Coffee roasting curve Coffee roast curve

In coffee roasting, the baking curve is a technical term, recording changes in the roasting process of visual icon data, through the thermometer and computer link, the connection between them is: coffee roaster-thermometer-computer (software recommended Artisan). A good coffee roaster such as Probat has a matching display screen and curve software, without external connection.

Know the water content of raw coffee beans before baking, and carefully measure the weight before and after baking. In addition to recording the production area and baking capacity, the weightlessness ratio should also be recorded after the baking is completed.

Adjust and record the dehydration status of coffee roasting in detail, how to use a few percent of the capacity of coffee roasting boiler, how to adjust the hot air exhaust throttle, whether coffee can be copied and roasted by the original curve, and what is the temperature recovery point of coffee.

When paying attention to the process of coffee change, the baker can use the above factors to judge and design the baking curve. To put it simply: when the raw beans go directly into the roaster, how long will it take to warm up before the curve on the thermometer begins to climb slowly up. When the coffee beans are dehydrated and turn orange, how long does it take to produce the first explosion, reach the ideal color card, or reach the baking level of the second explosion? The roaster needs to take how many baking samples to judge the time of the coffee.

No matter the new bean or the old bean, all have its unique baking curve, so we must accurately judge the bean and the time of the bean, and master the best flavor.

In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.

The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.

High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.

Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.

Bake, cup test, bake, cup test! After continuous adjustment and taste of different coffee curve roasted coffee, so that the taste of coffee to achieve better!

Use your senses: eyes, nose, ears, and mouth to learn more about the characteristics of coffee. Master the perfect baking curve.