[coffee knowledge] A simple correction method about coffee roasting

Yesterday in Taobao backstage to do a very simple statistics, Maoye sold about 1 ton of Italian matching in the last 9 months, which seems to be a very simple figure, Maoye also saw the hard work of our team. It turns out that in less than a year, we have reached a height that we could not even think of a year ago. We are grateful to all the people who have helped us and to the friends who bought beans in our home.

In the twinkling of an eye, the cat was almost 2 years old. On February 22, Erdu was like a child of his own, racking his brains to feed him from birth, feeling his growth and the warmth he began to bring to me. I feel so much hope and longing for us. Although there has been a lot of pressure in the past two years, I never regret joining the coffee industry. I just want to be a warm coffee man.

Over the past year, I have focused on coffee bean roasting and team building. Baked a lot of strange coffee beans, but also baked a lot of delicious coffee beans, just like this year I have hired some strange shop assistants, but also met a lot of excellent baristas. All this is relative, at least our current team is full of hope and vitality, and that is the greatest comfort of this whole year's hard work.

Many people have privately trusted me about coffee roasting on Wechat and Weibo before. In fact, roasting coffee is very simple, but baking a pot of coffee is not so easy. Cat Ye's advice on baking is not great, because everyone has their own baking methods, but there are some methods of testing and correcting baking that they want to discuss with each other.

In fact, the most feared disadvantages of roasted coffee beans are the following:

1. Smoky taste

Once you find a smell of smoke floating back and forth in your coffee beans, there is no doubt that there must be something wrong with your smoke exhaust system, or that you have a problem with controlling your smoke exhaust. The silver skin is very flammable, whether in a dust collection bucket or in a baking drum, and coffee beans are easily absorbed into the smell of smoke, so you should open a big throttle to remove part of the silver skin when it expands and falls off. and make sure the throttle is big enough to discharge excess smoke before entering an explosion. If this happens again, please check whether your smoke exhaust fan or bean dosage meets the factory requirements of the roaster. Overbaking is not recommended.

2. Have a raw flavor

Having raw flavor is a problem for many novice and even experienced bakers. First of all, we must understand the roasting principle of coffee beans. In fact, raw coffee beans contain some water, and this part of moisture is precisely the main factor to solve the problem of raw flavor. generally speaking, coffee beans with insufficient dehydration are the most likely to have raw flavor. if there is no way to remove the water in an appropriate time, then this part of the moisture will cause the coffee beans to be unable to completely caramel browning reaction when entering the explosion, so it will have raw taste. And too much dehydration will also lead to coffee beans entrainment, that is because coffee beans mainly through this part of the water to transfer heat to the bean core, if dehydrated too much, it will cause not enough heat to be transferred to the bean core, causing the bean core to be cooked, and the bean core is not cooked, this is the entrainment that often occurs for beginners, and the sound of entering an explosion will appear sparse and not dense enough. This is why many people often ask Maoye why the roasted coffee beans still taste raw when they have been dehydrated for more than ten minutes. By the way, in fact, the whole roasting process of coffee is dehydrated, so Maoye generally calls this section of 0-160 ℃ as the "breakpoint". Only by solving this curve can the problem of roasting jam be solved.

3. Astringent taste

A lot of astringency comes from the shallow baking degree, but Maoye has also witnessed many baking masters who are very shallow but will not have astringent taste. In fact, there are many kinds of astringent taste, one is because the maturity of the coffee bean itself is not high enough, or the raw bean itself will be astringent beans, generally in baking this kind of astringent beans, it is best not to use too short baking time, or deepening the baking degree can solve part of the astringent taste.

4. Scorched bitter taste

Generally appear in the deep-baked coffee beans, or roast for too long will also appear scorched bitter taste, in this regard, Maoye's suggestion is not much, because our beans will hardly appear scorched bitter taste, several common treatment methods are mainly to adjust the baking degree, adjust the baking time, try not to add fire in the latter part of the baking, and test the taste of the beans early.

In fact, no matter which master's curve is tested during baking, the ultimate thing to keep in mind is that what we need is a good cup of coffee, not a good curve, good taste is the most important premise, good coffee beans should taste good whatever they want.

China Coffee Trading Network: www.gafei.com