The present invention relates to a coffee baking method, which mainly subverts the general coffee baking process. The coffee beans are first baked till the skin layer comes off, followed by a crushing treatment to turn the coffee beans into granules so that the whole surface area thereof is increased for further baking at the same temperature, in this way, a better baking effect can be obtained in a shorter time. Further, the overall degree of baking is more uniform. Because it is not necessary to proceed with a beans cultivation step in the process, the overall baking time required is greatly reduced to improve the shortcomings of previous technique.本發明創作係關於一種咖啡烘焙方法，主要係顛覆一般咖啡烘焙流程，係先將咖啡豆烘焙至表皮層脫落後，再經過破碎處理使得咖啡豆變成顆粒狀，令整體表面積上升後再繼續烘焙，以相同溫度烘焙時，可於較短時間獲得較佳烘焙效果，且整體烘焙程度也較為均勻，且過程中無須進行養豆之步驟，而大幅度縮減整體烘焙所需時間，以改善先前技術所述不足之處。
