The difference between raw and cooked coffee beans; introduction to the manor

The difference between raw and cooked coffee beans; introduction to the manor

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 during baking, resulting in uneven quality.

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 if they are baked together. Give an example to illustrate the different baking degrees 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.