Baristas share skills in baking coffee beans

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

Next, the editor will share the roasting skills of coffee beans for you. I hope it will be helpful to you!

Semi-direct fire type

It is a combination of the above two baking methods.

It is very similar to the direct fire type, but the difference is that there are no holes in the inner pot, coupled with ventilating equipment. When baking beans, the greater the hot air, the faster the speed, the closer to the hot air, on the contrary, the closer to the roasting skills of direct-fire coffee beans.

The source of fire does not come into direct contact with coffee beans, which can well control the baking temperature, and more commercial baking is used.

Hot air type

Literally, use hot air to heat, stir and bake coffee beans. The design principle of this method is relatively simple, and it is mostly used for household or commercial use.

Hot air heating speed is fast, beans are heated evenly the roasting skills of coffee beans. Because of this advantage, it may lead to the "entrainment" of coffee beans, so that the caramelization reaction of coffee beans is not sufficient.

Direct fire type

In general, the pot in the roaster has holes, while the boiler is heated in direct contact with the fire source. The disadvantage of this way is that the firepower is so strong that it is difficult to control direct baking for a relatively long time, which can make the caramelization reaction full. but it is also accompanied by easy baking and uneven baking.