Why do medium-baked beans look deep-baked? How does the roaster judge the roasting color value of coffee beans?
A lot of times, the front street will see such a problem, when: "Boss, is your bag of beans too deep-baked?" Why does it look so dark when it's medium baking? " "Boss, how can this bag of beans have two colors? is it baked unevenly?"
When you encounter these situations, please do not immediately impose a "charge" on the baker. We can drink first, and then it's not too late to judge ~ because this bag of beans is probably not something wrong with quality control, but the way it is handled, it will be quite special! How did the beans get the color? First of all, let's learn how beans change from turquoise to brown! It is still known as "caramelization reaction"! When the coffee beans enter the explosion stage in the oven, in addition to the aroma and flavor will be more obvious, the sugars in the beans will have more obvious browning, so that the bean surface has a more obvious brown color!
When you buy a new bag of beans, the label description should give you the impression of a lighter color, but it actually looks dark when you open it. So, what you buy is likely to be a honey treatment, or a specially treated bag of beans! Why do honey and specially treated beans look more baked? Honey treatment is between sun treatment and washing treatment. Beans with this treatment need to peel off the peel and part of the pectin, and then lay the coffee beans with some pectin on the drying bed to dry. The sugar content of these pectins will be adsorbed on the surface of coffee beans after the water is dried and evaporated. Because each bean retains different pectin, the amount of sugar attached to them is also different!
Then the sugar attached to the surface will also be baptized by caramelization during baking. Therefore, when there is more sugar attached to the surface, the bean will get a darker color than other beans with less sugar under the same baking. This is why beans look deeper than baking, and why a bag of honey-treated beans are prone to "unevenly baked" beans!
(the picture shows H1 beans treated with Costa Rican honey) most of the beans with special treatment point to anaerobic fermentation, and their situation is the same as that of honey treatment! In the process of anaerobic fermentation, the sugar wraps the beans, and then they develop a misleading appearance after baking because they have too much sugar.
In addition to this misleading accident, there are some beans that can make people misunderstand the baker, but in fact, none of them are accident beans! First, turned-out coffee beans are different from conventional roasted beans, they are in an open state! But they are not defective beans, just because they can store more calories, more gluttonous, and then blow themselves into this unsightly appearance because of too much heat in an explosion!
Second, beans with black spots and wrinkles, these beans are most likely to be washed beans at high altitude, such as the common Yega producing area, almost all of their washed beans look like this (shallow baking) after baking! Because altitude makes beans denser and more hydrated! When the moisture evaporates during the baking process, the skin of the bean will be tightened, and then there will be wrinkles. After an explosion, the beans will slowly enlarge with the deepening of the baking degree, and the folds will expand along with the enlargement of the beans!
However, it is a pity that he is a shallow baked bean. So the folds are out of the pot before they are extended, resulting in a more special appearance. But as the saying goes, beans can't be judged by appearance! Although it does not look very elegant, but when it comes to drinking, it is called a quack. -END-
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
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