Coffee bean roasting process diagram of coffee bean roasting process
Native beans from Tanzania, Costa Rica, Kenya, Indonesia and other places.
Today's baked mocha coffee beans are from the port of Mocha.
The roaster I bought a year ago, with it, the roasted coffee will be full of flavor.
Weigh 1.5 kilograms of coffee beans and carefully pour them into the inlet.
The machine began to rotate regularly, and the temperature in the furnace was as high as 100mur200 degrees Celsius, and we began to observe the changes of coffee beans every minute.
The "first explosion" began, and a faint crackle could be heard in the stove, the beans burst and expanded, and the color deepened.
Draw out the guide port to observe the shape of the beans: as the water is gradually dried, the beans begin to become smaller and yellow.
The aroma of coffee beans overflowed after the "second explosion". After about twenty minutes, the baking is finally finished.
The freshly baked coffee beans show the freshest appearance with the heat and incense accompanied by the wreathed smoke.
The shopkeeper is shaking his dustpan to help the coffee beans cool, cool and shed their silver.
The color is still a little wet, and the shopkeeper brewed the most sweet and fragrant coffee for us with freshly baked coffee beans. The taste bud is like waking up early in the morning, and the fresh original taste of each sip is very precious.
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Coffee flavor and recommended roasting depth table of coffee bean producing area
Product name: Colombian flavor: nutritious, high balance, sometimes nutty suggested baking depth: moderate to deep baking, suitable for a variety of uses quality: ★★★: excellent name: Ethiopian flavor: very unique, delicate and rich taste, with fruit flavor and wild flavor of the wine. Recommended baking depth: moderate baking quality: ★★★: excellent name: Jamaica
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Freshness and best flavor of self-baked coffee beans
Freshness and best flavor the flavor of coffee beans is the best on the first day after baking, after which the flavor of coffee beans will decay brutally and rapidly. Because after baking, the coffee bean itself will release carbon dioxide to prevent the attack of oxidation, but after the period of carbon dioxide emission, the meticulous coffee flavor oil will be oxidized and stale.
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