How to become a coffee roaster? The baker is also responsible for the job.

What is the role of the baking curve in baking?

In the theory of roasting coffee beans, maybe I am not as formulaic as the book says. But I always believe that baking curves are not everything.

As we all know, coffee cultivation now discusses the region and microclimate, and this theory, which is similar to red wine, brings different highlights to all kinds of coffee beans.

Different refining methods are also used in different regions. Although its first purpose is to facilitate the preservation of coffee beans, different refining can also promote the taste of coffee beans. Maybe this is where it is refined.

Only after these two processes does it come to the baking stage. On the other hand, different regions and different refined treatments are also full of variability for coffee beans. Even if you say that the same year, the same treatment of beans, after an interval of two or three months, the water content is not the same. So, what about the baking curve? So, in my opinion, the baking curve can only be regarded as a reference.

The baker is also responsible for the job.

As mentioned earlier, I think the responsibility of a roaster is greater than that of a barista. After all, a qualified roaster must understand the characteristics of coffee beans in different regions and various treatments, so as to use their own technology to make corresponding and stable roasting treatment. If the baked product is not good, then no matter how skilled the barista is, he will not be able to perfect the taste of beans.

In fact, coffee roasting, in the final analysis, is about coffee beans. If you have access to professional coffee roasting books, you will find that they are all about coffee beans, coffee producing areas, characteristics and cup testing. You can't even find instructions on how to use the roaster.

That is to say, if you don't have a deep understanding of the coffee you bake, then the so-called roasting will be meaningless. The taste of the coffee comes from the coffee beans on the coffee tree. On the other hand, baking is only based on the principle of energy exchange to reveal the delicious coffee locked in raw coffee beans.

What the baker needs to do is how to perfectly present the delicacy in the beans, which takes a certain amount of time to hone.

That is to say, a person who is committed to roasting coffee into an art has to constantly do different baking tests, and then evaluate the taste of the same kind of raw coffee beans in different roasting curves in the coffee cup.

I heard a roaster say, "Coffee roasting revolves around cupping." Coffee roasting, like enthusiasts who used to play with film cameras, made their achievements in photography by piling up film. In the same way, learn how to gently touch raw beans with a roaster. Baking curves, baking records, and raw bean bags are the footprints of a baker's life.

A brief talk on domestic Coffee Baking

With regard to this issue, it is really a little... .. Children's play? Maybe it's a little blunt, but that's the way it is now. As long as I have money, buy a roaster and buy some raw beans, I can bake. Right?

Generally speaking, the threshold is low, but there is really no way, you said to find someone to teach, no, you said to find a course, no. No one can tell you exactly what happened in the roaster in that short period of ten or twenty minutes, except for the operation you saw, the beans went in, the beans popped, and the beans came out of a different color. You don't know anything else.

You can only really throw in a sum of money to burn it and study it yourself. you can't bake anything in the roaster for three minutes, so many people give up. Of course, many people have really made achievements.

In fact, what I want to say is that in terms of coffee roasting, it needs to be accumulated bit by bit. It's not that haste makes waste, but that you can't get there as fast as you want, because the beans are right there, and the taste is there, not carelessly. Bakers are the most down-to-earth people.

Now the domestic baking industry is also developing in a good way, and I also feel sincerely happy. After all, I've seen so many bakers bake thoroughly with beans.

Finally, a sentimental sentence: coffee needs to be supported by persevering love.