How does the roasting change of coffee beans control the roasting degree of coffee?
No matter what kind of baking you use at present, there are some tips for a long time. Just like stir-frying, why is it that restaurant chefs can stir-fry with all kinds of color, smell and flavor, but not themselves?
In the final analysis, the reason is [unskilled], if you stand in front of the stove every day, you will be very good!
First, exchange time and constant attempts for success.
This baking method controls the degree of baking (for example, I-ROAST) by adjusting the time on the machine, or by controlling the baking degree recommended by the manufacturer, to try baking several times. Then adjust the baking degree according to the decreasing time. If you think the baking is too sour and too bright, then extend it a little longer next time. On the contrary, if you feel too bitter and astringent, then shorten the time.
The disadvantage of this method is that the results obtained this time cannot be applied to another kind of beans, and each kind of bean must be tried repeatedly to get the best baking degree. Also remember that baking records can only be made on this machine, not on another machine.
Second, the degree of baking should be controlled by the changes of vision, sound and smell.
People's five senses are the most widely used and the best judgment tool to control the degree of baking. Just like when you watch a movie and think it's over, you naturally know that roasted coffee beans are like this. If you think it smells, colors and sounds to a certain extent, you will know that this is what you want.
Third, use electronic instruments and equipment to control the degree of baking.
The electronic instruments we are talking about here refer to things like sensors. The surface temperature of the coffee can be obtained by burying the sensor in the roasted coffee beans. The temperature obtained by the sensor is only a rough number, which can only be used as a reference. When the value on the sensor reaches a certain value, it is known that it is over.
The values of sensors are different on different baking utensils and can not be used as a mutual reference.
(this article is reprinted)
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