How to adjust the baking curve of a bean what are the factors that affect the roasting of coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Record the data before baking, the water content, density, origin, treatment method, ambient temperature and humidity of the coffee in the baking room, and plan your baking curve. 1. Dehydration

Dehydration is often a crucial first step in coffee roasting. Coffee beans have a certain degree of water content, coupled with different storage conditions, coffee beans may be damp, so it is very important to roast and dehydrate coffee beans. Key one: warm pot, key two: determine the temperature of raw beans according to the nature of raw beans, key three: firepower adjustment

Coffee roasting has a great influence on the flavor performance of coffee. The flavor characteristics of a bean itself will not be completely changed when roasting coffee, but with the deepening of the roasting degree, 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. The most dramatic change occurred just after the explosion began. The process of baking is very tricky. If the fire is too strong, it will be overcooked. If the fire is too weak, it will be overcooked. Coffee beans are roasted internally and externally, and the key point is to control the heat.

With the increase of the roasting 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.