What brand of roasted coffee beans are novice roasts? how much is a jin of roasted coffee beans?

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Recently, many players who love baking recommend an introduction to coffee roasting, the complete Book of Coffee self-baking, which is part of the reference content.

Europeans first drank coffee in coffee shops in Syria, Egypt, Turkey and other places in the 16th century, and saw coffee bean seeds for the first time on mountain terraces in Yemen, the southernmost tip of the Arabian Peninsula. The more he was accompanied at that time, the botanist Linnaeus began to name and classify all kinds of flowers and plants in this new century, where coffee trees were classified as "Coffea Arabica".

Arabica coffee beans have been the only commercial tree for centuries and are still the mainstream of the world coffee trade. However, according to Linaius' hypothesis, the origin of coffee trees, lung disease in the Arabian Peninsula, but from the highland forests of central Ethiopia, was not confirmed by the Western scientific community until the middle of the 20th century. In every corner of a certain axis, Asia, Madagascar and other tropical regions, there are more than 100 wild coffee species that can be identified by classification, and only about 30 coffee species have been planted by people, most of which are planted on a small scale. One of them is called the Coffea Canephora, also known as the Robusta Coffea Robusta, which has also begun to play a major competitor to the Arabica species in commercial transactions and human fame.

No one really knows where and when Karabica's coffee beans were first planted artificially. Some historians speculate that coffee trees were first planted in Yemen; but more favorable evidence suggests that Isabia, the botanical origin of coffee, has a record of deliberately planting coffee trees around 575 A.D., when it was brought to the southern Arabian Peninsula, it was already an agricultural crop.

In addition, no one is sure what is the definition of the earliest "cup of hot coffee" that people drink. As far as we know, coffee beans are seeds in small grains, a thin layer of flesh and sweet fruit. The earliest cup of "hot coffee" is not to extract the seeds of coffee beans at all, but is more likely to roast the shell of the coffee fruit a little bit and then throw it directly into boiling water to make "hot coffee"! To this day, hot drinks made in this way are still widely consumed in Yemen, known locally as "Qishr" (also spelled Kishr, Kisher, and many other different spellings), and in Europe as "Coffee Sultan" (also spelled Coffee Sultana). It is also possible that the dried fruit is roasted with the seeds, crushed and boiled in boiling water. The dried pulp shell is very sweet and contains caffeine, so any drink made from coffee pulp shell tastes sweet and has the refreshing effect of caffeine.

A question worth pondering: what makes someone from Syria, Persia or Turkey think of roasting coffee seeds at a high enough temperature so that the so-called "Pyrolysis" can be effectively carried out to fully present the most reliable flavor oil (Flavor oils) in coffee beans? This background is undoubtedly the biggest reason for the success of coffee cultural value construction!

There are all kinds of theories about the source of coffee, from the poetic ones of wasteful imagination to some far-fetched and plausible ones. According to Islamic legend, a man named Sheik Omar was banished to the Arabian wasteland around 1260. In order to stop the hunger, he tried to cook the coffee seeds directly into soup to eat, but it tasted bitter, so later he roasted the seeds and then used them to make soup.

There is another theory: farmers in Yemen or Ethiopia discover the value of coffee seeds when they cook with coffee branches as firewood. This theory often appeared in literary works at the beginning of the 20th century and has a strong storytelling nature, but it is different from a historical point of view.

Ian Bersten assumes in his provocative historical book, "Coffee rises, Tea sinks" (temporary translation) "Coffee Floats,Tea Sinks", this is a simple accident. One day, someone accidentally found that using a lightly roasted coffee pulp shell to cook a "machine luxury" drink tastes higher than the original cooking method, because it was made the same way later, and all the coffee seeds were roasted. Ian Berstein reasoned more boldly: the southern Arabian Peninsula in the 16th century belonged to the Ottoman Turkish Empire, and at that time, in order to make good use of coffee seeds that had no use before, they vigorously promoted the roasting of coffee seeds to make "luxury" drinks together.

