What do you need to pay attention to in Pacamara baking? Pacamara coffee bean brand recommendation

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Because the size and shape of coffee beans from different producing areas and different varieties are different, so corresponding adjustments need to be made during baking, otherwise there will be a variety of problems.

The roasting process of coffee beans is a process in which coffee beans are heated by heat to provide energy for various substances in the beans to react and produce various flavors. Since you are going to heat something, the size and shape of the object to be heated will certainly have an impact on the result after heating.

The first is the volume and surface area of coffee beans. The larger the bean, the larger the surface area of a single bean. But assuming that the density of two beans is the same, then under the same weight, the sum of the surface area of the two kinds of beans with small size will be larger than that of the beans with the same weight but larger volume and surface area of each bean. The more the surface area, the more calories can be absorbed at the same time, and the heat is easier to enter the bean core. At the same time, more calories need to be provided to the beans to absorb heat.

In addition, during the baking process, the temperature of the coffee bean is low in the core and high on the surface, and the two ends of the bean will be higher than the middle of the bean. The accumulated experience of baking tells us that beans with large grains such as Pakamara coffee beans, elephant beans and Rosa are more likely to produce a sharp black focus when baked than beans with smaller grains, such as Ethiopian beans.

On the other hand, the slender beans are easier to produce black focus than the round ones. This black focus is due to the accumulation of too much heat at both ends of the coffee bean, too late to pass into the bean core, resulting in charred black spots. Beans with large grains accumulate more calories, but it also takes more time for heat to be transferred from the surface to the core.

Therefore, when baking beans such as Ethiopia Yega Xuefei, we can use more firepower to create a larger temperature rise, choose a faster baking rhythm to bake, and retain more flower and fruit aroma. However, when baking large beans such as Pakamara and beans, the temperature rise should not be too high, especially before the explosion begins. If the tempo of baking beans with large granules is too fast, there will be this kind of external coke in the bean cores.

Pacamara coffee bean brand recommendation

The bacamara beans baked on Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 118 yuan. According to the calculation of 15 grams of powder per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 7 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.

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