How to Grind and Fry Coffee? What We Must Know?

The first rule is that coffee beans must be freshly fried. Storage kills coffee. This is why exporters supply unroasted coffee, the so-called green coffee. So it is better preserved. And in the country of consumption, coffee is fried. The process of frying coffee beans is different in each country. The grains are fried individually in each grade or mixed with other grains. We’ll know how to grind and fry coffee.

Frying temperature and frying time may vary. Roasting to different degrees can make a difference in summarizing the taste of the same coffee mixture in different ways. In Europe, the grains are dark brown in color. But there is an interesting regularity: weak coffee is roasted there in the north of the country. For example, the Italians-Italians use very hot roasted coffee at the edge of carbonization to make espresso coffee. Direct roasting lasts the first 10 minutes. Then, for another 10 minutes, the grains are slowly kept at a low temperature to form a bouquet.

 What happens to the grain during roasting?

• After 7-8 minutes at a temperature of 170 degrees, the grains begin to lose moisture and begin to acquire a yellow, red and then light brown hue. Drinks made from this type of coffee have a pronounced sour taste.
• After 9-10 minutes, at a temperature of 200 to 230 degrees, the grains take on a chest color, lose 12-15% of their weight, and swell, more than doubling in size. It is a light roast.
• After frying for 12-13 minutes, a dark frying stage occurs. At this stage, the grains acquire a luster from the published coffee oil in addition to a darker color. By using dark roasting, you can smooth out any taste imperfections, such as reducing acidity.

If the roasting process is not stopped at this stage, the coffee becomes irresistibly spoiled and can be roasted. If the roast is light, the drink will be sour, and if the roast is too dark, it will be bitter.

Decaffeination –

This is the name given to the process used to reduce the amount of caffeine in coffee beans. Thanks to this, coffee becomes available for those for whom caffeine is contraindicated, for example, sick core. Decaffeination does not affect the taste of coffee in any way; Even an experienced tester cannot distinguish decaffeinated coffee from the same, but with caffeine. The disadvantage of this coffee is that it saves worse without packaging. Poor grinding inevitably affects the quality of the drink. The required degree of grinding depends on how you will make the coffee. If it’s just a coffee pot, it’s better to take thick coffee for coffee makers and espresso machines, fine and very fine.

A coffee grinder grid disc grinds grain at high speed. Discs are the most important part of the coffee grinder. Worn discs should be replaced with new ones immediately. Poor grinding inevitably affects the quality of the drink. You should not grind large quantities of coffee at once, as it overheats the discs and, as a result, increases the aromatic properties of the coffee, leading to a deterioration in the aroma of the coffee due to evaporation. The optimum load volume of the coffee grinder is 6-7 g.

To make coffee in Turkey, in CJV, they carry very finely ground coffee, powder in packets with which they often show an icon – a CVV symbol. We have learned how to grind and fry coffee.