Coffee roasting methods

Abstract

Providing coffee roasting methods that enhance the flavor of brewed coffee. [Solution] The coffee roasting method includes the steps of: (A) preparing several coffee beans; (B) preheating the roasting oven, adding the coffee beans, and heating the coffee beans to the midpoint; (C) continuing to heat until the internal moisture temperature of the coffee beans reaches 90°C to 100°C, just before evaporation, thereby softening the coffee bean fibers; (D) continuing to heat within a range of ±1.5°C / min of the heating rate in the previous step, until the moisture content of the coffee beans is less than 5%; (E) controlling the temperature to cause a dehydration reaction in the chlorogenic acid in the coffee beans during the first popping to produce chlorogenic acid lactone; and (F) removing the coffee beans before the second popping to end the roasting process and avoid the decomposition of chlorogenic acid lactone.

Description

Technical Field

[0001] The present invention relates to a coffee roasting method that can effectively control chlorogenic acid lactone generated by the reaction of chlorogenic acid contained in coffee beans, avoid the decomposition of chlorogenic acid lactone, and subsequently brew coffee with a good flavor.

Background Art

[0002] In recent years, the coffee market has been developing more and more, and many people have come to love drinking coffee. As the number of people who are knowledgeable about coffee increases, coffee is no longer just a means to relieve drowsiness, but also a manifestation of a lifestyle or an improvement in the sense of life. As the demand for coffee gradually increases, needs are gradually diversifying. The most common requirement is the flavor of coffee, and the key to the flavor of coffee lies in the stimulation of taste and smell.

[0003] There are various anecdotes about how to select coffee beans, how to extract the components contained in coffee, how to enhance the aroma of coffee, and how to brew coffee. Although each of them makes sense, since coffee beans vary in various conditions such as variety, cultivation area, and post-treatment conditions, it is impossible to apply the processing method of a certain coffee bean to all coffee beans. Different varieties of coffee beans have different components, and the differences in components directly affect the extraction method. The difference in the cultivation area also leads to the difference in the density of coffee beans, and the difference in density affects the content of each component and is reflected in the aroma and flavor. If the post-treatment conditions of coffee beans are different, at least coffee beans with different moisture contents will be produced, and the difference in moisture content affects the chemical reaction in the heating process of roasting.

[0004] Furthermore, the main component of coffee is chlorogenic acid, which has antioxidant effects, reduces body fat and blood lipids, has anti-inflammatory effects, protects the liver, relieves fatigue, controls blood sugar, and inhibits melanin deposition. Many studies emphasize that coffee contains the highest amount of chlorogenic acid among all plants. For this reason, many medical studies have demonstrated that chlorogenic acid has many beneficial effects on the human body. Moreover, when chlorogenic acid undergoes a dehydration reaction, chlorogenic acid lactone is produced, resulting in a complex taste that shifts from bitter to sweet, and this bitterness is considered desirable. However, because coffee is heated during the roasting process, chlorogenic acid is broken down, and if there is sufficient moisture, chlorogenic acid is completely hydrolyzed into quinic acid and caffeic acid. Quinic acid lactone, formed by the dehydration of quinic acid, has a bitter taste, and vinylcatechol, formed by the decarboxylation of caffeic acid, has an even more bitter and astringent taste. If the heating temperature is too high, chlorogenic acid lactone is broken down into quinic acid and other compounds, making it difficult to retain chlorogenic acid lactone.

[0005] Therefore, the coffee bean roasting process described above has the following problems and shortcomings, and needs improvement.

[0006] Firstly, many people blindly experiment with various parameters such as temperature, time, and pressure during the roasting process, spending a lot of time repeatedly working with coffee beans under different conditions, but they are unable to obtain consistent roasting results.

[0007] Secondly, some people try to reproduce the roasting curve of a master roaster as faithfully as possible by combining advanced roasting machines and precisely controlling various parameters, but they do not delve deeply into the meaning behind the curve, and even slight differences in the conditions of the coffee beans can prevent them from obtaining the same roasting results.

[0008] Thirdly, even if coffee beans are carefully selected and the roasting process is precisely controlled, the decomposition reaction of chlorogenic acid in the beans when exposed to heat is not controlled. As a result, quinic acid and caffeic acid are produced through the hydrolysis of chlorogenic acid, which significantly impairs the taste of the coffee.

