Baking Guide | relationship between baking degree and sweetness

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Roasting and sweetness

"The deeper the baking, the stronger the sweetness" means "the higher the sweetness intensity." This is a wrong idea.

* Green bean stage: sweetness has not yet begun to develop

* Heating dehydration stage: the first half of the temperature is insufficient to develop sweetness, the second half of the temperature just reaches the opening point of pyrolysis reaction 160~170 degrees Celsius, at this time began to have "saccharification", sweet began to develop.

* After dehydration, the temperature rises to the first explosion stage: the sweetness increases continuously, but the bean body is not evenly ripe, so the internal astringency and sour intensity> sweet intensity.

* From the beginning of the explosion to the end of the explosion: the sweetness continues to increase, the beans are close to complete ripeness at the end of the explosion, the internal astringency is reduced, the sourness is still strong, and the sweetness that can be detected by taste begins to emerge.

* End of the first explosion to the beginning of the second explosion: In addition to the "transsaccharification" continuing, the "caramelization" effect also quietly begins to sneak away. "Trans-saccharification" is an important step to increase the intensity of sweetness, while "caramelization" will reduce the intensity of sweetness and bring out some slightly charred aroma to increase the sense of hierarchy.

* Second explosion to the second explosion intensive stage: "turn saccharification" into the end,"caramelization" exuberant period, so the sweet intensity will not increase, but will become weaker and weaker, coking effect with time and increase the bitterness of carbonization and smoke, in addition to some irritating "second explosion spicy smell".

* Two-explosion intensive to the end of the second explosion stage: the sugar produced by "conversion saccharification" is fully utilized by the "caramelization" effect and converted into caramel with lower sweetness. At this time, due to the absence of sour factors, the cooked two-explosion end beans usually make people feel "bitter and sweet". If the two-explosion end beans are successfully baked and brewed, the bitter taste should be suppressed to a very low level. It tastes a bit like a high-purity dark chocolate "syrup". The sweet taste is very durable, but the intensity is not high.

Where does smoke come from?

Where does the smoke come from? This should start with how raw beans become mature beans ~

In order to transform raw beans into cooked beans that can be brewed, they must be roasted at high temperatures to produce "pyrolysis"

Pyrolysis, like the energy used to run machinery in factories, converts many of the "raw materials" in raw beans into "products"

Energy is heat from the outside, and heat is added.

Just like when we cook at home, the vegetables will be fried without careful control of the fire.

Most of the fried vegetables are carbohydrates, so the water is quickly dried by high heat in the process of being fried

Therefore, the original color of vegetables cannot be maintained, and they turn into carbon black.

Carbon black is close to charcoal, but not the end of its life.

Carbon will continue to burn until it turns to ash.

It still releases a lot of smoke when it burns.

Coffee beans are also carbohydrates in nature, so it works in principle.

But coffee beans and one more thing to pay attention to, is attached to the appearance of silver skin

Silver skin does not have a certain thickness and moisture like coffee beans, so its moisture is easily dried by high heat.

In addition, at a certain stage, the silver skin will peel off the coffee bean body, and at this time it is in the high temperature stage of continuing heating.

(Roasted coffee beans will exceed 200 degrees Celsius)

In a dry and hot environment, the surface of coffee beans will smoke, let alone thin silver skin ~

So how does smoke stay in coffee beans? How can we reduce the smoke?

The answer is in smoke.

The smoke is discharged smoothly, and of course the smoke will not attach too much to the coffee beans ~