What's the effect of roasting and peeling coffee? what's wrong with the silver skins of roasted coffee beans?

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In the process of using the silver collection bucket and exhaust fan, oil and dust are gradually attached, and the exhaust air volume will be reduced because of blockage, resulting in exhaust burden, leading to the gradual weakening of exhaust effect, such exhaust decline phenomenon, will then have a great impact on the baking effect. If it is a traditional throttle scale, you can only test the cooked beans repeatedly before you have a chance to find out, which may waste a lot of raw beans.

Of course, it is recommended that the bean baking machine should be fixed clean in order to get to the root of the problem. The advantage of the differential pressure meter is that when the dust affects the exhaust air, the relationship between the pressure difference and the air volume is abnormal, or when the condition affects the ventilation, we can immediately judge whether the exhaust air path is blocked from the value of the pressure difference meter, so that the air volume can be adjusted and the pressure difference can be maintained at the normal value, at least the pot can be baked normally. Clean the exhaust pipe at the end to eliminate blockage.

The layered structure of coffee beans has a great influence on the flavor we want.

Without a specific physical structure, the chemical reactions essential to flavor and aroma will not take place.

In The Craft and Science of Coffee's book, Britta Folmer said: "grinding raw beans into powder and placing them at the same temperature as when baking does not produce the flavor compounds we need. Complete coffee beans are necessary to produce chemical reactions. The complete structure can control and reflect that the baking environment is on the right premise and can react with each other in the right order. "

A dramatic change in baking

Coffee beans are dense and compact seeds, but once they start roasting, they change their original state. Let's take a look at what happens when roasting:

A change in color

Perhaps the most obvious change during baking is the color. When roasted, fresh raw coffee beans turn brown due to the production of melanin, which is the polymer formed when sugars and amino acids combine under heating.

In the baking process, part of the silver skin will also fall off, silver skin is the closest to the coffee bean's outer paper material.

Bean bakers and consumers will use color as the standard to define the quality of coffee beans and baking results.

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