On the influence of bakers on beans

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

For friends who are not engaged in this profession but like to drink coffee, it is a bit boring to talk about how to bake beans, and it is easier to choose your favorite coffee beans if you have a concept of baking beans.)

1. The understanding of coffee beans by the bean baker

Once I ordered a cup of XX Manor's yega sherfie at a self-baking coffee shop.

Huh? This one's a little sour. It's different from the one I had last time.

I suddenly remembered that I had drunk it in the self-baking coffee shop on XX Road.

Yega of the same manor, that cup smooth and mild, is my favorite acid.

It's the same yega, but it tastes different. It's a wonderful thing.

Assuming that Yega is from the same region, estate, batch, rank,

Even the brewing is under control. You will find that there is still a big difference.

The roaster is like the chef of coffee,

The same ingredients will make a different taste.

Take beef noodles as an example, the same bowl of beef noodles,

Some beef noodles beef is very chewy, some meat is very loose,

Some soups are salty, some are light, some are sweet...

Coffee is the same, some bean roasting division of a bean understanding,

You think it's good to have a certain amount of acid,

Some people think that its acid can be more smooth to drink.

Coffee, however, is an indulgent drink. Everyone has their own preferences.

There is no right or wrong, only you like it or not.

It's like some friends talking and saying,

XX alley mouth that noodles are more delicious, XX home taste too heavy...

Another friend will say, I don't think, I think the noodles there are very chewy...

Second, the roasting method of the bean baker and the roasting degree of the coffee beans

1, because the bean dryer has its own understanding of the beans of coffee beans.

They will choose their favorite and familiar baking methods, such as Nordic quick baking, Japanese slow baking and so on.

This is like the concept of quick fry and slow stew, each with its own merits.

2. Roasting degree of coffee beans: light roasting, medium roasting, deep roasting,

And between the two light baked, deep baked, etc.

Different baking degree determines the acid, bitter, sweet and alcohol of beans.

Light roasted beans are sour, reflecting the characteristics of coffee itself as a fruit, emitting attractive fruity,

Hand brewed coffee also pays attention to the richness and delicacy of the coffee content.

Deep-roasted beans are bitter, and Italian coffee values fat, so it will be roasted to deep roasting.

But roasting too deep is not a good thing, burnt bitter coffee like vegetables burned, often drink easy to cause cancer.

From the above description we know that

Light bake and deep bake are like poles of a transverse axis, ranging from sour to bitter in proportion.

During baking from light to deep,

The sourness decreases gradually, the bitterness increases with caramelization, and the baker is tested.

The sweetness and viscosity of the technique will drift among them, requiring the baking master to make accurate judgments.

(The bean baking masters often say that one explosion and two explosions, this explosion is that the beans reach a certain temperature,

the crackling sound of beans cracking

At the same time, the sweet smell of coffee wafts into the air.

The color of the beans also changed from greyish green with initial moisture

To pale yellow, golden yellow, bright yellow, brown to brown...

Although it is now possible to enter a baking curve into the computer to complete the assignment,

But there is no truer judgment than human sensory experience.

Baked beans can be said to be a combination of science and art,

The understanding and judgment of the roaster determines the flavor of coffee beans.

It's like a thousand-li horse looking for Bo Le.

High-quality coffee beans met know how to appreciate it baked beans division, it is met life confidant.

In the next chapter, we will talk about the cultivation plan of the thousand-li horse. The coffee beans you buy and how they are processed.

Tips:

* Pick beans: A cup of good coffee picks out defective beans, immature beans, defective beans, etc. to increase the taste of coffee.

The bean baker selects the beans by hand twice before and after baking.

The coffee brewed in this way can reduce impurities, astringency or rancidity. Increase the taste of coffee.

* Growing beans: Freshly roasted coffee is not the best flavor for coffee. Because the coffee beans still have the charcoal and smoke flavor after roasting, the flavor is also lacking in vitality. The aroma is not fully revealed.

It was like eating a banana that was still green. The time was not up, and the taste was not good.

Generally, the time for raising beans is about 3-7 days after baking, but it is also judged according to the roasting degree and storage method of coffee.

Coffee, like fruit, oxidizes over time in contact with air and moisture.

Just like eating apples, apples taste different over time.

Brewing coffee also changes over time, but you can always find your favorite taste period.

The best way to store is to pack it in an aluminum platinum bag with a one-way vent valve and put it in the freezer of the refrigerator or in a cool environment.

(* One-way exhaust valve: can exhaust the carbon dioxide gas in the bag and prevent oxygen from entering, reducing the oxidation process of coffee beans)

However, what the bean roaster feared most was that a bag of coffee beans that had not been easily inflated was playing happily in the bag.

Curious friends want to know its taste, squeeze hard, gas out, the legendary soul of coffee also disappeared.

This undoubtedly speeds up the aging of coffee beans. Next time, remember to show mercy.

Paradoxically, each time the bag is opened, coffee comes into contact with air and moisture, which oxidizes and volatilizes, causing coffee to slowly lose its flavor. Until the coffee smells like oil.

Therefore, it is best to drink coffee in the best taste period after raising beans.