Coffee roasting

1. Dehydration:

Generally refers to the baking process below 170 degrees, different baking appliances require different dehydration time, but usually controlled in 5~8 minutes best, depending on the moisture content of beans and set.

2. Climb temperature:

Usually baking temperature creep speed control between 7~14 degrees this is related to the control of fire, the better temperature creep speed control at about 10 degrees best, beans moisture content different temperature creep speed. Hard beans and seasonal beans (more water content) slow to climb the temperature of the dehydration time, soft beans or the next year old beans (low water content) climb the temperature of the speed of dehydration can be shortened to retain the flavor of beans.

3. Smoke exhaust:

Baked beans smoke volume at 180 degrees began to be obvious, a large explosion smoke volume, after the second explosion to reach the maximum, the deeper the smoke, at this time the damper to fully open can avoid the smoke of baked beans adhesion.

4. Sliding:

This is the place that most baking beginners ask, in fact, sliding action is to cool down or turn off the heat to use the temperature of the boiler to continue baking beans.

The whole baking process beans are in the endothermic action, only one explosion & two explosions are exothermic action, in these two stages it is best not to increase the fire baking, otherwise beans easy to have spicy feeling. Gliding stress is to continue to bake beans slowly with the heat off, using the residual temperature of the boiler and the temperature generated by the heat release of the beans during the cracking period. But the sliding of the hand net, leave the fire source on the line, let the beans naturally dissipate heat, the time is not too long, if you want to lock the flavor, you must use the fan to quickly cool down to retain the flavor. The sliding action is not applicable to all beans with all baking degrees. Recently, I have seen a lot of coffee friends baking shallow yejia snow fly sliding beans, single medium baked Brazilian beans also sliding beans, this is wrong:

The beans before medium baking (before the second explosion) are generally when the temperature is low beans, do not have sliding "drag time" beans, which will have the origin of the flavor of the beans to slide off. After the medium and deep baking degree (after the second explosion), it is recommended to cool down or turn off the fire to use the stable temperature of the boiler to climb and slide. In this stage (after the second explosion), do not have any fire action. Because the beans are exothermic during the burst phase, the temperature will continue to increase, and there will be no external temperature to it, so that the taste of the beans will be softer and there will be no irritation.

5. The beans must be cooled immediately after baking, as quickly as possible, so that the flavor of the beans can be locked and prevented from losing.

The best baking time is 12 ~ 15 minutes, the best flavor, Italian baking time is longer, European and American fast fry or Japanese slow fry also have their own characteristics and flavors. Also speaking of beans out of the oil problem, we drink coffee fat rich taste better, less fat beans taste thin and boring, but baked beans must see oil? It's not like this, and baking beans out of oil is not bad, baking out of the most obvious period of oil falls in 233 degrees high temperature, then it is very easy to out of the oil... As long as do not add fire or close the fire and open the damper to stabilize the boiler at about 230 degrees will not rise, you can continue to explode to the middle and later baking beans can also not be out of oil, if the control is not too high temperature baking beans will be out of oil severe, then drink as soon as possible in a few days to avoid excessive oxidation into "oil feces flavor."