Baking method of coffee beans with throttle

The amount of water-soluble matter in different coffees changes at 212 degrees Fahrenheit (100 degrees Celsius), but deep frying reduces the production of extracts. For example, in medium frying, the degree of weightlessness of 15% will produce 23% of the extracted solution. However, when the same coffee beans are fried to 18% weightlessness, only 21% of the extracted solution will be produced. The hydrolysates of interest to instant coffee manufacturers will also be reduced in deep speculation. By the same token, the range of hydrolyzed solutes can be 25% to 22%. In other words, the sum of all reduced extracts and hydrolyzed solutes is 48% to 43%. This has a great impact on the real solution that can be obtained by cooking coffee. Cooking lightly fried beans produces 38% of the solution, while cooking lightly fried beans produces 35% of the solution. Deep-fried beans will have greater damage to the cell wall and powerful structure, so they have better compressibility. For this reason, deep fried beans under compression and more pressure will leak from the bottom of the coffee filter more often than shallow fried beans. Deep fried beans are also fragile, and there are more fine powders during grinding. These finer powders also put more pressure on each drop of coffee or make the extraction more resistant. Although the above coffee weightlessness is important, it is less measurable. It is possible to identify eight colors from the lightest to the darkest with the naked eye. These speculation methods are as follows:

Light Roast extremely shallow baking

Cinnamon Roast cinnamon / shallow baking

Baking in Medium Roast

Medium and deep baking in High Roast

City Roast deep baking

Full City Roast very deep baking

French Roast French baking

Italian Roast semantic baking

When roasting with a mixture of different coffee or different coffee beans, and want to use the depth of roasting to control the ideal taste, you need to test frequently. Mixed shallow fried beans show different special tastes than single deep fried beans. Deep-fried beans release more fatty acids and their extracts, which can make coffee have more coffee flavor. When coffee beans are removed from the roaster, cooling the coffee beans with water will increase the moisture content of the coffee beans and deepen the color on the surface of the coffee beans, so dry coffee beans cannot be compared with each other.