Obviously, the Ottoman Turkish Empire was the initiator of the spread of coffee quoting habits and coffee making technology, coupled with the expanding territory of the empire at that time, indirectly promoted the exchange of coffee drinking culture and commercial transactions. Berstein further pointed out that the first area where there was a real "Roasted Coffee" was in Syria. Because Syrians, especially in Damascus, were the first to develop metal utensils specifically used to bake coffee beans, which can produce higher baking temperatures than traditional clay baking equipment used by Yemenis.

In addition, Berstein also believes that the smell produced by baking soot, which appears only at the beginning of pyrolysis, is a fascinating smell, even better than coffee, which may be what makes someone love it. the reason for constantly baking coffee seeds. And this kind of person knows after playing for a long time that the coffee seeds must be roasted to a high temperature before the smell will come out, and the "extravagant" drinks made from roasted coffee seeds will have a fruit-like smell.

So far, there is no way to confirm the authenticity of all these inferences. There are many records in human history that people roasted some live nuts long before humans began to bake coffee seeds, which, on the one hand, improve the taste of food, on the other hand, they are easier to digest. Maybe roasting coffee seeds is simply someone who wants to do the same. Another possibility is that maybe some people who are roasting and making "machine luxury" beverage materials accidentally leave for too long and let coffee seeds with peel shells bake for too long and come back to cook with this raw material that has been roasted for too long. Only to get an unexpected surprise.

In any case, at least we can be sure that there is the word "roasted coffee beans" in Syria or Turkey around 1550. At the beginning of words, roasting coffee beans has not only become a worldwide cultural fashion, but also the beginning of vigorous business transactions.

● baking ceremony

The early "baking" in the Arab region was a simple program, and although we do not have enough historical data to reproduce the baking program, it should be roughly similar to the baking program still used in the Arab region today. Another European historian, William Uilliam Palgrave, wrote "A Journey to the Arab Middle East" and "Narrative of a Year's Journey Through Central and Eastern Arabia" in 1863. There is a passage like this:

…… Without hesitation, Soverin began to prepare to bake coffee beans. It took him about five minutes to start a fire with a hairdryer and adjust the position of the charcoal fire to the most suitable place to generate enough heat. Then he took out an old cloth bag tied with rope from the next niche. After lifting the rope, pour out three or four handfuls of unbaked coffee raw beans (all with a pulp shell), and then visit the raw beans on a large straw plate. Carefully pick out blackened coffee seeds and other foreign objects (usually mixed with such strange things in the same batch of coffee cherries they buy). After careful cleaning, he poured the raw coffee beans into a large iron spoon with a handle, then moved the spoon to the mouth of the fire, using a hair dryer to stabilize the firepower and repeatedly stirring the coffee beans in the spoon until it cracked, the color turned red, and white smoke came out. Finally, carefully remove the tablespoon from the fire before the coffee beans turn into black charcoal, and then cool the coffee beans on a straw platter in an incorrect ancient Turkish or European way.

In the situation in the Arabian Peninsula, the processes of baking, crushing, brewing and drinking coffee are all carried out in a leisurely gathering. The two steps of baking and brewing are carried out on the same fire. The coffee beans are roasted with a previously flat metal rod. After cooling, the roasted beans are thrown into a mortar and crushed into a coarse powder. Then brew the coffee in boiling water, usually with some cardamom or saffron, filtered again, and then poured into the cup. Drink directly without sugar.

There are many versions of similar coffee rituals, which can be found in East Africa and the Middle East, among them from Ethiopia and Eritrea, a region bordering the Red Sea in northeastern Africa. Immigrants, formerly an Italian colony and now an independent province of Ethiopia, introduced one of the ritual versions to the United States because similar devices can be found in the kitchens or living rooms of some suburban families in the United States.

