Why should coffee beans be roasted? how to choose the input temperature when roasting coffee beans?

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Coffee beans are blue-green at first, but why do they turn brown? This is inseparable from the roasting of coffee.

Due to the depth of roasting, the depth of brown will be different, coffee roasting is a science, the age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee; even the relative humidity and temperature on the day of baking can not be ignored. Baking is the direct heating of the baking, without the use of oil, water, salt or sugar. So, what's so particular about coffee roasting? Do you know the three key factors before coffee beans start roasting?

Key points to pay attention to before roasting coffee beans:

1. Remove bad coffee beans mixed with raw beans, such as defective beans, even a defective bean may affect the taste and flavor of the whole batch of coffee.

2. The ideal moisture content of raw beans is 1113%. In order to maintain this water content, you need a good storage environment, and the humidity and temperature of the warehouse should be maintained at an average of 50% and 20 °C.

3. When we are ready to bake, we measure the weight of the raw beans that need to be roasted, and then pour them into the funnel on the fuselage. Although they are ready to bake, sometimes they may have to wait a little longer in the ditch. What is the reason for this? This is because the roaster needs to preheat before baking. We set the temperature to which we want to preheat, and then go to the appropriate furnace temperature before the raw beans can be put into the oven. This principle is like fried steak, we rarely put a piece of fried steak on a cold pan; bake the cake in the oven, the preheated oven can make the cake more uniform and expand better. Coffee roasting and cooking have similar principles: they both need a program to preheat tools.

Qianjie Coffee suggests that if you are baking flavored beans, on the premise of ensuring clean dehydration, you can choose a higher bean temperature and use a faster baking rhythm to bake the beans, which can better show the flower and fruit aroma and lively acidity of the beans, and avoid the partial nutty, cream and cocoa flavor due to slowing down the baking rhythm of the beans.

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