Coffee roasting

Recently, I have been studying the books on coffee roasting, but helplessly, each company has its own way of saying, and each factory machine has its own character. Maybe this is one of the reasons why baking is "out of touch with each other".

Today I baked about 3 kilograms of beans, including Robusta, Yunnan beans and Madriz alpine beans for trial use.

From left to right are Nicaragua, Yunnan beans for the first time and Yunnan beans for the second time.

I have learned a lot in the process of reading baked books, and I have mastered a lot in baking, but it seems that you will have more experience when you practice some things. In the process of learning, it is often read that beans with low moisture content are easier to control, while beans with high water content are slightly difficult to control.

From the picture, it is easy to see that the color of Yunnan beans is more blue and green, and the moisture content should be deeper than that of Nicaragua. I also feel the difficulties caused by this factor in the baking process. It is really difficult to control for beginners. Nicaragua is much easier to control, you can feel the very obvious baking rhythm, dehydration, Cui Wen, the first explosion, the second explosion.

This blog post, in fact, I do not know what I want to tell readers, even if it is a record!

Robusta beans used for practice