Experience of roasting raw beans of Panamanian coffee how do Panamanian beans are baked? Roasting heart of coffee beans

Panama coffee beans are roasted to 1 burst dense beans, which can be shallow, but not more than 1 burst.

Here's a baking curve to try to avoid some expensive mistakes:

Let's start with one and two.

After one explosion, it meant that after the explosion, no more explosions could be heard.

Many people had also asked about the difference between this 1-bomb and 2-bomb. One thing we found to be aware of is to achieve "dense"!: If the beans are not baked evenly, they will not be dense and will easily blend into the 2-pop.

A blast starts like a bullet, a few seconds after the blast, a few seconds after the blast, and then you hear the blast, the blast, the blast. The sound of 1 explosion went from scattered to dense, then to scattered, and before it stopped, it would become denser again. The second time, the density was already 2 explosions.

Brista Coffee West Point Training School Bean loses much of its multicolored flavor when it explodes to 2. And 1 explosion and 2 explosion mix, your beans will be partly carbonized and partly still developing, such beans are easy to appear bitter when washed in hand.

One explosion is not dense, right? Of course. If the beans are right and the baking is right, it must be OK. You just mix the light beans with plenty of flavor with the darker, full-bodied beans, and the proportions are perfect. It will produce good beans. But in practice, how many people can control the distribution of this bean? Can uniformity be the same every time? And even skilled bakers say yes. The next time this bean has a little more moisture due to environment, storage, processing or whatever, its density changes a little bit due to nutrition, distribution-can it still be guaranteed? Therefore, in order to stabilize production, we advocate, first achieve density.