Coffee roasting | Common mistakes in coffee roasting common mistakes made by coffee roasters

Focusing on coffee beans is the baker's main job. If it is necessary to work on multiple tasks at the same time, do as little as possible. Minimize the potential interference around you, turn off your phone, and close unnecessary windows on your computer. The benefits of producing coffee and reducing waste of mung beans are worth these small sacrifices.

For larger companies, the responsibility of management is to avoid urging toasters. Give the bakers enough time to finish their work. Considering the equipment and manpower, the coffee that can be produced by the roaster is limited. Understand this and set aside some buffer time to avoid employee overload, thereby boosting employee morale and producing more consistent and better quality barbecue.

Error 3: hasty warm-up

Experienced bakers know the challenges of the first baking. The machine needs to rise to the same charging temperature and it will run in the remaining batches. Scott Scott, author of "the Coffee Roaster & # 39 th s Companion" "every baker I asked admitted that there was a problem with the quality of the first batch of products in the baking process," says Scott Rao. This problem is usually caused by insufficient preheating in the roaster.

Familiarity with your machine is important when warming up. Although temperature detectors can quickly read the correct charging temperature, they do not take into account the heat energy of the entire roaster. Hasty preheating will reduce the heat drop when loading beans, requiring heating compensation or prolonging the overall baking time. This changes the entire baking profile.

There are several ways to ensure a more comprehensive warm-up. You can heat the drum well above the loading temperature and let it cool several times before the first charge. Alternatively, you can leave the machine idle for more than 15 to 20 minutes to charge, and then drop to the charging temperature.

No matter what your method is, you should not preheat it in a hurry, otherwise the quality of your coffee will be affected.

Error # 4: no between batch protocols (BBP)

In order to achieve consistent coffee quality, roasters need to identify all variables in order to control and standardize them.

When I interviewed Dudley Powell roaster, QC and training manager Horsham coffee roaster, he told me, "what we've been doing is really difficult in the school regulation coffee roaster is our batch agreement (BBP), and make sure our baking workflow is consistent about stable and correct charging temperature."

BBP is important for continuous baking and minimizing defects. If the drum is too hot when the next batch of green beans is installed, it will be scorched. If the drum cools too much, it will take longer to reach the first crack and change the baking characteristics of the next batch. A consistent BBP is an important part of a consistent baking profile that minimizes baking defects.

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