Look at the front street coffee how to bake delicious coffee beans how about the standard front street coffee beans?

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When it comes to the roasting of coffee beans, it is a mystery to many people. How on earth did green coffee beans become fragrant coffee beans? It is also baked on the spot at home, obviously the same kind of beans, why do different coffee shops taste different?

Qianjie Coffee, located in Yuexiu District, Guangzhou, is currently one of the most famous coffee shops in Guangdong. The current baker is Mr. Liang Bin. Now let us understand the logic of Xianpei Qianjie coffee beans.

In fact, on the one hand, coffee roasting has a very large tolerance, roasting has a great choice of direction, such as Ethiopian red cherries can be medium-deep baked, Indonesia Golden Man can be shallow baked? Of course, many people will try this, but Qianjie will not.

The Yega product of Qianjie coffee must first have the taste of Yega, and then the other, this is our standard for roasting and getting on the shelves; so on the other hand, coffee roasting is unique, and each bean has a suitable baking degree, which is the result of baking.

Let the drinkers know that this bean is the taste, and since the drinkers already have a familiar understanding of it, in most cases, they don't bake as much as they want.

Baking steps:

1. Pick beans

In order to bake a pot of good beans, it is necessary to care about the quality of the beans. Before baking beans, take dead fruits that have been eaten by insects, such as black beans, or broken beans, discolored beans, beans that are too small or too big. Pick out the beans that will affect the baking quality, and so on. The process of picking beans can be long or short. Because you need to concentrate on picking out the rotten beans, this is a heavy responsibility that requires patience and eyesight.

two。 Reserve area

Due to the large amount of beans ordered by coffee customers in Qianjie, they often turn on the machine all day long, and there are already most of the ordered beans waiting to be baked, and there are non-stop Taobao customers to order, or a large number of on-site orders. so in the preparation area next to the bean baking machine, the picked beans lie here safely, waiting for their lives to be transformed into bags of mellow.

3. Feed into beans

Get into the boiler and start baking now! The beans in the preparation area can be poured into the boiler by preheating the boiler before entering the beans.

4. Heat absorption

Beans begin to absorb heat at this stage, and the duration of heat absorption varies slightly from coffee shop to coffee shop, which can be regarded as the personal method of the baking master.

5. Ignition

After the heat absorption is complete, the fire is ready to be heated. During this period, the firepower should be heated to a certain extent. The adjustment of the throttle is directly related to the firepower. As for the size of the firepower, each baker has its own difference. The firepower and duration of coffee beans will directly affect the taste of coffee, because there are many coffee producing areas, and the bean properties of each producing area are different, so the coffee should be roasted well, which is absolutely related to the baker's understanding of the nature of beans.

6. Waiting for an explosion.

In this stage, the master will watch the bean color through the bean roaster in front of the baking machine. According to the bean color, the baking degree of coffee beans will be evaluated. An explosion will occur in the boiler at about 200 degrees Celsius. Listen to the sound. After hearing an explosion, it depends on the bean nature of coffee beans and the water content of each batch of beans to make minor firepower adjustments.

7. Then adjust the throttle (exhaust smoke, exhaust silver skin)

When the coffee berry is ripe, it is a small red cherry-like fruit. After harvest, the fruit needs to be fermented to remove the pulp. After removing the pulp, you can see two opposite coffee raw beans, while the raw bean has two layers of seed coat, the outer skin is called parchment, which will peel off itself in the process of baking. The endothelium is called silver skin, and the silver skin will also peel off and fly away when it explodes. At this stage, the air door is to discharge parchment and part of the exfoliated silver skin. If it is not discharged, the excessive heating of parchment in the boiler will produce a bad smoky smell and then affect the flavor of coffee.

8. Lower bean

The bean spot is also related to the flavor characteristics and water content of coffee beans. The roasting standard of coffee beans in Qianjie Coffee adopts the eight standards of SCAA American selected Coffee Association, which is the leading coffee industry in the world. The order from shallow to deep is: Very Light is very shallow, Light is shallow (the above is only used for cup testing, general coffee does not use this grade of roasting degree), Moderately Light is shallow (sour taste is obvious. Rarely used), Light Medium shallow (M-mostly used in fragrant beans such as Yejia Xuefei, Guatemala Vivetnam fruit, Costa Rica, Panama butterfly, etc.), Medium (M Yunnan small grain coffee, Brazil, Colombia, Hawaii Kona, etc.), Moderately Dark medium deep, (M + Mantenin, Honduras, Blue Mountain, etc.), Dark deep (D-mixed coffee beans), Very Dark very deep (D espresso)

Under the skillful hands of Master Liang, delicious coffee beans are out of the oven! When dropping the beans, the coffee beans collided with the cooling table, and the sound was clear and pleasant, as if the coffee beans were cheering that their lives had completely changed.

9. Cooling

After dropping the beans and before bagging, the hot coffee beans must be calmed down on the cooling table. Usually there is still residual heat inside the coffee beans after baking, which may make the coffee beans roast deeper and affect the overall taste of the coffee, so the temperature needs to be lowered quickly and evenly.

10. Although the beans have been picked before baking, there may still be broken coffee beans in the baking process, so we need to pick them out again by hand at this stage, and we are not afraid of a long time to carefully select good coffee and present it to the guests. this is the persistence of Qianjie coffee.

The difference of each coffee bean: habit firepower, wind power, bean spot, bean quantity, raw bean freshness. All the other factors will affect.