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

1. The air inside this crack has a different thermal conductivity than the beans outside. If it causes the two temperatures to be different. Most likely the problem lies in the fact that the air is much warmer than the beans. For example, it's too hot to get out of the oven, or the beans aren't dry enough. You'll see that the middle is more burnt than the sides. Generally, after burning, the explosion will be a little faster, perhaps not dense. At this time, it is very likely that some beans have not been baked yet, and the taste will be astringent. And the over-burnt parts will taste bland. Like bitter soda crackers.

2. The same bean may have different moisture content. This is about processing. This is common in washed beans. Uneven drying will result in black spots. The result was also a burnt and astringent taste. I hate this bean. Everyone loves African coffee beans. It always baked well. This is also relevant to Africa drying. At least the beans are uniform, and although the altitude is high, the beans are thick and the 1 burst is always dense. Have you noticed that high-altitude beans from South America don't bake so easily? Because it's wetter in South America. And it's not as expensive as water in Africa, so there's always washed beans.

3. High altitude can also make small irregularities more pronounced. Beans are thicker at higher altitudes and generally taste more complex because beans ripen more slowly. Subtle flavors are more pronounced. However, small defects, such as uneven moisture and uneven constitution caused by insufficient nutrition, will be more obvious. Therefore, this will also cause the above uneven baking, baking out the essence of the beans taste problems.

4. The focus of the surface is usually due to the beans being scalded. For example, the barrel baker will touch the metal barrel. Create focus. Some direct-fire baked beans will also be too close to the heat source, causing the surface charred phenomenon.