Time to stop baking at the beginning of baking

Time to stop baking

When do you want to stop baking? It can be judged from the following points:

1. Color of coffee beans: because coffee beans show different colors when roasted to different degrees, color becomes the most commonly used basis for baking depth, which can be applied to most coffee beans, but some coffee beans are special. For example, Kenya beans are much darker than ordinary coffee beans, so you should pay special attention at this time.

two。 Baking time: see "time / temperature curve" for details

3. Baking temperature: see "time / temperature curve" for details

4. Smoke intensity: coffee beans begin to smoke after entering the second explosion, and the degree of roasting can be judged by the smoke, but because the characteristics of each kind of coffee beans are different, it is not necessary to accumulate long-term baking experience to correctly decide when to stop baking.

In fact, the best time to stop baking is just before you reach the required baking depth! Because the coffee beans will continue to be roasted because of their own heat after stopping baking, if the coffee beans are not stopped a little earlier, the coffee beans will exceed the predetermined baking depth.

Time / temperature curve

When baking, it is recommended to record the corresponding temperature at regular intervals, with intervals ranging from 30 seconds to 60 seconds according to personal habits. In addition to temperature, records such as the start and end time of the first and second explosions are also indispensable. According to these data, we can sort out a "time-temperature" curve, which is an important reference data for baking. as long as we control the firepower, we can change the slope of the curve (that is, the rate of temperature rise). And coffee beans baked with different slopes have their own flavors-even 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 tells us that if you use less firepower to lengthen the baking time, the taste will be softer and many of the edges and corners will be sharpened, while the shorter baking time will have better aroma performance. and the features are easier to be highlighted. In fact, there is no so-called absolutely correct baking time, the choice depends on personal preferences, as long as baking a few times to find out the most suitable time for your own preferences.

Forced cooling

The last procedure of baking is forced cooling, and the easiest way is to blow it with an electric fan (remember to use the strongest gear). While carrying out forced cooling, you can also blow away the remaining bean skins, killing two birds with one stone. 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 baking quantity is large, you can also cooperate with the sprayer, using the sprayer to spray some appropriate amount of water to help cool down, but in this way, you must pay attention to the amount of water, too much water will make the coffee beans wet and become moldy easily. In fact, unless there is a lot of baking at one time, the electric fan is enough. In fact, large bakeries also use air conditioners to cool them, which avoids the problems caused by water cooling.

After the coffee beans are completely cooled, the whole roasting process is completed, usually the roasted coffee beans are about twice as large, and the weight is reduced by 15% and 20%. After baking, the next step is to properly preserve the roasted coffee beans, take them out and enjoy them at the right time, and check your baking results.

Let the flavor develop and mature-- raising beans

I don't know if you have noticed that after putting the roasted fresh coffee beans in a sealed can, opening the lid the next day will pop open with a bang, as if there was a pressure to push the lid out. That is, carbon dioxide, another product of baking beans, accumulates. Roasting one kilogram of coffee beans will produce 12 liters of carbon dioxide, and after baking, coffee beans will continue to emit carbon dioxide. This is the source of pressure in the sealed jar, and this emission action will continue for another two or three days. While emitting carbon dioxide, the flavor of coffee beans is developing. When the coffee beans emit about the same amount of carbon dioxide, the flavor is ripe enough to taste.

Therefore, do not rush to drink the coffee beans that have just been baked, because at this time the coffee will not show its own characteristics because of its immature development. You should keep the coffee beans in a proper environment for three or four days before tasting them. Only in this way can you enjoy the complete flavor of the coffee. We call this action "growing beans". In fact, in our experience, many coffee beans last nearly a week, or even more than ten days, before which the taste may not be complete. Of course, you can also ignore the matter of growing beans and cook them every day after baking. After a few cycles, you can better understand the flavor development of this kind of coffee beans.

Comparison of various baking degrees:

Cinnamon baking: after the first explosion begins

Shallow baking: just after the first explosion, you can stop baking at the end of the first explosion.

Medium baking: the first explosion is completely over, all the way to the middle point of the first and second explosion.

Urban baking: the middle of the first and second explosion extends to before the start of the second explosion.

Deep city baking: the second explosion has just begun and is just about to enter the second explosion-intensive area.

Italian baking: the dense area of the second explosion begins and extends a little after the end of the second explosion.

Deep roasting: start after the second explosion is completely over until the coffee beans turn black.

French roasting: all after deep roasting, when the color of the coffee beans is black and there is a lot of oil on the surface.