Coffee Roasting Details Mistakes Corrections Methods Description Roasting Experience

1. Smoky taste

Once you smell smoke in the coffee beans, there must be something wrong with your smoke exhaust system, or something wrong with your timing to control the smoke. Silver skin is very flammable, whether in a silver skin collector or in a drum, and coffee beans are easily absorbed into the smell of smoke, so you should open a big throttle to remove part of the silver skin when it expands and falls off. and make sure the throttle is big enough to discharge excess smoke before entering an explosion. If this is still the case, please check whether your exhaust fan or bean dosage meets the factory requirements of the roaster, and do not overload baking.

2. Have a raw flavor

The raw flavor of fried coffee beans is a common problem for many beginners, so we must understand the roasting principle of coffee beans. There is some moisture in raw coffee beans, and this part of moisture is precisely the main factor to solve the problem of raw flavor. usually, coffee beans with insufficient dehydration are the most likely to have raw flavor, if there is no way to remove the water in the right time, then this part of the moisture will cause the coffee beans to be unable to completely caramelize browning reaction when entering the explosion, so it will have raw taste. And too much dehydration will also lead to coffee beans entrapment, because coffee beans mainly transfer heat to the bean core through this part of water. If they are dehydrated too much, it will lead to not enough heat transfer to the bean core, causing the bean surface to be cooked, while the bean core will be sandwiched. This is a common situation for beginners, and the sound of entering an explosion will appear sparse and not dense enough at this time. This is the common reason why the roasted coffee beans still have raw flavor after being dehydrated for more than ten minutes.

3. Astringent taste

A lot of astringency comes from the shallow baking degree, but there are also many senior bakers who are very shallow but will not have astringent taste. In fact, there are many kinds of astringent taste, some because the maturity of the coffee bean itself is not high enough, some because the raw bean itself will be astringent beans, generally in baking this kind of astringent beans, it is best not to use too short baking time, or deepening the baking degree can solve part of the astringent taste.

4. Bitter taste

Generally appear in the deep roasted coffee beans, or roasting for too long will also appear bitter taste, the common way of treatment is to adjust the baking degree, try not to add fire in the latter part of the baking, and test the taste of the beans early.