Coffee flavor curve record which kind of coffee roaster is better than the flavor wheel

Detailed introduction of coffee flavor curve

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.

No matter the new bean or the old bean, all have its unique baking curve, so we must accurately judge the bean and the time of the bean, and master the best flavor.

In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.

The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.

High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.

Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.

Bake, cup test, bake, cup test! After continuous adjustment and taste of different coffee curve roasted coffee, so that the taste of coffee to achieve better!

Use your senses: eyes, nose, ears, and mouth to learn more about the characteristics of coffee. Master the perfect baking curve