Roasted coffee beans process parameters_Roasted coffee product standards_Roasted coffee beans how much money a catty

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Perfect roasting of coffee beans: it refers to the uniform maturity of coffee beans inside and outside, forcing out the aroma and mellowness to the maximum extent, and controlling the sour and bitter taste. It is produced under the comprehensive conditions of high-quality coffee raw beans + the skills of roasters + the performance of roasters + the seriousness of roasters.

● roasted Coffee theoretical area

1. Selection of raw materials: purpose of use.

2. Cleaning: health and affect the taste.

3. Blending: taste and price.

3. Roasting degree: coffee bean quality and taste demand.

4. The material and heat preservation performance of the machine: the expansion affects the performance of the machine, and the temperature difference in the pot affects the uniformity of coffee.

5. the formulation of the weight of roasted coffee: the motor power of the roasting pot and the ability of the tuyere to exhaust smoke and peel.

6. baking temperature: the texture of beans, the thermal expansion of the machine and the influence of external room temperature

7. heat control and vent control: coffee bean quality and weight and the production of silver skin and impurities

8. Cooling method and cooling rate: air cooling and wet cooling

9. Material pollution caused by heating methods: electricity, gas, charcoal burning, etc.

10. The effect of weather temperature and humidity on roasted coffee: reference humidity 55%, reference temperature 20 Mel 28 degrees.

The degree of roasting coffee in ● is finely segmented: many institutions are usually divided into the following eight stages.

1. Shallow roasting: the shallowest roasting degree of all baking stages. The surface of coffee beans shows a light cinnamon color, its taste and aroma are insufficient, retaining the basic acidity of coffee beans, almost undrinkable. It is generally used in laboratory testing and in other industries.

2. Light baking: cinnamon color on the appearance. The fragrance is OK, the taste is light, the sour taste is strong, and the bitter taste is weak.

3. Moderate roasting: moderately roasted coffee: the sour taste weakens, the bitter taste increases, and the mellowness increases. Coffee with moderate acidity and bitterness. Often used for roasting degree of boutique / single coffee.

4. Medium and micro deep baking degree: the baking degree commonly used by bakers in recent years. A little brown color has appeared on the surface, the bitter taste becomes stronger, the sour taste is lower, the mellow degree is higher, and the aroma and flavor are good.

5. Medium and deep roasting: rich aroma, increased bitterness, reduced sour taste and increased mellowness, which belongs to the stage of high concentration, which is the ideal roasting degree for many coffee beans.

6. Deep roasting: black and red, bitter taste aggravated, sour taste reduced to very weak, thick mellow. Suitable for extraction equipment with steam pressure. It is very suitable for semi-automatic / automatic coffee machine extraction.

7. * heavy roasting: the coffee is deeply roasted, the color is thick brown with black, the sour taste can not be felt, the bitterness increases, the mellowness is basically the highest point, because the surface slightly permeates the fatty oil, the appearance is very smooth, drinking: because the fatty oil is rich, very smooth. Suitable for extraction equipment with steam pressure. It is very suitable for semi-automatic / automatic coffee machine extraction.

8. * heavy roasting: deep roasted coffee, black from a distance, slightly red from the nearest, fatty oil on the surface, almost no acid, obvious caramel, with a slight smell of barbecue smoke, strong bitterness, mellow slightly decline, suitable for steam pressure extraction equipment. Suitable for semi-automatic / full-automatic coffee machine extraction.

Selection of temperature when roasting coffee with ●:

Different roasters: because of the sensitivity of temperature control, the error between the display temperature and the actual temperature, the temperature difference between different parts of the pot, the degree of heat preservation, the machine to withstand the highest temperature point and other factors. Therefore, the safety of the machine and the best working condition should be fully considered. Make a reasonable roasting coffee plan for each machine to ensure safety.

● temperature data of roasted coffee listed below are for reference only

Shallow baking

Light brown

When the first explosion is carried out, the pot is out of the pot, 160 times-210 degrees.

Shallow baking

Yellowish brown

Out of the pot at the end of the first explosion, 160-210 degrees.

Medium baking

Brown

160-210 degrees out

Medium and deep baking

Reddish brown

160-215 degrees out

Medium to deep

Dark brown

170 times out of the pot before the second explosion-215 degrees.

Deep baking

Black and red

160 times out of the pot in the second explosion-220 degrees out

* heavy baking (pay attention to high temperature drying and flammability)

Dark brown surface smooth

When the second explosion weakens, it comes out of the pot 160 degrees-220 degrees.

Italian baking is deep baking, I.

