There is a kind of master who is a very respected coffee bean roaster.

There are many masters and teachers in the coffee world.

There is a kind of master who is very respected-the coffee bean roaster.

To become a baker must take a very long time to accumulate. It is easy to ripen a bean, but it is very difficult to know how well each bean is cooked, and to ripen thousands of beans at the same time.

A little contact with baking, took some pictures, made some pictures for everyone to use. I hope to communicate with you more.

The first step before baking beans is to pick out all kinds of defective beans. Defective beans have a great impact on the taste of coffee, and some defective beans are not easy to see after they are cooked.

Manual selection is a fine job, but it is indispensable. (the following picture shows the various defective beans picked out and the reasons for their formation. It takes a long time to take this picture.)

All kinds of defective beans are caused by the same reason, but they all have a great impact on baking or taste. It must be eradicated!

Most students don't have a baking machine at home, but they can use iron pots or hand nets to bake beans. Although tired, but the cost is low. It's good for beginners to use it.

Hand-net baked beans: recommended baking amount of 100-180g at a single time

Fried beans in iron pot: the recommended baking quantity is 150-300g at a time.

This is not baked beans. When I first met the coffee, I thought the beans were fried in this way, but later I realized that they were just cooling the freshly baked beans. ⊙ sweat ⊙ sweat

The process of ripening coffee beans. It is dehydrated at high temperature by the roaster, and then endothermic expansion. The first explosion and the second explosion is the process of endothermic and then exothermic, and each process is undergoing different chemical changes.

This picture is taken from the network.

The chemical changes in the baking process are very complex, and each bean has different characteristics. To understand this, only repeated experiments (baking + cup testing)!

Once the coffee beans are roasted for a short time, they need to be cooled quickly after baking, and then select defective beans (such as unripe beans) again.

The bean cultivation period takes about a week, and then you will enter the best time for coffee bean production.

The fresh cycle of coffee beans is very short, and it is usually best to use up within 1 month. What we need is freshly ground coffee, as well as freshly roasted coffee beans.

All the contents are original and dare not involve it too deeply. Welcome to discuss and correct any mistakes. Hope that there can be more friends and more cafes to join the ranks of coffee roasting, so that our country's coffee can really have a big improvement! Let's share it!