Coffee roaster principle of coffee bean roaster
Baking is an esoteric science. To understand the principle of baking, we must first understand the three ways of heat conduction, convection and radiation.
Conduction refers to when the heat is transmitted by the heat source, causing the surrounding molecules to vibrate and release heat, gradually moving from the high temperature to the low temperature. The conduction of stainless steel has the phenomenon of uneven heating, which can easily lead to colder and hotter parts of the pot.
Convection means that when the material is heated, the fluid material or gas rises due to the volume expansion and the decrease of density due to the heating action, and its position is supplemented by the colder and denser fluid exchange around it, and then rises by heating, and the surrounding material is added. Such a continuous cycle of heating motion is called convection.
Radiation does not need any medium, and the heat can be radiated directly to the object to heat it. The most common form of radiation used in food is the use of dielectrics, microwaves or infrared rays. In the specific operation of baking, it is often baked in two or three ways at the same time, depending on the environmental conditions at that time.
In addition, the type and performance of the roaster will also cause the difference of baking time and temperature. From the previous direct fire type, electric heating type, semi-hot air type, the convection design of energy has been continuously improved. At the same time, the installation of fans can improve the stability of thermal convection, make the color of baked beans more uniform, and save electricity and baking time.
The main purpose of advanced tools and equipment is to make the baking process easier to operate, and it is equally important for operators to accumulate baking experience.
In short, coffee roasting will face a variety of problems, only familiar with the roasting principle of coffee, continue to accumulate experience, coupled with the understanding of the roaster control, roasters can master superb skills.
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The origin and formation of the sour taste of roasted coffee
Raw coffee beans contain sour ingredients such as citric acid, malic acid, quinic acid and phosphoric acid, but these are not the main sources of sour taste when drinking coffee. The acid produced during baking is the main source of sour taste. Raw beans produce a series of chemical reactions during baking to form new acids. The most important thing is that chlorogenic acid is decomposed to form quinic acid and oligosaccharides.
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Coffee roasted Colombian Orange River boutique coffee
Huila Ulla province is located in western Colombia. Coffee grows on the slopes of the canyons formed by the western seaside mountains and the eastern mountains. This area has always been a big barn for producing good coffee in Colombia, and the town of St. Augustine (San Augustin) has the best output value because of the Los Nalanghos River (Los Naranjos Orange River). The riparian scenery in this area is beautiful and large.
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