The skill of judging the roasting degree of coffee beans

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When roasting coffee beans, the smoke will appear when the coffee beans enter the second explosion, so the baking degree of coffee beans can also be judged from the smoke concentration, and this judgment method is not aimed at all coffee beans. Due to the different characteristics of all kinds of beans, it is necessary to constantly explore and summarize in practice in order to better control.

Generally speaking, the best baking time for coffee beans is a moment before deep baking, because coffee beans will continue to be roasted because of their own heat after stopping baking, so if the time to stop is not a little earlier, it will make the coffee beans exceed the predetermined baking depth to record the baking curve, carefully blindly test each batch of roasted beans, record them, and accurately grasp the key elements. You can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.

The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points. High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much. Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.