What is the coffee baking curve-Columbia coffee bean baking curve

What is the coffee baking curve-Columbia coffee bean baking curve

In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.

The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.

High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.

Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.

Bake, cup test, bake, cup test! After continuous adjustment and taste of different coffee curve roasted coffee, so that the taste of coffee to achieve better!

Use your senses: eyes, nose, ears, and mouth to learn more about the characteristics of coffee. Master the perfect baking curve

The taste performance of coffee under the best baking curve generally shows what the best taste state of this kind of coffee looks like. The evaluation obtained after careful cup testing can be used as a criterion for the taste of coffee. And as we said, before baking, the most important thing is to understand what kind of coffee you want to taste, according to the coffee taste under the best baking curve, combined with the special taste of the coffee you want, you can design the baking curve in advance, refer to the information of the best baking curve, and make predictions and adjustments to the adjustment in the baking process. This will reduce the possibility of baking mistakes. After many experiments and comprehensive analysis of the data, you will get the relative (not absolute) best baking curve of a kind of coffee beans. In the future baking process, you should try to get closer to this curve, although the possibility of completely reproducing the curve is very small, almost no, but the best baking curve is like a guide, is a good reference, you can use it as a reference for adjustment, stop, and so on.

However, it is rare that you can use the best baking curve as a reference for the whole process like this. Because there are many other factors that affect baking. So, since the best baking curve cannot be completely reproduced, and even the baking process may not necessarily be used as a reference for the whole process, what is the significance of the optimal baking curve?