Roasting and storage of coffee beans how to use a manual coffee grinder

1. Raw beans:

The raw coffee beans before stir-frying are only for the convenience of transshipment, without special packaging conditions, depending on the different production areas.

For economic and practical considerations, it is generally packed in 60 kg gunny bags and further processed after arriving at the destination. Of course, there will be some different packaging, such as Jamaica Blue Mountain is packed in 70kg wooden barrels.

2. Cooked beans:

Roasted coffee beans are easy to oxidize with oxygen in the air, making the aroma volatilized, the oil quality deteriorated, and the smell of decay. How to maintain the aroma of coffee and prevent the deterioration caused by external temperature, humidity and light is the main task of coffee bean storage.

In addition, because coffee beans produce a considerable amount of carbon dioxide gas after roasting, and carbon dioxide also reduces the aroma of coffee, the packaging of cooked coffee beans should not only avoid contact with the air, but also try to remove carbon dioxide from coffee beans. At present, the commonly used coffee bean packaging methods are as follows:

Flexible non-airtight packaging: this is the most economical one. It is usually used by local small baking plants because they can guarantee rapid supply and coffee beans can be consumed in time. Coffee beans in this way can only be preserved for a short time. Usually no more than a week.

Airtight packaging: suitable for bars, shelves or families, mainly in small bags and cans, coffee is vacuum and sealed after being packed. As carbon dioxide is produced after roasting, this method can only be carried out after the coffee has been degassed for a period of time. The storage period of coffee beans should be longer than that of coffee powder. Because the storage period does not need to be separated from the air, so the cost is low. Coffee under this packaging should be used up within 10 weeks, which is the process of roasting raw beans using specific equipment to convert starch into sugars and acids at high temperature. substances such as cellulose will be carbonized to varying degrees, water and carbon dioxide will evaporate, and the protein will be converted into enzymes and combined with the rest of the fat to form an oil film on the surface of the coffee. The coffee bean itself expands by baking, creating pores inside. Roasted coffee beans can produce special aromas and different flavors before they can be used to brew coffee.

Coffee bean roasting is a complicated processing technology, which is quite professional. If you want to make delicious coffee beans, you need perfect equipment and high coffee roasting technology, so unless it is for personal pleasure, it is generally not suitable for family.

With the size of the baking firepower, the length of time, coffee beans will show different depth and taste changes. Different characteristics of coffee beans, different drinking methods determine the depth of roasting of coffee beans. Generally speaking, the roasting degree is light, the coffee bean color will be light brown, the sour taste is strong, and the baking degree is deep, the hue is dark, and the bitterness is enhanced. Traditionally, the roasting of coffee beans is divided into eight different degrees:

The lightest baking (Light)-slightly yellowish coffee color, not very strong aroma and flavor

Light roasting (Cinnamon)-cinnamon color, slightly better flavor, a kind of American coffee

Ordinary roasting (Medium)-maroon, mellow, moderately sour, a kind of American coffee