Roasting caffeine Maillard reaction and caramelization of Arabica and Robusta beans
Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.
By comparing the data of caffeine, protein, cellulose, amino acid, quinic acid, trigonelline and so on before and after baking of Arabica and Robusta beans, the Maillard reaction and caramelization reaction of beans in the baking process were described extra thoroughly.
Energy transfer in baking
How to roast coffee
Baking refers to heating an object with dry heat; it is generally heated in three ways: heat conduction, heat convection, and thermal radiation. The roasting of coffee is a combination of three heating methods.
Several heating methods of Coffee Machinery
1. The gas heats the furnace, and the wind passes through the baffle at the bottom of the furnace to turn into hot air, which is heated by thermal convection under the condition of automatic stirring in the furnace.
two。 The cold air is directly heated by gas to form hot air into the furnace, and the heat convection heating is carried out under the automatic stirring in the furnace.
3. The gas heats the cold air to form hot air, which circulates into the furnace from the bottom, stirs the coffee beans at the same time, and then discharges from above. This kind of roaster needs more wind.
4. The cold air is heated by gas, the hot convection heating is carried out under the automatic stirring in the furnace, the hot air is not discharged, and heated circularly under the action of the fan. This kind of roaster reduces the loss of coffee bean aroma.
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An espresso machine. Coffee shop coffee powder weighing Italian coffee beans mixed with Italian coffee
An espresso machine. First of all, let's talk about the electronic scale and how to use it. In the era of boutique coffee, we have become accustomed to weighing coffee powder and water before making hand-drip filter coffee, so that we can ensure the accuracy of coffee production and the stability of its quality. Of course, this is also applicable to other coffee brewing methods, especially in coffee shops with heavy workload.
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Creative coffee production concept fancy coffee latte espresso with espresso beans
The first principle of creative coffee is to understand the differences of different coffees and the effects of different practices on the taste of coffee. (first of all, you should be able to make coffee, then understand coffee, and finally taste coffee.) Creative Coffee principle two: understand the characteristics and eating methods of various ingredients, learn to deal with ingredients, add improperly handled ingredients to coffee will not have good results. The third principle of creative coffee is to know what is on the market.
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