Coffee roasting | how to bake a Brazilian red bourbon | Baking sharing

When you get a raw bean, how can the baker highlight the personality of a bean? this is a great test of the baker's technical skills. Today, let's talk about how the Brazilian red bourbon bean has experienced a change in the baking process.

Half-sun-treated Brazilian red bourbon is produced in South Minas, Brazil, with an elevation of only 1100 meters. The beans are of lower density, softer and more controllable in the baking process.

Before the raw beans enter the boiler, we will heat the boiler first. Under normal circumstances, we will raise the temperature of the boiler to 200℃, then turn off the fire to cool it down to 100℃, and then re-fire to let the temperature of the boiler rise to 200℃. Why is that? Mainly because the temperature itself is a process that needs to be accumulated, we have to ensure that the temperature in every corner of the baking box can be heated evenly, so it will be preheated for a period of time, so that the heat of the furnace temperature is relatively stable.

The roaster Yangjia 800N (roasting capacity 550g) is fed into the bean temperature 200℃, the throttle is 3, and the firepower is 130th.

| | temperature recovery point |

When the Brazilian red bourbon bean enters the boiler, the raw bean will immediately absorb heat, the boiler temperature will drop suddenly, and then reach the temperature recovery point of 1: 35 ", 107 ℃, and then the temperature will rise.

| | turn yellow point |

When the furnace temperature reaches 140℃, the air door opens to 4, the firepower remains the same as before; when the sampling rod is taken out to observe the beans, it will be found that the beans turn yellow slowly from the beginning white, when the furnace temperature is 150-160℃, the bean table completely turns yellow, the grass smell disappears completely, and emits the aroma of baking bread. The beans begin to enter the dehydration stage. When the furnace temperature reaches 166℃, the throttle still does not change to 4, and the firepower drops to 100℃. When the furnace temperature reaches 176℃, the fire falls again, the firepower is 70, and the throttle remains unchanged. When observing the beans, it is obvious that there are ugly wrinkles and black markings on the bean surface, and the aroma of toast is gradually transformed into the aroma of coffee. When the furnace temperature reaches 180 ℃ and the throttle opens to 5, the firepower remains unchanged.

| | burst time |

When we smell the aroma of coffee in beans, we can define it as a prelude to an explosion. At this time, we should listen carefully to the sound of the point of explosion. The time of explosion is 182 ℃, 9: 00 ", the development time of beans is 3: 30", and the temperature of the pot is 203.

Let's extend a little baking knowledge point.

1. In the process of heating the stove, open the air door to the maximum, according to our Yang family roaster, the largest air door is 5, the biggest purpose is to heat the firepower to the heater. If the throttle is controlled relatively small at the beginning, better hot air will be accumulated in the furnace, which may not be the firepower of the fire, but may be the hot air generated to raise the furnace temperature. it makes the heat of the furnace temperature unstable.

2. With regard to baking, we often hear "Maillard reaction" and "caramelization reaction". In fact, all we can explain are physical reactions, and we can't prove them all about the chemical reactions of what acids and what acid molecules are produced at which point.

3. Maillard reaction mainly begins after dehydration is completed, and the bean color begins to change from yellow to final brown (this process refers to the time when the coffee bean begins to turn yellow to explode). This reaction will not end until your beans are completely cooled out of the boiler. Maillard reaction can bring flavor, taste, color and complexity to coffee, in the baking process, want to highlight the flavor of coffee. It can be adjusted by prolonging or shortening the reaction time.