What's the most important thing about baking?

Whether the roasting is successful or not directly determines whether the characteristics of raw coffee beans can be brought into full play. In the final analysis, the taste characteristics of all cup tests are determined by baking. Some people say that it is wrong that the taste of coffee is inherent in coffee. But if it is not roasted well, how can the taste of coffee come out? So, there is no difference between good and bad, only you give play to some of the characteristics of coffee itself.

So what's the most important thing about baking?

At first, I thought it was the timing and range of firepower and gas valve adjustment, so I was very concerned about the record in this aspect. But slowly find that even if you set all the factors in the same position, the baking process will still let you down, and the baking result will not reach the ideal state you want. If a roaster is teaching you, you will find that when you make all the adjustments the same, you will still not be able to make coffee that tastes as rich and perfect as the master. Therefore, the most important thing about baking is not the adjustment of these machines.

But, besides, what else can you control in the baking process?

If you ask such a sentence, it only means that you are not focused on doing it during the baking process.

Concentrate, and you will find that there is too much to notice and torture in the baking process. Different raw beans aside, even the same raw beans, you can have different baking degrees and baking curves. What are you most afraid of? What scares you most is that you don't know what kind of coffee you want, so you feel out of your control in the baking process, some key points of baking are ignored, and the baking results are irrelevant.

So, the premise of good baking is that you know what kind of coffee you want. What kind of taste, what baking degree.

Some people may ask, but I wanted to make coffee with rich and balanced taste, no bitterness or astringency, but it didn't work out.

It's just that you haven't really put your heart into the baking process yet.

Only when you pay attention will you notice the subtle changes you don't care about, the color and aroma, and even the very subtle process of shrinkage and expansion of raw beans. You will quickly consider the impact of such changes on the taste and make appropriate adjustments.

So, there's nothing wrong with textbook articles that teach you how to adjust firepower and air valves, and how to timing them. What's wrong is that they don't tell you that these things only come in handy when you really put your heart into it.

Of course, the success of baking requires a lot of practice to accumulate experience on the effects of different raw beans and different factors on baking. But the most important thing in every baking is to know exactly what kind of coffee you want to make and concentrate on the baking process. Then combined with those adjustments and grasp can successfully get more and more experience, and then quickly improve the level of baking. All three are indispensable, but they cannot be arranged in a random order.

It's the same for making coffee and roasting.

The heart is the king.