Coffee roaster training summary barista manual

Today, we would like to sum up the classroom teaching on coffee roasting. In our coffee industry, there is a small division and three masters. This teacher refers to our baristas, that is, the people who make coffee drinks at the bar. This small teacher, as long as you are clever and diligent, you can reach a level in a year or so.

As for the three masters, you need not only talent, but also hard work. You can only spend a period of time in this professional field. These three masters refer to coffee gardeners, coffee tasters and coffee roasters, among whom coffee roasters have attracted much attention in the industry.

A good coffee roaster doesn't just fry raw coffee beans into ripe coffee beans. To be a qualified coffee roaster, you need to do the following:

First, strictly grasp the coffee bean baking process, to ensure that coffee beans can get high-quality baking production, can not appear uneven heating, poor ventilation and other defects, this is also the most basic requirement.

The second is to make coffee beans accept the right roasting. In other words, this baking degree can either show the best characteristics of the beans, or the guests' favorite taste, or its advantages reach the maximum or its disadvantages are masked to a minimum. In other words, it is to make this bean what you want it to be, and some of the subtle content of this design takes a long time to accumulate.

The third is stability. Coffee roasting is the same as coffee flower pulling. Sometimes it is true that a blind cat meets a dead mouse. Occasionally, when you pull a more beautiful figure, you are complacent. You happen to bake a good batch of coffee and you are complacent. This is not possible. Be sure to ensure its stability. In coffee brewing, this is called "taste reproduction".

Fourth, it is necessary to understand the blending of coffee beans, coffee bakers should understand the characteristics of roasted beans, and then better match the perfect beans to show the taste you want.

Then again, what is baking? To put it simply, coffee roasting is a kind of high-temperature coking, which can completely change the substances inside the raw beans, produce new compounds, and recombine them to form aroma and mellow flavor. This kind of coking can only be done under the condition of high temperature. If only low temperature is used, it cannot cause decomposition. Therefore, coffee roasting can not be done in the slow way of cooking.

The roasting process of coffee can be divided into three stages, the first is drying, the second is high temperature decomposition, and the third is cooling. Among them, there are three stages of high temperature decomposition: one explosion exothermic second endothermic second explosive exothermic.