Why roast coffee for the purpose of roasting? The principle of coffee roasting

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"one pot, two beans, three baking. In this sentence, the factors that affect the roasting of coffee are pointed out.

Pot refers to the machine used to bake coffee. The stability and controllability of the bean baking machine are related to the replicability of the flavor. In other words, the occasional high-quality baking is not worth rejoicing, the good taste must be able to be copied again, maintain a certain level. Therefore, machine manufacturers have made great efforts in this respect. in addition to the increasingly accurate temperature measurement, thanks to the development of science and technology, the new bean dryers in recent years have even been able to adjust the throttle and firepower according to the data set by the computer. trying to minimize the error caused by human operation.

Under the condition that the roaster is stable and controllable, the result can be predicted from the quality of raw beans, and what is put into the machine is what comes out. The water content and texture of raw beans will be affected in the baking process. Fresh raw beans have rich aroma and flavor after baking at high temperature. if they are stored for too long or in the wrong environment, the flavor of raw beans will be lost, and the final result must be far from satisfactory.

Baking skills are put last because the difference between the same raw beans when using the same machine and baking in the right way is the so-called personal baking style. The biggest difference is usually caused by the depth of roasting, which makes the coffee different in acidity, sweetness, bitterness and richness, and the retained flavor and cleanliness are also key.

The purpose of coffee roasting should be to find out the coffee beans with different treatments in different regions, which belong to its most appropriate [roasting degree].

Although roasting is the process of heating and scorching raw coffee beans, the real goal should be to create its own baking degree according to the different characteristics of raw beans and guide it to exude a unique flavor.

What kind of rising curve should be used. Stop baking at the right time to give different coffee beans the best quality. And the tool used to roast coffee beans is the roaster!

Generally speaking, the roaster can be divided into direct fire type. "hot air" and "semi-hot air"

Most people see that the volume of the roaster for business is very huge, and it is even more difficult to understand the internal structure and principle.

The main heat source is at the bottom of the drum, which is continuously heated after pouring into the raw beans. The heat source is brought out from the exhaust hole on the left to form a moving line. When the coffee beans are roasted, they are poured into the cooling tank to cool down.