How to learn coffee roasting? Twelve tricks of coffee roasting

For individuals, the best coffee roasting is the product of a combination and balance of reason and sensibility. The rational part is called "practice", and the perceptual part is called "mind method". The following discusses the tricks of coffee roasting "practice" and "mind method" respectively.

Twelve tricks of coffee roasting

1) make good use of the morning (when your senses are sharpest) Don't be a Midnight Roaster

2) quit smoking (tar will cover some fine taste receptors in the nasal cavity)

3) choose the best roaster

The "best" coffee roaster must have the following conditions:

A) stable, strong and durable

B) the concept of manufacturing is clear

C) good thermal efficiency, not mixed with cold air

D) after-sales service

4) make good use of instrument quantitative data

* Agtron: quantify the baking degree and get Roast Delta (color card is useless)

* moisture densimeter: check the storage status of raw beans, adjust baking quantity and baking methods

* temperature and hygrometer, barometer: understand and master your baking environment

* High quality electronic scale (high precision, fast response): weight loss ratio in baking

5) the data "record" is not the key point, but the data "use" is the key point.

6) pay attention to the changes of raw beans (moisture content, aroma, wood odor, off flavor)

7) frequently review and update the baking curve (validity period of two months)

8) Planning and cleaning period (pipeline, fire platoon)

9) smoke exhaust treatment suggestions: afterburner-> water treatment-> static motor (the simpler the path, the better)

10) each stove should be tested "immediately" and tested again the next morning.

11) Baking quality testing do not stick to the cup test-use the "cooking method to be used" to test (the baking factory and the store have the same equipment)

12) establish close contact with barista personnel (test together, understand front-line usage, customer feedback)

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Five tricks of coffee roasting

1) Love food, enjoy food (activate senses, appreciate natural flavors, appreciate gourmet foods)

Coffee is also a kind of delicious food, enjoying delicious food can "activate" your senses. Only by loving and enjoying delicious food can you better master and give full play to the natural flavor of coffee beans and the charming flavor brought by baking.

2) focus and do only one thing to do it well (professional division of labor instead of principal and bell ringing)

With regard to concentration, Jiang Zhencheng, a famous international chef born in Taiwan, said: "you can develop as many abilities as you like to spend." These inspirational articles, which are regarded as "old-fashioned", are the key to my success. "" what is my formula for success? It's just a simple way to get one thing done. So, if someone wants to learn from me, there is nothing else for me but hard work. "

3) "you can't satisfy everyone."

Establish a personal style (don't keep asking and looking at other people's things, but carefully look at your own things)

4) often remind yourself of your "first heart" when enjoying baking.

Always remind yourself why you are on this path, remember your original intentions and enthusiasm, and apply it to your work.

5) "find the flavor you like, bake it, and find people who like it as much as you do."

This is what a senior American roaster told me when I first started, and I can't use it enough, so I would like to share it with all coffee roasters. I hope it will be helpful to you, too!

The above text is from: baking hand on the roof