The importance of roasting steps in coffee baking

The importance of roasting steps in coffee baking

Good roasting can strengthen the characteristic local conditions and taste of coffee beans. If the degree of roasting is too low, either too bitter or not ripe, the coffee will lose its taste. Lu Guojie, the owner of pot coffee with rich baking experience, shares his roasting skills without privacy.

Lu Kuo-chieh believes that a good cup of coffee accounts for 80% of the importance of roasting, and since the taste of coffee has always been lost during baking, how to grasp the "best baking time" is the key. The so-called best time does not have an objective value, but depends on the flavor you like. The deeper the roast, the better the aftertaste; the shallower the roast, the more aroma the coffee itself retains. The most feared situation is that each kind of coffee beans are roasted into a flavor and lose their characteristics.

In the baking method, Lu Guojie and the habit of baking, that is, each kind of coffee beans are roasted separately, this method and the commonly used mixed roasting can better highlight the distinct characteristics of coffee beans, but mixed baking is convenient to buy time, and the taste of all kinds of beans is more integrated.

Because the university had a chance to taste the delicious taste of Sumatra coffee, he fell in love with individual coffee ever since. In his eyes, the definition of good coffee is the cup that guests like to drink. He personally likes light-roasted coffee because it retains more of its original flavor.

As for baking machines, Lu Guojie currently uses domestic brands and a batch of roasters with a production capacity of up to four kilograms. He says that because of the large model, the firepower or temperature rise of the large machine is relatively slow, but it is highly stable, but if you want to bake high-end coffee beans in small quantities and want to experiment with a variety of flavor changes, he will choose a small machine with high flexibility.

In fact, when it comes to this, do you find that whether baking is good or not, of course, technical proficiency and pure maturity will affect it, but I am afraid that whether you have any idea about the taste or not is the ultimate point.

Step by Step: the first step in baking good beans and tasting them

Planned baking can produce the desired taste.

Step1. Machine preparation

First remove the silver skin produced by the previous baking, which is the film coated in the outer layer of the coffee bean. As the baking temperature is too high, Lu Guojie and he will wait until the next baking. In addition, because the temperature of the machine is unstable when the pot is empty, he will preheat the machine to 200 degrees, then open a small window to cool it, and then heat the temperature to 200 degrees for temperature stability. And usually he will waste two pots of coffee beans as a hot pot in exchange for the stability of subsequent baking.

Step2. Confirm the plan table

Baking is planned and cannot be done at will. Lu Guojie and he, who has already passed the learning period, will take a class on the variety, depth and quantity of coffee to be baked in order to meet the expected requirements of taste.

Step3. Weighing bean

Lu Guojie and the roaster used can bake 4 kilograms of coffee at a time, but after roasting, the coffee will lose 20% weight, so a pot is almost weighed to 4300 grams. Since Lu Guojie bakes an average of 20 pots at a time, he will weigh all 20 pots at once before baking.

Step4. Pour beans

Pour a pot of coffee beans into the roaster and bake for about 18 minutes from the moment the beans go down.

Step5. Baking

The baking process is mainly Quan color listening. When there is a "first explosion" that sounds a bit like popcorn, it means that the coffee beans are ripe. After 3 or 4 minutes, there will be a "second explosion", and the sound will turn into a patter like burning firewood. When it is over, the coffee beans will become the usual dark brown. Usually the pot starts after the first explosion, which belongs to shallow culture, and the second explosion ends with deep baking. Between the first explosion and the second explosion, which is medium and shallow, there are many possibilities for testing in this section.

Step6. Sampling

In the baking process, if you are still inexperienced, you can set the time, and then use a sampling stick to take out the coffee beans and smell them for confirmation, but this will cause the air to run in and cause the temperature to drop, so you have to move quickly, while Lu Guojie and Lu Guojie have already passed this period of learning. no more sampling sticks.

Step7. Cooling

After baking coffee beans, Lu Guojie will let them immediately blow air-conditioning to cool them. If the temperature is not cooled immediately, the remaining temperature will let the coffee beans continue to bake, which will go beyond the original setting of taste. For those who taste turtles, they will feel subtle changes in taste. At the same time, Lu Guojie will pick out bad beans at the same time. He said with a smile that the pot of coffee beans he roasted usually had two bad black beans, probably because somewhere in the machine, the coffee beans were stuck and roasted too black. As long as he picks out those two, he will feel at ease.

Step8. Install Sheng

When the coffee beans are cold enough to feel cold, you can be ready to pack them. Because coffee beans exhaust, you don't have to use a sealed box.

Step9. Try to drink

Lu Guojie said that the most interesting thing about testing coffee is to drink it immediately after baking, but there will be a kind of irritable taste at this time, and there will be a sense of astringency after drinking it. Experienced people will automatically ignore this taste and naturally drink coffee. But usually after baking for 4 or 5 days, the smell of hair will disappear.