The difference between raw and cooked coffee beans Brand Roasting Degree Introduction

The difference between raw and cooked coffee beans introduction to the baking degree of brands

[Arabica] Coffee has a varied and broad potential flavor. Arabica coffee produced in different regions, different elevations and different climates usually has its own characteristics and can show a completely different flavor. "Arabica" coffee smells like grass when it is not roasted, and after proper roasting, it shows "fruity" (light roasting) and "caramel sweetness" (medium or deep roasting). In general, 100% Arabica beans have a better aroma and flavor. It makes it the only coffee among these native species that can be drunk directly and alone, and can be used as a single product or as an Italian blend.

I think this is very difficult to do, feasibility, I think it is about 30%. So we have to ask, how to adjust the tactics? My suggestion is to appropriately prolong the time of dehydration, that is, to prolong the time from feeding to explosion, which is a process of full dehydration so that the moisture content of beans is approximately the same, which plays a vital role in achieving a uniform baking degree for beans with different moisture content, such as sundried beans. Having said that, this kind of baking kung fu still has a long way to go and cannot be practiced overnight.

Raw spelling can save a lot of time for bakers or bean suppliers, but do you want to think about the stability of beans and the taste trend of beans? I do not approve of baking after spelling, so I will assure my customers that I will never sell raw beans, absolutely take apart each bean for baking, and match it in a uniform proportion.

First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. 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, it is a miracle that different kinds of beans can be baked evenly together.

Give an example to illustrate the difference in baking degree caused by different specific heat. The concentrated beans used in our store pursue the high sweetness of the front, slightly sour in the middle, and the flavor of nuts and chocolate in the back. The mix 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 in Kenya 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, with the first explosion reaching about 202 degrees Celsius and the second explosion around 228 degrees Celsius.