What is the roasting curve of coffee beans? which is the better roasting degree of Kenyan coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Front Street Coffee Baking Curve and Kenya Coffee Baking Curve sharing

The vertical axis represents the temperature, the horizontal axis represents the time, and the middle part represents the line that the temperature of the raw bean changes with time during the baking process. The value of the circle point is the current boiler temperature, and the raw bean temperature is lower than the preset boiler temperature, so when entering the bean, the temperature curve must have a relative range of slippage. When the internal and external temperature of the coffee bean begins to balance, the curve begins to go up, which is called the "temperature recovery point".

When the temperature rises, the curve slowly climbs up, and the fiber inside the coffee bean begins to change, the cells of the coffee bean are destroyed, and the crackling sound begins to be heard. This is the "explosion".

The time to leave the pot is determined by the baker. after getting out of the pot, start to test the flavor of roasted coffee beans, and then adjust the baking according to the cup test. this is also a way to test where your baking skills go.

[Qilin Yajia (Kirinyaga) producing area]

Roaster Yangjia 800N (baking capacity 500g)

The furnace temperature reaches 170℃ into the pot, the throttle opens 3, the firepower is 100,140 ℃, the air door opens to 3.5; when the furnace temperature is 143.3 ℃, the bean watch turns yellow, the grass smell disappears completely, and enters the dehydration stage.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point, to the sound of the explosion point, adjust the firepower to 50, adjust the throttle to 4 (the firepower should be very careful, and not be so small as to be free of bursting sound), and develop a burst point after the development of 1 cup 39 blown 50 ", 192 degrees out of the oven.

[Kirin Yajia (Kirinyaga) producing area] Flavor:

Lemon, flower, tomato, citrus, sugar, raspberry, herb, cream, the overall taste is relatively refreshing.

END