● changes from Brown to Black: a New way of drinking Coffee

If you pay a little attention, you will find that in Pargrave's description, the Arabs roasted the coffee beans to a light brown color depth. It is recorded in the early historical materials before about 1600 AD that a completely different method of making coffee was developed in Turkey, Syria and Egypt. They bake the coffee beans to a very deep, near-black degree, grind them into a very fine powder with a grindstone or metal grinder that grinds the leaves, boil the powder, add sugar and then quote it, but without adding any spices and without filtering. Because when drinking this sweet cup of coffee, you will also drink the fine coffee powder floating on the liquid surface; in addition, the drink is poured into a cup smaller than the cup used by Arabs.

The reasons for the different roasting patterns, brewing methods and drinking methods are unknown, but it can be seen that as long as the coffee beans are roasted deeper, it is easier to grind them into fine powder, while the lighter roasted coffee beans win relatively much, so it is not easy to grind them into fine powder. In addition, sugar originating in India is also widely grown in the Middle East, and this easily accessible crop is used to suppress the bitterness of deep-roasted coffee and enhance the sweetness of the coffee. So far, new technological inventions (bean grinders with metal grinding leaves) and a new deep baking mode, coupled with the convenience of sucrose, have created this new way of drinking coffee-Turkish coffee.

Why is it called "Turkish" instead of "Egiptian" or "syrian"? This is because the Europeans were first introduced into central Europe through the northern part of Ottoman, and then from the Balkans and Werner. Early Europeans followed the Turkish drinking method by roasting coffee beans to a very deep level. boil to tons of water and add sugar to drink.

● coffee is permeated all over the world.

From the 17th century to the early 18th century, the habit of drinking coffee spread from Europe, from the west to the whole of Europe, and eastward to India and present-day Indonesia. As for coffee as a growing crop, Islamists brought seeds from Yemen to India, and then Europe introduced seeds to Ceylon and Java. Seeds were brought from Java to indoor botanical gardens in Amsterdam and Paris, and then to the Caribbean and South America to become cash crops. in a short period of a few decades, millions of coffee trees were planted in large quantities in the garden, becoming a money-making tool for farm owners and businessmen. It is also the spiritual source of many philosophers and thinkers who gather in cafes in London, Paris, Verna and other places.

Coffee was a brand-new commercial cash crop in the global trade of the 17th and 18th centuries. in the global trade commodities at that time, there was always a weight-dependent partnership with sugar, both of which were sister cash crops from the tropics. They are very close partners in coffee shops all over the world and in every cup of coffee. However, coffee trees are recognized as far less destructive to nature and harvesting than sugar, so coffee trees must grow under other higher shades, instead of opening up fields on a large scale like sugar cane to destroy the original ecological environment; on the other hand, self-employed farmers who grow coffee trees can still have better money income, while sugar cane farmers are not so lucky!

However, the coffee industry has brought another kind of global irony. It has become a symbol of oppression and liberation. In the tropics, coffee has developed into a social and economical profit-making tool, and it is a very outstanding money-making crop, but it is also based on squeezing the labor of the black people. at the same time, it has become one of the main reasons for the European enlightenment and the French and American political revolutions. At that time, coffee and coffee shops were inextricably linked to major cultural and political changes on a certain level.

In addition, in the late 17th and early 18th centuries, Europeans discovered the second important companion of coffee-milk. For example, the latte (Caffe Latte) made from favorite hot milk and espresso comes from Werner. In 1683, Werner was surrounded by Turks. When the Turkish army withdrew from Werner, they left some coffee beans, which were brought by a man named Franz Kolschitzky to open Werner's first coffee shop. In order to keep the Werner away from the habit of drinking warm beer for breakfast, he had to change the coffee and not drink it in the Turkish way, so he developed a new kind of coffee with milk.

Werner changed the Turkish habit of drinking with dregs to filtering out coffee grounds and adding milk, which quickly spread throughout Europe. At this point, the distinction between drinking methods became more obvious: Europeans in the 17th century drank Turkish coffee with suspended coffee grounds and sugar, while Europeans in the 18th century filtered out the coffee grounds and added milk to drink. It also corresponds to the differences in drinking habits between the Ottoman Turkish Empire and the Catholic regions of Europe. In terms of distance: Europeans secretly or in Italy tend to filter dregs and add milk, while in the Balkans (still part of the Ottoman Turkish territory until the 19th century), most people still prefer to drink coffee in the Turkish way.

