Control baking depth

Time, trial and error in exchange for successful baking

One of the ways to control the baking depth (especially for the use of the Yangchun bean roaster just bought from the store) is to adjust the time knob on the machine, or the control mode recommended by other manufacturers to bake to medium roast. first taste the results of the previous baking, and then consider the increase or decrease of time or baking degree according to the demand, if this roasted coffee bean tastes too bright and sour for you. Or too much malt, try to prolong the baking time the next time you bake. If this roasted coffee bean tastes too spicy, too bitter, too charred, or tastes light and low, try to shorten the time in the next baking to add brightness and liveliness.

The only disadvantage of using this method is that it cannot be applied to every kind of coffee bean. It is necessary to perform sand table exercises for each different coffee bean to find out the most suitable baking time and depth.

In addition, it is important to keep in mind that all the data you record is only meaningful for this kind of baking equipment you use, and it is not suitable for other baking equipment, so don't be confused by what others call the most appropriate baking curve.

Control the baking depth with visual, sound and odor changes

The five senses of human beings are the most versatile and best judgment tool. Controlling the baking depth with the senses is like a play with a turning point in the plot, and when it comes to the end, we will naturally know. This is the case with roasted coffee beans. When the smell, sound and appearance chromaticity all reach a certain level, you will know that this baking depth is what you want.

The author recalls that someone mentioned that baking is through visual observation (the appearance has suddenly changed from light brown to close to black), listening to [first explosion] and [second explosion], and smelling (a large amount of fragrant smell produced during baking). To talk to coffee beans. Although appearance chromaticity and smoke taste are useful indicators of the baking stage, the burst sound of the two stages is the most obvious and meaningful reference index.

The author compares roasted coffee beans to a play below, and each scene in the play represents a different baking flavor at each stage.

Preface: then the coffee beans silently turn yellowish brown, and the roasted smell smells like toast or sacks. Never stop baking at this time, because the real baking step has not yet begun.

Scene 1: the coffee beans turn light brown and begin to emit some white smoke, which smells more like coffee! The most important thing is that coffee beans begin to crack like popcorn, which is the starting point of the so-called [first explosion] stage, which officially enters the most important baking stage.

Act 2: the coffee beans change from light brown to darker brown, and the sound of the first burst is getting denser. If you want to drink a cup of coffee with a slightly sour and sweet flavor like tea or wheat, you can stop baking for a long time.

Act III: as soon as the explosion turns sporadic, the coffee beans change to a moderate brown; when the explosion stops completely, the smoke will begin to thicken and the smell of baking will become sweeter and fuller. If you want a cup of bright, highly acidic, moderately roasted coffee like breakfast coffee and homemade coffee, please stop baking at this stage.

Act IV: another burst, which is completely different from the first explosion, begins with a lower tone. The sound of the first explosion is very similar to that of popcorn, while the sound of the second explosion is very similar to the sound of rubbing paper. before entering the second explosion, the amount of baking smoke is increasing, and the smell is getting sweeter and sweeter, with a more exciting smell. If you want to drink a round, sweet cup of coffee that is still bright and sour, commonly known as Deep City Baking or Viennese Baking, please stop baking at the second explosion.

Chapter 5: at this stage, we officially enter the field of deep baking. The sound of the second explosion became denser and denser, the baking smoke became thicker and the taste was more choking, and the brown surface of the coffee beans changed to dark brown. If you prefer deep-roasted coffee with no sour taste, balanced taste, full consistency, slightly bitter, a little choking but sweet, please stop baking in the second explosion-intensive stage.

Ending: when the sound of the second explosion reaches the densest stage, when the baking smoke is thickest and smells sweeter, this stage is the last chapter of baking, so don't go on! If you are particularly fond of very deep baking, commonly known as French re-baking, please stop baking here. French heavy-roasted coffee tastes scorched and low in consistency, with a faint sweetness and a little layer change.

The play is really over: the previous step is already the deepest of all the roasting degrees, and if it were roasted deeper, the aroma of the coffee would have completely dissipated! At this time, the color of the coffee beans is scorched black, and the baking room is covered with coffee grease, and the neighbors will mistakenly think that there is a fire and call the fire brigade. If you are not afraid of tongue abuse, then drink it! I'm sure you'll think it smells like burning plastic.

Absolutely note: if your bean dryer does not have an automatic cooling device or timing knob design, then please do not leave during baking! Especially when baking beans on the stove and ordinary popcorn, this must be paid special attention to.