好多同學會在課堂時向我們查詢，烘焙師為何能夠令咖啡生豆，烘焙到甜、酸及苦的風味，從而編寫到每款不同咖啡豆的風味描述？
烘焙藝術
在咖啡烘焙過程中，對咖啡的甜、酸、苦等味道產生不同的影響
🍩甜味
產區：衣索比亞的咖啡豆通常具有明顯的果味和花香，巴西的豆則帶有堅果和巧克力的甜味。
烘焙程度：較長的乾燥及發展階段，把內更多的內部水分蒸發，增強焦糖化反應，從而增加甜味
新鮮度：新鮮烘焙的豆子通常會有更突出的甜味，並確保豆子在密封和免於光線的包裝中儲存
🍋酸味
產區：肯亞和哥倫比亞的咖啡豆通常具有較高的酸度和明亮的果香。
海拔：高海拔地區的豆子通常具有較高的酸度。
處理方法：日曬法的豆子通常比水洗法的豆子更酸，因為豆子在曬乾過程中吸收了果肉的酸味。
烘焙程度：淺度烘焙-保留並強調豆子的天然酸味；中度烘焙-保留一定的酸味的同時，帶出一些焦糖化的風味。
☕️苦味
土壤和氣候：巴西和越南的某些地區生產的咖啡豆自然帶有較重的苦味。
採收方法：未完全成熟的綠色咖啡豆會帶有苦味，如何選擇和採收成熟度恰當的咖啡果實對控制咖啡的苦味至關重要。
深度烘焙 (Dark Roast)：當咖啡豆被烘焙至深度烘焙時，其內部的糖分會進一步分解和焦化，導致更強烈的苦味和煙燻風味。此外，咖啡豆中的蛋白質也會發生變化，增加苦味。
💡總結而言
烘焙過程深深影響咖啡的風味，而烘焙的程度、時間和方法都會直接影響咖啡的酸、甜及苦味。
除了上述因素，而真正的風味則取決於產地：土壤、氣候和處理手法都是關鍵。
對愛咖啡的人，不斷學習和調整烘焙和沖煮技巧就是為了追求那完美的口味。最終，找到那杯心中的咖啡才是最重要的。
如果你都想進一個了解一下何為咖啡烘焙，可以到我們網頁了解一下詳情，有關於咖啡烘焙及杯測的最新課程內容如下：
1）咖啡杯測及烘焙體驗班
透過杯測 (cupping)，我們可以評估不同烘焙程度下咖啡豆的風味表現，並了解烘焙對咖啡風味的影響。同時，咖啡豆的品質和烘焙方式也會影響其風味結果。
2）咖啡豆烘焙體驗班
到訪專業工場，進行實際了解咖啡豆的烘焙過程，讓你親手炒豆，並帶回家慢慢沖泡，延續你專屬的香氣。課程除了解基本烘焙知識與概念認識工業用烘焙機的運作，更能實際操作機器並練習應用烘焙曲線，加入感官體驗環節以了解風味的多樣性及自選精品豆帶回家
3）英國TQUK認證-基礎咖啡師課程
以其他國際課程為範本，取得英國TQUK認證，涵蓋手沖、虹吸、意式咖啡、拉花、烘焙五大技巧，較貼近一般Cafe的需要，一次過體驗咖啡不同範疇，無論移民、創業或單純想學習咖啡均值得報讀。
4) SCA 咖啡認證課程-ROASTING SKILLS
咖啡烘焙課程，對未來打算未來投身咖啡烘焙的同學是必須學習的課程,乃業界最高學府必用項目，課程教導大家深入了解烘焙過程，學習烘焙的核心技術和設備，以及分辨不同烘焙度的風味評價等。
Many students ask us in class why roasters can transform green coffee beans into flavors with sweetness, acidity, and bitterness, and then describe the flavor profiles of each type of coffee bean.
The Art of Roasting
During the coffee roasting process, various factors exert different influences on the sweetness, acidity, and bitterness of coffee.
🍩 Sweetness
Origin: Coffee beans from Ethiopia usually have distinct fruity and floral notes, while Brazilian beans carry nutty and chocolatey sweetness.
Roasting degree: A longer drying and development stage evaporates more internal moisture, enhancing the caramelization reaction and thus increasing sweetness.
Freshness: Freshly roasted beans typically have more prominent sweetness. It’s also crucial to store the beans in airtight, light-proof packaging.
🍋 Acidity
Origin: Coffee beans from Kenya and Colombia usually have higher acidity and bright fruity flavors.
Altitude: Beans grown at higher altitudes generally have higher acidity.
Processing method: Sun-dried beans are usually more acidic than washed ones because they absorb acidity from the fruit pulp during the drying process.
Roasting degree: Light roast – preserves and emphasizes the beans’ natural acidity; Medium roast – retains a certain level of acidity while bringing out some caramelized flavors.
☕ Bitterness
Soil and climate: Coffee beans from certain regions in Brazil and Vietnam naturally have a stronger bitter taste.
Harvesting method: Unripe green coffee beans can taste bitter. Therefore, selecting and harvesting coffee cherries at the right ripeness is crucial for controlling the bitterness of coffee.
💡 In summary
The roasting process profoundly affects the flavor of coffee, and the degree, duration, and method of roasting directly influence its acidity, sweetness, and bitterness.
Beyond the factors mentioned above, the true flavor also depends on the origin: soil, climate, and processing methods are all key elements.
For coffee lovers, continuously learning and adjusting roasting and brewing techniques is a pursuit of the perfect taste. Ultimately, finding the coffee that resonates with you is what matters most.
Dark Roast: When coffee beans are roasted to a dark level, the sugars inside further break down and caramelize, resulting in a stronger bitter taste and smoky flavors. Additionally, the proteins in the beans undergo changes that intensify bitterness.
If you want to learn more about coffee roasting, you can check out the details on our website. The latest courses on coffee roasting and cupping are as follows:
- Coffee Cupping and Roasting Experience Class
Through cupping, we can evaluate the flavor performance of coffee beans at different roasting degrees and understand how roasting affects coffee flavors. Meanwhile, the quality of coffee beans and roasting methods also influence the flavor outcomes.
- Coffee Bean Roasting Experience Class
Visit a professional workshop to gain a practical understanding of the coffee bean roasting process. You’ll get to roast beans with your own hands and take them home to brew slowly, prolonging your exclusive aroma. In addition to learning basic roasting knowledge and concepts, and understanding the operation of industrial roasters, the course allows you to actually operate the machines, practice applying roasting curves, and includes a sensory experience session to understand the diversity of flavors. You can also choose specialty beans to take home.
- UK TQUK Certification - Basic Barista Course
Modeled on other international courses, this program leads to UK TQUK certification. It covers five key skills: pour-over, siphon, espresso, latte art, and roasting, which are more aligned with the needs of ordinary cafes. It allows you to experience different aspects of coffee at once, making it worthwhile for those planning to immigrate, start a business, or simply want to learn about coffee.
- SCA Coffee Certification Course - Roasting Skills
This coffee roasting course is essential for students planning to pursue a career in coffee roasting. It is a core program used by the top institutions in the industry. The course teaches you to deeply understand the roasting process, master core roasting techniques and equipment, and distinguish flavor evaluations of different roasting degrees, among other content.
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