Baking technology paste: raw vs cooked spelling

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Recently, when some new customers talked to me about the beans they used in their stores, they always pointed out that the beans were unstable, sometimes sour and sometimes bitter. I don't know why. Later, I asked him to ask the baker about the recipe of the beans used in his store, how to bake them, and how well they were baked. After a while, he told me the formula, proportion and baking degree. I also don't think this is sour coffee. Why does it taste sour from time to time? This kind of instability should not come from the production. I didn't know everything until I saw the sample beans, mainly because of the instability caused by assembling and baking.

At this point, first of all, let's talk about the blending of coffee: I think there should be two starting points for making espresso: the first is to pursue the richness and hierarchy of coffee taste, and the second is to pursue a certain outstanding feature.

First, let's talk about espresso coffee. It is not a simple jigsaw puzzle. A certain coffee is sour and bitter, and then the taste is balanced when put together. The taste is only experienced in the mouth. It only accounts for 20% to 30% of the overall coffee taste evaluation. Do not ignore the other flavor characteristics produced by the superposition of flavor. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.

So what I want to say is that the instability of my client's beans lies in the method of blending and baking.

First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. Because the water content, size, and the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the heat energy required for coffee beans to increase by 1 degree Celsius. With different water content, the particle size of beans is different, although they are all heated with the same heat, but because of the different specific heat, the baking degree is easy to be different, resulting in uneven quality. In the words of teacher Taguchi, it is a miracle that different kinds of beans can be baked evenly together.

Give an example to illustrate the difference in baking degree caused by different specific heat. The concentrated beans used in our store pursue the high sweetness of the front, slightly sour in the middle, and the flavor of nuts and chocolate in the back. The mix is made in a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) the temperature of the first explosion in Kenya is about 192 degrees Celsius, and the temperature of the second explosion is about 218 degrees Celsius. Mantenin's first explosion is about 196 degrees Celsius, and the second explosion is about 220 degrees Celsius, while the temperature at which Brazil enters the explosion will be the highest, with the first explosion reaching about 202 degrees Celsius and the second explosion around 228 degrees Celsius.

If the three beans are baked together, the definition of baking degree and taste will be quite vague, and there is no way to judge the overall flavor characteristics of beans and the instability of baking degree, resulting in unstable taste.

The second reason for the instability of customer beans is also caused by hard work-the change in the proportion of coffee beans after water loss. Different beans, after baking, because of different moisture content, the water loss rate will not be the same, after baking, the quality of beans will be different and expected. Most of the blended coffee is blended according to the percentage, so the quality of the beans after baking is about 20% less than that before roasting, because the water content is different, the water loss rate is also different at the same temperature, if you mix and bake, the imagined blending ratio will change with the change of water loss rate, so it is difficult to control the trend of taste.

Then again, is it possible to mix and bake beans well? In fact, this possibility is still possible, but it takes a lot of effort to delve into techniques and baking theory.

First of all, find a suitable mix of beans, with a reasonable proportion, similar moisture content and close specific heat.

Secondly, the quality of each baked bean and its proportion in the overall blending should be calculated reasonably.

I think this is very difficult to do, feasibility, I think it is about 30%. So we have to ask, how to adjust the tactics? My suggestion is to appropriately prolong the time of dehydration, that is, to prolong the time from feeding to explosion, which is a process of full dehydration so that the moisture content of beans is approximately the same, which plays a vital role in achieving a uniform baking degree for beans with different moisture content, such as sundried beans. Having said that, this kind of baking kung fu still has a long way to go and cannot be practiced overnight.

Raw spelling can save a lot of time for bakers or bean suppliers, but do you want to think about the stability of beans and the taste trend of beans? I do not approve of baking after spelling, so I will assure my customers that I will never sell raw beans, absolutely take apart each bean for baking, and match it in a uniform proportion.

Recently, when some new customers talked to me about the beans they used in their stores, they always pointed out that the beans were unstable, sometimes sour and sometimes bitter. I don't know why. Later, I asked him to ask the baker about the recipe of the beans used in his store, how to bake them, and how well they were baked. After a while, he told me the formula, proportion and baking degree. I also don't think this is sour coffee. Why does it taste sour from time to time? This kind of instability should not come from the production. I didn't know everything until I saw the sample beans, mainly because of the instability caused by assembling and baking.

At this point, first of all, let's talk about the blending of coffee: I think there should be two starting points for making espresso: the first is to pursue the richness and hierarchy of coffee taste, and the second is to pursue a certain outstanding feature.

First, let's talk about espresso coffee. It is not a simple jigsaw puzzle. A certain coffee is sour and bitter, and then the taste is balanced when put together. The taste is only experienced in the mouth. It only accounts for 20% to 30% of the overall coffee taste evaluation. Do not ignore the other flavor characteristics produced by the superposition of flavor. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.

So what I want to say is that the instability of my client's beans lies in the method of blending and baking.

First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. Because the water content, size, and the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the heat energy required for coffee beans to increase by 1 degree Celsius. With different water content, the particle size of beans is different, although they are all heated with the same heat, but because of the different specific heat, the baking degree is easy to be different, resulting in uneven quality. In the words of teacher Taguchi, it is a miracle that different kinds of beans can be baked evenly together.

Give an example to illustrate the difference in baking degree caused by different specific heat. The concentrated beans used in our store pursue the high sweetness of the front, slightly sour in the middle, and the flavor of nuts and chocolate in the back. The mix is made in a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) the temperature of the first explosion in Kenya is about 192 degrees Celsius, and the temperature of the second explosion is about 218 degrees Celsius. Mantenin's first explosion is about 196 degrees Celsius, and the second explosion is about 220 degrees Celsius, while the temperature at which Brazil enters the explosion will be the highest, with the first explosion reaching about 202 degrees Celsius and the second explosion around 228 degrees Celsius.

If the three beans are baked together, the definition of baking degree and taste will be quite vague, and there is no way to judge the overall flavor characteristics of beans and the instability of baking degree, resulting in unstable taste.

The second reason for the instability of customer beans is also caused by hard work-the change in the proportion of coffee beans after water loss. Different beans, after baking, because of different moisture content, the water loss rate will not be the same, after baking, the quality of beans will be different and expected. Most of the blended coffee is blended according to the percentage, so the quality of the beans after baking is about 20% less than that before roasting, because the water content is different, the water loss rate is also different at the same temperature, if you mix and bake, the imagined blending ratio will change with the change of water loss rate, so it is difficult to control the trend of taste.

Then again, is it possible to mix and bake beans well? In fact, this possibility is still possible, but it takes a lot of effort to delve into techniques and baking theory.

First of all, find a suitable mix of beans, with a reasonable proportion, similar moisture content and close specific heat.

Secondly, the quality of each baked bean and its proportion in the overall blending should be calculated reasonably.

I think this is very difficult to do, feasibility, I think it is about 30%. So we have to ask, how to adjust the tactics? My suggestion is to appropriately prolong the time of dehydration, that is, to prolong the time from feeding to explosion, which is a process of full dehydration so that the moisture content of beans is approximately the same, which plays a vital role in achieving a uniform baking degree for beans with different moisture content, such as sundried beans. Having said that, this kind of baking kung fu still has a long way to go and cannot be practiced overnight.

Raw spelling can save a lot of time for bakers or bean suppliers, but do you want to think about the stability of beans and the taste trend of beans? I do not approve of baking after spelling, so I will assure my customers that I will never sell raw beans, absolutely take apart each bean for baking, and match it in a uniform proportion.