The principle of coffee bean roaster the knowledge that coffee roasters must see
Baking is a profound science. To understand how baking works, you must first understand heat conduction, convection, and radiation.
Conduction is when heat is conducted from a heat source, causing the surrounding molecules to vibrate and emit heat, gradually moving from a high temperature to a low temperature. The conduction of stainless steel has uneven heating, which easily leads to colder parts of the pot and hotter parts.
Convection means that when a substance is heated, the fluid substance or gas rises due to volume expansion and density reduction due to heat, and its position is supplemented by the exchange of cooler and denser fluids around it, and then heated up again, and the surrounding substances are supplemented. Such circular heating motion is convection.
Radiation does not require any medium, and heat can be radiated directly to the object to heat it. The most common radiation methods used for food are the use of dielectric, microwave or infrared radiation. In the baking operation, depending on the environmental conditions at that time, two or three ways are used to bake at the same time.
In addition, different types and performances of baking machines will also cause differences in baking time and temperature. From the previous direct fire type, electrothermal type, semi-hot air type, the convection design of energy has been continuously improved. At the same time, the fan can improve the stability of heat convection, so that the color of baked beans is more uniform, and it can also save electricity and baking time.
Advanced tools and equipment are mainly used to make the baking process easier to operate, and it is equally important for operators to accumulate baking experience.
In short, coffee roasting will face a variety of problems, only familiar with the roasting principle of coffee, continuous accumulation of experience, coupled with the understanding of roasting machine control, roasters can master exquisite skills.
- Prev
Behind the origin of the sour taste of coffee and the sour taste of coffee is a very complicated problem.
Raw coffee beans contain sour ingredients such as citric acid, malic acid, quinic acid and phosphoric acid, but these are not the main sources of sour taste when drinking coffee. The acid produced during baking is the main source of sour taste. Raw beans produce a series of chemical reactions during baking to form new acids. The most important thing is that chlorogenic acid is decomposed to form quinic acid and oligosaccharides.
- Next
Colombia Orange River Coffee Huila Ula Coffee Bean
Huila Ula Province is located in the west of Colombia. Coffee grows on the canyon slope formed by the junction of the western coastal mountains and the eastern mountains. This area has always been the big barn for producing good coffee in Colombia. Among them, San Augustin has the best output value because of the Los Naranjos Orange River. The river banks in this area have beautiful scenery.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?