How to tell the coffee beans are raw or cooked when they are just roasted?

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1. The ideal moisture content of raw beans is 1113%. In order to maintain such water content, we must rely on a good storage environment, and the humidity and temperature of the warehouse should be maintained at an average of 50% and 20 °C.

2. Be sure to get rid of the defective beans mixed with raw beans. Even one defective bean may cause the whole batch of coffee to smell moldy, smelly, or vinegar.

3. If you want to cook coffee beans quickly at high temperature, it will cause the dilemma that the outer layer is charred but not yet ripe on the inside. The coffee brewed out of this kind of coffee beans will have a scorched taste and an unpleasant sour smell. On the contrary, if the temperature is too low and the baking time is too long, the beans will lose the flavor of raw beans and the coffee will be tasteless.

4. When baking beans, you need to pay attention to the aroma of coffee beans all the time. If you use perfume or hand cream, please change into overalls, try not to touch coffee beans with your hands, and do not apply any lotion on your hands.

5. The time point at the end of baking beans is called "roasting poing", and the baking point varies with the type of raw beans:

The density of raw beans from Ethiopia and Papua New Guinea is low, so they absorb heat faster, and if you also want to bake to medium-baked ripeness, the baking time will be shorter than other kinds of raw beans. On the contrary, the beans produced in Peru, Colombia and Indonesia with higher density take a longer baking time and deepen the roasting maturity as much as possible in order to maximize the delicacy of coffee beans.

Even if it comes from the same origin and the same coffee farm, coffee may taste very different because of the state and baking conditions of each raw bean, so every step of the process must be paid attention to again and again.

6. After roasting raw beans into coffee beans, not only the color will be significantly different, but also the weight will be significantly reduced. Generally speaking, the ideal weight of coffee beans is about 85% of that of raw beans, and the flavor tends to be sour and sweet.

7. The next step in baking is to clean up the bean shell (chaff) and residue inside the baking machine, mainly with silver film-silver skin (silver skin) that wraps raw beans. If left alone, there may be a fire when baking beans, causing a fire.

8. Pick out the unripe beans (quaker, also known as Quaker beans and Quaker beans). Unbaked raw beans are obviously lighter in color than other beans and are easy to pick out.

9, raise beans, freshly baked coffee beans have a high content of carbon dioxide, so the sour taste is also strong, it is best to let the coffee beans ripe for a day or two, the taste will be better.

10. No matter whether you use computer data acquisition software or not, try to use paper and pen to carefully record the baking time, baker, baking conditions and other information, and create your own baking database.

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