How does coffee bean roasting prolong dehydration time-Starbucks concentrated roasted coffee beans

How does coffee bean roasting prolong dehydration time-Starbucks concentrated roasted coffee beans

The 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 multiple tests, especially when getting a new bean

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 disadvantage of this method is that the results obtained this time cannot be applied to another kind of beans, and each kind of bean must be tried repeatedly to get the best baking degree. Also remember that baking records can only be made on this machine, not on another machine. In the previous stage, a thermal impulse was created to quickly produce the temperature environment required for caramelization to react with Mena, between 170oC and 205oC. (caramel melting point is 186 °C)

At this point, the water in the coffee cell continues to evaporate, causing a chemical reaction, the sugar in the cell is caramelized and the amino acids Mena with carbohydrates. At this time, we must pay full attention to the change of furnace temperature and control the fire in time. At this time, the acidic components have not been completely degraded, and those who like sour taste will be baked before the second explosion (fine-tuning stage), for example, we