Four stages of professional coffee bean roasting

1. Steaming stage: 00-10min; Xiadou-140C This is the most important process of the endothermic reaction of coffee beans, at this stage, the beans will slowly expand, the color will change from green to white, and the water will slowly evaporate from the bean heart because of the heat absorption of the beans. Mother mouth found that whether the coffee tastes good or not depends on this stage, when the water evaporates too quickly, it is easy to cause the bean heart to be unripe, the beans easy to be bitter, and when the water evaporates too slowly, it will cause the coffee to taste insipid. Not rich in aroma? Therefore, we insist that the steaming process must not be omitted, and we should also use this process to make the coffee more fragrant, stronger and tastier.

2, dehydration stage (before an explosion): 10-15 minutes before the explosion: 140-180C; when the end of steaming, the coffee beans will change from white to yellowish light brown, then the coffee beans will continue to absorb heat to reach an explosion, and the coffee beans will expand from steaming to shrink dehydration, when the moisture of the coffee beans will decrease rapidly, when the heat absorption reaches the extreme point of the coffee itself, there will be an explosive reaction, which is the so-called explosion.

3, the stage of one explosion (before the end of the first explosion): 15-18 minutes after the beginning of the explosion, the coffee bean will begin to give back the "just right heat" you gave it, showing a perfect exothermic reaction, and then we can obviously smell that the aroma of coffee will change from the smell of grass to coffee coke, and with the progress of the explosion, the coffee beans will burst and expand? From now on until the coffee is charred, basically all the coffee can be drunk, and there will be no taste of grass, but the coffee at the beginning of the explosion will be very sour and not bitter. With the passage of time, the taste of coffee will turn into non-sour and extremely bitter. Generally speaking, the bean point will be determined by the flavor of the coffee itself. When the sour taste is fast and the bitter taste is about to appear, this is usually the bean spot in the mother's mouth. At this time, the coffee under the bean will reach its peak, and the aroma will be optimized. This point depends on the "flavor" of the coffee itself. due to the different growing environment, climate, soil and moisture, the "flavor" of the coffee will be slightly different. Mother's mouth will help you check in this link, keep this point within our SOP and keep it stable.

4. The second explosion stage: 18-20 min, Ting 210-Xiadou. After the first burst, the coffee bean will slowly mature and emit a charming aroma, and when the heat absorption reaches the second peak again, the coffee bean will have a second explosion, that is, the so-called second explosion, which will open a space in the heart of the epidermis, and the carbon dioxide in the coffee bean will continue to be discharged, causing the internal temperature to rise continuously, start coking, turn into oil, and ooze out of the coffee surface. At this time, the coffee flavor will be bitter, strong flavor, usually Starbucks is baked to this stage, and then continue, the coffee beans will slowly turn into coke, except bitterness without any flavor? This kind of coffee is lifeless, and this is a perfect performance of coffee beans.