What is coffee roasting? What's the process like? How to judge whether the baking is good or bad?

Many friends want to learn to roast coffee at home, one is suffering from no learning platform, the other is less professional books at home and abroad. Here I would like to share my thoughts on this issue of roasted coffee. There are nine microblogs for your reference only. I hope professionals and friends who bake their own coffee can testify.

What is the purpose of baking at home? If you want to bake your own coffee out of your infinite love for coffee, Uncle Bean admires it. If he was just curious and had a playful attitude, Uncle Bean felt that it was meaningless. Because home baking is more demanding on software and hardware, this high does not mean expensive. For example, baking utensils, sources of raw beans, understanding of basic principles and accumulation of operating experience are not a day's work, unless out of high love, few people generally insist.

Let's first look at the essence of coffee roasting. Coffee beans in the role of heat, through physical and chemical changes in the final formation of flavor oil process. Then let us look at the choice of baking appliances, the current hand-net type, small gas stove drum direct fire type, and small hot air are at home can choose appliances. Although there are many forms, there is only one essence. The relationship between heat and raw beans.

The distribution of heat energy during baking is not constant. And each baker has his own routine and understanding. That's why different people use different curves for the same coffee.

A simple example: for example, the dehydration period of coffee beans. Some people will use high fire dehydration, others will use low fire dehydration, which is difficult to determine in terms of operation form. Another example: the energy adjustment of the first explosion period, as well as the choice of roasting degree, make the coffee roasting process as complicated as a mystery, and each has its own words.

So what is a good bake? Who gives the standard? The answer seems to be only a cupping, we can not judge the coffee from the roasting method, only in the cupping can we really perceive the different taste differences behind different operation forms, so to learn the basic skills of coffee roasting is cupping, it will guide you in this maze-like situation to find the right way and direction.

Early April in Europe. Seven roasters bake Costa Rica on the same machine and to the same degree. Tarasu. All different in technique, at least in detail, so who's right? Everyone has to go back to the cupping table to find out. Some people change the curve three times after a burst, while others are slightly dull and only adjust once until the end.

The second key point about coffee roasting is the knowledge and understanding of green beans. This is a bit like a friend who uses a traditional film camera to learn photography. Its results are piled up by film, so a good roaster is piled up by the amount of green beans roasted. Therefore, Uncle Bean does not recommend learning baking with a playful attitude, because various reasons show that there is no quick way.

There may also be friends see here, think bean uncle here deliberately mystify, but bean uncle really tell you this is my real experience. Then Uncle Bean understands that coffee roasting should be practiced from three levels: first, understanding the appliance, second, understanding the coffee, and third, understanding the taste. These three levels are not isolated but cycle back and forth to improve each other.

Then someone said: Uncle Bean, since you said so, it means you didn't say anything. In fact, Uncle Bean introduced the core content here to everyone. Coffee roasting starts with cupping. Cupping guides you. Cupping for your operation effect to make a judgment, the method is not important is to take a pan can also fry coffee.