Why do coffee beans cool after roasting? What happens if it doesn't cool?

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After the roasting is complete, the coffee beans must be cooled quickly to avoid overroasting or developing negative flavors, such as baked. In small batches of bean dryers, cooling trays are used for cooling; large quantities of bean dryers cannot rely on air alone to cool coffee beans, but must be matched with atomized water vapor, which can quickly take away heat energy after heat evaporation. Proper operation will not lead to negative flavor, but if handled carelessly, the aging rate of coffee beans will be slightly accelerated. Basic nouns for coffee roasting

Bean temperature: as the name implies, the current temperature of coffee beans. The thermometer measures the surface temperature of coffee beans.

Temperature rising rate (Rate of Rise): referred to as ROR for short, the rising and falling temperature in minutes is affected by the adjustment of firepower, air volume and rotational speed

Moisture discharge (optional hygrometer): dewatering of beans after heating

Air temperature: the temperature of hot air discharged from the baking room

Pressure difference: pressure difference between baking chamber and environment

Temperature recovery point: after entering the bean, the curve obviously falls and then rises, that is, the time for the ROR value to change from negative to positive.

First explosion: coffee beans are heated to the state of the first burst, which can be started by two or three sounds in a row.

Explosive density: when coffee beans enter a dense burst state

End of explosion: the bursting state is coming to an end, leaving sporadic bursting sounds

Second explosion: coffee beans are heated to the state of the second burst