Fine Coffee Roasting Coffee Stop Roasting Time
When do you want to stop baking? It can be judged from the following points:
1. Coffee bean color: because coffee beans show different colors when roasted to different degrees, color becomes the most commonly used basis for baking depth. This method can be applied to most coffee beans, but some coffee beans are special. For example, Kenya beans are much darker than ordinary coffee beans, so you should pay special attention at this time.
two。 Baking time
3. Baking temperature
4. Smoke intensity: coffee beans begin to smoke after entering the second explosion, and the degree of roasting can be judged by the smoke, but because the characteristics of each kind of coffee beans are different, you must accumulate long-term baking experience before you can correctly decide when to stop baking.
In fact, the best time to stop baking is just before reaching the desired baking depth, because the coffee beans will continue to bake because of their own heat, so if the time to stop baking is not earlier, the coffee beans will exceed the predetermined baking level.
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Basic knowledge of boutique coffee the roasting process of coffee
To put it simply, baking is the direct heating of the baking. Unlike cooking, you don't need oil, water, salt or sugar to bake. Just put the raw coffee beans in a heat-resistant container, then heat them on the fire, stir the coffee beans constantly while heating, so that each bean is heated evenly, and stop heating when we reach the degree we want.
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Coffee bean baking technology Coffee roasting things you need to pay attention to
When baking the time / temperature curve, it is recommended to record the corresponding temperature at regular intervals, with intervals ranging from 30 seconds to 60 seconds according to personal habits. In addition to temperature, such as the start and end time of the first and second explosions are also indispensable records. Based on these data, a time-temperature curve can be sorted out, which is an important reference data for baking, as long as
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