How can coffee and raw beans be roasted to taste good? What are the key points of coffee bean roasting technology? A lot of baking time

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How can coffee and raw beans be roasted to taste good? What are the key points of coffee bean roasting technology? How long is the baking time?

Recently, many brown lovers will ask some questions about baking skills, including: when is dehydration? How many degrees does it take to climb? Smoke exhaust problem? What is the taxiing action?

Here to give you a little experience, please refer to coffee roasting and other related books or interested brown friends are welcome to discuss …

1. Dehydration: generally refers to the baking process below 170 degrees. Different baking appliances require different dehydration time, but it is usually best controlled at 5 Murray for 8 minutes, depending on the water content of the beans.

two。 Climbing temperature: usually the climbing temperature speed of baking is controlled between 7 and 14 degrees, which is related to the control of firepower. It is best to control the climbing temperature speed at about 10 degrees. The climbing temperature speed of beans varies with different water content.

The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the dehydration time, while the temperature climbing speed of soft beans or old beans in the coming year (low water content) should be faster and the dehydration time should be shorter to retain the flavor of beans.

3. Smoke exhaust: the smoke emission of baked beans begins to be obvious at 180 degrees. The smoke emission from the first explosion becomes larger, and reaches the maximum after the second explosion, and the deeper the baking, the greater the smoke.

At this time, the air door should be fully open to avoid the smoke of baked beans.

4. Taxiing: this is the place where most baking beginners ask, in fact, the taxiing action is to cool down or turn off the fire to continue baking beans using the temperature of the boiler.

The beans are endothermic throughout the baking process, only the first explosion-the second explosion is an exothermic action, it is best not to increase the fire baking in these two stages, otherwise the beans are easy to feel spicy.

Taxiing emphasizes that the baked beans can be roasted continuously and slowly by using the residual temperature of the boiler and the temperature produced by the heat release of the beans during the burst period.

But the taxiing of the hand net, just leave the source of fire, let the beans dissipate heat naturally, do not take too long, if you want to lock the flavor, you have to use the fan to cool down quickly to retain the flavor.

Gliding action is not suitable for all beans with all baking degrees. Recently, we have seen a lot of brown friends baking light-baked Yega Xuefei gliding down beans, and a single moderately baked Brazilian beans also gliding down beans, which is wrong.

Before moderate baking (before the second explosion), beans are usually dropped at any time when the temperature is down, and there is no gliding "drag time" under beans, which will roast off the flavor of the varieties of beans that should be produced.

On the other hand, the beans after the middle and deep baking degree (after the second explosion), it is suggested that the beans should be cooled or turned off to make use of the stable climbing temperature of the boiler, and there should not be any action of adding fire after this stage (the second explosion).

Because the bean is exothermic in the burst stage, the temperature will continue to rise, so there is no external temperature for it, so the taste and flavor of the bean will be softer and less irritating.

5. The beans must be cooled immediately after baking, and the faster the better, so that the flavor of the beans can be locked and the loss can be avoided.

PS. The above are very shallow insights and suggestions for beginners to learn more easily when practicing baking. And the deeper concept of baking has many books to refer to.

The best baking time is 12-15 minutes, the best flavor, Italian baking below the baked beans for a long time, Europe and the United States quick frying or Japanese slow frying also has its own characteristics and flavor.

In addition, when it comes to the problem of oil production of beans, the more fat we drink, the better the taste, while the beans with less oil are thin and boring, but do we have to see oil in roasted beans?

This is not the case, and the oil out of baked beans is not bad, the most obvious period of oil production during baking falls at 233 degrees Celsius, when it is very easy to produce oil.

As long as the fire is not added or turned off and the air door is opened so that the boiler is stable at about 230 degrees and does not rise, the baked beans can continue to explode to the middle and back section without oil.

If the temperature is not properly controlled, the baked beans will produce a lot of oil, so drink it as soon as possible in a few days to avoid excessive oxidation to "oil shit smell".