Freshness is not the only ingredient of good coffee.

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Coffee is becoming more and more popular, and maybe it won't be popular in a few days, just like we never think of "tea" as a stream.

Like drinks, coffee will eventually be classified as articles for people's livelihood like tea. Firewood, rice, oil, salt, sauce, vinegar and tea are available again.

Add the word coffee!

"Tea" is very similar to "coffee". Except for the different parts used, it also goes through the process of fermentation and baking.

Especially baking.

The eldest brother made tea in Alishan for a period of time, from picking tea to baking. When we get to the baking place

No one else can help, only waiting to be sent, because this is the sign of the baking tea maker! In the season of the game

I dare not be careless, for fear that something will be lost and the sign will be smashed. Of course, being able to win the championship in the competition is not only worth 100 immediately.

At the same time, it is also an opportunity to become famous, so a lazy master has to cheer up and take it seriously at this time.

It is also because a group of gourmet diners are adding fuel to the flames, making the chefs in order to get a good price and raise the price.

Make great efforts to study hard and find various new ways to express the style of tea, so that the reputation of "Taiwan tea" has spread overseas.

Let Japanese guests from the same tea country flow between Taiwan and Japan!

How long can I drink a jin of tea? If you take two bubbles a day, you can drink it for about a month. If you have several kinds of tea wheels

If you drink a jin of tea, it will take more than three or two months to digest it. Do you think it is important to be fresh? Of course it's important!

But some things may be more important than freshness!

The freshly baked tea does not come to drink immediately, but needs to be put for a period of time to allow the baking flavor to dissipate and let the tea.

The prickly taste is restrained, and the taste of the tea itself is slowly brewed, so that the taste of the tea can be really shown, so it is fresh.

Not the only one, nor the best!

The same is true of wine. Wines with good prices are not fresh, but old. Of course, the older the better, the better.

Producing areas, vintages and wineries, such as "thin wine" at the end of winter and spring every year, is an obvious example. It is not bad, but it is

For a seasonal product, it will be bad if the drinking period is over.

It's the same with coffee, as long as it's not fresh! Come to think of it, all the big international manufacturers have to import more coffee beans to Taiwan.

With less time, the shipping time alone will take a few weeks, plus storage, packaging, customs clearance and customs clearance will take at least a month.

It will take about two weeks by air. Do you think it is important to be fresh? Of course it's important, but there are more important things than freshness.

Wines look at vintages, regions and wineries. Tea depends on the harvest season and the baker. What about coffee? Not just

Isn't it new? What about the producing area? Where's the baker? This may be more important than the new one!

I'm not saying that freshness is not important, I'm saying that there are some things that are more important than freshness, such as the way you bake, the way you bake, and

The method of packaging and preservation, these things may be much more important than fresh!

Let's start with baking: generally speaking, baking can be divided into two major schools, one is hot air style, the other is semi-hot air style. The difference between the two is

Whether the heat source has direct contact with the cylinder body.

Most of the general small commercial roasters (less than 60 kg) are roller-type semi-hot blast stoves, and the flame covers the heating of the cylinder body.

In this way, the coffee beans are exposed to temperatures in different directions, so that the coffee beans can be adjusted according to the knowledge and skills of the roaster.

Special coffee.

The heat source of the hot air stove comes from the hot air chamber near the furnace body, where the burner produces high temperature, and then leads through the pipeline to the baking room, coffee.

The temperature of the bean contact is the same, and the baking is relatively stable, but in order to control the accurate temperature, the hot air stove is controlled by computer.

Therefore, there is a lack of change in the taste and texture.

Only the larger baking plants will use the hot air type baking furnace, the hot air stove is not necessarily in the way of drum, there are turntable type, there are also

Conveyor belt type, the amount of baking is usually more than 3 to 400 kilograms, and the baking time is usually as short as a few minutes.

A small hot air stove designed by an efficient baking plant, but the price is usually several times higher than that of semi-hot air.

A few days ago, the hot popcorn machine on the Internet was a simple version of the hot air style, and then several household hot air roasters were extended.

The appearance of the design, with some control buttons, can be regarded as a luxurious version of the popcorn machine.

Semi-hot air and hot air have their own supporters, but we can learn from the user's point of view that the biggest difference is efficiency.

"it is not" quality "! Hot air can save at least half of the time, saving one for a factory of the same size.

Half a time is equal to double the output, so when the existing scale is not enough to meet the demand, it is most convenient to replace the hot air stove.

The way!

But what does the difference in the baking oven have to do with freshness? No matter what the oven, aren't all the freshly baked beans fresh? Yes

Yes! If you really want to say it, it doesn't matter!

I asked, "can you drink freshly roasted coffee beans?"

You said, "I can bake it myself!"

I asked, "what happens when it's done?"

You said, "put it in a jar!"

I asked again, "Why don't you drink it right away?"

Then you say, "you can't drink it right away, it tastes better after a day!"

I asked again, "Why is it one day instead of two, three or four days?" It takes a few days to call it 'fresh'. "

You said, ".?"

