Analysis of roasting techniques in coffee roasting what is gentle gliding?

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Qianjie Coffee shares a little knowledge of coffee roasting.

What is dehydration:

Generally refers to the baking process below 170 degrees, different baking utensils require different dehydration time, but usually controlled at 5-8 minutes is the best, mainly depends on the water content of coffee beans (generally more water content of new beans, can prolong the dehydration time)

2. What is climbing temperature:

Usually, the climbing temperature speed of baking is controlled between 7 and 14 degrees (per minute), which is related to the control of firepower. It is best to control the climbing temperature speed at about 10 degrees. The climbing temperature speed of beans varies with different water content. (usually refers to the rate at which the temperature rises)

The temperature climbing speed of hard beans and seasonal beans (new beans with more water content, 12% 14%) should be slow to prolong the dehydration time. The temperature climbing speed of soft beans or old beans in the coming year (the water content is about 12% lower) is faster and the dehydration time is shorter.

3. What is smoke exhaust?

The amount of smoke from baking begins to be obvious at about 180 degrees, and the amount of smoke from the first explosion becomes larger, and reaches the maximum after the second explosion. (the deeper the degree of baking, the greater the amount of smoke). At this time, the air door should be fully opened to avoid and reduce the smoke adhesion of baked beans.

4; what is gliding:

This is what many baking beginners ask and want to know, in fact, the taxiing action is to cool down or turn off the fire to continue baking beans using the temperature of the boiler. The beans are endothermic throughout the baking process, only the first explosion-the second explosion is an exothermic action, it is best not to increase the fire baking in these two stages, otherwise the beans are easy to feel spicy.

Taxiing emphasizes that the baked beans can be roasted continuously and slowly by using the residual temperature of the boiler and the temperature produced by the heat release of the beans during the burst period. (baked at leftover temperature, similar to boiled rice) but there is one thing to note

The taxiing of the hand net, just leave the source of fire, let the beans dissipate heat naturally, do not take too long, if you want to lock the flavor, you should use the fan to cool down quickly, which can better retain the flavor.

Taxiing is not suitable for all beans with all baking degrees (for lightly baked beans, taxiing is not particularly recommended).

Before moderate baking (after the first explosion and before the second explosion, during this period of time), beans are usually dropped when the temperature is down, and there is no gliding "drag time" under the beans, which will roast off the flavor of the beans from the origin.

On the other hand, the beans after the middle and deep baking degree (after the second explosion), it is suggested that the beans should be cooled or turned off to make use of the stable climbing temperature of the boiler, and there should not be any action of adding fire after this stage (the second explosion). Because the bean is exothermic in the burst stage, the temperature will continue to rise, so there is no external temperature for it, so the taste and flavor of the bean will be softer and less irritating.