Introduction to the curve of shallow roasted coffee beans-basic knowledge of roasters

Coffee roasting

Do 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.

4. 2 explosion: 1 about 30 seconds after the explosion, it changes from shallow baking to medium-deep baking. This is the difference between the new school and the traditional school. Is it up to you? How to bake tastes better. The new school will say that the old school is commercial baking. The old school will say that the new school is making sour horn juice, not coffee. The third-rate we are talking about is shallow baking pie, which pays attention to reflecting the fruit characteristics of beans themselves. On the other hand, the four schools that began to appear tend to the traditional mellow coffee flavor.

When roasting coffee beans, the smoke will appear when the coffee beans enter the second explosion, so the baking degree of coffee beans can also be judged from the smoke concentration, and this judgment method is not aimed at all coffee beans. Due to the different characteristics of all kinds of 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 roasting of coffee beans will begin to smoke after entering the second explosion, and the degree of roasting can be judged by the thickness of the smoke, but because the characteristics of each kind of coffee beans are different, it is necessary to accumulate long-term baking experience before you can correctly decide when to stop baking. In fact, the best time to stop baking is just before you reach the required baking depth! Because the coffee beans will continue to be roasted because of their own heat after stopping baking, if the time to stop is not earlier, the coffee beans will exceed the predetermined baking depth. Experience tells us that when baking is lengthened with less firepower, the taste will be softer, and many of the edges and corners will be sharpened, while the shorter baking time will just have an excellent aroma performance, and the features will be easier to highlight. In fact, there is no so-called absolutely correct baking time, the choice depends entirely on personal preferences, as long as you bake a few times to find out the most suitable time for your preference.