There is no other way to have good baking quality; there is only "heart"!

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Turn on the machine and run for ten minutes. Ignite and warm up to 250 degrees for about ten minutes. Turn off the heat and pour in the weighed beans. After five minutes of ignition, the temperature gradually rises, the firepower increases step by step, and the rising speed of the temperature gradually accelerates. The throttle is slightly adjusted as the temperature rises, and the first set temperature arrives and the firepower is fully open. When the second stage temperature set point arrives, the firepower is reduced, so that the temperature rise slows down, and the first stage burst sound begins to sound. The firepower is turned off step by step, the popping sound falls one after another, reaches the temperature setting point of the third stage, turns off the fire, the beans in the drum gradually reach the desired color, the popping sound decreases gradually, pulls out the ladle, compares the colors, opens the door, and the hot beans pour out onto the cooling plate. This is medium-deep baking, and the whole process takes about 15 minutes.

Never to have, never to come to the meeting, for two whole years. Baking seems simple, but it is full of mysteries. As long as the throttle is not properly controlled, the whole pot of beans may have to be discarded. If the control of firepower is slightly different, the quality of baking may be as different as heaven and earth. Winter and summer, sunny and rainy days, changes in temperature and humidity will affect the quality of baking. These subtle changes can't be understood from the beginning, let's put it this way; I've gradually been able to figure out these key points, about a year and a half after the roaster was built and started baking.

Before that, almost every time I finished baking a batch of beans, I had to spend several days in a daze and meditate: why would it be sour when the throttle is bigger? Why is this batch of coffee so muddy? Full power of 200 degrees and full power of 220 degrees, why is the texture so different? Several times the roasted coffee was too astringent to be tasted, and it took a whole month to keep testing to find out why. Every time you just have to be satisfied with the good quality of baking, there will always be a failed product next time. In this constant problem, problem-solving found a truth: "do not be lazy", as long as you want to deal with it, the coffee will suck for you! After that, every time I roasted, I went all out and dared not be careless. Finally, I gradually found a stable baking method, and only then did I know the reason why the coffee outside was not satisfactory.

Roasting determines the quality of coffee. if you don't roast properly, even if you have the best cooking machine and the most self-satisfied technology, the brewed coffee is just a pool of black water, and there is no other way to have good baking quality.

There's another key reason why I want to bake myself: before I baked the beans myself, the baker who supplied the beans left after six years of work, never touched coffee, and then the beans began to rise and fall; do you know? Even if he stands by and instructs his apprentice in every process, the baked quality will be different! Then I tried the beans in other bakeries in the same situation, and it was time for me to learn from the bitter lesson and start all over again. Naturally, I couldn't accommodate these beans with unstable quality! I have also considered the instability in the early stages of my baking. But in the end, I decided to bake it myself on the premise of shaping the characteristics of the product.

Since you can't make your own baking, you can't repeat the mistakes of other bakers, trying to save fuel for cost, simplify the baking process for easy baking, and even mix beans in order to make more money.

At present, Taiwan's coffee market has gradually matured, and with the rapid expansion of the coffee population, people's demand for coffee is naturally getting higher and higher. at this time, if we still follow the past practice of reducing costs and compromising quality for the sake of competition, I think apart from ruining the high-quality and high-profit market, it will eventually be eliminated by the market.