Coffee Bean roasting degree Coffee Flavor Coffee Bean Baking basic knowledge

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

Normal baking: This baking time is usually about 10 minutes, the color is between brown and light brown, the taste is relatively balanced, and the appearance is smooth and flawless.

Light roasting: short roasting time will make coffee beans underdeveloped, the caramel reaction inside the bean heart can not volatilize, so retain the sour taste of coffee beans. Light roast coffee is meat-gray in color and has an acceptable aroma but a strong sour taste.

Heavy Roast: Excessive oxidation of the coffee beans over a very long period of time, the color will be much darker than the normal roast coffee beans, and the taste is extremely bitter

1; What is dehydration:

Generally refers to the roasting process below 170 degrees, different roasting appliances require different dehydration time, but usually controlled in 5~8 minutes, mainly depending on the moisture content of coffee beans (generally new beans have more moisture content, which can extend the dehydration time)

2; What is a temperature climb:

Usually baking temperature climbing speed control between 7~14 degrees (per minute), which is related to the control of fire, the best temperature climbing speed control in about 10 degrees is best, the water content of beans is different temperature climbing speed. (Usually refers to the rate of temperature rise)

Hard beans and seasonal beans (new beans with more water content, 12%-14%) climb slowly to lengthen the dehydration time. Soft beans or next year old beans (low moisture content of about 12%) temperature climbing speed faster dehydration time shorter.

3. What is smoke exhaust;

The smoke emission of baking begins to be obvious at about 180 degrees. The smoke quantity increases after one explosion and reaches the maximum after two explosions.(The deeper the baking degree, the greater the smoke quantity.) At this time, the damper should be fully opened to avoid and reduce the smoke attachment of baked beans.

4; What is sliding:

This is what many baking beginners ask and want to know. In fact, sliding action is to cool down or turn off the heat and use the temperature of the boiler to continue baking beans. The whole baking process beans are in the endothermic action, only one explosion & two explosions are exothermic action, in these two stages it is best not to increase the fire baking, otherwise beans easy to have spicy feeling.

Gliding stress is to use the residual temperature of the boiler and the temperature generated by the heat release of the beans during the cracking period to continue and slowly bake the beans under the off heat. (Baked at a residual temperature, similar to stewed rice) But there is one thing to note:

Hand net sliding, leave the fire on the line, let the beans very natural heat dissipation, time is not too long, if you want to lock the taste to use the fan to quickly cool down, can better retain the flavor.

Gliding action is not suitable for all beans at all baking levels.(Gliding is not recommended for lightly baked beans.)

The beans before medium baking (after one explosion and before two explosions, this time) are generally when the temperature says that the beans will be under the beans, do not have the sliding "drag time" under the beans, which will put the flavor of the origin varieties of beans to slide off.

After the medium and deep baking degree (after the second explosion), it is recommended to cool down or turn off the fire to use the stable temperature of the boiler to climb and slide, and do not have any fire action after this stage (after the second explosion). Because the beans are exothermic during the bursting stage, the temperature will continue to increase, and there will be no external temperature to it, so that the taste of the beans will be softer and will not have a sense of irritation.