The purpose of coffee roasting: what's the difference between the roasting competition and the coffee beans sold in the store?

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Good morning. The coffee shop is still doing quite well.

Since you started baking and selling coffee yourself, have you received responses from guests and questions about your baking during this period of time?

Will the guests like this kind of baking?

If you don't perform well on the curve, will the flavor of this pot get worse?

Fast baking doesn't feel like good control?

Slow-baked beans are not bad?

Is the acid value of the first paragraph obviously too strong?

Let's talk about some views of the coffee roasting competition. In the coffee roasting competition, in the early days, the contestants carried raw beans on their own, and then the Congress provided raw beans. The difference between the two is that it is obvious that the quality of raw beans has a significant impact on the baking results. Based on the premise of fairness and the purpose of the competition, the Congress will provide raw beans to test players' different skills in baking.

The baking equipment used in the conference is mainly provided by the baking manufacturers. As for which manufacturer's equipment will be used in next year's competition, it depends on which manufacturer will help the most. It is undeniable that this kind of assistance is good for both the association and the manufacturers hosting the competition. Here is a good example of business cooperation. On the other hand, it also encourages more people to learn about different brands of baking equipment, and for bakers, they can slowly establish their own views on baking, rather than being constrained by a single baking equipment.

In terms of the evaluation of the baking competition, there are certain errors and disputes in the cup test with people as the main body, no matter how fair it is. So far, the cup test judges of international competitions have reached a certain level. Only from the perspective of the cup test system, the early cup test is mainly used as the main way to buy raw beans, and the purpose of finding defects in the cup test is greater than looking for high-quality flavor, because to distinguish the advantages and disadvantages of raw beans in a very short time, it is a better direction to start with defects.

On the other hand, the competition hopes that the contestants will be able to bake delicious coffee, so they must bake immediately flavored coffee beans in a very short time, which becomes the situation that the contestants must face.

In general, coffee beans sold in stores are affected by time (when will someone buy them? Under this uncertain premise, roasted coffee beans must consider the effect of time on flavor, and how to maintain a certain flavor within a certain preservation time is the mainstream of the current market.

From the above, you will find that the biggest problem between baking competition and store sales is the time, the time from baking to drinking is very different, the competition is very short, the store sales time is a little longer.

In the course of the competition, the curve record of the bean baker can usually cause most bean bakers to speculate and learn from the baking methods, especially the curves of the top three. For the record of baking, although there is a big error according to the design of mechanical equipment, it is a simple and cheap way of transmission after all. People who are willing to do so can see a lot of clues in the baking curve and go on. The local temperature, humidity, the quality of raw beans, cup test and review lineup, and so on, these many factors are included in a graph, and it is up to the viewer to think about how much or there is his own explanation.

However, back to reality, is the target of sales the same as the judges of the competition? It is usually impossible to expect every customer in your store to have an extremely keen sense of taste like the judges of an international baking competition and to accurately suggest the flavor of each mouthful of coffee liquid they drink. Considering the different audiences, how to think about the players' baking ideas in the competition curve? Even more or less can get some reference and break through the current thinking direction.

At least a large number of roasting experiments are needed, and more importantly, the imagination of roasting coffee. Simply with the common sour flavor baking method, on the Probat LMY 12 (which is a best-selling machine and is also the model used by many baking masters), it is common to bake only 1/4 of raw beans in batches of three kilograms, regardless of baking efficiency. This is the direction you need to think about.

From my personal point of view, the heat storage of 12 kg pot body is quite enough for 3 kg raw beans. From the time the raw beans are poured into the baking bucket, most of the heat that can be obtained initially comes from the heat storage of the baking bucket itself. Obviously, the return temperature point will be higher, so in order to avoid the influence of too high recovery point leading to too fast process, a lower bean temperature is a common choice. Probat Lmuri 12 is designed to use a constant temperature system (some bean bakers change the machine.) Even in the higher input temperature, the firepower will still weaken itself, which will be found in many temperature curves, the temperature recovery point will not be too high, thanks to the excellent design of Probat! In the case of a constant temperature system, the firepower adjusts itself according to the exhaust air temperature, and that small amount of raw beans has relatively little effect on the exhaust air temperature. Raw beans maintain stable and effective hot air with the same machine in enough pot heat storage. The heat absorption efficiency of raw beans is high and quite stable, while the fixed exhaust system maintains efficient ventilation, and there is no need to worry about the silver residue of all kinds of gases gradually discharged from raw beans at high temperature. The next thing to think about is to put down the bean point, which is better, and who is this good for? For bean bakers, for customers, for judges? How should the bean baker pick up the beans?

If there is no obvious purpose for baking, especially for self-baked coffee shops, it is easy to become a testing ground for techniques, so think carefully about the purpose of baking before trying all kinds of baking methods. There must be a better way to bake, but at least the store must last until you reach that front.

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