When is the most appropriate time to stop baking?
1. Coffee bean color: because coffee beans show different colors when roasted to different degrees, color becomes the most commonly used basis for baking depth. This method 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
3. Baking temperature
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, you must accumulate long-term baking experience before you can correctly decide when to stop baking.
In fact, the best time to stop baking is just before reaching the desired baking depth, because the coffee beans will continue to bake because of their own heat, so if the time to stop baking is not earlier, the coffee beans will exceed the predetermined baking level.
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Source: network
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Learn about coffee history and culture-Father of coffee tree
The father of coffee trees-Martinique (martinque), a French island with an area of only 1100 square kilometers, she is the place where the history of coffee cultivation in Central America began. She witnessed the growth and destruction of an industry. There is a special story about coffee coming from France to America. Coffee trees introduced from Holland in 1714 have been growing in the Royal Botanic Gardens in Paris.
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The process of coffee beans from planting and picking to the process of processing coffee beginners
Planting and picking from the coffee tree, the first flowering period is about three years old, and the fruit ripens about 68 months after flowering. The fruit generally contains two seeds, called flat beans, and a few contain only one seed, called round beans. These coffee seeds are raw beans. Coffee fruit contains two seeds, namely coffee beans. The two beans are facing each other on one side of the plane.
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