Common sense of roasting coffee beans
The most important step that affects the flavor of coffee is the method of baking. There are many factors that interfere with baking, including climate, humidity, hardness and water content of raw beans. Due to many variables, the experience of the baker is the most important key.
Before roasting, raw coffee beans have a fishy smell, and after baking, they will emit a strong aroma. The depth of roasting degree (roasting degree) of coffee beans will also affect coffee flavor and caffeine content. The lighter the roast, the stronger the acidity and the higher the caffeine content. The deeper the baking, the lighter the sour taste, the more obvious the sweet and bitter taste, and the lower the caffeine content.
[baking process]
When raw beans are baked at more than 200 degrees Celsius, the moisture begins to evaporate, the volume expands and the weight decreases. The deeper the baking, the more weight loss. During the roasting process, the coffee beans release carbon dioxide, and the roasted cooked beans will continue to exhaust within 30 days, which helps keep the coffee beans fresh. This is because when the carbon dioxide is discharged, the oxygen molecules are not easy to invade and destroy the flavor of the coffee. Coffee beans will not oxidize. If the coffee beans are oxidized, the flavor will quickly deteriorate, so the coffee brewed with fresh coffee beans has a particularly good flavor.
Baking tips:
Secret 1: to achieve the highest caramelization-caramelization is an important factor affecting the flavor of coffee, as raw beans absorb a lot of heat when roasting, then there is the first 1st cracking, at this time, the sugar begins to be converted into carbon dioxide, water continues to evaporate, the aroma of coffee will gradually come out and form coffee oil. This pyrolysis reaction can last until the second explosion (2nd cracking), but when the second explosion is completed, the temperature of the bean should be lowered immediately and as soon as possible, so that the highest caramelization can be obtained.
Tip 2: minimum carbonization-some ingredients will also be carbonized during the baking process, forming a bad bitter substance, so when you finish the second explosion, stop heating and minimize carbonization at the same time.
Tip 3: pay attention to the change in sound-coffee beans make two bursts during baking, and the first burst is low, indicating that the starch begins to turn into caramel and the water evaporates with carbon dioxide. The second burst sound is more violent and sharp, this is the sound of coffee bean cell fiber fracture, at this time should immediately stop heating, and as soon as possible with cold air to lower the temperature of the bean. The time of the first explosion and the second explosion can be very different, so baking different beans, it is necessary to find out the most suitable baking conditions for this bean.
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The most basic knowledge that should be understood-- the three native beans of coffee
Coffee three primary bean species Arabica species (arabica): the origin of Ethiopia, equivalent to the rich and handsome coffee beans, is a precious coffee bean species. It is planted at an altitude of 700-2000 meters, accounting for 75-80% of the world coffee production. It has excellent flavor and aroma, low caffeine content, about 1-1.5% of its weight, but for dryness, frost damage and disease.
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How to maintain your coffee machine
First, daily cleaning and maintenance work: 1. Coffee machine body cleaning: wipe the fuselage with a wet rag before starting up every day. If you need to use a cleaner, please spray it on the wet rag and then wipe the fuselage with a mild and non-corrosive detergent. Detergent should not be sprayed directly on the fuselage to prevent excess water and detergent from seeping into the circuit system to avoid eroding wires and causing shortness.
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