[0009] Fourthly, the problem of chlorogenic acid being broken down again after being converted to chlorogenic acid lactone is overlooked, resulting in an inability to brew flavorful coffee, rendering all previous efforts useless. [Overview of the project] [Problems that the invention aims to solve]

[0010] In view of the aforementioned shortcomings, the applicant of this invention has collected relevant materials, conducted evaluations and studies from various perspectives, and based on many years of experience accumulated in this industry, has repeatedly prototyped and modified the invention to design a patent for a coffee roasting method that effectively controls chlorogenic acid lactone, which is produced when chlorogenic acid contained in coffee beans reacts, thereby avoiding the decomposition of chlorogenic acid lactone and enabling the subsequent brewing of flavorful coffee.

[0011] The main objective of the present invention is to provide a coffee roasting method that improves the flavor of brewed coffee by reducing the moisture content of the coffee beans to 5% or less during the steaming stage, generating chlorogenic acid lactone from chlorogenic acid through a dehydration reaction when the coffee beans enter the first bursting stage, continuing the roasting process, ending the roasting before the second bursting and before the decomposition of chlorogenic acid lactone, and removing the coffee beans, thereby ensuring that the components produced by the reaction of quinic acid and caffeic acid under heat in the roasted coffee beans contain a higher proportion of chlorogenic acid lactone. [Means for solving the problem]

[0012] The present invention will be described below. The coffee roasting method described in claim 1 includes the steps of (A) preparing a number of coffee beans, (B) preheating a roasting oven and then adding the coffee beans and heating them to a midpoint, (C) heating the coffee beans until the internal moisture temperature reaches 90 to 100 degrees Celsius, just before evaporation, thereby softening the coffee bean fibers and facilitating moisture evaporation, (D) continuing the heating in step (C) within a range of ±1.5 degrees Celsius / minute based on the heating rate when the coffee beans were heated, until the moisture content of the coffee beans is less than 5%, (E) controlling the temperature during the first pop to cause a dehydration reaction in the chlorogenic acid in the coffee beans under conditions of insufficient moisture, so that it becomes chlorogenic acid lactone, and (F) ending the roasting before the second pop and removing the coffee beans before the chlorogenic acid lactone decomposes.

[0013] The coffee roasting method described in claim 2 is characterized in that, in step (A) of claim 1, the density of the coffee beans is between 830 g / L and 930 g / L, and in step (D), the moisture content of the coffee beans reaches less than 8% before the temperature reaches 140 degrees and less than 5% before the temperature reaches 180 degrees, and in step (E), the temperature is controlled before the sucrose in the coffee beans begins to melt, and the degree of roasting (Agtron) of the coffee beans is controlled, and the coffee beans are removed when it is greater than 52 before the second burst.

[0014] The coffee roasting method described in claim 3 is further performed after step (F) in claim 1, in which the coffee beans are ground into coffee powder, water is added and extracted, and step (G) is performed in which the ratio of powder to water in the extraction process is 1:20 to 1:33.

[0015] The coffee roasting method described in claim 4 further involves, after step (F) in claim 1, grinding the coffee beans into coffee powder, adding water for extraction, and performing step (G) during the extraction process to control the water temperature between 65 and 80 degrees. [Effects of the Invention]

[0016] Therefore, when a user roasts coffee according to the roasting method of the present invention, the initial focus is on slowly heating the coffee beans, using the moisture inside the beans or the steam released during the roasting process to sufficiently soften the coffee bean fibers, making it easier for the internal moisture to evaporate, and continuing to heat the coffee beans at this rate of increase to reduce the moisture content of the coffee beans to less than 5% before the first roast. This prevents the coffee beans from entering the hydrolysis reaction due to insufficient moisture, preventing chlorogenic acid from reacting to produce quinic acid or caffeic acid, and also allowing the dehydration reaction of chlorogenic acid to produce chlorogenic acid lactone. This chlorogenic acid lactone has a sweet taste within the bitterness and is clearly a more preferable flavor than the bitterness caused by the components produced when quinic acid reacts with heat, and the astringency caused by the components produced when caffeic acid reacts with heat. After heating, when the beans enter the first burst, chlorogenic acid undergoes a dehydration reaction due to the heat, becoming chlorogenic acid lactone. Finally, the coffee beans are removed before the second burst to end the roasting process. This prevents the chlorogenic acid lactone from breaking down and generating excess compounds, thus allowing the chlorogenic acid lactone, which is present in a high proportion in coffee beans, to be utilized to improve the overall flavor.

