Do you mix coffee first or later? what's the difference between raw coffee and cooked coffee?

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Mix first and then bake or bake before mixing

Whether it is pre-mixed raw beans or roasted individually and then mixed, it must depend on the characteristics of the coffee in the formula. Both methods are acceptable.

Mixing after baking provides different degrees of baking for each bean so that each ingredient shows the best effect.

He also offers non-bakeries the opportunity to create their own exclusive recipes. The most obvious disadvantage of this method is that if the bakery cares about freshness.

Many kinds of baking are needed to cause wear and tear.

When the roasting properties of the coffee in the formula are compatible, pre-mixing before baking will be feasible.

But when the mesh size, density, water content, thermal conductivity and baking development curve of beans are different.

Premixing and baking can be difficult and impossible in most cases.

My pre-mixed baking seems very attractive because it minimizes baking loss.

But the initial attempt to bake such premixed beans had disastrous results.

Monsoon Malaba AA is made up of large beans with low density and high moisture, with a moisture content of about 14.5%.

On the other hand, Robutsa in this formula is small, high-density, with a water content of about 10.5%. From a baking point of view, these beans should be no different.

But at all stages of baking, some beans remain green, but others are obviously overbaked.

The use of Robusta in Espresso formulations has always been a controversial issue in the industry.

Traditional Italian coffee must add Robusta to increase the thickness and durability of Crema, fat and viscosity will also be greatly improved.

At the same time, it can also reduce the acid value, making the coffee smoother and more chocolate after adding milk. And who says using Robusta is not exquisite?

Coffee making technology is more sophisticated, producers let a single Arabica coffee have more flavor, but also have a good Body

Using SOE to represent Espresso is also becoming more and more popular. The formula made with pure Arabica can also produce a well-balanced taste.

First pick the base, and then add an attractive focus, like cooking and seasoning, stack the flavor, so that it is not difficult to match a good Italian recipe.

It is really necessary to study beans after mixing and baking, first according to the variety, treatment, density, moisture, and particle size as a reference, after repeatedly adjusting the proportion, first avoid the risk of burning some ingredients, and then slowly adjust the flavor by baking degree. With the current equipment, the information provided by raw bean merchants can be carefully analyzed, and the premixed beans that can be baked immediately can be pulled out. Https://www.gafei.com/yishipinpeidou/20180912124249.html

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