How long is the correct roasting time for coffee beans? can I drink freshly roasted coffee beans right away?

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First of all, we need to start with the coffee roasting process.

Coffee roasting is the process of roasting green coffee beans and then turning them into brown beans. In this series of changes, coffee roasting needs to go through five stages: warm-up → dehydration period, → Mena reaction period, → development stage, → bean cooling.

A week for a coffee bean

So what do these five stages mean?

Warm machine: preheat the coffee roaster boiler and activate the coffee machine by heating up in advance, which we call "warm machine". The temperature at which the temperature is set to start baking is called the bean temperature.

Dehydration period: the dehydration of coffee is a crucial step in roasting. The so-called coffee "dehydration" period does not completely remove the moisture. It generally refers to the roasting process before the coffee explosion, which removes the water content of coffee beans from 10% to less than 1%. The dehydration time required by different roasters is different, but it usually needs to master a rhythm, which usually depends on the water content of beans.

Mena reaction period: Mena reaction, also known as flavor compound, is a series of reactions between reducing sugars and protein / amino acids in food. after the reaction, a brown-black macromolecular substance is formed (see the previous article: coffee roasting science. What is Maillard reaction? ).

Baking time rhythm of coffee beans

Development period: development period refers to the period when coffee roasting changes from dehydration to caramelization. As the baking time deepened, the bean temperature climbed to 185 ℃, and the coffee entered the explosion period. Then the explosion begins, and the period from which the beans cool down is called the "development period". The development of this period of time is very important to the taste of coffee.

Bean cooling: cooling is the last key to coffee roasting. When roasted to the degree or temperature of your choice, beans can be cooled.

So, how can a novice bake a pot of coffee smoothly? What is "good baking"? How to bake good beans? Next, the editor has a few tips, here to explain to you one by one.

1. Before baking, fully preheat the roaster to ensure that the temperature is consistent. Adequate preheating cycle at the beginning of production is one of the key points to pay attention to in the roaster operation, and it is also the key to ensure the stability of coffee roasting.

two。 The beans are endothermic throughout the baking process, only the first explosion-the second explosion is an exothermic action, in these two stages, it is best not to increase the fire baking, at the same time to ensure the stability of the baking furnace temperature, otherwise the beans are easy to feel spicy.

3. The beans must be cooled immediately after baking, and the faster the better, so that the flavor of the beans can be locked and the loss can be avoided.

4. The more obvious the roasting flavor is, the higher the consistency of coffee is. The thickness of caffeine is related to the development of coffee in the later stage, while the flavor reaches the peak when it is dense.

In the process of roasting, people who do not have a deep understanding of coffee roasting will think that the heavier the roasting flavor is equal to the consistency of the coffee, that is, the higher the alcohol thickness, in fact, the two are not proportional.

The richness is largely due to the good Mena reaction during roasting, which is one of the keys to "good baking" and allows the full development of compounds in coffee, such as sugars and lipids. The overall flavor of improperly roasted coffee is not balanced, it will only have a roasted flavor, and the taste will not be improved.

5. The best baking time is 12 ~ 15 minutes, the best flavor, Italian baking less than baked beans for a long time, Europe and the United States quick frying or Japanese slow frying also has its own characteristics and flavor.

The taste of a type of coffee is closely related to the state of its raw beans, as well as its own quality, as well as the roaster's characteristics of the coffee roaster. In fact, for roasters, there is no shortcut to coffee roasting. Only by trying and experimenting can you figure out the characteristics of coffee and create a better coffee taste.

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