How to adjust coffee flavor through roasting and the importance of firepower in coffee roasting?

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During the baking process, firepower provides the heat energy throughout the baking process.

Firepower transmits heat to coffee beans through hot air and cavities.

Each type of coffee beans will have more possibilities according to the flavor, density and firepower of the beans.

For example, coffee beans in Africa, more prominent is the flavor of the front stage, at this time to enter the dehydration stage, caramel stage, must be given enough firepower. If the dehydration stage drags on for too long, it may not establish enough pressure inside the coffee, so that the post-reaction is not sufficient, resulting in insufficient flavor development. It is only in the early stage of dehydration and caramel reaction that the coffee bean has enough calories to make it more likely after an explosion. Release more flavor, make the flavor more rich. Highlight the aromas of flowers and fruits in the front of coffee beans.

The firepower directly affects the roasting degree of coffee beans. The flavor of the coffee beans and the time we want to bake. The more firepower, the more flavor, but at the same time. All flavors are not necessarily good flavors. With enough firepower, coffee beans can release more flavor substances. But it also highlights the bad flavor of coffee beans. So throughout the baking process, we should cooperate with the use of the throttle, adjust the flavor of coffee beans to the best state, and ensure the cleanliness of coffee beans at the same time.

The most critical process in the whole baking process may be an explosion, so what kind of temperature will enter the explosion and what kind of firepower adjustment should be made after the explosion. Actually, it determines our bean. What is the final state like?

For example, when we bake a bean with no obvious advantages and poor quality, we may adjust the firepower after the explosion to reduce the firepower, make the whole explosion develop smoothly and slowly, and use the throttle to send out the bad smell. Until the bean reaches the baking degree and state we want. And maximize the concealment of its defective flavor to improve its cleanliness. Especially for the relatively large temperature of the bean particles, it is difficult to reach the inside of the bean core, so we should prolong the development time of the first explosion.

For the whole explosion process, firepower and development time are the most important factors that determine the baking degree of the final bean product. The firepower and heat storage before the explosion provide more possibilities for the flavor released by the beans after the explosion. After a blast, the throttle can only regulate the overall heat storage, not the dominant factor. ??

From this we can conclude that firepower provides coffee beans with more possibility and vitality. He decided that the time the beans are in the roaster also determines the depth of color of the coffee beans in the roasting set, and is responsible for letting the coffee beans release flavor substances.

The throttle, to some extent, is an auxiliary firepower to store heat. At the same time, it escorts the various flavors released by firepower. Make a choice.

And through the control of firepower, adjust the baking time, control the final production of coffee sweet and sour balance.

In the process of designing the baking curve, we must think. At which stage is the flavor of this coffee bean, how to create more possibilities for this stage, and how to make a tradeoff between controlling flavor and defective flavor. How to ensure the balance of the ups and downs of this coffee bean and how long it will develop with what kind of firepower after an explosion?

Yega Snow, for example, needs to highlight the flowers and fruits in the front, as well as bright acidity, so make enough before the caramel reaction and dehydration stage. Be prepared to provide more possibilities for coffee beans to expand enough after they are dehydrated. Because the acidity is in the front of the coffee, the time should be shorter after the explosion, its own acidity should be retained, and enough heat should be provided for the coffee beans before and after the explosion. Let the bean have enough heat to burst out its flavor.