Teach you how to read the coffee baking graph and learn the basics of roasting a cup of coffee.

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The flavor characteristics of a bean itself will not be completely changed during roasting, but with the deepening of the roasting degree of coffee, there will be more and more flavor brought by roasting in the coffee, and the flavor and aroma of the coffee will be less and less. The tonality will be deeper and deeper. Coffee roasting has a great impact on the flavor performance of coffee, and a qualified barista will adjust its flavor according to the characteristics of each bean and the taste of guests, give full play to its characteristics and distribute its unique aroma.

Direct fire type:

In coffee roasting, the direct fire is the most difficult to do, the flavor is the most charming, and the so-called baking process can be trained. The direct beans roasted according to the baker's personality are also different, and the maximum amount of each pot is more difficult to produce in large quantities, so it is only supplied by small bakeries at present. The size of the throttle will affect the effect of hot air in the boiler on the heating of coffee beans. Under the premise of sufficient heat, slightly increasing the throttle can enhance the effect of hot air on coffee beans, but if the heat is not enough or the throttle is too large, the boiler will lose temperature. Opening the throttle when necessary can more quickly remove the silver skins and particles that make the coffee smell. The size of the throttle will also affect the pressure of the boiler and the development of coffee beans.

With the increase of the baking time after the first explosion, the tone of the coffee flavor will become deeper and deeper, but the characteristics of the coffee itself are still there, and the characteristics of the coffee itself will not be completely worn off until the second explosion.