Coffee gas baking with charcoal fire baking with infrared baking
According to the different heat sources used, the baking of coffee can be divided into gas baking, charcoal fire baking and infrared baking. One of the most commonly used is gas baking, the temperature is controlled between 200 Mel and 300 degrees Celsius, and the temperature should be adjusted from time to time according to the need.
Most baking stoves use gas, the temperature is about 290 degrees, in the first 5 minutes, the free water is evaporated. The remaining water is then squeezed out of the beans (the process produces a "crackling" sound "fluffy" sound.
When the coffee beans reach about 200 degrees, they turn dark brown and begin to produce oil, a process called high temperature decomposition. At this time, the decision made by the coffee baker in the operation is very important, because if the baking time is too often, the coffee beans will be destroyed.
Commercial baking furnaces mostly use large machines. Generally, it is a cylindrical container with a diameter of more than two meters, with a heat source at the bottom, and a mixing tool inside the container constantly stirring the coffee beans. at the same time, the container containing the beans is easy to rotate, so that the coffee beans are heated evenly, and the coffee beans rotate along the spiral groove in the drum. When it reaches the trough low, it begins to bake. This expensive machine is used only when baking a large number of coffee beans.
Professional bakers may use a special barbecue. It is generally bulging, rotating horizontally, the fire is located in the lower part, and has an exhaust fan to drive away the smoke.
- Prev
Roasting of fine coffee beans determines the taste of coffee
Generally speaking, each coffee cherry contains two raw beans, and the fragrance is still hidden, waiting to be discovered. In raw beans, it contains a lot of chloric acid. As the baking process, chloric acid will gradually disappear, releasing familiar and pleasant fruit acid-such as acetic acid, citric acid, malic acid in wine. Baking is just right, it can present these beautiful sour taste moderately; on the contrary,
- Next
High-quality coffee roasting common sense coffee roasting equipment
1. Baking room: dust, silver, smoke, etc. discharged from the baking company are easy to dirty the environment, so although the space is narrow, it is best to have a baking room, the ventilation of the baking room must be considered. two。 Dust collectors, in order to prevent the formation of public hazard problems, should at least be equipped with dust collectors such as dust separators. 3. Baking machine exhaust chimney: dust collector to the top chimney, preferably set high
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?