[0017] Through the technology described above, the present invention overcomes the problems of conventional coffee bean roasting processes, such as the inability to obtain the same or stable results even when blindly testing different varieties, origins, and other conditions, or when reproducing roasting curves, and the inability to improve coffee flavor due to the lack of control over the thermal decomposition reaction of chlorogenic acid or the decomposition state of chlorogenic acid. The invention achieves the aforementioned advantages and possesses both practicality and inventiveness. [Brief explanation of the drawing]

[0018] [Figure 1] This flowchart shows the steps of the best embodiment of the present invention. [Figure 2] This is a schematic diagram showing the steaming process of the best embodiment of the present invention. [Figure 3]It is a schematic diagram showing the chlorogenic acid hydrolysis reaction of the best embodiment of the present invention. [Figure 4] It is a schematic diagram showing the chlorogenic acid dehydration reaction of the best embodiment of the present invention. [Figure 5] It is a schematic diagram showing the low-temperature extraction of the best embodiment of the present invention.

Mode for Carrying Out the Invention

[0019] Refer to the schematic diagram showing low-temperature extraction from the flowchart showing the steps of the best embodiment of the present invention in FIGS. 1 to 5. As can be clearly seen from these figures, the present invention includes the following steps. (A) Selection of beans: A step of preparing a plurality of coffee beans, and (B) Preheating: After preheating the roasting kiln, adding the coffee beans and heating them to the midpoint, and (C) Steaming: Heating until the moisture temperature inside the coffee beans reaches the verge of evaporation at 90°C to 100°C, softening the fibers of the coffee beans, and facilitating the divergence of moisture, and (D) Roasting: In step (C), based on the heating rate when heating the coffee beans, within the range of the heating rate ±1.5 degrees / minute, continuing to heat until the moisture content of the coffee beans becomes less than 5%, and (E) Dry distillation: Causing a dehydration reaction in the chlorogenic acid in the coffee beans under a moisture-deficient situation during the first explosion, and controlling the temperature so that it becomes chlorogenic acid lactone, and (F) Stopping frying and taking out: Ending roasting before the second explosion, and taking out the coffee beans before the decomposition of chlorogenic acid lactone, and including.

[0020] Preferably, in the step (A), the density of the coffee beans is 830 g / L to 930 g / L.

[0021] Preferably, in the step (D), the moisture content reaches less than 8% before the coffee beans reach 140 degrees. Preferably, in the step (D), the moisture content reaches less than 5% before the coffee beans reach 180 degrees.

[0022] Preferably, in step (E), the temperature is controlled before the sucrose in the coffee beans begins to melt.

[0023] Preferably, in step (F), the degree of roasting (Agtron) of the coffee beans is controlled, and the coffee beans are removed when it is greater than 52 before the second burst.

[0024] The above explanation allows us to understand the structure of this technology. By adjusting based on this structure, we can effectively control the reaction of chlorogenic acid in coffee beans to produce chlorogenic acid lactone and avoid its decomposition, which has the advantage of allowing for the stable extraction of flavorful coffee in subsequent steps. As can be clearly seen from the diagram, in the bean selection process, since the moisture content of commercially available coffee beans is mostly between 8% and 13%, it is sufficient to select coffee beans from the same lot that have the same or similar variety, growing location, and growing conditions (including moisture content). Naturally, it is even better if coffee beans with a density of 830g / L to 930g / L can be selected. This is because altitude is one of the main factors affecting the density of coffee beans. The higher the altitude, the colder the climate and the slower the respiration rate of coffee cells, which means that the growth rate of coffee cherries (mature coffee fruits) slows down, resulting in more sugar and aromatic substances in the coffee cherries. However, if the altitude is too high, frost can form on the coffee beans. Therefore, when selecting coffee beans from coffee-producing regions at an altitude of 1800m to 2300m, you can obtain a relatively large number of beans with a density of 830g / L or higher. However, beans with a density of 930g / L or higher are fewer in number and are relatively expensive to obtain, so it is best to select coffee beans with a density of 830g / L to 930g / L. Once the bean selection is complete, you can preheat the roasting machine, then add the coffee beans and heat them to the midpoint.