Therefore, it is not a question of whether it is fresh, but a question of how to keep it fresh! Fresh is not a fresh question once it needs to be preserved.

It's a question! Just like tea and wine, freshness is not the most important thing, "how to make the best taste" and "how to preserve the best"

Good taste "is the most important thing!

But, "you know what? Different baking equipment and different baking methods will affect the results of preservation? "

This is another important thing for bakers!

The temperature of brown beans in a semi-hot air oven is more complex; the first kind of heat is the "contact heat" of coffee beans touching the inner wall of the drum that directly covers the drum, and the second is the hot air flow produced by combustion, that is, "hot air heat". Another kind is the "radiant heat" formed by the intersection of the two temperatures.

It will be called semi-hot air because of the second kind of hot "hot air", which is the hot air produced by "combustion". Although there is exhaust equipment to extract hot air, the velocity of this hot air is lower and it is not a direct temperature. therefore, the temperature control of the semi-hot blast stove mainly comes from the contact heat of the coating tube wall, which makes the coffee beans show diversity under the interaction of these three different temperatures. If the baker knows the essentials, he will be able to create a unique flavor.

The temperature source of the hot air roaster is much simpler. The temperature produced by the burner is blown by the blower, which makes the temperature of the baking room consistent. After the coffee beans enter, they are blown by the hot air, and the temperature rises quickly, so it is easy to reach the working temperature. However, under the strong hot wind, the temperature rises quickly, the coffee beans change quickly, and many ingredients disappear in the twinkling of an eye, so the roasted coffee beans appear more monotonous and the texture is not as rich as the semi-hot air style.

After understanding the differences in baking equipment, we can infer how to preserve them. The baking temperature of semi-hot air ovens rises slowly, and coffee beans change slowly, which means that the ingredients in coffee beans, such as the astringency of tannins, the bitterness of caffeine or the aroma of fatty acids or the caramelization of fiber, will have plenty of time to transform.

Semi-hot air baking is slower, so the composition of coffee beans changes slowly, after baking, the ingredients are more abundant and sufficient, and the exhaust time is longer, so under the same preservation method, there can also be a longer shelf life.

Under the strong hot air, the temperature of the hot air roaster rises so fast that it can be baked in just a few minutes, or even in two minutes! However, in such a short period of time, the ingredients in the coffee beans are rapidly decomposed and thrown away before they have time to change, and the remaining ingredients are attached to the surface, and the inside is empty, so as long as the surface components disappear as soon as the exhaust starts, the only coffee beans left are the coffee beans with empty shells, which deteriorate at the beginning of oxidation, so hot air baking is very intolerant of storage.

This is why some people say that roasted coffee beans must be finished in "2 to 7 days"! Because no matter how well preserved it is, you can't stop the exhaust, so the smell you smell when you open the package is short-lived. The subsequent oxidation may spoil the coffee in just a few hours. Not to mention a packet of coffee beans from a large bakery with a shelf life of up to two years.

This is a fatal disadvantage for hot air baking.

So "fresh" becomes the door of hot air baking, allowing roasters who start with popcorn machines to criticize coffee beans baked by roasters who are not like them.

Because they do not know that different baking equipment will make the fresh have different states, different states will affect the preservation period and effect!

Fresh is fresh. how can there be a different state? Let's cite a random example to explain. There are a bunch of red apples on the apple tree. I would like to ask the waiter, when the apple changes from green to red, when the apple is just red, when the apple is ripe, and when the apple falls, which time the apple is fresh?

I'm kidding, the apples that have just been picked are fresh, even the one that just fell is fresh!

Yes! They are all fresh, but we all know that apples picked in different periods taste different. Is this a different state of freshness?

Again: the apple you bought is fresh a few days ago?

We always think that the apple we buy is fresh, although it has been picked from Washington State, sailed to Taiwan, to the market, to the middle market, to the small market, to our hands, and after several weeks, we still think it is fresh. do you think it's a fresh problem or a preservation problem?

If the baker doesn't know the difference, or doesn't try to know it, his baking technology will definitely not improve, even in a computer-controlled bakery, because a progressive machine still needs to be set up.

If you don't know the different states of freshness, it's hard to master how to keep it, so that some people put special emphasis on freshness, especially coffee beans baked by household popcorn machines and similar household hot air roasters. It is especially necessary to emphasize freshness, because his freshness is the end of strength.

Popcorn machine and household hot air roaster are simple hot fans, which are greatly affected by weather, voltage and air volume, so they are basically in an unstable state, so the baked quality is good and bad. In addition, the internal parts it uses are not designed for industrial use and have durability problems, usually after a period of time, the performance will decline to a considerable extent. With such an unstable machine to interpret baking, explain freshness, there is a danger of falling into a partial generalization!

So household is household, it just let you know what baking is all about, it's useful, just play, don't ask too much, upgrade the equipment if you want!

For bakers, "knowing the state of freshness" and "keeping it fresh" are far more important than "fresh baking", so I'm not saying that freshness is not important, I mean there are more important things than freshness! And you may need to work harder to understand these things!