Summary of Coffee Bean Technology Coffee Baking training and Learning

For a long time, I wanted to better explore the secrets of coffee and dreamed of opening a self-baking boutique, so I signed up for the Brista coffee roasting class and studied systematically.

After the study of theoretical knowledge, it is found that the world of coffee roasting is very large, and each boutique bean has a given baking degree, baking time, machine firepower, water loss weight, and bean production time. These parameters have a direct impact on the taste and quality of coffee, 30 seconds ahead of time can completely change the flavor of coffee, so, in the study, the teacher instructed us to bake a bean many times, from shallow stir-fry to deep stir-fry slowly try out Best Point, but the characteristics of each batch of coffee beans are different, to look for Best Point, less experience and patience! 70% of the taste of a cup of coffee depends on the variety and the degree of roasting. If it is not roasted well, no matter how skilled the barista is, there is no way to save this good cup of coffee. To know the extent to which coffee is roasted, in addition to observing the change in the color of coffee beans, you also need to listen to changes in sound. In the whole roasting process, from the shallowest to the deepest, the coffee beans will be heated twice, which is called the first explosion and the second explosion, because the raw coffee beans contain water, which is to form steam and pressure during the baking process, and as the temperature continues to rise, the pressure on the inner part of the coffee beans continues to increase until the outer wall of the coffee beans cannot bear, and the steam will break through the outer wall and form an explosion, and a good and obvious sound will be heard during the first explosion. The remaining moisture from the coffee beans will be forced out again, forming a second explosion, but the sound is not as obvious as the first burst. In fact, to the second explosion is already a relatively deep baking, if you keep heating, it will be easy to burn coffee beans.