[0025] The main purpose of the blooming process is to gradually control the temperature rise curve, keeping it within a 90°C to 100°C range, thereby softening the polysaccharide cellulose in the coffee beans. This allows the water inside the beans to more easily pass through the cell walls 3 and evaporate when it turns into water vapor. As explained in the cross-sectional view of the coffee beans before and after blooming shown in Figure 2, this is because when water molecules vaporize, their volume increases, pushing against the cell walls 3 made of cellulose, causing the cell walls 3 to expand and the walls to become thinner. This process is not limited to continuous heating that is completed in one go; after heating once, cooling may be performed before a second blooming.

[0026] Next, the roasting process begins. During the blooming stage, the coffee bean fibers soften, causing the surface of the beans to expand and most of the moisture inside to be released from the surface. Therefore, the higher the moisture content of the selected coffee beans, the more moisture will be released, but some moisture will still remain on the coffee bean fibers. For this reason, there is a limit to how much the moisture content can be reduced before roasting, but there is also a limit to the amount of water that can adhere to the same coffee bean fibers. Therefore, regardless of the moisture content of the selected coffee beans, this process can effectively reduce it. However, during heating, it is necessary to heat at a gradual rate to prevent the surface of the coffee beans from vitrifying and preventing moisture from escaping smoothly. Also, if the dehydration rate is too fast, small substances that break down chlorogenic acid will volatilize along with the moisture, affecting the flavor of the coffee, and the evaporation of moisture between the surface and the core of the coffee beans will not be uniform, resulting in a grassy taste, bitterness, and astringency, so care must be taken. For the blooming stage, the rate of increase at this time should be controlled within a range of ±1.5 degrees / minute. For example, if the heating rate during the pre-infusion stage is 6.5°C / min, the heating rate during the roasting stage should be 5°C / min to 8°C / min. By extending the heating time in this way, as much moisture as possible is removed, and the temperature inside and outside the roasting machine and the beans is made as uniform as possible during heating, resulting in a match in overall temperature, which is advantageous for temperature control. If properly controlled, the moisture content of the coffee beans will decrease to 8% or less before 140°C. More preferably, the moisture content of the coffee beans will decrease to 5% or less before 180°C.

[0027] The lower the moisture content achievable during the roasting process, the more advantageous it is compared to proceeding to the dry distillation process. The purpose of dry distillation is to cause a dehydration reaction in chlorogenic acid contained in coffee beans under conditions of insufficient moisture. Under conditions of sufficient moisture, chlorogenic acid can be sufficiently broken down into caffeic acid and quinic acid. As shown in Figure 3, after the bond between the central carbon (C) and hydrogen (O) atoms of chlorogenic acid (shown in the figure) is broken, hydroxide ions (OH) from the water molecule are formed. - ) and hydrogen ions (H +) combine with each other. This process is a hydrolysis reaction (the reaction shown in the upper part of Figure 3). After one burst, the moisture in the coffee beans is almost completely lost, but if the heating of the beans is continued at this time, the molecules in the chemical structure are forcibly dehydrated. In the case of quinic acid, the dehydration method is that the hydroxide (OH) of the carboxyl group (COOH), which is originally a characteristic of acids, combines with the hydrogen of another hydroxide (OH) to become water, causing a dehydration reaction in quinic acid to become quinic acid lactone (the reaction shown in the middle of Figure 3), so that it loses its acidic characteristics and the taste becomes slightly bitter. In the case of caffeic acid, when heated, it undergoes a decarboxylation reaction (CO2 is removed) to become vinylcatechol (the reaction shown in the lower part of Figure 3). The phenol structure of vinylcatechol is a polymer, and the taste of this substance is bitter and astringent, and the location where this bitterness and astringency are felt is the base of the tongue and the throat. Furthermore, the vinyl structure of vinylcatechol can form polyethylene when continuously exposed to heat, and polyethylene has an unpleasant bitter taste. For this reason, as shown in Figure 4, it is necessary to dehydrate chlorogenic acid under conditions of insufficient water, dehydrating the quinic acid portion of the chlorogenic acid molecule to form chlorogenic acid lactone. Chlorogenic acid lactone has a taste that shifts from bitter to sweet, and this bitterness is desirable.

