The skill of roasting coffee: why roast coffee with beans at 180 degrees?
When is dehydration? How many degrees does it take to climb? Smoke exhaust problem? What is the taxiing action? These professional knowledge about coffee roasting must be the skills that many coffee roasters want to know, so here is a little experience for coffee lovers: however, it is only a simple introduction. For details, please refer to coffee roasting and other related books or interested coffee lovers are welcome to discuss!
Baidu experience: jingyan.baidu.com
Tools / raw materials
Coffee beans
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Methods / steps
Generally refers to the baking process below 170 degrees. Different baking appliances require different dehydration time, but it is usually best controlled at 5-8 minutes, depending on the water content of the beans.
Usually, the climbing temperature speed of baking is controlled between 7 and 14 degrees, which is related to the control of firepower. The better climbing temperature speed is about 10 degrees. The climbing temperature speed of beans varies with different water content. The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the dehydration time, while the temperature climbing speed of soft beans or old beans in the coming year (low water content) should be faster and the dehydration time should be shorter to retain the flavor of beans.
The smoke discharge of baked beans begins to be obvious at 180 degrees, the first explosion becomes larger, and the second explosion reaches the maximum, and the deeper the baking smoke is, the bigger the smoke is. At this time, the air door should be fully open to avoid the smoke attachment of baked beans.
This is the place where most baking beginners ask, in fact, the taxiing action is to cool down or turn off the heat to use the temperature of the boiler to continue baking beans.
The beans must be cooled immediately after baking, and the faster the better, so that the flavor of the beans can be locked and the loss can be avoided.
END
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Points for attention
The climbing temperature should not exceed 14 degrees.
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Why roast coffee beans?
[introduction] Why roast coffee beans? This is because roasting gives off aroma of coffee and makes different kinds of coffee give out different flavors. Without this process, the unique taste of coffee will be greatly reduced. Roasting causes coffee to produce coffee oil, which gives coffee beans a strong aroma. The most outstanding feature of this aromatic substance is that it is volatile.
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Professional roasting theory of coffee beans roasting aroma elves
Grab a handful of coffee raw beans smell, there is always a pungent smell, very different from the impression of the charming smell of coffee. However, after roasting "fragrance" correctly, raw beans will emit the strongest aroma in the world. The small high-altitude Arabica coffee raw beans are like a warehouse full of chemicals. At present, scientists have identified more than 2,000 known ingredients, including 700 to 700.
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