Coffee roasting degree, wind temperature and bean temperature-how to drink roasted coffee powder

Coffee roasting degree wind mild bean temperature-roasting coffee powder how to drink

Second explosion stage: 18-20min; 210-lower beans; After the first explosion, the coffee beans will slowly mature and emit a charming aroma. When the heat absorption reaches the second peak again, the coffee beans will explode for the second time, which is the so-called second explosion. In the heart of the epidermis, a space will be opened. The carbon dioxide in the coffee beans will continue to be discharged, causing the internal temperature to continue to rise, starting to coke, transforming into grease and oozing out of the coffee surface. At this time, the coffee flavor will be bitter and rich. Starbucks is usually roasted to this stage, and then continue, coffee beans will slowly turn into coke, in addition to bitter without any flavor? This coffee is not any life, this is a perfect performance of coffee beans

The best baking time is 12 ~ 15 minutes, the best flavor, Italian baking time is longer, European and American fast fry or Japanese slow fry also have their own characteristics and flavors. Also speaking of beans out of the oil problem, we drink coffee fat rich taste better, less fat beans taste thin and boring, but baked beans must see oil? It's not like this, and baking beans out of oil is not bad, baking out of the most obvious period of oil falls in 233 degrees high temperature, then it is very easy to out of the oil... As long as you do not add fire or turn off the fire and open the damper to stabilize the boiler at about 230 degrees so that it does not rise, you can continue to explode to the middle and later stages of baking beans can also not produce oil, if the control is not too high temperature, the baked beans will produce oil severely, then drink it as soon as possible within a few days to avoid excessive oxidation into "oil feces flavor"

The relationship between the change of substance characteristics and temperature in the process of thermophysical and chemical decomposition of coffee beans before and after roasting

Bean temperature>100℃ Green beans color from green to yellow, water separation when the loss of dehydration reaction, similar to the smell of toast;

When the temperature of beans is higher than 120~130 ℃, the color of green beans changes to light brown.

Bean temperature of about 150 ℃ produce fried barley similar smell;

Green smoke was produced at 180 ℃, and the first explosion began to produce chemical pyrolysis reaction, releasing a large amount of CO2, producing explosion sound, turning brown in color, and increasing the volume of beans.

The temperature of beans is about 210 ℃, and the first explosion ends, and the color continues to darken.

The temperature of beans is about 220 ℃~230 ℃, the second explosion ends, the color continues to darken, it is black and brown, and the surface of coffee beans is oily;

The temperature of beans is about 240 ℃~ 270 ℃. Although the temperature rises, the darker the color of beans, the more gas is released, the volume continues to expand, the oil on the surface of coffee beans, and the full reaction of coffee aroma is completed.

Bean temperature about 270 ℃ stop releasing smoke, color is black, appearance turns dark, volume no longer larger;

Bean temperature of about 300 ℃ beans have become black, bulky and fragile, aroma completely disappeared, into a charred state