How to prolong the dehydration time of coffee bean roasting

How to prolong the dehydration time of coffee bean roasting

The best baking time is 12 ~ 15 minutes, the best flavor, Italian baking less than baked beans for a long time, Europe and the United States quick frying or Japanese slow frying also has its own characteristics and flavor. In addition, when it comes to the problem of oil production of beans, the more fat we drink, the better the taste, while the beans with less oil are thin and boring, but do we have to see oil in roasted beans? This is not the case, and the oil from baked beans is not bad, the most obvious period of oil production during baking falls at 233 degrees Celsius, when it is very easy to produce oil. As long as the fire is not added or turned off and the air door is opened to keep the boiler stable at about 230 degrees, the baked beans can continue to explode until the middle and rear section of the baked beans do not produce oil. if the baked beans are not properly controlled to cause too high temperature, the baked beans will produce a lot of oil. then drink it as soon as possible in a few days to avoid excessive oxidation into "oil shit smell".

This baking method controls the degree of baking (for example, I-ROAST) by adjusting the time on the machine, or by controlling the baking degree recommended by the manufacturer, to try baking several times. Then adjust the baking degree according to the decreasing time. If you think the baking is too sour and too bright, then extend it a little longer next time. On the contrary, if you feel too bitter and astringent, then shorten the time. The electronic instruments we are talking about here refer to things like sensors. The surface temperature of the coffee can be obtained by burying the sensor in the roasted coffee beans. The temperature obtained by the sensor is only a rough number, which can only be used as a reference. When the value on the sensor reaches a certain value, it is known that the sound of the end of the explosion can be regarded as "suddenly like a silver bottle breaking the water slurry splashing in all directions".

After the end of the explosion, there will be a quiet period that varies from bean to bean, long or short.

After that, the sound of the second explosion will be much softer, which is described as "the sound of milk poured into the cereal circle".

The difficulty of listening is about 2, how to continue boldly without overheating into the second explosion? Sometimes it takes a lot of testing, especially when getting a new bean.