Knowledge of coffee roasting development [2] Coffee roasting process coffee roasting development time ratio

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And the way of baking can be simply divided into two ways: firepower and hot air. Different baking degrees will also bring different tastes, and this is the most interesting part of baking.

In addition to baking, professional baristas are more concerned about how ripe the baked beans are. The so-called cooked, is to rest the coffee beans, let the air out, which will make the flavor more three-dimensional. People often hear people say, "roasted and freshly boiled." the coffee beans that have just been roasted may be very fresh, but they do not necessarily mean that they are delicious. So if you want to find the flavor that suits you best, you need to track the ripening time every day.

Because of the rapid oxidation of deep baking, the oil will come out at once when the beans are baked. On the contrary, the oxidation phenomenon of shallow baking is slow, so it will develop for a long time. So it may be best to drink light-roasted coffee until it is ripe for 15 days or even 30 days or so. So the fun after baking is to track the ripening state of coffee beans every day. As the ripening time passes, you will learn more and more about the development of the flavor of this coffee bean. Then we will think about how to modify it, adjust the temperature of the boiling water, the thickness of grinding, and so on, full of infinite possibilities. Next, let's get to know the common baking utensils and find the coffee flavor that best suits us!

Assuming that there is a balanced small universe in the oven when baking beans, the energy in the furnace is the same before and after an explosion, when the explosion occurs, the beans release moisture and pressure, and a part of the heat energy is transferred from the bean pile to the furnace environment, so there is BT RoR Crash, there is also a temporary drop in ET temperature (not easy to observe), and the ET RoR valley bottom rebounds (easier to observe), the total energy of the overall baked bean environment is still the same. If the firepower is increased in order to lift BT ROR at this time, it is tantamount to increasing energy in the overall system, and the thermal energy of the bean pile may increase, but the thermal energy of the environment will increase even more, and it will be more difficult to control the occurrence of Flick in the later stage of the development period.

In order to slow down the BT RoR Crash, you should think about the baking environment as a whole, and you should not increase your firepower when you enter the stage of development. perhaps you can consider:

1. Reduce firepower before an explosion, prevent in advance, do not let Crash produce.

two。 When exploding, speed up the boiler, stir up the bean pile, increase the chance of mixing the beans with the ambient temperature, and do not let the beans concentrate in the low temperature environment.

3. When a burst, slightly adjust to increase the throttle, slightly lower the temperature of the environment, but do not let the throttle take away too much temperature to cause temperature loss.

All of the above methods are difficult to handle, requiring bean bakers to keep practicing according to the tools in their hands.