Roasting technology of coffee beans
Professional coffee is generally roasted in small batches. The most common baking methods are: tympanic baking and hot air baking.
The drum roaster puts coffee beans in a twist bucket and burns gas or wood to bake them. When the desired baking degree is reached, the coffee beans can be poured into a cooling funnel to prevent overbaking.
Hot air roaster, also known as fluidization air roaster, roasts coffee beans by tossing coffee beans in hot air. Most raw coffee beans are roasted at a temperature of nearly 400 degrees. During the baking process, the volume of coffee beans expands by more than 50%, while their weight decreases.
The color of lightly roasted coffee beans is between cinnamon and light chocolate. Because it tastes sour, it is generally not used to build espresso.
Deep baking, in terms of fighting strength, the flavor of bitterness and sweetness is doubly strong. The fragrance extracted from big coffee beans is proportional to the time of baking.
Baking bet D is poor, the less caffeine, the less acidity. The color of deep-roasted coffee beans is between chocolate or oily brown and black. Baking bet D is poor, the more scorched you taste, the lighter the coffee bean tastes.
Particularly deep-roasted coffee beans will have a smoky taste, it is more suitable for ordinary coffee than Italian coffee.
Many bakers use the following terms to describe different baking degrees: cinnamon, medium baking, city spirit, complete city spirit, dharma spirit and Italian spirit.
A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugar and other carbohydrates in the coffee are carbonized during the baking process, resulting in the well-known coffee fat and producing good coffee of high quality and consistent spirit. Academically, this subtle chemical is not really grease (because it is soluble in water), but it is the source of the aroma of coffee.
On the west coast of the United States, "dharma spirit" is often used to describe the deepest baking. You know, this term has nothing to do with the origin of coffee or the place where it is roasted.
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Roasted coffee is the most important place to give birth to the fragrance of coffee. In the roasting world, there is no barrier-free passport. Americans like shallow roasting and British people like deep roasting. There is no uniform scale for coffee roasting. Have you prepared raw beans and decided to roast coffee beans with exclusive flavor? If not, you might as well use your imagination and follow me.
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