What should be mastered in coffee baking? coffee roasting style roasting techniques with unique abilities

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

A coffee roaster should have the following conditions:

First, the ability to identify raw coffee beans:

The most basic thing is to distinguish the appearance and characteristics of raw beans in major producing areas, to understand the differences between new and old beans, and to defective beans.

The judgment and screening, and even know how to find the source of raw beans, these are in order to obtain the purchase

When raw beans, you can get stable quality.

Second, the technical ability of coffee baking:

The education and training that the machine manufacturer should provide includes the functional operation, troubleshooting and

Cleaning and maintenance. And provide practical operation, such as raw beans in the main producing areas at the same baking degree.

The differences caused by different water content, hardness and other characteristics, and the baking curves and techniques that need to be paid attention to.

And in the process of different baking degrees, the throttle, temperature, firepower and other control.

Third, coffee cup test and bean blending ability:

Through the basic cup testing practice, it is possible for the roaster to judge the quality of the coffee and to finish the roasting.

Whether the degree is good or not, it can also strengthen the sales introduction to the guests in terms of the ability to describe the flavor of coffee.

Instructions; in addition, when preparing the comprehensive beans to be used in the store, you can master a single coffee shop.

To show the characteristics, balance and coordinate various proportions, showing the unique taste of your own roasting cafe.

In recent years, after the proliferation of cheap cafes and the impact of large chain stores, self-baked

The trend has taken shape, and because many companies have developed, manufactured or imported small sizes suitable for the store market.

Bean dryer, so that some manufacturers have shifted from simple coffee raw and cooked bean wholesale to selling bean dryers.

As a major source of profit, and provides coffee roasting-related technology as an auxiliary sales service

One of the projects.

Due to the rapid development of baking technology from the traditional long-term training to the rapid opening of stores at present, it is often

It has become a neglected link, resulting in our own roasting cafe in addition to ensuring its freshness.

The quality of coffee is often questioned.

END