● uses technologically improved ruts to bake coffee beans.

Although the drinking and planting methods of coffee developed dramatically in the 17th and 18th centuries, progress in roasting was very poor. The most common method of roasting at that time was to follow the Middle Eastern way of simple roasting: put the raw coffee beans in an iron pan, then bake them on the fire and continue to stir until the coffee beans turned brown. In addition, there are some relatively complex materials, such as a metal cylinder or a hollow ball in which raw coffee beans can be filled, and then hang them in the upper room of the fire to bake, with a hand stirring device to stir the coffee beans inside. These devices can bake several pounds of coffee beans at a time and are often used in coffee shops or small baking retailers; they also come in smaller sizes and can be used for general household use and roasting small quantities of coffee beans in your own fireplace. The illustration below is an illustration and description of such a device, and you can also see a sample diagram of this baking device on pages 48-58.

More difficult questions for ● to answer

For example: where did Europeans and Americans roast coffee beans in the 17th and 18th centuries? Do they all bake coffee beans at home or buy roasted coffee beans from the store? Compared with the way it is roasted now, what was the taste of coffee then?

Only the first two clues can answer these three questions: at that time, people's coffee beans were baked by servants at home and bought from the store. For people at that time, baking coffee beans was not as difficult as other cooking chores, as in Europe, the job was usually left to older children at home.

So are they baking well or not? How do the coffee beans taste like this? Just imagine: with an iron pot, uneven vitality, and baked by children, it is not difficult to foresee that such baking quality cannot guarantee a stable performance, and charred coffee is produced from time to time. At that time, perhaps the coffee beans bought from stores will be more stable, but there are not many stores that can bake well.

What is certain, however, is that at that time, people drank coffee beans baked by themselves or baked in stores, even freshly roasted; compared with today's instant coffee or cheap canned coffee powder, these ancient home-baked coffee performed slightly better.

The relationship between ● Baking Mode and region

In the past, the depth of baking used in different places was very different, which was very similar to the taste preference of modern regional people. For example, in most parts of Europe in the 16th and 17th centuries, they drank very deep-roasted Turkish-style coffee. For example, a 17th century homemade baking advice booklet described it as follows: "take any number of raw coffee beans you like, throw them into the fryer, move them to the charcoal fire, and continue to argue about the coffee beans in the pan." until the color of the coffee beans is close to black. "

But there are special cases, such as in the northern half of Europe, such as Germany, Scandinavia and the UK, where their baking habits are shallower than in other parts of Europe that prefer Turkish baking. This difference is also obvious in the new colonies: most of the North American regions ruled by the colonial powers in the northern half of Europe prefer the shallow baking mode, while the southern colonized Latin America prefers the deeper baking mode.

Another week's presentation also reveals why people in northern Europe have switched from Turkish deep-baked drinks to lightly roasted coffee beans: this shift in taste, in terms of time, was around the end of the 17th century and the beginning of the 18th century. when Europeans began to adopt the new filter drinking method, some people thought that such a taste preference shift It may have something to do with Nordic drinking mild drinks such as tea and beer, which explains why Nordic people later developed so differently in baking and brewing.

The Arabian Peninsula and parts of East Africa still retain the traditional way of drinking and still use the lighter baking mode, which is cooked with spices but without sugar.

The era of ● Industrial Revolution

At the beginning of the 19th century, most people in Europe and the United States lived in the countryside to earn a living by farming; however, at the end of the 19th century, more and more people moved to live in the city, and the form of work also changed into industry and service industry. At the beginning of the 19th century, people's lives were inextricably linked with closed traditions, while in 1999, people had more open careers, and life was closely related to newspapers and advertising. At the beginning of the 19th century, there were only simple machinery and tools, and most of the energy came from renewable water power and wind power; by the end of the 19th century, there were many complex machines closely connected with people's lives. most of the energy used comes from coal and oil.

