[coffee roasting] it is more important to observe the changes of raw beans than to record the changes of time and temperature.

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Baking beans is a feeling.

Whenever I see a friend who is learning to bake beans for the first time, I always watch the temperature change carefully and then write it down in my notebook, which is one of the most common pictures I see. Of course, from the standpoint of beginners, there is nothing more important than recording baking time and temperature changes, but it is a pity that they inadvertently miss more important things. In the process of baking beans, it is important to confirm the temperature and time changes of each stage, but it is more important to observe the changes of raw beans in the boiler at each stage (color change, aroma change, shape change, volume change). The most important senses in the process of baking beans are not sight or hearing, but smell. The sense of smell is the only sense that can distinguish each detail change during the baking process and show each slight difference.

If you rely too much on vision, you will confuse the following situations: (the condition of baking with the eyes based on temperature and time)

The color of raw beans will change according to the water content.

The degree of wrinkling of raw beans will be different according to the amount of water content.

The color of raw beans will be different according to the density.

According to the density of raw beans, the degree of wrinkling will be different.

If you constantly use your sense of smell to do the practice of baking beans, you will clearly feel that the color and aroma of raw beans vary from place to place at each baking stage. For example, in the yellowing stage of baking beans, you should smell the beginning of sweet aroma. At this time, people with a keen sense of smell can tell the difference of sweet aroma emitted by coffee beans due to different places of origin. In addition, the intensity of sweet aroma is also different, there will be sometimes strong and sometimes weak tendency, this slight difference in aroma, can be felt through the sense of smell.

Types of representative aromas:

Nutty: the aroma of fried nuts such as almonds and peanuts.

Caramel (Caramelly): caramel, honey.

Chocolate rhyme (Chocolaty): milk chocolate, vanilla chocolate, dark chocolate.

The difference in time to emit sweet aromas:

Natural sun-dried raw beans: the sweet aroma will last longer than raw beans washed and processed.

High-density raw beans: sweet aroma lasts longer than low-density raw beans.

To sum up, if we want to succeed in baking beans, we must correctly control the heat of the bean dryer, and what is more, we need the bean baker himself to make a correct judgment by using the sense of smell to show the unique taste, aroma and every nuance of coffee from different areas. In addition, in order to find out the characteristics of coffee from different producing areas, we must first grasp the degree of roasting and the focus of baking beans, and then confirm the best baking time according to the baker's own ideas and experience. Of course, the coffee focus set by the bean baker still needs repeated verification and confirmation.

This inspection process has become the basis for revising the focus of baked beans. And at any time, you can bake coffee with the same taste and aroma according to this proven key process of baking beans. However, if the time, taste and aroma of each baked bean are different, the baker will have to conduct an in-depth review.

Source: baked beans Daquan

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