Barista professional coffee roaster

With the rise of domestic coffee culture, the profession of coffee roaster is gradually recognized and familiar. But many people don't know what coffee roasters do and how they relate to coffee. Today let's take a closer look at what a coffee roaster is.

Baristas are people who make coffee in coffee shops or hotels, and coffee roasters are people who stir-fry raw coffee beans and mature coffee beans in a factory. The latter is the supplier of coffee raw materials, and the former is the user of the raw materials. In professional coffee roasters such as Haofang Coffee in Beijing, coffee roasters have 8 years of roasting experience and roast 150 tons of coffee beans a year. As roasted coffee begins to become known and popular in cities, the demand for professional coffee roasters increases.

The reason why coffee is fascinated and loved by people lies in the aroma produced and formed after roasting and the taste and flavor when drinking. The taste of raw coffee beans is described as the smell of soil or grass, but baking is like magic, which completely changes and reorganizes the internal substances of raw coffee beans to form a new structure and form a strong and mellow flavor. It can be seen that roasting shapes the soul of coffee. And shaped the soul roaster of coffee, just like a magician, changing the different characteristics of coffee for you.

The entrance of coffee has five flavors: fragrant, sour, bitter, sweet and mellow. In the magical world of bakers, coffee is life.

Coffee roasting is a challenge for coffee roasters. It requires coffee roasters to have great patience, to be highly focused, to listen to the cracking sound of coffee beans, to smell the formation and changes of coffee bean aroma, and to judge the exact color of coffee beans. When the coffee beans are constantly flipped in the baking bin, the roaster uses a sampler to take a small amount of beans out of the baking bin and observe them carefully to decide when to stop baking according to the changes in the shape, color, luster and smell of the coffee beans.

Coffee roasting is an art. A skilled coffee roaster must have an in-depth understanding of the raw beans he wants to roast, taking full account of the natural characteristics of all kinds of coffee. In the process of roasting, the roaster should timely adjust the throttle and firepower of the roaster to control the baking process according to the expectation of coffee before roasting, the set baking curve, the accumulated experience and knowledge.

Timing is important throughout the process of roasting coffee, especially at the end of the baking: when to end baking is an instant decision, a second earlier may fall short; a second later may be wasted.

The coffee roaster is more than just a machine operator. He must integrate the skills and skills of artists, scientists and engineers, operate the roaster skillfully, and do his best to bake different coffees to a precise point in time to produce the perfect potential flavor of coffee. The pursuit of excellence is never-ending.