What is the purpose of coffee baking?

Simple example: for example, the dehydration period of raw coffee beans. Some people will use high heat dehydration, others will use low heat dehydration, which is difficult to determine in the form of operation. Another example: the energy adjustment during the explosion period, as well as the choice of roasting degree, make the coffee roasting process as complicated as a mystery, and each speaks his own words.

So what is a good baking? Who is going to give the standard? The answer seems to be only one cupping, we can not judge the quality of coffee by roasting methods, only in cupping can we really feel the different taste differences behind different forms of operation, so to learn the basic skills of coffee roasting is cupping, which will guide you to find the right way and direction in this labyrinth of situations.

In Europe at the beginning of April. Seven bakers bake Costa Rica with the same machine and the same baking degree. Tarasu. In terms of techniques, they are all different, at least in details, so who is right? Everyone has to go back to the cupping desk for answers. Some people adjust the fire three times after an explosion to change the curve, while others are slightly dull and adjust only once until the end.

The second important point about coffee roasting is the understanding and understanding of raw beans, which is a bit like those who use traditional film cameras to learn photography, whose grades are piled up by film, so a good roaster is piled up by the amount of raw beans baked. Therefore, Uncle Dou does not recommend learning to bake with the mentality of playing and watching, because various reasons indicate that there is no quick road.

Some friends may think that Uncle Dou is playing tricks here when they see this, but Uncle Dou really tells you that this is what I really learned. Then Uncle Dou understands that coffee roasting should be practiced from three levels: first, understanding utensils, second, understanding coffee, and third, understanding taste. These three levels are not isolated but interact with each other repeatedly and improve each other.

Well, some people say: uncle Dou, since you said that, you didn't say anything. In fact, Uncle Dou gave you a brief introduction to the core content here. Coffee roasting starts with cupping. Your operation is guided by cupping. It is up to cupping to judge the effect of your operation. The technique is not important, that is, you can stir-fry coffee with a pan.