* * heavy baking (pay attention to high temperature drying and flammability)

Close to the black surface and greasy

The second explosion ends 160 times out of the pot-220 degrees out.

Practice roasting coffee

● roaster control

1. First understand the maximum safe operating temperature of the roasting machine.

2. Proficiency: how many degrees per minute rise in large, medium, small, hot and corresponding conditions.

3. Know the rotation speed of the inner pot (how many laps per minute).

4. Master the effect of smoke exhaust / peeling and the power of the main pot motor in order to make the most ideal single baking quantity.

5. Know the way and time of cooling.

6. Practice mastering safety emergency measures in the event of a power outage.

7. To understand the effect of weather temperature and humidity on the quality of roasted coffee.

8. Coffee beans that are completely cooled need to be packed immediately.

9. Each customer needs to keep a sample in order to be consistent.

Pre-frying Analysis of ● Coffee Bean

1. Coffee beans

A, soft texture can be made: medium-low heat roasting

B, the hard texture can be made: large-medium-small roasting

C, in the middle can be made: small-small heat

2. Degree of roasting:

A, below moderate roasting: you can use high temperature into the pot and roast over low heat.

B. Deep roasting: the route of low temperature into the pot of large-medium-low heat

C, roasting in place: you can put the medium temperature into the pot-- low heat route.

Standard process of roasting coffee beans with ●

1. Clean up: remove the mixed ash, soil, pebbles, metals and other impurities in coffee beans with wind, vibration and magnets. The cleaning process is usually carried out on special machinery, or manual screening can be used. Then let the coffee beans pass through sieves of different sizes and grade them according to size. If possible, colorimeters can be used to monitor immature or overripe coffee beans, and ultraviolet light can be used to select and remove rotten coffee beans.

2. Blending: before roasting, you can choose a single type of coffee, or you can choose different varieties of coffee to mix. Through the supplement of different varieties and producing areas of coffee, a variety of aromas and ingredients are combined to make the coffee have a specific taste and flavor to ensure the consistency of coffee quality. In order to find coffee suitable for different tastes, coffee can be added in a certain proportion according to its origin in order to achieve the best results. Generally speaking: wet Arabica coffee tastes sour and fragrant, while natural Arabica coffee tastes average. Robasta coffee is strong, bitter and earthy. Coffee from Kenya and Tanzania: it has obvious sweetness and strong acidity, while coffee from Indonesia has very low acidity and outstanding alcohol thickness. Different mixtures can produce unique characteristics.

3 roasting: the prepared coffee beans are treated in a dry and hot state. Make the structure and composition of coffee beans undergo significant chemical and physical changes, resulting in coffee beans darken and emit the unique aroma of roasted coffee. At the beginning, waiting for the temperature of the coffee roaster to rise above 150, put the raw coffee beans into the pot, first through some physical changes: expansion, peeling, drainage, etc., followed by a series of chemical reactions: Maillard reaction and Strecker decomposition. The protein in coffee beans reacts with sugar to form substances with flavor and color. Several main aroma substances in coffee are formed during this time. The color of coffee beans is related to the roasting temperature. The higher the temperature is, the darker the color is. After about 15 minutes of roasting, the moisture in the coffee beans basically evaporated, and the coffee beans began to ripen slowly for chemical reactions. The chemical reaction takes about 8-15 minutes to complete. The weight of coffee beans decreased by 20%, but their volume increased by 60%. So how to bake the coffee: coffee is also imported, drinking habits are different in different places, and it is also difficult to adjust, so there is no need to go after foreign countries. As long as you sum up and revise it carefully and create its own characteristics. Coffee beans are roasted at high temperature and dry heat, the unique color and roasting degree of coffee are determined, and the flavor and taste are determined to locate the customer group. Roasting turns light green coffee beans into coffee beans of different colors. Change into different tastes and flavors. Professional roasted coffee refers to the ability to evenly ripen the coffee beans inside and outside, force out the aroma and mellowness to the maximum extent, and control the acidity and bitterness.

4 cooling: roasted coffee beans must be cooled quickly, generally using cold air blast cooling, but also using water cooling process.

