Coffee Roaster-Coffee Soul Forger

This article is shared with those who are interested in coffee roasting to understand the important role of coffee roasting in the whole process of coffee making; it is also dedicated to all the roasters who fight in the front line of coffee roasting. With you, the coffee world is more exciting.

With the rise of domestic coffee culture, the profession of coffee roaster is gradually recognized and familiar. But many people don't know what coffee roasters do and how they relate to coffee. Today, the editor of Wang Sen Coffee West Point School will have an in-depth understanding of what a coffee roaster is.

Baristas are people who make coffee in coffee shops or hotels, and coffee roasters are people who stir-fry raw coffee beans and mature coffee beans in a factory. The latter is the supplier of coffee raw materials, and the former is the user of the raw materials. As roasted coffee begins to become known and popular in cities, the demand for professional coffee roasters increases.

The reason why coffee is fascinated and loved by people lies in the aroma produced and formed after roasting and the taste and flavor when drinking. The taste of raw coffee beans is described as fishy or vanilla. However, baking is like magic, which completely changes and reorganizes the substances inside the raw coffee beans to form a new structure and form a strong and mellow flavor. It can be seen that roasting shapes the soul of coffee. And shaped the soul roaster of coffee, just like a magician, changing the different characteristics of coffee for you.

The entrance of coffee has five flavors: fragrant, sour, bitter, sweet and mellow. In the magical world of bakers, coffee is life.

Coffee roasting is a challenge for coffee roasters, it requires coffee roasters to have great patience, to be highly focused, to listen to the cracking sound of coffee beans, to smell the formation and changes of coffee bean aroma, and to judge the exact color of coffee beans. When the coffee beans are constantly flipped in the baking bin, the roaster uses a sampler to take a small amount of beans out of the baking bin and observe them carefully to decide when to stop baking according to the changes in the shape, color, luster and smell of the coffee beans.

Coffee roasting is an art. A skilled coffee roaster must have an in-depth understanding of the raw beans he wants to roast, taking full account of the natural characteristics of all kinds of coffee. In the process of roasting, the roaster should timely adjust the throttle and firepower of the roaster to control the baking process according to the expectation of coffee before roasting, the set baking curve, the accumulated experience and knowledge.

Timing is important throughout the process of roasting coffee, especially at the end of the baking: when to end baking is an instant decision, a second earlier may fall short; a second later may be wasted. Don't think that you can make coffee just because you can use a coffee machine. Real baristas don't know how to make simple espresso. Don't be shocked by a few beautiful coffee cups. Real baristas and professional baristas must understand coffee roasting skills, while Wangsen Coffee West Point School, the only regular coffee school in the country, will teach coffee roasting technology. This is the teaching content that all training schools or institutions in the industry cannot provide. So, if you really love coffee, if you really want to be a barista, then this will be your only choice! A coffee roaster is not just a machine operator, he must integrate the skills and skills of artists, scientists and engineers, operate the roaster skillfully, and do his best to roast different coffees to a precise point in time to produce the perfect potential flavor of coffee. The pursuit of excellence is never-ending.