Tips on roasting coffee beans
A cup of fragrant and mellow coffee has become an indispensable part of modern people's daily work and life. However, the soul of a cup of coffee is the freshness of coffee beans. A coffee bean, from raw bean processing, to baking, to grinding, every link is closely linked, among which, baking is an important stage of coking of this bean, which determines whether this bean is worth shouting "I have a bean".
Methods / steps
Drying
Evaporate the water from the coffee beans. At the beginning of heat absorption, the color of coffee changes from green to yellow or light brown, and the faint smell of grass spreads around after the silver film falls off, accounting for almost half of the whole baking time. Although it only removes the moisture from the coffee beans, the control of the evaporation rate is the key. Usually in about ten minutes, let the water reach the boiling point, and then the water of the roasted coffee beans begins to evaporate until it all evaporates.
High temperature decomposition (twice)
The first bursting sound occurs when the moisture of the coffee beans begins to evaporate into gas. Then turn to endothermic, at this time the internal pressure of coffee beans can reach 25 atmospheric pressure. Under strong pressure, coffee beans began to deconstruct the original tissue, creating the flavor and taste of coffee. When the temperature reaches 190 degrees, the transition between endothermic and exothermic occurs again. Under the action of high temperature cracking, the color of coffee beans also began to change, gradually from brown to dark brown, and then began to re-bake.
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Cooling
After roasting, coffee must be cooled in time to stop high temperature cracking, so that the flavor can be locked to prevent loss. There are two ways of cooling, one is air-cooled, the other is water-cooled. The air-cooled type uses a lot of cold air to cool the coffee in three to five minutes. Compared with the air-cooled type, the speed of the water-cooled type is slower, but it is clean and unpolluted, and can better retain the aroma and mellow of the coffee, but the control of the water fog must be calculated accurately and grasp the opportunity.
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The sour, bitter, sweet and fresh taste of coffee in roasting
Coffee has become an indispensable part of urban life, and with the improvement of living standards, the requirements and awareness of coffee are also on a higher level. Baking is basically divided into Full City, American American, Medium medium, High depth, Breakfast breakfast, Regular regular, Brown brown is generally easy to be introduced is medium baking.
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Terms such as one explosion and two explosions in coffee deep roasting and shallow roasting
Abstract: deep roasting and shallow roasting are simple. Coffee beans are called deep roasting after entering the second explosion, and before the first explosion is dense to the second explosion, it is called light roasting to medium-deep roasting, and the color is closer to black with the deeper the roasting. Deep roasting and shallow roasting simply speaking, coffee beans will be called deep roasting after entering the second explosion, and will be called light roasting to medium-deep roasting before the first explosion to the second explosion, and the color will also follow.
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