Know what coffee roasting is | what is the cause of coffee bean entrapment?
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The machine needed for roasting coffee beans is a bean roaster (Coffee Beans Roaster), which generally has three roasting methods.
/ / Direct firing
There are holes in the inner pot, and the boiler is heated in direct contact with the fire source, so the firepower is fierce and not easy to control. (there are many kinds of fire sources, including electric heating, charcoal fire, etc.)
Direct baking takes a long time, which can make the caramelization reaction sufficient, but it is also easy to bake unevenly.
/ / Hot air type
As the name implies, use hot air to heat and stir coffee beans. The design principle is relatively simple and is often used for household or commercial use.
The heating speed of hot air type is fast, and the beans are heated evenly. Also because of this advantage, it may lead to coffee beans "entrainment", caramelization reaction is not enough.
/ / semi-direct fire type
It is a combination of the above two baking methods.
It is very similar to the direct fire type, but the inner pot has no holes and is equipped with ventilation equipment at the same time. When baking, the larger the hot air is, the faster the speed is, the closer it is to the hot air type, on the contrary, the closer it is to the direct fire type.
The source of fire will not be in direct contact with coffee beans, so it can better control the baking temperature, so it is one of the more commonly used in commercial baking.
Effect of Baking temperature on Coffee Bean
Can the coffee beans perfectly extract their flavor as long as they are roasted?
Of course not.
Coffee beans show differently at different temperatures.
/ / about 100 ℃
At this time, the color of the coffee beans slowly changed from turquoise to a little white, and then to yellow. In this process, the moisture of the coffee beans will be gradually detached.
/ / 120 ℃-150 ℃
The color of the coffee beans slowly darkens, and when it reaches more than 140℃, the Mena reaction begins to appear, and the smell is a bit like fried rice.
/ / 150 ℃-180 ℃
The light baking stage begins, when coffee beans produce green smoke, releasing large amounts of carbon monoxide and carbon dioxide. The color turns brown and the volume begins to grow.
/ / 180 ℃-270 ℃
At this stage, the caramelization reaction occurs. The water contained in the coffee beans will also turn to water vapor from the coffee beans, thus making a popping sound. At this time, the volume of coffee beans continues to expand, the weight decreases, and the color becomes darker and darker.
/ / 270 ℃-300 ℃
At this time, the coffee beans can be regarded as overheated, starting to carbonize, the volume is no longer increasing, but the color is still gradually blackening.
Common temperature
The most common roasting temperature for coffee beans is between 210℃ and 230℃.
END
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Do you know anything about Chinese coffee history?| How much coffee is consumed in China?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) When the French built the railway from Hanoi, Vietnam to China in the 1880s, they brought their favorite cafes to China. Coffee has been in the Chinese market for more than a century. Today, the ubiquitous cafes on the streets have become a place where people talk
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coffee roasting| How many ways to roast coffee?
Professional coffee knowledge exchange More coffee bean information Please pay attention to the coffee workshop (Weixin Official Accounts cafe_style) Roasting definition 1 The so-called coffee roasting refers to the heating of raw beans to cause a series of physical and chemical reactions inside and outside coffee beans, and in the process to produce coffee acid, bitter, sweet and other flavors, forming
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