Introduction to roasting coffee beans at soy temperature and temperature recovery point

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

If your friends who bake beans have similar problems, is it possible that you have made some mistakes in choosing the temperature of the beans?

Before roasting beans, we are used to recording our raw beans. Before roasting beans in Coffee Walker, we will record the following items:

1. Green bean density 2. Green bean moisture content 3. Weather of the day (such as temperature, humidity, air pressure, etc.) 4. Batch number, pot number, etc., and making these records is not just blindly writing them down, but in fact, we can learn the personality of this bean, and we can use this data to interpret beans and build our own database.

To determine their temperature: Simply put, beans with a higher density of green beans, beans with a lower temperature on the day of baking, beans with larger seeds, we need more heat to achieve the same RoR.

So we're going to increase the temperature of the beans, which we're going to be able to decide at the beginning to avoid possible baking defects. What is a baking defect? For example: Burning on surface or Tipping caused by too high temperature or baked caused by too low temperature The most important thing is BUT!

The key to the real impact of bean temperature is: baking rhythm A good bean temperature can help you go to heaven, and with a stable fire damper, you can establish a healthy baking rhythm.

High temperature will have a faster baking rhythm, causing ROR to surge very fast, in the case of sufficient heat engine, and so on you find that the temperature point is too high to adjust the firepower, basically there is a certain difficulty to change the rhythm

And too fast rhythm, it is possible to cause rapid accumulation of internal pressure beans, rapid explosion, resulting in ROR crash situation and when you crash, if you do not quickly reduce the fire and maintain the same fire heating, then there is Flick is not unexpected!!!

The experimental method: Guatemala same type of beans, the same amount of beans parameters: (a) high temperature into the beans because of the high temperature into the beans set the initial fire 20% (b) set the initial fire 50% damper parameters unchanged development period ROR rise off the fire. Development period setting>20% (assuming that Flick can be seen) Although the fire setting is different for different temperatures, we can not save the overall baking rhythm by lowering the fire by 30% from the high temperature.

When baking, if you choose a proper temperature for the beans, the overall baking rhythm will be very comfortable, and you can also avoid some defects (more obvious on small baking machines). Of course, with different baking machines, each batch size is different, and these may need to be re-verified.