Learn to master the best time to roast coffee

How to judge the best time for coffee roasting? we already know what happened to coffee beans during coffee roasting. What do the so-called first and second explosions mean? Now let's talk about how to choose the time when coffee roasting stops. When do you want to stop baking? It can be judged from the following points:

Coffee bean color:

Because coffee beans show different colors when roasted to different degrees, color becomes the most commonly used basis for baking depth, which is 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.

Baking time:

For details, see "time / temperature curve" mentioned later.

Baking temperature:

For details, see "time / temperature curve" mentioned later.

The thickness of the smoke:

The roasting of coffee beans will begin to smoke after entering the second explosion, and the degree of roasting can be judged by the thickness of the smoke, but because the characteristics of each kind of coffee beans are different, it is necessary to 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 you reach the required baking depth! Because the coffee beans will continue to be roasted because of their own heat after stopping baking, if the time to stop is not earlier, the coffee beans will exceed the predetermined baking depth.

Experience tells us that when baking is lengthened with less firepower, the taste will be softer, and many of the edges and corners will be sharpened, while the shorter baking time will just have an excellent aroma performance, and the features will be easier to highlight. In fact, there is no so-called absolutely correct baking time, the choice depends entirely on personal preferences, as long as baking a few times to find out the most suitable time for your preference.

When baking the time / temperature curve, it is recommended to record the corresponding temperature at regular intervals, with intervals ranging from 30 seconds to 60 seconds according to personal habits. In addition to temperature, such as the start and end time of the first and second explosions are also indispensable records. According to these data, we can sort out a "time-temperature" corresponding curve, which is an important reference data for baking. As long as we control the firepower, we can change the slope of the curve (that is, the rate of temperature rise). And coffee beans baked with different slopes have their own flavors-even the same batch of beans. So if you are not satisfied with the taste of this baking, you can modify it according to the recorded temperature-time curve and slowly correct it to your most satisfactory taste.