General knowledge of Coffee Bean roasting Development Direction of Fine Coffee Baking

For a long time, the production of coffee has been improved by increasing the yield and reducing the difficulty of planting according to the economic factors. However, with the promotion of boutique coffee, the nature of coffee has also changed, from the trend of economic priority to allowing consumers to enjoy better quality coffee.

More people are willing to buy high-quality coffee beans at a high price, or even go to the producing area in person to improve the quality of coffee from cultivation to circulation. Home roasting is more committed to improving the taste of coffee.

We believe that coffee lovers around will more and more understand the benefits and delicacy of high-quality coffee, will be free from instant, more independent-minded, and actively choose their favorite coffee.

Compared with red wine, although it is also a hobby, coffee also has a baking process, which is enough to determine the final flavor and performance of coffee. Boutique coffee roasters must have the unique vision and tongue sense of choosing their own raw coffee beans and establish differentiation beyond the price.

Seeing that some stores can only bake in one way, it can be thought that they have baked a good taste after trying a certain baking method, and then try to reproduce that taste again and again. It is understandable that the stability of the taste is very important. Many customers come back just because they miss the taste, but the objective situation is that even the same batch of raw coffee beans Will also change with time, and grow old, even with the same baking method, can not bake the taste of two months ago, so the baker will often constantly adjust the baking rhythm, to keep the taste as stable as possible, to correct the left and right.

However, if a kind of coffee bean uses only one baking method and can only bake one flavor, it may not be able to meet some customers with different needs. On this point, it is a question of differentiated services, and it is also a very important point.

In this way, you need to make a baked map. For a kind of coffee beans, the lower limit is the depth that will be tasteless than this shallow roasting, the upper limit is the depth that will be carbonized than this deep roasting, and the baking degree between them is divided into several stages for baking. Then, each stage is tested and recorded, and a checkered map is made.

This benefit allows you to grasp the changes in the taste and characteristics of this kind of coffee beans, and to know what flavor they will produce at what baking degree, so as to determine the best roasting degree of coffee beans. Of course, as mentioned earlier, even if the same batch of raw coffee beans are roasted in different ways two months ago and two months later, if the roaster can grasp the taste and characteristics of the coffee beans in advance, it will be easier to control the results of this change in time.

Don't let yourself get lost in the process of aiming at high-quality roasting and providing delicious coffee. Keep pursuing "it will be delicious by doing this", but forget how to completely rule out the element that "it will definitely taste bad if this goes on."

For example, defective beans, if mixed with moldy beans and a large number of insect beans will have a serious impact on the taste of coffee, knowing that defective beans, but do not take the time to pick out, no matter how good the roasting technology, can not make good coffee. For example, smoke damage, cleaning of smoke exhaust system, baking dehydration degree and so on. The so-called high-quality roasting is to thoroughly understand the inferior elements of these coffees, to understand the extent to which they are inferior, and to give priority to the behavior caused by excluding these inferior elements.