Coffee beans have also changed with this changing trend: at the beginning of the 19th century, whether baking coffee beans at home or buying roasted coffee beans in shops or coffee shops, the roasting equipment used was relatively simple; by the end of the 19th century, more and more city residents are buying coffee beans baked by large, complex baking machines, and these coffee beans even have a brand logo.

However, after words, the degree of development varies greatly from place to place. For example, the United States has been in the lead, replacing the activity of roasting coffee beans at home with roasted cooked beans or ground coffee powder; Germany and the British Empire are catching up; but other industrialized countries such as France and Italy have maintained older, smaller-scale baking traditions.

On page 36 of this book, there is an advertisement for the earliest branded coffee beans, which is intended to attract people who roast coffee beans at home to buy their baked packaged coffee beans. Advertisements like this appear more and more frequently as Europeans and beauties gradually move to work farther and farther away from their hometown. In working-class families, women, like men, had to go out to work, and by the end of the 19th century, some of the wealthier families had left the task of baking coffee beans to their servants, but they were also forced to do it themselves to enjoy the fresh coffee beans baked at home. In the content of this advertisement, it is not difficult to see why more and more people would rather spend more money on roasted coffee beans, because it is so convenient!

This new trend of buying cooked beans of bread and coffee from stores in the county town was also driven by a mysterious force behind the industrial revolution in the 19th and early 20th centuries, when buying roasted coffee beans was a clean modern world. At that time, roasting coffee beans at home was considered dirty, clumsy, sloppy and out-of-date And it's something an ignorant hillbilly would do.

● pursues quality stability

With advertising and brands, the most important thing is to have stable and reliable products. When a consumer buys this beautifully packaged ripe coffee beans home, he will hope that the beans this time taste as good as the ones he bought the week before. At this time, the new form of coffee roasters also take the quality stability as the main demand, not only for the quality of raw coffee beans, but also improve the stability in the baking stage.

There are many aspects to be concerned about stabilizing the quality of coffee and raw beans. With the development of technical terminology and classification of coffee beans, the international trading of coffee beans has become more and more organized and the division of labor has become more and more elaborate, so the trading of coffee beans has become very convenient. Coffee producing countries have adopted very complex grading standards and the art of mixing beans has also begun to develop (professionals are beginning to know how to do tricks with coffee beans from different harvesting seasons and producing areas, and in this way to maintain the stability of quality at the same time. It can also stabilize material costs.

At the same time, the coffee industry in the United States has developed a set of trading terms that mainly describe baking depth and baking patterns: cinnamon roasting (Cinnamon), light roasting (Light), moderate roasting (Medium), high roasting (High), urban roasting (City), deep urban roasting (Full City), deep roasting (Dark), heavy roasting (Heavy). Different enterprise systems usually adopt only one baking mode, which is easy to maintain the stability of the product.

● enjoys doing clumsy things: baking technology in the 19th century

Is it the change of science and technology, the change of society, or the change of society that promotes the change of science and technology? There is no clear answer to this question. But what we can be sure of is that the two have been moving forward at the same time, transforming coffee roasting in the 19th century from a large-scale, private form to a large-scale enterprise that uses advertising and mass marketing skills. The stability of the baking mode of coffee beans marketed by brands can only be achieved through more accurate baking technology.

During the Industrial Revolution, a variety of novel inventions continued to emerge, and some diligent R & D companies focused on the same machine to produce every coffee drink needed in the 19th century, from baking to brewing on the same machine. In the industrialized countries at that time, patent applications for all kinds of new coffee brewers, bean grinders and bean roasters were constantly sent to the offices of patent inventions, although only a small number of these patents had a significant influence, but in this era, these patents have made a great contribution to the evolution of baking technology.

During this period, coffee beans were still roasted with cylindrical or ball-shaped baking equipment, but these devices became larger and larger, from small baking at home or in small cafes to large baking plants. There is a picture of the interior of a bakery in the United States in the mid-19th century on page 35 for your reference.

