Water content-Chemical change process of Coffee during roasting
Water content-Chemical change process of Coffee during roasting
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 to adjust and record the dehydration status of coffee roasting, how to use a few percent of the capacity of the coffee roasting boiler, how to adjust the hot air exhaust air door, whether the coffee can be copied and roasted by the original curve, the temperature recovery point of coffee and so on.
When paying attention to the process of coffee change, the baker can use the above factors to judge and design the baking curve. To put it simply: when the raw beans go directly into the roaster, how long will it take to warm up before the curve on the thermometer begins to climb slowly up. When the coffee beans are dehydrated and turn orange, how long does it take to produce the first explosion, reach the ideal color card, or reach the baking level of the second explosion? The roaster needs to take how many baking samples to judge the time of the coffee.
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 different baking curves and roasting methods.
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Take out the doubly bitter coffee. Therefore, some people think: can it be directly pressurized on the hot water instead of boiling the water with steam as the pressure? During the two world wars, people used the natural pressure of water from the faucet to increase the pressure of brewing coffee. The coffee machine uses electricity to quickly heat a small pot of water to the boiling temperature, each pot of water to make a cup of coffee, each pot of water.
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