Roasting Coffee Learning Materials: the first lesson for Coffee roasters-the concept of Baking

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Coffee study: regarding the roasting of coffee beans, I believe it is definitely in the whole coffee bean processing system.

The most dramatic and controversial part. From the coffee literature,

Humans have known how to roast coffee from the 16th century to the beginning of the 20th century.

Before the advent of commercial bakeries, coffee was roasted with a double foot or triangle support.

Put the frying pan on the fire or charcoal stove in the kitchen at home and turn it over and over with a long spoon

Stir-fry coffee and raw beans until it is about to turn dark, pour it into a wooden plate and cool it, that's all.

During the coffee ceremony, the freshly roasted beans are mashed in a wooden mortar after cooling.

And immediately boil and drink.

Over the centuries, there may have been some dramatic changes in the process, but hardly

There will be some controversy, but ─ since coffee bean roasting can be mechanized and commercialized

Things suddenly get complicated. Hardware, such as: roller type, air flow, flow

Body style, contention, software: such as quick fried pie, slow fried pie, deep baked pie, shallow baked pie

Pie, rock pie, double bake pie, machine change pie. Take the lead, let go and just want to be good.

People who like to bake a pot of beans are confused and don't know where to go.

How to solve the problem of hardware plus software, science and art?

If we put coffee roasting back to the development of human food civilization, things will also

You can become more simple! Baking coffee is like cooking any food.

There are no more than two purposes:

First, it is for easy digestion and absorption.

We just need enough firepower to add the main body of coffee and raw beans within a certain sense of rhythm.

Heat to ripe and cooked to help us dissolve and absorb coffee effectively when brewing coffee.

Second, it is for delicacy and taste

When enough temperature and proper rhythm will hide the carbon and water in the wood fiber of coffee beans.

Compounds, lipid molecules and other chemical elements, through dissolution, release and fusion, in coffee beans

The surface layer will slowly form a beautiful caramel-like reddish brown color and full of aromatic lipids.

The vitality breath, as long as it reaches this stage, any bean, any machine can reach

Even if it achieves a mouthwatering level of delicacy.

If you master the above two basic conditions as the prerequisite for roasting coffee beans

Then the answer should be simple.

A cup of coffee that is easy to digest, tastes delicious and doesn't need sugar or milk at all.

Coffee is the perfect cup of coffee, so isn't it easy?

Of course, things will never be that simple, because it involves the quality of raw beans and baking.

The weather conditions, the structural characteristics of the roaster and other factors, the baker is baking beans.

It is absolutely impossible to have nothing to do. The baker must constantly monitor all the data.

Measure and observe the present situation of roasting of raw beans as a reaction to the coffee chemistry described in later chapters.

A comparison should be made to determine the operation and control of the roaster, but the author is still

To repeat the aforementioned point of view, coffee bean roasting is as natural as possible, and

To know more about the historical experience and development trend of human diet, too much hypocritical baking is not

Can ensure that the product can stand the test of time.