Coffee review

The best life of roasted coffee beans-how to judge the best roasting time of coffee beans?

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Coffee bean roasting introduction coffee taste will react to turn into non-sour, extremely bitter, generally speaking, the bean point will be determined by the flavor of the coffee itself, when the sour taste is fast and the bitter taste is about to appear, this is usually the bean spot in the mother's mouth. at this time, the sweetness of the coffee under the beans will reach its peak, and the aroma will be optimized. This depends on the flavor of the coffee itself, due to the growing environment

Introduction to roasting of coffee beans

The taste of coffee will turn into non-sour and extremely bitter. Generally speaking, the bean point will be determined by the flavor of the coffee itself. When the sour taste is fast and the bitterness is about to appear, this is usually the bean point in the mother's mouth. At this time, the sweetness of the coffee will reach its peak, and the aroma will be optimized. This point depends on the "flavor" of the coffee itself. due to the different growing environment, climate, soil and moisture, the "flavor" of the coffee will be slightly different. Mother's mouth will help you check in this link, keep this point within our SOP and keep it stable. 4. The second explosion stage: 18-20 min, Ting 210-Xiadou. After the first burst, the coffee bean will slowly mature and emit a charming aroma, and when the heat absorption reaches the second peak again, the coffee bean will have a second explosion, that is, the so-called second explosion, which will open a space in the heart of the epidermis, and the carbon dioxide in the coffee bean will continue to be discharged, causing the internal temperature to rise continuously, start coking, turn into oil, and ooze out of the coffee surface. At this time, the coffee flavor will be bitter, strong flavor, usually Starbucks is baked to this stage, and then continue, the coffee beans will slowly turn into coke, except bitterness without any flavor? This kind of coffee is lifeless, and this is a perfect performance of coffee beans.

① generally judges the baking time of coffee beans by their different colors. Because coffee beans go through different baking degrees, their colors will be different, so color becomes the most commonly used basis for baking depth, but this judgment method is difficult to judge for some special coffee beans. For example, the color of Kenyan beans is generally much darker than that of other coffee beans. This is what I would like to remind you to pay attention to.

② roasted coffee beans when the smoke intensity, when the coffee beans into the second explosion will appear smoke state, so we can also judge the roasting degree of coffee beans from the smoke concentration, for this judgment method is not for all coffee beans, because of the different characteristics of various beans, it is necessary to constantly explore and summarize in practice in order to better control. Generally speaking, the best baking time for coffee beans is a moment before deep baking, because coffee beans will continue to be roasted because of their own heat after stopping baking, so if the time to stop is not a little earlier, it will make the coffee beans exceed the predetermined baking depth.

The best baking time for ③ coffee beans is that there is no absolute standard time, and the choice of baking time depends on personal preference. Bake a few more times according to your personal preferences, and find out how to control the reasonable baking time and baking depth, which is the baking curve of this bean.

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