[0028] The dry distillation process also involves high-temperature pyrolysis. The initial temperature of this process is approximately 180°C, and the sugars in the coffee beans undergo caramelization at around 170-200°C, creating the aroma of roast and other aromatic substances (such as maltol). Sucrose has a melting point of approximately 186°C, and the starting temperature of the first burst is close to this temperature, so when the sucrose begins to melt, it indicates that the coffee beans have entered the first burst. The coffee beans then truly begin to dehydrate, and unlike the dehydration in the blooming and roasting processes, chlorogenic acid is forcibly dehydrated to form chlorogenic acid lactone.

[0029] The roasting and removal process is performed. Chlorogenic acid lactone is the main source of "coffee flavor" and is said to have a desirable bitterness. However, when the roasting temperature of coffee beans reaches 210°C to 220°C, chlorogenic acid lactone decomposes (splits) again, breaking down into various compounds such as quinic acid and phenylindan, which has a metallic taste. As a result, an undesirable flavor is created after the decomposition of chlorogenic acid lactone. Therefore, it is necessary to finish roasting and remove the coffee beans before the chlorogenic acid lactone decomposes, completing the roasting and removal process. As can be seen from this, light roast or medium roast or lower does not require heating to such high temperatures, so it is relatively easy to stop roasting before the decomposition of chlorogenic acid lactone. However, medium roast coffee is more difficult to control, and generally, stopping roasting before the second burst offers an opportunity to preserve a lot of chlorogenic acid lactone. However, since there are large differences in the second burst temperature depending on the coffee bean variety, it is more desirable to use the degree of roasting (also called Agtron number or Agtron value) as the basis for judgment. The Agtron value is expressed on a scale from 0 to 100. A higher value indicates a lower degree of roasting, lighter color, and lower post-roasting bean temperature. Conversely, a lower value indicates a higher degree of roasting, darker color, and higher post-roasting bean temperature. The Agtron value can be determined by optically measuring the degree of roasting using an Agtron coffee analyzer, or by matching the appearance of the coffee beans to the standard color card of the Specialty Coffee Association of America (SCAA). Basically, if the coffee beans are removed before the roasting degree exceeds 52, the rate of chlorogenic acid lactone decomposition can be controlled to a low level, resulting in a better flavored coffee during extraction.

[0030] Coffee beans obtained using the roasting method of the present invention can be ground and brewed directly or used to make coffee bags. Although the present invention already controls the coffee beans to contain a high proportion of chlorogenic acid lactone, even good coffee beans can be wasted if the extraction method is inappropriate. Therefore, when extracting coffee by adding water after grinding the coffee beans into coffee powder, the ratio of powder to water during the extraction process should be set to 1:20 to 1:33. For example, extracting 10 grams of coffee with 220cc to 330cc of water will yield a flavorful coffee. This part is related to the degree of coffee extraction; approximately 28% of the substances in coffee beans can dissolve in water, and generally, more substances can be dissolved with a larger amount of water and a higher water temperature. However, because there are many types of substances in coffee beans, both under-extraction and over-extraction have a significant impact on the flavor. Regarding the amount of water, it is necessary to control the ratio of powder to water, as too much water will lead to the dissolution of excess substances. This part relates to the Gold Cup theory presented by the Specialty Coffee Association of Europe (SCAE), which states that delicious coffee must meet two conditions: a grinding extraction rate between 18% and 22%, and a coffee concentration within the range of 1.2% to 1.45%. Based on the total water-soluble content in coffee beans (28%), if 10g of coffee is extracted according to the Gold Cup theory, the maximum amount of water extracted is 2.8(g) / 1.45%(g / ml) = 193(ml). However, since coffee brewed manually is generally less than 200cc, this invention allows for the brewing of delicious coffee by setting the ratio of coffee powder to water to 1:20 to 1:33. In other words, with 10 grams of coffee, the roasting method of this invention can brew 200cc to 330cc of coffee beverage, thus reducing the amount of coffee needed by the user when brewing, and lowering the cost.Since the substances produced by the decomposition of chlorogenic acid are small molecules, the molecules produced by the caramelization reaction are medium molecules, and coffee is a large-molecule alkaloid substance, the substances produced by the decomposition of chlorogenic acid are the first to dissolve during extraction. According to the roasting method of the present invention, chlorogenic acid lactone is the first to dissolve, but it is not possible to completely control the production of quinic acid and caffeic acid. For this reason, if the ratio of powder to water is too high, a considerable amount of quinic acid or caffeic acid will dissolve, so it is desirable to control the ratio of powder to water to between 1:20 and 1:33.