Packaging: roasted coffee products also require strict packaging and suitable storage environment. As roasted coffee products are easily oxidized, the packaging and storage of roasted coffee products are even more important. Roasted coffee products that have just come out of the production process have a strong aroma, which should also be the fresh characteristics of roasted coffee products. But soon, these characteristics continue to disappear. In a general climate, the deterioration rate of roasted coffee products often depends on packaging and storage conditions. The function of packing is to avoid air and water vapor. if the packing is not good, it can be so serious as to lose the value of the goods. Therefore, the choice of packaging materials and packaging forms is the key to improve the water and air resistance of the products. Another function of packaging is to protect the aroma of roasted coffee products for a long time, one is to protect the aroma of roasted coffee products from escaping into the air, and the other is to prevent the pollution of all unpleasant odors in the external environment. Fresh roasted coffee products with strong aroma will weaken after a period of time, first of all, volatile aromatic substances spread from the product to the space, while roasted coffee products will also be infected with the surrounding unpleasant gases. Therefore, high-quality roasted coffee products are mostly sealed packaging to maintain its aroma.

● roasted coffee is prone to quality and safety problems:

The main results are as follows: 1 the unreasonable setting of time and temperature during coffee roasting leads to the decline of quality index: in the process of roasting, a series of physical and chemical changes have taken place in the process of high temperature treatment of coffee beans, which determines the quality of their taste and flavor. If the roasting temperature is increased, although it can increase the roasting speed and darken the color of coffee beans, it can not make Maillard reaction occur fully. The production of flavor substances in coffee is limited.

Improper storage and packaging of products lead to the decline of coffee flavor and unpleasant smell: freshly roasted coffee should be packaged as soon as possible. If it comes into contact with air, it will oxidize and lose its unique flavor. Packaging can also prevent roasted coffee from being infected with the surrounding unpleasant gas, so roasted coffee products are mostly sealed packaging to maintain its aroma. At the same time, coffee beans after roasting will produce a certain amount of carbon dioxide gas, so, if not stored properly, it will cause the volume to expand and damage the package. Therefore, composite bags with valve devices should be used as far as possible. The valve is an one-way valve, which not only prevents the entry of air, but also allows the smooth discharge of the gas produced by coffee. Of course, metal cans are ideal packaging materials.

Save knowledge:

The importance of ● package

Roasted coffee beans: air, water, odor, light and high temperature are the great killers of coffee bean preservation. Well-packaged coffee beans storage conditions: ventilation, dry, no smell, room temperature controlled at about 22 degrees, no sunlight. Roasted coffee beans are easily oxidized by oxygen in the air, which leads to the deterioration of the oil and the disappearance of aroma, and then accelerates the taste degradation and deterioration after high temperature, humidity, sunlight and peculiar smell. Therefore, in order to maintain the aroma and quality of coffee, packaging and preservation of coffee beans has become a technical problem.

After roasting, coffee beans produce three times the volume of carbon dioxide, 30% new elements and about 700 gas molecules, so the packaging of coffee is mainly in addition to avoiding contact with air oxidation. It is also necessary to deal with the exhaust of carbon dioxide and other gases produced by coffee beans. More packages are equipped with exhaust valves. There are also some manufacturers who skillfully master the exhaust time of roasted coffee beans (related to room temperature), put them in a more clean environment, control the temperature and humidity, put them naked indoors in order to quickly discharge the exhaust gas from the coffee beans, and use fully enclosed packaging materials (that is, no longer designing air valves) after 7 days. In order to minimize the physical and chemical changes of coffee and make the shelf life longer, packaging is a very important knowledge and must be strictly required.

How to store and use ● 2

1. When using coffee beans, due to the small contact air surface of the unground beans, it is not easy to be oxidized. After grinding, the contact surface between coffee powder and air is greatly increased, and it is easy to be oxidized, so in order to maintain the aroma of coffee, try to start grinding when brewing coffee.

2, after damp coffee beans, the increase in water content and the viscosity of the powder will affect or block the coffee grinder and cause adverse effects on the machine; once coffee beans are damp, they will easily deteriorate and become moldy, which will greatly shorten their shelf life and be disadvantageous to health; damp coffee beans will affect the taste of coffee drinks, aroma will decrease, sour taste will be more obvious.

3. When the bagged coffee beans are unpacked, the opening must be folded and clamped with a clip to avoid contact with the air.

4. After sealing the mouth of the bag, put the bag into the sealed tank for storage, because some bags may reduce the sealing performance or leak air after repeated use.

5. Do not put coffee beans in the refrigerator. Coffee beans should be stored in a dry and cool place. Because the moisture / humidity in the refrigerator is very high. Coffee needs to be dry, ventilated, odorless, shielded from light and room temperature before its shelf life will play a role.

● roasted coffee beans brand recommendation

The freshly roasted Arabica beans of Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, each pack of 227 grams, the price is only 70-90 yuan or so. According to the calculation of 15 grams of coffee beans per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 5 or 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for 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