"Flick (Roasting Defect)" phenomenon in Coffee roasting

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

"Flick (Roasting Defect)" phenomenon in Coffee roasting

"Flick (Roasting Defect)" (flash)

The temperature of red curve is the same as that of blue curve.

* the development rate (Development Time Ratio) of the red curve is 25.6%

* the Development Time Ratio of the blue curve is 26.8%.

Assuming that the two curves do not flicker, the sour taste of red will be more pronounced than the blue one. But in the actual taste, the red one has an uncomfortable bitter taste and a dirty aftertaste, and there is no expected comfortable sour taste. On the contrary, blue coffee has a balance between sweet and sour taste, and the aftertaste is clean.

Then why is there such a result? That's the reason for Flick.

The two curves RoR are almost the same from the beginning to eight and a half minutes. The same goes for firepower. But pay attention to the RoR after that.

The red curve suddenly rises and then falls in the second half of 8 minutes. Because raw beans end the endothermic stage and do not control the heat at the beginning of the heating stage, the RoR rises in an instant.

On the contrary, the heat of the blue curve is well controlled, and the RoR rebound does not occur and decreases slowly.

In the raw bean fever stage, even if only a little increase in calories, it will be excessive and cause a bad bitter taste. So like the blue curve, it is necessary to master the heat and avoid Flick during the heating phase. What are we going to do?

Please see the Gas section.

The blue curve adjusts the firepower a little earlier than the red curve, so it can produce better results.

In order to avoid the Flick phenomenon, the temperature of raw beans needs to be lowered before entering the heating stage. Especially in the heating stage, you should always pay attention to RoR (temperature rise rate).