[0031] In addition, regarding temperature, the water temperature should be controlled between 65°C and 80°C during the extraction process. Research shows that the perception and release of coffee flavors are closely related to the drinking temperature. The release of volatile substances mainly follows Van't Hoff's law, with large amounts released when the temperature is above 40°C. Aliphatic ketones, alkylpyrazines, certain furans, and pyridines show the most significant increase when the temperature is ≥50°C, and changes in the volatile release curve can explain some of the differences in observed flavors. For example, flavors such as acidity, tobacco, and sweetness are mainly associated with coffee at 31°C to 44°C, while coffee between 50°C and 62°C exhibits stronger overall intensity, roast flavors, and bitterness. This suggests that brewing at a water temperature of 65°C or higher allows for the full release of most of the desirable flavor compounds in coffee. In particular, when the water temperature is above 85°C, other undesirable compounds are more easily extracted, resulting in a more pronounced bitterness and astringency.

[0032] Naturally, the quality of coffee's taste is related to individual preference, but since human taste perception relies on taste buds on the tongue, and there are far more bitter taste buds than sweet taste buds, reducing the variety of dissolved compounds can avoid the perception of multiple bitter tastes by the taste buds, increase the proportion of sweetness from chlorogenic acid lactone, and rationally improve the flavor of coffee. Furthermore, by appropriately controlling the ratio of powder to water and the extraction temperature, the degree to which the coffee powder is extracted in water can be effectively controlled. When solubility reaches saturation, if the water temperature is maintained at 65°C to 80°C (for example, by using a thermos container 2 with a lid), the length of time the coffee bag 1 is immersed in water will not affect the flavor at the time of consumption. Furthermore, as shown in Figure 5, based on an extraction temperature of 65°C to 80°C, the present invention may also be applied simultaneously to extraction at high altitudes. Since the boiling point of water decreases by 3°C for every 1000m increase in altitude, when ascending to 5000m, the boiling point of water becomes 85°C. Moreover, since the extraction equipment is also in a cold environment at high altitudes, the actual extraction temperature will be lower than 85°C. However, the present invention allows for the brewing of coffee with a strong aroma using water at 65°C to 80°C. In addition, normally, after putting hot water into a thermos bottle, once the temperature of the hot water has dropped to about 70°C, coffee roasted using the roasting method of the present invention can be used directly to brew coffee with a strong aroma. [Explanation of Symbols]

[0033] 1 coffee bag 2 Thermal container 3 cell wall

Claims

1. A coffee roasting method, (A) The process of preparing multiple coffee beans, (B) After preheating the roasting oven, add the coffee beans and heat until the midpoint, (C) A step of heating the coffee beans until the moisture temperature inside reaches 90 to 100 degrees Celsius, just before evaporation, to soften the coffee bean fibers and facilitate moisture evaporation, (D) In ​​step (C), based on the rate of temperature rise when the coffee beans are heated, heating is continued within the range of ±1.5 degrees / minute of the rate of temperature rise until the moisture content of the coffee beans is less than 5%. (E) A step of controlling the temperature to cause a dehydration reaction in the chlorogenic acid in the coffee beans during the first explosion under conditions of insufficient moisture, so that it becomes chlorogenic acid lactone, (F) A step in which roasting is completed before the second burst and the coffee beans are removed before the chlorogenic acid lactone is broken down, A coffee roasting method characterized by including [a certain ingredient].

2. The coffee roasting method according to claim 1, characterized in that in step (A), the density of the coffee beans is between 830 g / L and 930 g / L, and in step (D), the moisture content of the coffee beans reaches less than 8% before the temperature reaches 140 degrees and less than 5% before the temperature reaches 180 degrees, and in step (E), the temperature is controlled before the sucrose in the coffee beans begins to melt, and the degree of roasting (Agtron) of the coffee beans is controlled, and the coffee beans are removed when it is greater than 52 before the second burst.

3. The coffee roasting method according to claim 1, characterized in that, after step (F) above, the coffee beans are further ground into coffee powder, and then water is added for extraction, wherein the ratio of powder to water in the extraction process is 1:20 to 1:33 in step (G).

4. The coffee roasting method according to claim 1, characterized in that, after step (F) above, the coffee beans are further ground into coffee powder, water is added and extracted, and step (G) is performed in which the water temperature is controlled between 65 and 80 degrees during the extraction process.

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