The difference between raw and cooked coffee beans introduction to the taste characteristics of roasting degree and flavor description

The difference between raw and cooked coffee beans introduction to the taste characteristics of roasting degree and flavor description

The second reason for the instability of customer beans is also caused by hard work-the change in the proportion of coffee beans after water loss. Different beans, after baking, because of different moisture content, the water loss rate will not be the same, after baking, the quality of beans will be different and expected. Most of the blended coffee is blended according to the percentage, so the quality of the beans after baking is about 20% less than that before roasting, because the water content is different, the water loss rate is also different at the same temperature, if you mix and bake, the imagined blending ratio will change with the change of water loss rate, so it is difficult to control the trend of taste.

Then again, is it possible to mix and bake beans well? In fact, this possibility is still possible, but it takes a lot of effort to delve into techniques and baking theory.

The matching is made in a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) the temperature of the first explosion of Kenyan products is about 192 degrees Celsius, and the temperature of the second explosion is about 218 degrees Celsius. Mantenin's first explosion is about 196 degrees Celsius, and the second explosion is about 220 degrees Celsius, while the temperature at which Brazil enters the explosion will be the highest, reaching about 202 degrees Celsius. The second explosion will be around 228 degrees. First of all, the time point and temperature point when each bean reaches a certain baking degree is not the same. Because the water content, size, and the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the heat energy required for coffee beans to increase by 1 degree Celsius. With different water content, the particle size of beans is different, although they are all heated with the same heat, but because of the different specific heat, the baking degree is easy to be different, resulting in uneven quality. In the words of teacher Taguchi, if different kinds of beans are roasted together and can be roasted evenly, it is a miracle to talk about espresso coffee first. It is not a simple jigsaw puzzle. A certain type of coffee is sour and a certain type of coffee is bitter. Then put it together, the taste is balanced, and the taste is only experienced in the mouth, accounting for only 20% to 30% of the overall coffee taste assessment. Never ignore other flavor characteristics produced by the superposition of flavors. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.