When should I stop baking? It can be judged from the following points

When should I stop baking? It can be judged from the following points:

1. Coffee beans color: Because coffee beans in different degrees of roasting will show different colors, so the color will become the most commonly used roasting depth basis, this method can be applied to most coffee beans, but there are some coffee beans more special, such as Kenya beans color will be much darker than the general coffee beans, this time we must pay special attention.

2. Baking time: see "Time/Temperature Curve"

3. Baking temperature: see "Time/Temperature Curve"

4. Smoke intensity: coffee beans roast into the second explosion will begin to smoke, from the smoke intensity can judge the degree of roasting, but because of the characteristics of each coffee bean is different, so do not have to accumulate long-term roasting experience to correctly determine the time to stop roasting.

In fact, the best time to stop baking is right before reaching the desired baking depth! Because coffee beans continue to roast after stopping roasting because of their own heat, if the roasting is not stopped earlier, the coffee beans will exceed the predetermined roasting depth.

time/temperature curve

When baking, it is recommended to record the corresponding temperature every once in a while. The interval can vary from 30 seconds to 60 seconds according to personal habits. In addition to temperature, it is also indispensable to record the start and end time of the first and second explosions. According to these data, a "time-temperature" corresponding curve can be sorted out. This curve is an important reference data for roasting. As long as the fire power is controlled well, the slope of this curve (in fact, the rate of temperature rise) can be changed. Different slopes will produce different coffee bean flavors-even for the same batch of beans. So if you are not satisfied with the taste of this baking, you can modify it according to the recorded temperature-time curve and slowly correct it to your most satisfactory taste.

Experience has taught us that longer baking times with lower heat will result in softer flavors and more rounded edges, while shorter baking times will result in better aroma performance and easier to highlight features. In fact, there is no so-called absolutely correct baking time, which depends on personal preferences, as long as baking a few times you can find the most suitable time for your own preferences.

forced cooling

The last procedure of baking is forced cooling. The easiest way is to blow with an electric fan (remember to use the strongest wind). At the same time of forced cooling, the residual bean skin can be blown away. Remember not to let the coffee beans cool naturally, otherwise the taste will be very poor.

In addition to simply blowing with an electric fan, if the roasting volume is large, it can also be combined with a sprayer, using a sprayer to spray some appropriate amount of water to help cool down, but this way must pay attention to the amount of water, too much water will make coffee beans wet and easy to mold. In fact, unless the amount of baking is large, the electric fan is enough. In fact, large baking plants are also cooled with cold air, which avoids the problems caused by water cooling.

When the beans are completely cooled, the roasting process is complete. Usually, the roasted beans double in size and lose 15%-20% in weight. After roasting, the next step is to properly store the roasted coffee beans, take them out at the appropriate time, and check their roasting results.

Let the flavor develop mature--raising beans

I don't know if you've noticed that after putting roasted fresh coffee beans into a sealed jar, the lid pops open the next day, as if there's a pressure pushing the lid out. That's another product of roasting beans--carbon dioxide. Roasting a kilogram of coffee beans produces 12 liters of carbon dioxide, and after roasting, coffee beans continue to emit carbon dioxide, which is the source of pressure in the sealed tank. This emission will continue for another two or three days, and as carbon dioxide is emitted, the flavor of coffee beans is also developing. When the carbon dioxide emission of coffee beans is almost the same, The flavor is also just ripe enough to taste.

Therefore, do not rush to drink coffee beans that have just been roasted, because at this time coffee will not be able to show the characteristics due to immature development, coffee beans should be preserved in an appropriate environment for three or four days to taste, so as to enjoy the complete flavor of coffee. In fact, in our experience, many coffee beans grow for nearly a week, or even more than ten days, before which the taste may not be complete. Of course, you can also ignore the beans first, after roasting is completed, brew every day to see, a few cycles down can better understand the flavor development of the coffee beans.

Comparison of various baking degrees:

Cinnamon Baking: After the First Explosion Begins

Light Bake: Just after the first explosion, you can stop baking at the end of the first explosion

Mid-bake: the first explosion is completely over until the middle point of the first and second explosions.

City Bake: The middle of the first and second explosions extends to before the second explosion begins

Deep City Baking: The second explosion has just begun, and it is just about to enter the second explosion dense area.

Italian Bake: The second burst begins and extends a little after the second burst.

Deep roast: from the second explosion completely after the beginning, until the color of coffee beans to black.

French Roast: After the end of the deep roast, the color of the coffee beans is black, and the surface is rich in oil.