The purpose and method of roasting coffee.

Purpose of baking:

1. Incense

2. Increase the complexity of coffee

3. Get the color

4. Form the unique aroma of coffee

The method of roasting coffee beans seems to be ten.

It didn't flow until after the third century, and here

I used to make soup with raw coffee beans.

There are three methods of roasting coffee beans:

Direct firing baking method

Direct-fire roasting method makes the taste and aroma of coffee easy to produce directly. The machine is not easy to break down because of its simple structure. Beans come into direct contact with the flame, the surface is easy to color, but sometimes the heat can not reach the center of the beans. Beans are easy to scorch, and deep baking will produce a foul smell. The beans are slightly less swollen, making it difficult to bake coffee with a balanced taste.

It is often used to process a small amount of coffee beans at home.

Semi-hot air type

The hot air type roaster is that the drum is covered with iron plate and the hot air is sent to the rear of the drum so that the beans do not come into direct contact with the fire.

Semi-hot air type-beans do not come into direct contact with fire, so it is not easy to produce fragrant aroma. The taste is fresh, bright and uniform. Baking is easy to control, making moisture-rich new beans easy to bake. Beans are in good state of expansion.

Hot air type

The hot air type roaster is a separate combustion chamber, and the hot air is fed through the tube from the rear and side of the drum. Almost all of the 100-kilogram large roasters used in coffee factories and so on fall into this category.

Manual baking method:

1. Use a special tool for coffee roasting

two。 150g at a time.

Spread all the coffee beans in baking.

3. Bake over medium heat and spread the beans evenly in the net.

4. After 5 minutes, check the color and condition of the coffee beans to see if they are roasted evenly

5.11-12 minutes later, Bibi's voice can be heard. Take the net away from the fire a little. After 13-14 minutes, it will be Medium Roast.

6. After pouring into the bowl or funnel, cool the beans with a fan or hairdryer as soon as possible. The weight of the coffee beans on the back of the baking becomes light to about 40g.

The blending of coffee

Matching: refers to mixing different beans in proportion before baking and then baking together.

Mixing: refers to mixing a single variety of baked beans in proportion to the desired flavor.

Objective:

1. To reconcile the flavor of coffee:

Take the basic coffee beans as the taste center, and then blend the similar taste coffee beans to enhance the flavor.

Combine coffee beans with the opposite taste to increase the flavor of the coffee.

two。 Adjust the price of coffee beans:

Mix a small number of high-priced coffee beans with lower-priced coffee beans to balance the price risk.

Consume coffee beans in stock to balance price risk.

The roasting degree of coffee

Light baking (Light Roast): highlights the sour taste, for experimental use. The coffee beans are roasted to the first bursting period.

Cinnamon baking (Cinnamon Roast): beans are cinnamon-colored and sour. Beans are baked until about the middle of the first burst period.

Moderate roasting (Medial Roast): when coffee beans are roasted until the end of the first burst period

High roasting (High Roast): this roasting causes coffee beans to wrinkle and aroma changes.

Emit the taste and aroma of coffee.

Urban baking (City Roast): bitterness is stronger than sour taste; it is baked until the second burst period; neither bitter nor sour

It can best make coffee show multi-level flavor.

Deep City Baking (Full City Roast): roasted to the end of the second burst, suitable for coffee beans with strong characteristics such as Mantlin

French roasting (French Roast): coffee beans are still a little brown in black and have a strong bitter taste

Italian roasting (Italian Roast): coffee beans are roasted to an all-black state. The bitter taste is obvious.