The baking drums of this era were mechanically driven. At the beginning, they were powered by steam, but by the end of the 19th century, they were driven by electricity. The source of fire has also changed from burning firewood and coal to burning natural gas. At the end of the 19th century, there was also a dispute between "direct gas fire baking" and "indirect gas fire baking". The former is to let gas and flame directly into the baking room to come into contact with coffee beans, the latter is not to let gas and flame directly into the baking room, but to let the flame heat the baking room, and the hot air enters the baking room indirectly through the blower.

● then has two more in-depth technological innovations: (1) precise temperature control / time; and (2) uniform baking so that each coffee bean has the same roasting degree.

Let's take a look at the first innovation in time control. At that time, as the baking drum and the baking sphere of the bean roaster were getting larger and larger, and the batch baking quantity was also getting larger and larger, it became more and more difficult to cool the coffee beans, because after the coffee beans left the baking environment, the beans still contained heat and could continue to be baked (this phenomenon is called "self-baking").

In the early 19th century, to make the roasting of coffee beans more stable, the solution was to "pour coffee beans out of the baking room faster and more easily." For example, the "Carter Pull-Out" on page 35 is a roaster designed with this concept. Its selling point is that the baking drum can be pulled out of the fire quickly and the coffee beans can be poured out very easily. However, it can also be observed from the picture that the poured coffee beans still need to be manually stirred to accelerate cooling, both of which can effectively reduce the temperature on the surface of the coffee beans. at the same time, it takes away the smoke from the freshly roasted beans.

Another innovation at the end of the 19th century addressed the technical question of "how to make baking more uniform". At the beginning of the 19th century, most baking drums or spherical roasters were very simple hollow bakeries in which coffee beans were squeezed together and were not easy to "transposition". As a result, some coffee beans located at the bottom have been continuously heated and scorched, while those at the top are not easily heated. In addition, the oil spilled from the roasted coffee beans will form an oil film on the inner surface of the baking room, which will often stick the coffee beans and fix them in a certain position in the metal baking room.

Also in the middle of the 19th century, the structure of mixing blade or mixing blade was added to the baking chamber to improve the uniformity of baking. In 1864, Jabez Burns, a well-known baking technology leader in the United States, even solved the problem of "dropping beans" (short for pouring out and cooling coffee beans after baking is finished). The company has designed two groups of spiral blades fixed inside the baking chamber to allow the roasted coffee beans to be transposed up and down in the baking room. after the baking is completed, the operator only needs to open the opening in the baking room. the coffee beans inside will be automatically pushed out and poured into the cooling plate.

But by the end of the nineteenth century, there were more efficient ways to improve baking uniformity. In order to assist the uniformity of heating, in addition to the direct heat source generally applied to the surface of the baking room, use a fan or blower to send hot air to the inside of the baking room. the function of this hot air is to properly cool coffee beans ("cooling coffee beans properly" in this place is not to lower the temperature hormones of coffee beans inside, but to make use of the principle of air convection. To avoid the muggy coffee beans in the baking drum is a way to avoid a sharp rise in temperature. ), during the baking process, the coffee beans are constantly stirred by the leaves, and the hot air continues to flow in the baking chamber, which means that the coffee beans come into contact with hot air more frequently than with the metal wall of the baking room. this structure improves the baking stability and the baking speed of each batch. In addition, for the heating part, the original design of heating only under the baking drum is renamed so that the whole baking drum is heated uniformly around the baking drum. this design is to change the baking drum wall with only one layer into the baking drum with two inner and outer layers. the heated air outside the baking drum is introduced into the loop between the two walls.

In general, the basic structure of a typical drum bean dryer must include the following equipment:

1. Uniform conduction of gas heat source.

two。 Accurate and fast bean design.

3. The blade design inside the baking drum.

4. A blower that draws heated air into the baking chamber to stabilize the heating range.

5. A cooling fan that blows cold air at room temperature under the cooling tray.

The basic equipment such as ● is still the main functional device of most small drum bean dryers today. You can see the diagram and instructions of the roaster on page 60-61.

