Coffee Bean Roasting Dehydration-Starbucks Italian Roast Coffee Bean

Coffee Bean Roasting Dehydration-Starbucks Italian Roast Coffee Bean

Generally, the moisture content of raw beans is about 10%~12%, which is the most suitable moisture content for baking, but it will increase or decrease with the ambient humidity. After the raw beans enter the pot, the first stage of endothermic phenomenon begins, the furnace temperature drops sharply, most of the moisture of the raw beans is removed at this stage, preparing for caramelization and Mena reaction. The drying of the moisture triggers a series of chemical reactions in the bean aroma. At this stage, too much or too little firepower will cause dehydration too fast or too slow, which is not conducive to chemical reactions.

This is the place that most baking beginners ask, in fact, sliding action is to cool down or turn off the heat to use the temperature of the boiler to continue baking beans.

The whole baking process beans are in the endothermic action, only one explosion & two explosions is exothermic action, in these two stages it is best not to increase the fire baking, otherwise beans easy to have spicy feeling.

Gliding stress is to continue to bake beans slowly with the heat off, using the residual temperature of the boiler and the temperature generated by the heat release of the beans during the cracking period.

But the sliding of the hand net, leave the fire on the line, let the beans naturally dissipate heat, the time is not too long, if you want to lock the taste, you must use the fan to quickly cool down to retain the flavor...

Not all beans are suitable for all baking degrees, recently saw a lot of coffee friends bake shallow cultivation of yejia snow fly sliding beans, single medium baked Brazilian beans also sliding beans, this is not right...

The beans before medium baking (before the second explosion) are generally when the temperature is low beans, do not have sliding "drag time" beans, which will have the origin of the flavor of the beans to slide off.

After the middle and deep baking degree (after the second explosion), it is recommended to cool down or turn off the fire to use the stable temperature of the boiler to climb and slide. In this stage (after the second explosion), do not have any fire action.

Because the beans are exothermic during the burst phase, the temperature will continue to increase, and there will be no external temperature to it, so that the taste of the beans will be softer and there will be no irritation.