Roasting coffee precautions roasting coffee skills how to control the time temperature of beans

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Baking curve is a professional term in the coffee industry, which refers to the relationship between firepower, throttle control and time in the process of roasting coffee. Because beans from different countries and different producing areas have different flavors, after in-depth investigation and understanding, bakers will set different baking curves according to different bean characteristics.

But even for the same kind of coffee beans from the same farm, there are slight differences in water content and dehydration time in different batches. Therefore, the roasting curve should be used as a reference rather than the criterion of each roasting coffee. In addition to the original taste of raw beans, roasting has a significant effect on emphasizing flavor.

And it smells a bit like toast, followed by the so-called Mena reaction and caramelization. Mena reaction refers to a series of reactions between reducing sugars in food and protein / amino acids when heated to form brown-black macromolecules, also known as flavor compounds.

Development period: turn to a darker brown, and the temperature climbs to close to 195 degrees, so you should pay attention to the coming burst sound. The first explosion is the reaction in which the carbon dioxide and water in the raw bean are expanded by heating, and it is also the key point that affects the flavor.

Bean cooling: when baked to the baking degree or temperature of your choice, the beans can be cooled. Cooling is the last key to roasting coffee. Reduce the heat of the coffee as soon as possible so that the flavor of the coffee can be locked in the temperature and bean condition you decide.