As early as the 13th century, the Arabs invented putting coffee beans in a pot, frying them with fire, then grinding them into powder, and then brewing coffee. The early Arabs liked to roast the beans lightly, boil them and drink them with spices such as cardamom.
Later, this method of roasting coffee was spread to Syria, Turkey, and Egypt. In these areas, it is customary to roast coffee into black, then grind it into powder, add sugar and boil it in water, and pour it directly into a small cup with coffee grounds without precipitation. drink up.
After coffee was introduced to Europe in the 17th and 18th centuries, Europeans also used the Turkish style to fry the coffee until it was black.
Later, due to differences in geography and culture, Europe was divided into the light roaster group dominated by northern European countries such as Germany, Britain, and Scandinavia, and the dark roasted group dominated by southern European countries. The former generally roasts beans to city—full—city, while the latter generally roast to the depth of Italy, French, etc.
Correspondingly, the North American continent, where most of the immigrants from northern Europe followed, followed the light roast, while Latin America, where most of the immigrants from southern Europe, prevailed on the medium roast.
Until the middle of the 19th century, most of Europe used iron pans or ovens to roast beans at home. Later, a small roaster was invented that used closed iron buckets instead of iron pans and put them on fire. Pound beans are used by some coffee shops.
With the advent of large roasting machines in the mid-19th century, large batches of beans became possible. After the advent of large-scale roasting machines, they have undergone continuous innovation. By the first half of the 20th century, electronically controlled precision machines had appeared, and machines that could continuously roast 5000 kg per hour.
The emergence of large-scale roasters has changed people’s habit of roasting at home. Buying packaged roasted beans or coffee powder to cook directly at home facilitates the fast-paced life of modern people. By the 1960s, branded beans dominated the market. However, large batches of roasting have problems at the same time: green beans of average quality, lightly roasted to maintain excessive weight, lack of freshness caused by lack of taste, began in the 1980s, a “specialty coffee movement” was launched in the United States, it Advocate people to buy high-quality green beans, home roast, drink fresh coffee, pursue quality and taste, home roasting has begun to receive attention, and at the same time, the pursuit of coffee quality has forced some large roasters to use better beans to ensure roasting quality.