Skills of roasting coffee beans what are the skills of sharing roasted coffee beans
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Coffee beans need to be roasted to release their aroma components. Roasting coffee is actually a process of transformation of its internal components, which is also complicated. Coffee roasting is a certain skill and exquisite. Correctly roasted coffee beans can make a strong, good taste coffee.
Tip 1: Caramelization is an important factor affecting coffee flavor, because raw beans will absorb a lot of heat when roasting, then there will be the first explosion sound, at this time, sugar begins to convert into carbon dioxide, water continues to evaporate, coffee aroma will gradually emit, and form coffee fat. This pyrolysis reaction can continue until the second explosion, but when the second explosion is complete, the temperature of the beans should be reduced by cold air immediately and as soon as possible, so that the highest caramelization can be obtained.
Tip 2: In the baking process, some ingredients will also be carbonized, forming a bad bitter substance, so when the second explosion is completed, stop heating and reduce the carbonization to a minimum.
Tip 3: Coffee beans in the roasting process will issue two burst sound, the first burst of sound is lower, indicating that the starch began to convert into caramel, water also evaporated with carbon dioxide. The second burst sound is more intense and sharp, which is the sound of coffee bean cell fiber breakage, at this time should immediately stop heating, and as soon as possible with cold air to reduce the temperature of the beans. The time of the first explosion and the second explosion can be very different, so baking different beans, we must find the most suitable baking conditions for this bean. Pay attention to the sound of baking.
Tip 4: Coffee bean color will continue to warm up, from green to light brown, and then a trace of oil auburn, then a large number of oil was shiny black brown. At this point, you can no longer bake down, otherwise the coffee oil on the surface of the beans will dry, and will emit a lot of smoke and burnt taste.
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Why is coffee so sour? how does coffee get sour?
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee raw beans contain citric acid, malic acid, quinic acid. Phosphoric acid, etc., but this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the acid produced in the baking process. When roasting coffee beans, some of the ingredients in the beans will melt.
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About the appreciation period of roasted coffee how to store coffee beans
Communication of professional baristas Please pay attention to the coffee workshop (Wechat official account cafe_style) the time for coffee beans to maintain their inherent flavor after roasting is about two weeks. Therefore, the appreciation period of roasted coffee beans is these two weeks, and if they are well preserved after that, the taste is still very mellow. Freshly roasted coffee beans, it is best to leave the coffee beans for 2-5 days.
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