Coffee roasting process how to roast coffee roast coffee beans, the first step in tasting

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Good roasting can strengthen the characteristic local conditions and taste of coffee beans. If the degree of roasting is too low, either too bitter or not ripe, the coffee will lose its taste.

Roasting accounts for 80% of the importance of a good cup of coffee, and since the taste of coffee is always lost during baking, how to grasp the "best baking time" is the key. The so-called best time does not have an objective value, but depends on the flavor you like. The deeper the roast, the better the aftertaste; the shallower the roast, the more aroma the coffee itself retains. The most feared situation is that each kind of coffee beans are roasted into a flavor and lose their characteristics.

Baking method, each kind of coffee beans can be roasted separately, this method and commonly used mixed roasting, can better highlight the distinct characteristics of coffee beans, but mixed to buy time, a variety of beans taste is also more integrated.

Whether the baking is good or not, of course, the technical proficiency and pure maturity will affect it, but I am afraid that whether you have any idea about the taste is the ultimate point.

The first step in baking good beans and tasting them

Planned baking can produce the desired taste.

Machine preparation

First remove the silver skin produced by the previous baking, which is the film coated in the outer layer of the coffee beans. as the baking temperature is too high, you can wait until the next baking. In addition, because the temperature is unstable when the machine is empty, you can preheat the machine to 200 degrees, then open a small window to cool down, and then heat the temperature to 200 degrees for temperature stability.

Confirm schedule

Baking is planned, not random, a list of the variety, depth and quantity of coffee to be roasted at a time, in order to meet the expected requirements of taste.

Weighing bean

Pour beans

Pour a pot of coffee beans into the roaster and bake for about 18 minutes from the moment the beans go down.

Baking

The baking process is mainly Quan color listening. When there is a "first explosion" that sounds a bit like popcorn, it means that the coffee beans are ripe. After 3 or 4 minutes, there will be a "second explosion", and the sound will turn into a patter like burning firewood. When it is over, the coffee beans will become the usual dark brown. Usually the pot starts after the first explosion, which belongs to shallow culture, and the second explosion ends with deep baking. Between the first explosion and the second explosion, which is medium and shallow, there are many possibilities for testing in this section.

Sampling

During the baking process, if you are inexperienced, you can set the time, and then take out the coffee beans with a sampling stick to confirm the smell, but this will cause the air to run in and cause the temperature to drop, so act quickly.

Cooling

Baked coffee beans, let them immediately blow air-conditioning cooling, if not immediately cool, the remaining temperature will let the coffee beans continue to bake, will exceed the original taste setting, to the taste turtle, will feel subtle taste changes. At the same time, pick out the bad beans.

Install Sheng

When the coffee beans are cold enough to feel cold, you can be ready to pack them! Because coffee beans exhaust, you don't have to use a sealed box.

Try to drink

The most interesting thing about testing coffee is to drink it immediately after baking, but there will be a kind of irritable taste at this time, and there will be a sense of astringency in the throat. Experienced people will automatically ignore this taste and naturally drink coffee. But usually after baking for 4 or 5 days, the smell of hair will disappear.