Good coffee depends on good roasting. What are the factors affecting the baking process?

Several key points in the coffee roasting process.

I. dehydration

Dehydration says that in the first step of coffee roasting, coffee beans themselves are plant seeds, living and watery. Raw coffee beans are also willing to be exposed to moisture and increase in water content in the packaging, transportation and storage after treatment. The temperature of baking dehydration is below 170 degrees Celsius, because the baking equipment drinks beans themselves differently, and the dehydration time is not fixed, usually 5 to 8 minutes. Dehydrated beans are rich and mellow.

Second, be afraid of temperature

Technical term, popular point is heating up, stir-fry when cooking, can quickly volatilize water, small fire slowly stir-fry better control. The climbing temperature of roasted coffee beans is generally controlled at about 10 degrees Celsius. Why the same batch of raw beans, some people baked bitter and some sour, in the climbing temperature link is very important. Low temperature partial acid, too high bitterness will be relatively prominent. In addition, if the beans are fresh and have more moisture, the climbing temperature will be slower, and there will be enough time to volatilize the water. If the beans are old and the beans are soft, it is necessary to make a quick decision at this time. The longer the time, the more flavor the beans will lose.

Third, smoke exhaust

Dried fruit store should have seen the kind of peanuts baked, the roasting process is smoky, coffee bean baking is the same, if the smoke can not be eliminated in time, it will increase the smoky smell of beans. Generally speaking, the smoke will be discharged at the temperature climbing stage, and the smoke volume increases at the beginning of the first explosion, and the deeper the baking degree, the greater the smoke, the second explosion stage is the biggest, and the throttle is fully open!

IV. Taxiing

To put it simply, it is like turning off the heat when cooking and using the remaining temperature to make the food continue to mature. However, the roasting of coffee beans is much more complicated than stir-frying. The beans in the baking oven are constantly heated, and the first explosion and second explosion is an exothermic process. The firepower should be reduced before taxiing. Excessive firepower will make the beans overripe and spicy.

5. Cooling

If you have fried peanuts, it should be easy to understand, quickly cool after the pot, crunchy! Rapid cooling can well lock down the aroma of coffee beans. Remember to seal the roasted beans! The roasting time of the whole coffee bean is generally controlled at 12 to 15 minutes. The specific roasting of coffee beans should be determined according to the specific beans. The difference in each link can lead to different flavors of beans, and everyone's preferences are different. So coffee bean roasting becomes interesting.