Coffee roasting knowledge Coffee roasters need to master the skills to accurately adjust the curve

The baker is a key figure in the soul, just like a chef, how to cook a delicious and exquisite dish is all in his hands.

Before buying raw beans, the baker must understand the flavor and condition of coffee beans, and must have considerable experience and judgment, just like buying ingredients.

Hand-pick defective beans

Raw bean processing plant

After buying the raw coffee beans, we will pick out the "defective beans" by hand, which is a very important step to avoid destroying the good flavor of other coffee beans after roasting.

It's like a pot of porridge spoiled by rat shit, but this part has to be decided by the individual's commitment to their own quality.

Usually, the probability of buying high-quality Zhuangyuan coffee "defective beans" is almost very low, because the quality control has been screened by the processing factory before packing.

After screening the quality control, some bakers will still screen it again to avoid mistakes.

It is necessary to understand the flavor of coffee and raw beans before baking. The size of the bean. And water content density. Judging the way of baking.

(there are only several experimental records to determine the reduction of error when there is no instrument to test the water content density.)

When baking through a roaster, in this complicated baking process, the baker must pay attention to the changes for a long time.

Every minute of the temperature change to control the fire and exhaust conditions to avoid unnecessary smells

On the other hand, in roasting, they have been tested many times with different baking degrees, and he experience has judged that the best flavor of coffee beans is different.

The quality of raw coffee beans is very important, and roasting is also the most important point. Points are added through the methods presented by the coffee maker, so it is the key to the interlocking of coffee!

Baking curve-reference diagram

Cooling tank stirring cooling

The appearance of flavor in roasting can be judged from shallow to deep roasting. Shallow roasted coffee beans themselves have a natural sour and sweet feeling, but improper control in roasting, lack of dehydration or too long will lead to poor flavor.

For example: acerbity, acerbity, empty flavor and so on.

As for the medium baking degree, the sour taste is weak, and the sweet taste is more obvious, which is more acceptable to most people, but it is not as rich as shallow baking in terms of hierarchical changes.

Medium and deep roasted coffee beans are mostly used in Italian coffee, in order to add milk to show the original flavor of thick coffee and caramel sweetness, and subtle changes, so in the suitable baking degree, as to the deep roasting degree, the flavor is sweet and bitter, oily and complex.

To put it simply: shallow baking. Medium baked. Bake medium and deep. Deep baking. Wait. (flavor: sour, fragrant, sweet, sweet, bitter)