Advanced basic knowledge of roasting coffee beans for novice

1. Dehydration: generally refers to the baking process below 170 degrees. The dehydration time required by different baking appliances varies, but it is best to control it in 5-8 minutes, depending on the water content of beans.

two。 Climbing temperature: the climbing temperature speed of baking is controlled at 7: 14 degrees, which is related to the control of firepower, the better climbing temperature speed is controlled at 10 degrees, and the water content of beans is different. The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the time of dehydration, while that of soft beans or mai beans (low water content) in the coming year should be faster and shorter to retain the flavor of beans.

3. Smoke exhaust: the smoke emission of baked beans starts at 180 degrees, the first explosion becomes larger, the second explosion reaches the maximum, the deeper the smoke, the bigger the smoke, at this time the air door should be fully open to avoid the smoke attachment of baked beans.

4. Taxiing: this is the place where most baking beginners ask. In fact, taxiing is to cool down or turn off the temperature of the steam pan to continue baking beans.

The beans are endothermic throughout the baking process, only one explosion-the second explosion is an exothermic action, in these two stages it is best not to add fire baking, otherwise the beans are easily spicy. Taxiing emphasizes the operation of the remaining temperature of the steam pan and the heat release of the beans during the burst period under the turn-off heat, so that the baked beans can be roasted continuously and slowly. But the taxiing of the hand net, separate the source on the line, so that the beans are very natural heat dissipation, the time is not too long, if you want to lock the flavor, you have to operate the fan to cool down quickly in order to retain the flavor. Gliding is not suitable for all beans with all baking degrees. recently, we have seen many brown friends bake lightly baked beans, and a single moderately baked Brazilian beans also glide down beans, which is wrong: beans before moderate baking (before the second explosion) are usually dropped at any time at a low temperature, and there is no sliding "dragging moment" under beans, which will glide and roast the flavor of the native varieties of beans. On the other hand, the beans with medium and deep baking degree (after the second explosion), it is recommended that the temperature of the steam pan should be cooled or turned off, and there should be no action of adding fire after this stage (from the second explosion). Because the bean is exothermic in the burst stage, the temperature will continue to rise, so there is no external temperature for it, so the taste and flavor of the bean will be softer and less irritating.

5. The beans must be cooled immediately after baking, and the faster the better, so that the flavor of the beans can be locked and the missing flow can be avoided.