Coffee review

Coffee powder medium baking deep baking hand-punching steps

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Coffee powder moderate baking depth hand-baking step next, the temperature rises from 205 degrees to about 220 degrees, the color of coffee changes from light brown to medium brown, and there is about 15% weightlessness. This chemical process is called high-temperature decomposition, in which the chemical composition of coffee beans changes and releases carbon dioxide. After the first burst, there was a pause.

Coffee powder medium roast deep roast hand brewing steps

Next, the temperature rises from 205° C to about 220° C, the color of the coffee changes from light brown to medium brown, and there is a weight loss of about 15%. This chemical process, called pyrolysis, changes the chemical composition of coffee beans and releases carbon dioxide. After the first explosion, there is a pause in the explosion sound, followed by a brief endothermic process, followed by an exothermic process known as the second explosion. A second pyrolysis occurs at 225° C and the color changes to a moderate blackish brown.

The second crack is faster, and the coffee bean takes on an oily sheen and becomes brittle. At this stage, its ingredients begin to carbonize, producing a charred characteristic. You can smell the coffee before it pops for the first time. The first burst reflects the physical stretching properties of coffee and the chemical reactions associated with it, such as the formation of water and the release of carbon dioxide. When the temperature reaches its peak, a second burst occurs, when the cellulose, matrix and coffee beans all begin to crack.

The darker the Robusta beans are baked, the more flavor they exhibit; the darker the Arabica beans are baked, the more flavor and character they lose. Moderately baked, however, allows them to display their deliciousness.

Automatic sorters separate high-quality coffee beans from a large number of coffee beans, eliminating beans that are too light or too dark, and applying very sophisticated production control techniques to reduce the percentage of defective coffee beans, including ultraviolet fluorescence analyzers to identify moldy beans; and three-color mapping techniques to create color fingerprints (yellow, green, red and infrared) for each coffee bean.

Soluble coffees require vacuum packaging because they are highly absorbent. In coffee roasted coffee, soluble coffee does not contain a lot of volatile matter, and most soluble coffee is made from Robusta coffee. Robusta coffee is cheaper than Arabica coffee and has more caffeine

0