What does a roaster do? how does he become a coffee roaster?

1. I will check the condition of the defective beans when I buy the cooked beans. If it's sun beans, check the proportion of beans that look very white (uncolored). If there are more than one of these beans, the coffee brewed from this packet of beans is bound to have an obvious peanut flavor. From this we can judge that the baker does not pick ripe beans. After that, whether in the sun or in water, check to see if there are obvious beans with strange colors (moldy beans, black beans, etc.), and check the proportion of beans with wormholes. According to the above points, we can clearly judge whether the baker has the habit of picking raw and cooked beans. This reflects an attitude, which determines the lower limit of doing a lot of things.

two。 On the whole, I will feel whether different kinds of coffee baked by a roaster have the same flaw in taste, such as grass taste (bean core is not fully baked), light roasted beans have bitter taste, plant taste (incomplete development, insufficient degradation); shallow roasted beans have scorched taste (high calorie supply efficiency at a certain stage); shallow, medium-roasted beans taste irritating (maybe external coke). The flavor of high-grade shallow baked beans is insipid (the curve is too smooth and the baking time is too long). Again, try a variety of different beans to see if they all have one of the problems, rather than a bean that has a problem. If so, it can be understood that the baking curve commonly used by the baker has some defects in the full development of coffee beans.

3. I will especially choose some characteristic beans: Brazil (low water content and soft), sun Yega (low water content but hard), washed Yega (high water content and hard), Mantenin (high water content but soft), and preferably beans of the same year. To test separately, if these four types of beans can have a good performance. Well, congratulations, you have found a very high quality bakery. He has his unique method, which can fully develop different kinds of beans by using different temperature and heating efficiency in the early, middle and later stages.

4. If it were me, I might also ask him to bake with a quantity that is not his usual quantity per pot (for example, a kilogram stove is accustomed to 1 kilogram per pot, I asked him to bake 600 grams). Don't ask me in this way. I confess that from the point of view of being responsible to the customer, I have not studied the best curve of different quantities yet. If there are different amounts of beans, they can all be given the appropriate baking mode. This requires a comprehensive and thorough understanding of the heating mode needed at each stage of the bean baking process, and the machine you use basically achieves the level of man-machine integration.