The relationship between coffee roasting curve and coffee flavor how to brew espresso in mocha pot

1. The air in this seam has a different thermal conductivity from the beans outside. If it will cause the two temperatures to be different. Most of the problem is that the air inside is much hotter than beans. For example, the oven is too hot, or the beans are not thoroughly dry. You will see that the middle is more scorched than the two sides. Generally speaking, after a scorch, the explosion will be faster, or not dense. At this time, it is very likely that some of the beans will taste astringent before they are baked. In addition, the overburnt part will taste dull. Like bitter soda cracker.

two。 The same bean may have different moisture content. This is about processing. This is more common in washed beans. Black spots will appear when the dryness is uneven. The result is also scorched and astringent taste. Wronged this bean. Everyone loves African beans. It always bakes well. This is also related to dryness in Africa. At least the beans are uniform, although the altitude is high, the beans are thick, 1 burst is always dense. Have you noticed that high-altitude beans from South America are not so easy to bake? Because the climate in South America is wetter. And it is not as expensive as African water, so there is often water to wash beans.

3. High altitude also makes the small inequality more obvious. Beans are thicker at high altitude and generally taste more complex because beans ripen more slowly. There are more subtle flavors (more obvious). But small defects, such as uneven moisture and uneven physique caused by lack of nutrition, will also be more obvious. Therefore, this will also cause the above uneven baking, baking can not produce the essential taste of beans.

4. The focus on the surface is usually due to the burning of the beans. For example, the barrel baking machine touches the metal bucket. To create the focus. Some baked beans will also be too close to the heat source, resulting in the phenomenon of scorching the surface.

Considering all this, can you imagine the baking curve of a bean?

The process is as follows:

1. Beans will lower the temperature in the stove when they go down. This is the ditch at the beginning.

two。 From then on, it began to heat up. But at first, the temperature should not be too high, nor should it be too low. It can't cool down. The beans should be dried first. After drying, it will be heated evenly to make the beans crisp. Although some high-tech roasters allow you to try a baking curve with two peaks high and low, the actual cooling often destroys the structure of the sugar, making the sweet fruit and floral flavor of the beans deteriorate or disappear. Caramel is a good taste in baked beans. So the drying process is very important and difficult to control. If it is too slow, the beans will be dried to taste like soda cracker. Here, it depends on the color of the beans: orange means the beans are too wet. The beans turn yellow and then steadily appear brown, and the silver skin detaches to enter a uniform burst.

3. 1 explosion: the temperature should reach 1 explosion after drying. How fast and to what extent the temperature rises depends on the degree of baking you want. What baking degree is most suitable for this bean?

-you want dark chocolate, caramel (deep)? Or do you want simple fruit (light)? Or do you want complex flavors to crisscross (to try)?

How deep can this bean withstand baking? Will it be astringent, earthy and ripe, will it carbonize prematurely and lose all the taste characteristics? The beans themselves have these defects, which will force the baker to avoid certain baking degrees. That's why baking technology is important. The high price of good beans also means that they bear different baking degrees. Some beans will have different good flavors with different baking degrees, such as fragrant wood will turn into floral sweet cake flavor and Chocolate Ice Cream flavor. Each of these has its own beauty. Good beans can taste stable no matter what the baking degree is. The smell of jasmine has always been jasmine. These two kinds of flexibility are both good and rare.

4. 2 explosion: 1 about 30 seconds after the explosion, it changes from shallow baking to medium-deep baking. This is the difference between the new school and the traditional school. Is it up to you? How to bake tastes better. The new school will say that the old school is commercial baking. The old school will say that the new school is making sour horn juice, not coffee. The third-rate we are talking about is shallow baking pie, which pays attention to reflecting the fruit characteristics of beans themselves. On the other hand, the four schools that began to appear tend to the traditional mellow coffee flavor.