Chemical changes of Water content during Coffee roasting
Coffee roasting process
The environmental factors of coffee beans in the producing area will also affect the quality of coffee beans. Rainfall this year and last year in the producing area, or the drying process of coffee before export, is also one of the keys.
Green coffee beans at higher altitudes and maturity usually last longer and have a longer life span. Because of the high density of green coffee beans, if the dry environment is good, the taste of coffee itself will not change much.
Coffee beans that are out of season are not necessarily bad. Aged coffee is sometimes a plus for certain coffee varieties. Simply put, African coffee beans taste clean, bright and slightly thin when fresh. After a period of time, the volatile aroma of coffee is thicker and the sweetness increases.
Bake, cup, bake, cup! After constantly adjusting and tasting different coffee curve roast coffee, so that the taste of coffee to achieve better!
Use your senses: eyes, nose, ears, and mouth to learn more about coffee. Master the perfect baking curve
The above is a very shallow insight and advice for beginners in the practice of baking, can be easier for novice baking to learn... There are many books on the deeper concept of baking.
The best baking time is 12 ~ 15 minutes, the best flavor, Italian baking time is longer, European and American fast fry or Japanese slow fry also have their own characteristics and flavors.
Also speaking of beans out of the oil problem, we drink coffee fat rich taste better, less fat beans taste thin and boring, but baked beans must see oil?
It's not like this, and baking beans out of oil is not bad, baking out of the most obvious period of oil falls in 233 degrees high temperature, then it is very easy to out of the oil...
As long as the fire is not added or turned off and the damper is opened to stabilize the boiler at about 230 degrees, it will not rise, and it can continue to explode to the middle and rear baking beans without oil.
If you don't control it properly, the baked beans will be oily, so drink it as soon as possible within a few days to avoid excessive oxidation into "oily shit."
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Introduction to the correct hand flushing in the video course of coffee cloth powder
Coffee cloth powder video tutorial correct manual introduction above mentioned that rotating powder is to make the coffee cake surface smooth, beginners often can not grasp the strength but coffee cake pressure is uneven, so we can try to reduce the pressure as much as possible. when you have a good grasp of the pressure, try to use this method. [packing pressure] is divided into light pressure and heavy pressure. Its main purpose is to
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Introduction to how to use the brand of manual coffee grinder
How to manually grind coffee machine brand introduction whether steam engine or mocha pot is fine grinding to ensure that water vapor can contact more coffee powder for rapid extraction in a very short time; hand flushing and French presser are often coarse grinding because of the long extraction time, so as to prevent coffee taste from being over-extracted for a long time; American coffee machines are generally medium.
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