Coffee Roasting Curve Formation of Coffee Flavor Curve

1. The beans cool down in the oven as they go out of the oven. This is the first ditch.

2. And that's when the temperature starts to rise. However, the temperature should not be too high at first, nor too low. It doesn't cool down. The beans must be dried first. After drying, the beans will be heated evenly to make them crispy. While some high-tech roasters allow you to experiment with a two-peak baking curve, actual cooling often breaks down the sugar structure, spoiling or losing the sweet fruity, floral flavor of the beans themselves. Caramel is the good flavor in baked beans. So this drying process is important and difficult to control. If it's too slow, it dries the beans to a soda cracker flavor. Here, it depends on the color of the beans: orange means the beans are too wet. The beans turn yellow and then brown steadily, and the silver skin breaks off before entering a uniform 1 burst.

3. 1 explosion: After drying, it should be heated to 1 explosion. How quickly and how much the temperature rises depends on how much baking you want. What baking quality is best for this bean?

- You want dark chocolate, caramel? Or just plain fruity (light)? Or do you want a mix of flavors?

- How deep can this bean stand baking? A little raw will not appear astringent, earthy taste, cooked a little will not premature carbonization and lose all taste characteristics? These defects in the beans themselves force bakers to avoid certain degrees of roasting. This is why baking techniques are important. Good beans at a higher price also mean they withstand more of the different degrees of roasting. Some beans have different flavors depending on the degree of roasting, such as balsamic wood, which changes to floral sweet cake, which changes to chocolate ice cream. All of these have their own merits. Good beans can also taste stable regardless of the baking degree. Jasmine always smells like jasmine. Both of these flexibilities are valuable and rare.

4. 2-pop: 1-pop changes from light to medium to deep about 30 seconds later. This is where the new and the traditional divide. How about you? How to bake better. The new school will say the old school is commercial baking. The old school would say the new school was making sour juice, not coffee. The third grade is a light baked pie that focuses on the fruity characteristics of the beans themselves. And the four genres that started to appear, they're a little bit more traditional, full-bodied coffee.