Starbucks Coffee Roasting Process Water Production Area Manor Treatment Introduction

Introduction to the manor treatment method of water content production area in the roasting process of Starbucks coffee

Secret 1: to achieve the highest caramelization-caramelization is an important factor affecting the flavor of coffee, as raw beans absorb a lot of heat when roasting, then there is the first 1st cracking, at this time, the sugar begins to be converted into carbon dioxide, water continues to evaporate, the aroma of coffee will gradually come out and form coffee oil. This pyrolysis reaction can last until the second explosion (2nd cracking), but when the second explosion is completed, the temperature of the bean should be lowered immediately and as soon as possible, so that the highest caramelization can be obtained.

Tip 2: minimum carbonization-some ingredients will also be carbonized during the baking process, forming a bad bitter substance, so when you finish the second explosion, stop heating and minimize carbonization at the same time.

Tip 3: pay attention to the change in sound-coffee beans make two bursts during baking, and the first burst is low, indicating that the starch begins to turn into caramel and the water evaporates with carbon dioxide. The second burst sound is more violent and sharp, this is the sound of coffee bean cell fiber fracture, at this time should immediately stop heating, and as soon as possible with cold air to lower the temperature of the bean. The time of the first explosion and the second explosion can be quite different, so it is necessary to find out the most suitable baking conditions for different beans.

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.

To complete this experiment, you need to meet the following conditions: the first is an instrument, and you need to have a water content meter. This equipment was purchased because it was mentioned in Taguchi's coffee science, so I bought it. (photo from the official website of Kett)

During the Spring Festival, I made a long-conceived experiment. My aim was to understand the change of moisture content of coffee beans during roasting and after baking.

KETT-PM600, which is not designed for coffee, can be tested for all grains, and has a built-in model of raw coffee beans and ripe coffee beans. In addition to measuring moisture content, it has built-in scales to calculate the density of coffee beans by the way.