Roaster Skills Coffee Knowledge Roasting Coffee Beans

More than a decade ago, the technology of coffee roasting was often a secret. Because employees of roasting plants often became competitors through independent doors, the common inheritance between father and son or relatives, coupled with the high cost of purchasing large machines, made coffee roasting an exclusive market for a few large factories.

In recent years, after the proliferation of inexpensive cafes and the impact of large chain stores, the trend of self-baking has been formed, and because many operators have developed or imported small bean roasters suitable for the market, so that some manufacturers have also shifted from simple coffee production and cooked bean wholesale to selling bean roasting machines as the main source of profit. And provide coffee roasting related technology as one of the auxiliary sales services.

Due to the rapid development of roasting technology from the traditional long-term training to the need to open a shop quickly, it has often become a neglected link, resulting in our own roasting cafe in addition to ensuring the freshness, the quality of coffee is often questioned.

The author believes that a coffee roaster should have the following conditions:

First, the ability to identify raw coffee beans:

The most basic thing is to identify the appearance and characteristics of raw beans in major producing areas, to understand the differences between new and old beans, to judge and screen defective beans, and even to find out the sources of raw beans, all of which are in order to obtain stable quality when buying raw beans.

Second, the technical ability of coffee baking:

The education and training that the machine manufacturer should provide includes the functional operation, troubleshooting and cleaning maintenance of the bean baking machine. And provide practical operation, such as the differences caused by different water content, hardness and other characteristics of raw beans in different producing areas at the same baking degree, as well as the baking curves and skills that need to be paid attention to, as well as in the process of different baking degrees. Throttle, temperature, firepower and other control.

Third, coffee cup test and bean blending ability:

Through the basic cup testing practice, the roaster can judge the quality of the coffee and the baking completion, and can also strengthen the description of the customer's sales introduction in the description of the coffee flavor; in addition, when preparing the comprehensive beans to be used in the store, we can grasp the characteristics of a single kind of coffee, balance and coordinate various proportions, and show the unique taste of our own roasting cafe.

Both the third wave of boutique coffee giants in the United States and the century-old shops in Japan have one thing in common, that is, they all display baking, packaging, retail, coffee drinks and desserts in front of consumers. Not "posturing", but really let consumers experience what is the real "From Seed To Cup". In recent years, self-roasting has gradually sprung up and blowout development, which also reflects that people have higher and higher requirements for the quality of coffee. They can only accumulate experience and improve each other through constant practice, trial and error correction, so that their own roasted coffee can become the mainstay of the market.