Of course, in addition to this basic structure, there are many other basic structural versions, such as bean dryers at the turn of the century that move the source of gas to the inside of the baking drum. And most modern large-scale bean baking equipment will be equipped with a water mist cooling device, so that a large number of roasted coffee beans in each batch can quickly cool down. This cooling method, known as "water mist cooling method" (Water Quenching), is another effective cooling method in addition to the "air cooling method" (Air Quenching) mentioned in this book.

Although there have been so many changes over the decades, some bean dryers have been constructed for decades, and old-fashioned bean dryers continue to be used today, such as in Japan, Brazil and some parts of the United States. bean dryers fueled by wood or charcoal continue to be used. Customers in these places pay special attention to the charcoal-burning and smoky aroma levels of this kind of bean dryer.

However, today's drum baking machine is still based on the design of indirect heating and using blower to introduce hot air, and only the largest bean baking factory does not use such a baking mechanism.

● monitoring bakers: rely on the nose and eyes

The use of hand-stirred bean baking appliances has always been the mainstream in small-scale baking, and the construction of this kind of baking apparatus is nothing more than the Naples hand drum baking machine described by Eduardo Phillips in the first chapter.

Traditional bakers rely on visual observation (to see the change in the color of coffee beans), hearing (the popping sound of coffee beans), and sense of smell (different baking stable electricity produces different baking odors). They use a device called a "Trier" to check the coloring of roasted coffee beans, usually with a hole in the front of the roaster drum to hold the sample stick. By judging the external viewing chromaticity of sampled coffee beans to determine the time to stop baking, the process of judging chromaticity must be carried out under a fixed light source, and the roaster must have enough experience. The work of adjusting the temperature of the baking room must also rely on the tested work, we must find a set of general baking mode, and adjust the baking according to the flavor defects of some specific coffee beans.

For traditional roasters, they always hold a stereotyped view of coffee roasting, believing that roasting is an art that must be taught through experience, which is increasingly pure through memory blocks and various senses.

● science is quietly integrated into art

What people think is the most important "artistic sense" and "sensory judgment" are gradually replaced by "science" and "tools". In other words, the "memory" on which people were originally based on baking was gradually replaced by objective, collective "data" and "charts".

The evolution of baking described in the previous paragraph has been created by the invention of many tools and control instruments. The first is a simple device that can be flanked to an approximate internal coffee bean temperature, often referred to as a "thermocouple thermometer" (Thermocouples) or "temperature probe" (Heat probe). This is an electronic thermometer whose sensing tip can be placed inside the baking chamber and buried in the rolling coffee bean heap. Although the air temperature (Air temperature) in the baking room is different from the coffee bean temperature (Bean temperature), the coffee bean stack seems to be able to completely isolate the air temperature in the baking room, so the temperature measured by the probe will not be affected by the air temperature in the baking room. The approximate coffee bean stack temperature value is transmitted to the display outside the bean dryer.

● once the chemical reaction of the coffee beans begins (that is, the "pyrolysis", that is, the first explosion), the temperature of the coffee bean pile on both sides becomes more and more valuable, allowing the roaster to clearly judge the current baking depth, and you can probably imagine this picture: when the turkey is almost cooked, the small thermometer inserted in the muscle will pop up. Similarly, the temperature of the coffee bean pile we measured can also reveal the extent to which the coffee beans are roasted at the moment. Therefore, the thermometer can replace the human eye, allowing the baker to decide when to drop the bean according to the "temperature" rather than the "visual coloring", or to adjust the temperature of the baking room according to the temperature value read. You can also refer to a general chart of "coffee bean roasting temperature / baking depth" on pages 80-81 of this book. On these state-of-the-art bean roasters, there are even tools that automatically start the cooling program when coffee beans reach a set baking temperature.

The second important control instrument combines the invention of the internal temperature monitoring of the baking chamber and the supply of the heat source to automatically monitor the supply of the heat source so that the temperature in the baking chamber is always at the predicted temperature value. This invention is not always in line with the actual needs, because when the coffee beans reach the time of pyrolysis, they will begin to emit heat on their own, and if the external heat source still maintains the original firepower at this time, the heat emitted by the coffee beans will instantly increase the temperature of the baking room, and sometimes it may reach the temperature point of the beans at once. According to the rule of thumb of baking, this uncontrollable sudden rise in temperature can lead to prematurely reaching the temperature point of the lower bean, burning too much aroma, and creating a decline in the structure of coffee beans.

