Coffee beans raw and ripe growth process Roast degree Variety taste introduction

Coffee beans raw and mature growth process Roast degree Variety taste introduction

First of all, not every bean reaches a certain roasting degree at the same time and temperature. Because of the moisture content, size, soft and hard beans will be due to its uneven roasting phenomenon, said the professional point, this is due to the coffee beans their respective specific heat is different, the concept of specific heat generally refers to coffee beans raised 1 degrees Celsius, the heat required. Different moisture content, different particle size of beans, although all heated with the same heat, but because of different specific heat reasons, baking degree easily appear differences, resulting in uneven quality phenomenon. In the words of Mr. Taguchi, it would be a miracle if different kinds of beans were baked together and baked evenly.

First of all, not every bean reaches a certain roasting degree at the same time and temperature. Because of the moisture content, size, soft and hard beans will be due to its uneven roasting phenomenon, said the professional point, this is due to the coffee beans their respective specific heat is different, the concept of specific heat generally refers to coffee beans raised 1 degrees Celsius, the heat required. Different moisture content, different particle size of beans, although all heated with the same heat, but because of different specific heat reasons, baking degree easily appear differences, resulting in uneven quality phenomenon. In the words of Mr. Taguchi, it would be a miracle if different kinds of beans were baked together and baked evenly. The concentrated beans used in my shop pursue the high sweetness of the front part, the slight acid in the middle part, and the flavor characteristics of nuts and chocolate in the back part. The blending is Brazil, Kenya and mantinin in a certain proportion. I use the cooked bean blending method, which means baking a single bean seed first and then blending. During the baking process (the temperature displayed will vary depending on the oven and probe design) Kenya's products enter the first explosion temperature at about 192 degrees Celsius, and enter the second explosion temperature at about 218 degrees Celsius. The first explosion temperature of Mantenin is about 196 degrees Celsius, and the second explosion temperature is about 220 degrees Celsius. Brazil's entry temperature will be the highest. The first explosion temperature will reach about 202 degrees Celsius, and the second explosion temperature will be about 228 degrees Celsius.