The way coffee is roasted

Because of their own characteristics, the bakers naturally split into two main schools: the "steady faction" who supports (direct heating) direct heating, and the "light school" who supports (hot air) hot air heating.

1. The "steady pie" of direct heating: the principle of direct heating is to bake a metal pot or bucket with fire.

Use conduction and radiation to roast or stir-fry the coffee beans inside. Usually, when baked in this way, the water in the beans is less easy to distribute, so it takes a long time, generally speaking, to bake to 12-25 minutes per batch. The "steady school" of direct heating especially emphasizes the subtle control of the temperature in each stage, and under the premise of sufficient caramelization, the temperature should be lowered as much as possible to preserve the moisture in the coffee beans. to avoid a large amount of water evaporation due to baking too fast, destroying the structure and flavor of coffee beans. For coffee with the same roasting degree, the beans that have been roasted for a long time are already low in acidity, thicker in texture and higher in complexity. In addition, the direct heating method will make the peeled beans burn in the coffee beans, making the coffee smell of carbon, forming an out-of-mouth fascination with steady roasters.

2. the "brisk pie" of hot air heating: as for the structure of hot air machine is similar to that of hair dryer.

Use a hot wind to blow the coffee beans into the air and let the coffee beans tumble in the hot air and be roasted evenly. Because the hot air heating method uses a higher temperature, the water content of coffee beans is easily dried by hot air, so the baking time of this method is shorter, only about 5-15 minutes. The "light pie" believes that the slow baking speed of the "steady pie" will make the aroma lose too much, while the beans with shorter baking time will retain more acidity and flavor. As the effect of hot air heating is very uniform, the bean skin will also be blown away with the hot air, and the carbon flavor will not be mixed in the coffee, making the flavor very clean and the characteristics very clear, which is in line with the aesthetic concept of the "light school".