Introduction to the method and taste of coffee beans how to match Fang Italian coffee

How to mix coffee beans to match the practice and taste of Italian coffee

If the three beans are baked together, the definition of roasting degree and taste will be quite vague, there is no way to judge the overall flavor characteristics of beans, and the instability of roasting degree will cause instability of taste.

The second reason for instability in customer beans is also caused by raw blending-changes in the specific gravity of coffee beans after water loss rate. Different beans, after baking, because of different moisture content, resulting in water loss rate will not be the same, after baking, the quality of beans and expected will also appear different. Blending coffee is mostly made according to the percentage, so the quality of beans after baking is less than about 20% before baking, because the moisture content is different, at the same temperature, the water loss rate is also different, if mixed after baking, the envisaged blending ratio will change with the change of water loss rate, so it is difficult to control the taste trend. First of all, not every bean reaches a certain roasting degree at the same time and temperature. Because of the moisture content, size, soft and hard beans will be due to its uneven roasting phenomenon, said the professional point, this is due to the coffee beans their respective specific heat is different, the concept of specific heat generally refers to coffee beans raised 1 degrees Celsius, the heat required. Different moisture content, different particle size of beans, although all heated with the same heat, but because of different specific heat reasons, baking degree easily appear differences, resulting in uneven quality phenomenon. In the words of Mr. Taguchi, it would be a miracle if different kinds of beans were baked together and baked evenly.

Give an example of how different specific heat causes different degrees of baking. The concentrated beans used in my shop pursue the high sweetness of the front part, the slight acid in the middle part, and the flavor characteristics of nuts and chocolate in the back part. The blending is Brazil, Kenya and mantinin in a certain proportion. I use the cooked bean blending method, which means baking a single bean seed first and then blending. In the baking process (the application of baking furnace and probe design position, the temperature displayed will be different) Kenya's products enter the temperature of the first explosion at about 192 degrees Celsius, enter the temperature of the second explosion at about 218 degrees Celsius, Mantenin first explosion at about 196 degrees Celsius, the second explosion at about 220 degrees Celsius, and Brazil enters the explosion temperature point will be the highest, the first explosion will reach about 202 degrees Celsius, the second explosion will be around 228 degrees Celsius.