Professional coffee roasting | SSFF/FSSF and coffee flavor
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
I didn't quite understand the main points of this picture before, but now I seem to understand something at this time. In principle, this picture is for the convenience of comparison. The simplified schematic diagram is not a real measurement record.
The blue straight line uses a Diedrich roaster to bake the bean temperature curve for 16 minutes. Because the RoR is fixed, it looks like a straight line.
The red curve is a bean temperature curve baked for 8 minutes using a Sivetz float fan, and its end temperature is the same as that of Diedrich for 16 minutes.
If we examine the AUC (area under curve) of the two curves, we will find that the total area of the two curves is very similar, Dierdrich has more area in the low temperature part, and Sivetz has more area in the high temperature part, which means that the total heat energy absorbed by the two beans is similar, but the stages are different.
The baking rhythm of Diedrick is Slow Start Fast Finish (SSFF), which takes more time in Mena browning reaction and relatively less time in caramelization and dry distillation reaction. The flavor balance focuses on enzyme-like aroma and a little caramel aroma.
Sivetz uses Fast Start Slow Finish (FSSF), Mena browning reaction time is very short, caramelization and dry distillation reaction time is relatively long, its flavor performance will focus on caramelization and dry distillation aroma.
The same kind of beans, the same original flavor, different machines bake with different rhythms, resulting in differences in the final flavor, as to which kind of baking method is better, it must depend on which flavor the beans are suitable to develop.
This is the response of Jim Schulman on Home-barista to the right-sloping RoR advocated by Scott Rao and the optimal DTR of 20 / 25%.
Source: https://www.home-barista.com/home-roasting/development-time-as-ratio-of-roast-time-by-scott-rao-t30830-60.html
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Professional coffee roasting | Crash/Flick is inevitable even in pure hot air.
For professional baristas, please pay attention to the topic of coffee workshop (Wechat official account cafe_style). Frankly speaking, it doesn't make much sense, but I did try and failed. I want to say that opening the throttle door before an explosion, on the one hand, exhaust smoke, on the other hand, if you quickly take the moisture away from the explosion, you may be able to ease the phenomenon of RoR Crash, of course, the air temperature can not be lowered as the wind volume increases.
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Have a cup of coffee by hand! Choose coffee beans according to your own taste
For professional baristas, please pay attention to the coffee shop (Wechat official account cafe_style). There are plenty of coffee beans on the market. If you don't have a specific hobby for coffee, you must be dazzled by the price list. It is suggested that you might as well know which flavor of coffee you like, whether it is heavy flower, heavy fruit, or light taste, and then ask the store to recommend it so as not to make a random purchase. Compared to
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