Water content in Coffee roasting process-- introduction of Coffee Machine Brand recommendation
Water content in Coffee roasting process-- introduction of Coffee Machine Brand recommendation
Results as expected, the loss of moisture is positively related to time. On the other hand, even if it takes a lot of time to reach 165 degrees, it still achieves a moisture content of 5.3.
From the results of the above results, the relationship between baking time and moisture content is the most important. This also takes into account the test conditions that SCAA&CQI requires to bake to Agtron58/63 between 8 and 12 minutes when testing raw bean products. There is also the same C.O.E roasting requirement with time as the baking degree setting. From the above actual data, the importance of moisture content can be found according to the baking time requirements and the point of emergence.
In the end, how does the water burn? How much will it cost? Maybe it is no longer an important point. Now what we have to think about is, "how does the water taste in different baking degrees and tastes?"
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The temperature precautions of the correct method of brewing coffee
The correct way to raise the milk temperature to 37 degrees Celsius is introduced in the coffee foaming tips video. Lean the steaming stick against the side of the cup, insert the milk deeply, and gently stir the milk counterclockwise. Stir the milk until the temperature rises to 65-68 degrees Celsius. Make sure the milk temperature never exceeds 71 degrees Celsius. Some brands of steamers heat up so fast that they may need to take the milk out of the steamer in advance.
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The steps of roasting coffee beans
The choice of material for the inner pot is the most entangled place when making products. In the initial design, stainless steel materials can be rolled and welded, which is convenient for manufacturing. The initial investment of cast iron materials is extremely large, so stainless steel has become a very tempting choice. However, after testing, it was found that stainless steel inner pot could not transfer heat evenly to the entire inner pot.
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