The third instrument is the near Infrared Spectrophotometer (Near-Infrared Spectrophotometer), which is collectively known as "Agtron", named after the inventor of the benevolent instrument and the name of the company. It can measure a certain wavelength color or electromagnetic wave that is invisible to the human eye, which accurately corresponds to the roasting depth of coffee beans. In addition, the instrument is not affected by light or shade, nor is it dragged down by human factors, such as being in a bad mood while talking too much. The near-infrared spectrophotometer can not only accurately and stably measure the energy in that narrow band, but also convert the measured energy into data for reference. In this way, even two bakers who are very far away can compare the differences in the baking process with the data read by this instrument.

The long-standing perception of coffee beans tells us that coffee beans with denser / higher moisture content take longer to reach a default baking mode, while lighter / lighter dry coffee beans take less time. Today's technological development has combined the bean roaster with precision instruments that can read the coffee bean density. According to the coffee bean density data obtained by this digital system, the roaster temperature and other variables are set before roasting. The traditional coffee bean machine can only be adjusted roughly based on the roaster's past experience of baking a coffee bean.

The last development is the control of convective hot air / gas flow in the baking chamber, which has been very accurately controlled by some of the latest baking equipment. In the traditional drum-type bean dryer, the range of air flow in the baking room can always be adjusted through the control of the "Damper", just like the method of adjusting the convection in the fireplace in European and American families, but the traditional bean dryer is still a rough control of the variable, not quantifiable and precise control.

● therefore, today's systematic bean dryer has four to five quantifiable factors that can be controlled by the baker:

1. The moisture content and density of the coffee bean itself.

two。 Baking room temperature.

3. Coffee bean pile temperature.

4. Accurate measurement of the degree of coloration of baked beans (Agtron).

5. Flow control of convective hot air in baking chamber. Only a few models have this kind of control.

Then take into account some of the more careful welcome variables, such as external room temperature, altitude, atmospheric pressure, the baking curve drawn by these four or five quantifiable variables, as well as the roasting process of coffee beans and the timing machine. Use objective measurement data to record, instead of using ear, nose, eye experience to record illegal. With the increasing popularity of computer applications, bakers can easily change the temperature and other factors in the baking room to create other combinations of baking patterns, and even increase or decrease the baking time one second at a time, so that subtle taste differences can be more accurately adjusted. This evolution is called "Profile Roasting". Using digital baking, some old beans or coffee beans with a more hollow taste may add a little more complexity, while coffee beans with more rough edges or higher acidity can also become warmer and sweeter.

● taste supremacy: we won't know until we taste it.

Maybe you are very patient to follow the steps mentioned above, or you simply skip the direct operation, and no matter which of the two you are, you will find that the application of these instruments can evolve from a baking method that used to rely entirely on the baker's own intuitive system (memory and sensory nerve conduction) to more complex but more accurate data baking.

But the only sensory organ that cannot be replaced by an instrument is Taste, because at a time when we are completely using systematic data-based baking, bakers (formerly collectively referred to as Roaster, now increasingly called Roastmaster) still have to taste each batch of coffee and adjust the previous baking data according to personal preferences and baking rules. So far, from different baking curves to produce a variety of coffee flavor, will continue to bring us amazing taste, but also increase the cultural connotation and appreciation value of coffee. And "baking" may continue to develop in parallel with science and technology in the form of "art".

● entry Coffee Bean Brand recommendation

The entry-level coffee beans of Qianjie Coffee roasting: Yega Chuefei Coffee, Panamanian Flower Butterfly Coffee, Indonesian Manning Coffee and so on 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 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, 15 cups of coffee can be made in a bag, and each cup of coffee costs only about 6 yuan, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com