By the way, it doesn't smell like coffee, but it does have a scent.
Coffee with a distinctive aroma
Many of them have a wonderful aroma even when they are still raw beans .
I think this is something only coffee shop owners can understand, so if you're interested, please come to our house to see the raw beans.

We've gone off track.
So, why do we roast those green beans?
Well, to begin with, I wonder what roasting is.

Do you know what dry frying is?
It's something that you fry in a frying pan without adding oil to nuts or spices to bring out their flavor when cooking.
Dry means that no water or oil is used.

In other words , roasting is
Without using heat transfer media such as water or oil,
This refers to the process of applying heat directly .

Because it is roasted in English,
It's the same as roast beef or roast onions.
In principle, the same applies to grilled meat and fish.

You can roast coffee beans in a frying pan,
You can also cook it over an open flame on a wire rack.
You can also roast them in an oven. All you need is some heat.

By the way, in Indonesia and Vietnam, it is also cooked with butter or oil.
At that point it's no longer roast, but I guess anything would be fine.

Coffee is free.

So why do we need to roast the coffee? Well, of course.

Because it tastes damn bad raw.
Right? It's self-explanatory.

To put it simply,
By heating coffee, complex flavors, sourness, and bitterness come out, making it delicious !!! (smug face)

I'll explain it briefly and in detail (which one is it?).
First, when coffee is heated, the water inside it evaporates.

I mentioned the moisture content, but even though coffee is dried during the refining process, about 14% of its composition is water.
This causes it to evaporate during the roasting process.

Well, I think we learned in elementary school that water never goes above 100 degrees Celsius .
Once the water has drained away, the coffee beans can begin to heat up properly and their temperature can rise.

Then, as the temperature rises,
The Maillard reaction occurs.
This is a chemical reaction in which acid is decomposed at temperatures above 150°C.
During this process, the amino acid compounds in the coffee are broken down.
This is said to produce a complex flavour.

The Maillard reaction is also important in the culinary world.
A chef friend of mine said,
"Meat brings out its flavor best through the Maillard reaction, so no matter what dish you're making, you should always cook the meat thoroughly before adding water or seasonings, which will lead to the dish's deliciousness." He had a very smug look on his face.

There are many things that we have in common.

Well, there are other chemical reactions taking place, but it gets complicated so let's leave it at that for now.

The important thing is,
Roasting coffee gives it complex flavors, sourness, and bitterness, making it more delicious !!!

Now, next,
We're talking about light roast and dark roast.

This is an indicator of the degree of roasting.
The order of heating is light roast, medium roast, and dark roast.
Some people use light roast, city roast, or French roast, but the basics are the same: light or dark.

If it is shallow, it will taste sour, sweet, and less bitter .
If it is deep, it will taste bitter and less sour .

As heat is applied, the acids (sourness) and sugars (sweetness) are broken down more and more due to the Maillard reaction mentioned earlier and the caramelization reaction (which I will explain next time), so the deeper the temperature, the less sour and sweet it becomes.

In addition, a different group of bitter compounds (which I will explain in more detail next time) are produced as a result of chemical reactions, and the more heat is added (the darker the roast), the more bitter the coffee becomes.

Coffee has a variety of flavors,
In my experience, if you roast the same raw beans, the flavor doesn't change much whether you roast them lightly or darkly.

However, the fruity fresh flavor is linked to the sourness ,
Sweet flavors like chocolate tend to be associated with bitterness/savory flavors ,
Generally, citrus and floral aromas disappear as the coffee is roasted darker. Berry aromas tend to become jammy and richer with a darker roast, while spice and bitter chocolate aromas tend to emerge after a medium roast.

that's why,
The light roast is crisp and fresh .
Dark roasts have a rich, bittersweet flavour.

I personally prefer fruity coffee, so I usually roast it relatively lightly.

Maybe a smart person noticed,
Dark roast coffee breaks down the sweetness, meaning it is not "sweet." But why does it taste like chocolate even though it is dark roast?
Doesn't that seem a bit contradictory?
In fact, many people say that dark roast coffee tastes sweeter. (From personal experience)

There are various theories,
One type is one where the sourness is so strong that you can't taste the sweetness.
It's the onion theory.

Onions are naturally very sweet, but because they have such a strong spicy component, it's hard to taste the sweetness when they're raw .
When cooked, the spiciness breaks down and evaporates, bringing out the hidden sweetness and gradually making it taste sweeter.

So once you get used to the acidity, you can really appreciate the sweetness of the coffee.

The other is the brain's illusion pattern.
This is the shaved ice syrup theory.
Shaved ice syrup actually has exactly the same ingredients, except for coloring and flavoring.
The appearance and aroma of the food trick your brain into thinking it tastes different.
Strawberry, lemon, and Blue Hawaii all actually taste the same.
(I always wonder what Blue Hawaii tastes like..)

Similarly, when we smell something like chocolate, our brain automatically perceives it as sweet, leading us to believe it.
So even if something isn't actually sweet, just the smell of chocolate can make it seem sweet.

That was all useless knowledge.

I was actually planning to finish the roasting and extraction today, but
I ended up talking more than I intended about roasting, so I'll save that for another time.

Thank you for your continued support!

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