The relationship between time / temperature ratio and domestic bean dryer

Unless you are already an experienced roaster, I suggest that beginners should not ask themselves too much to bake coffee beans that are full of variety. The first step for starters is to learn how to master the relationship between time and baking depth, and first find your own favorite baking depth.

Next, if you want to try to distinguish the flavor differences of "with different curves and reaching the same coloring depth", you should first look at the limitations of the equipment you use.

In the fifth chapter of this book, the author has done a survey of market baking equipment for you. For coffee lovers who like bright performance and obvious acidity, choosing air-flow baking technology should be a more wise choice. Whether it is a specially designed machine for roasting coffee beans or a hot air popcorn machine. Both types of air-flow baking equipment have a predicted maximum target temperature, and the roasting speed of coffee beans is relatively fast (about 3 to 12 minutes per batch). Baking smoke and silver skins are efficiently separated from coffee beans, and the finished coffee beans are clear and high-pitched flavor characteristics in the cup. If you prefer coffee with more defective roasting flavor, thicker consistency, fuller and higher complexity, then maybe you should get started with the old-fashioned Aroma Pot bean roaster, stove popcorn machine, or oven bean roaster.

While the more professional drum type household bean dryer or hot convection bean dryer such as Swissmar Alpenrost bean roaster, HotTop bean roaster, and Zach&Dani's bean roaster and so on, the flavor characteristics of coffee beans baked by these machines can not be separated from the following categories: clear, less smoke, low-key deep flavor, low acidity and sweetness, usually accompanied by a more obvious irritating flavor.