Professional coffee roasting | how to bake without temperature timing? Rely on the nose.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Without the thermometer, I will only mess up, but Willem Boot has set a few milestones for the bean baking process, which I think is quite valuable, though a little brief. If you think the baked bean theory is too complicated, you can add and subtract it. The original text is here (but there is a big marking error in the article).
Web site: Aromatic Milestones-The Basic Coffee Roasting Skill
As long as we know the changes in the flavor of beans during the baking process, even without a thermometer (Boot recommends at least a thermometer), we can still confirm the changes at all stages of the baking process. Important milestones of aroma changes in the baking process are as follows
The taste of fresh grass has just been cut, and the temperature of the bean is about 93-116 degrees, and the moisture of the bean begins to evaporate, which is the first symptom of the effect of heat on the bean.
Hay aroma appears, when the bean temperature is about 143160 degrees, the color of beans changes from green to a little yellowish brown, Mena reaction has begun, caramelization has also begun.
The smell of toast, the temperature of beans at 165180 degrees, the Mena reaction continued, the beans turned dark brown, and almost all the free water contained in the beans evaporated.
Point A (near the point before the explosion), the bean temperature is about 182-190 degrees, when the flavor that really belongs to the aroma of coffee begins to spread out. Point An is just before the explosion begins, and it is also the point where more complex chemical reactions are about to begin.
An explosion is not a milestone in the change of aroma, but it represents the beginning of the most important stage of flavor development of coffee. At the beginning of the explosion, the chemical reaction of the baking accelerates and the baker must monitor it more closely.
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Professional coffee roasting | experience of air temperature measurement
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style). I personally think that no matter how high-end the roaster is, if you really want to grasp its characteristics, you must have at least four measurements to compare, otherwise you can only spend a lot of time and beans constantly trying and making mistakes, and the four measurements are incoming air temperature (incoming air temperature, Inlet air te).
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Professional coffee roasting | Analysis of special terms and acronyms for coffee roasting
For professional baristas, please follow the coffee workshop (official Wechat account cafe_style) for some help. The explanation and demonstration of these terms are scattered in dozens of articles written earlier (BT- Bean Temperature): the temperature measured by the temperature probe deep into the bean pile is the combined temperature of the surface of the bean and the air around it (ET- E).
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