What is a coffee roasting curve? Coffee roasting degree? Yega Sheffield roasting curve.

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From turning on the heat engine, after putting in the raw coffee beans, watch the temperature of the roaster rise until the return point, wait for the first explosion, or wait for the second explosion to complete the baking. Roasting coffee may seem simple, but it is actually an art that requires experience.

Generally speaking, experienced bakers will have an in-depth understanding of the original taste and characteristics of raw beans. From the area where coffee is grown, climate, altitude, and the way coffee fruits are processed after harvest, to the water content of coffee beans during packaging, and the temperature and humidity stored at the export of coffee beans, all affect the taste of coffee baked. Understanding the impact of these elements on roasting is exactly the roasting skills pursued by coffee experts.

Many experienced coffee roasting companies should have no big problems with buying, roasting, selling, and inventory management of coffee beans. However, for many novice roasters, they don't know how to choose the quantity they need to buy, or how long it will take to sell the coffee. Even experienced coffee roasting companies sometimes encounter too much coffee in stock to be sold within a certain period of time, leaving bags of raw coffee beans that have been kept for a long time and do not know what to do with them.

Boutique coffee is a luxury in coffee. Sometimes due to changes in seasons and weather, improper preservation in the harvest process will affect the quality of raw coffee beans and accelerate the aging of raw coffee beans. So whatever the reason, large coffee roasters or their own roasters must know how to tailor a unique baking curve to determine the best flavor and flavor spectrum of coffee.

In the coffee roasting world, the baking curve is a technical term for recording changes in the roasting process, understanding the water content of raw coffee beans, and carefully measuring the weight before and after baking. In addition to recording the production area and baking capacity, the weightlessness ratio should also be recorded after the baking is completed. Adjust and record the dehydration status of coffee roasting in detail, how to use a few percent of the capacity of coffee roasting boiler, how to adjust the hot air exhaust throttle, whether coffee can be roasted by the original curve, and what is the temperature recovery point of coffee.

When paying attention to the process of coffee change, the baker can use the above factors to judge and design the baking curve. To put it simply: when the raw beans go directly into the roaster, how long will it take to warm up before the curve on the thermometer begins to climb up with a smile. When the coffee beans become orange after dehydration, how long does it take to produce the first explosion, to reach the ideal roasting degree, or to reach the roasting degree of the second explosion? The roaster needs to take how many baking samples to judge the time of the coffee.

Baked in Yega Xuefei, Ethiopia, the temperature rises about 10-12 degrees after an explosion, and the development time is controlled between 70 and 90 seconds, depending on the actual situation of the beans, but what is different from washing is that the heating curve of an explosion flattens it a little bit, so that it does not come down too early, so that the development period is complete, and the afterrhyme of the latter part of the sun beans is needed.