Baristas treat baking as a challenge

The entrance of coffee has five flavors: fragrant, sour, bitter, sweet and mellow. In the magical world of bakers, coffee is life.

Coffee roasting is a challenge for coffee roasters, it requires coffee roasters to have great patience, to be highly focused, to listen to the cracking sound of coffee beans, to smell the formation and changes of coffee bean aroma, and to judge the exact color of coffee beans. When the coffee beans are constantly flipped in the baking bin, the roaster uses a sampler to take a small amount of beans out of the baking bin and observe them carefully to decide when to stop baking according to the changes in the shape, color, luster and smell of the coffee beans.

Coffee roasting is an art. A skilled coffee roaster must have an in-depth understanding of the raw beans he wants to roast, taking full account of the natural characteristics of all kinds of coffee. In the process of roasting, the roaster should timely adjust the throttle and firepower of the roaster to control the baking process according to the expectation of coffee before roasting, the set baking curve, the accumulated experience and knowledge.

Timing is important throughout the process of roasting coffee, especially at the end of the baking: when to end baking is an instant decision, a second earlier may fall short; a second later may be wasted.

A coffee roaster is not just a machine operator, he must integrate the skills and skills of artists, scientists and engineers, operate the roaster skillfully, and do his best to roast different coffees to a precise point in time to produce the perfect potential flavor of coffee. The pursuit of excellence is never-ending.