Water content in coffee roasting process Introduction of grease prevention treatment method

Introduction to the prevention and treatment of water content and oil in the process of coffee roasting,

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.

Pay attention to the change in color and taste-the color of coffee beans will change from green to light brown as it continues to heat up, and then a slight reddish brown of oil will be produced, followed by a large amount of oil that is shiny dark brown. At this point, you can no longer bake, otherwise the coffee oil on the surface of the beans will dry and give off a lot of smoke and scorched smell.

To sum up, coffee roasting is a science. The age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee. Even the relative humidity and temperature on the day of roasting can not be ignored.

Just roasted coffee beans, it is best to put for 2-5 days, let a large amount of carbon dioxide out of the coffee beans after drinking will be more smooth, Hong Kong coffee will choose an one-way breathable valve aluminum foil bag to preserve coffee beans, can prevent the air from entering and causing oxidation, but also can let carbon dioxide out, to ensure that coffee beans remain fresh in the best condition.