Coffee roasting curve-coffee roasting degree diagram to illustrate the principle of dehydration time

Coffee Roasting Curve-Coffee Straight Fire Roasting Degree Illustration Dehydration Time Principle

With the gradual increase of baking degree, the aromatic substances formed at first (light baking) were mainly small molecular weight compounds, their activity was the highest, and they were first detected by our sense of smell, showing mainly floral, grassy and fruity smells; then to moderate baking, aromatic substances were mostly middle molecular weight compounds, caramel, cream, chocolate, nuts and other types of smells were prominent; When gradually transitioning to deep baking, the aromatic substances formed are mainly some macromolecular compounds, which have the lowest activity and finally arrive slowly. In olfactory perception, the smell of resin, spice and charcoal is very obvious. However, it is not enough to know only the degree of roasting. The process of roasting is the process of heat transfer. The complex combination of different heat transfer forms such as conduction, convection and radiation constructs a set of more complex heat transfer efficiency, which affects the reaction every second. We can only roughly grasp this heat transfer efficiency by observing the temperature rise of the final audience-coffee beans in unit time, thus controlling the rhythm of the whole roasting. This complete rhythm manifests itself in what is known as the baking curve. We might as well make a summary of coffee flavor: moderate fast frying, coffee bean expansion rate increased, extraction rate increased, body increased, acidity enhanced, bitterness weakened; moderate slow frying, coffee bean expansion rate decreased, extraction rate decreased, body decreased, acidity weakened, bitterness increased

Green coffee beans at higher altitudes and maturity usually last longer and have a longer life span. Because of the high density of green coffee beans, if the dry environment is good, the taste of coffee itself will not change much.

Coffee beans that are out of season are not necessarily bad. Aged coffee is sometimes a plus for certain coffee varieties. Simply put, African coffee beans taste clean, bright and slightly thin when fresh. After a period of time, the volatile aroma of coffee is thicker and the sweetness increases.

Bake, cup, bake, cup! After constantly adjusting and tasting different coffee curve roast coffee, so that the taste of coffee to achieve better!

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

Baking time: See "Time/Temperature Curve" mentioned later. Baking temperature: See "Time/Temperature Curve" mentioned later. Smoke intensity: coffee beans into the roast after the second explosion will begin to smoke, from the smoke intensity can judge the degree of roasting, but due to the characteristics of each coffee bean is different, because it must accumulate long-term roasting experience in order to correctly determine the time to stop roasting. In fact, the best time to stop baking is right before reaching the desired baking depth! Because coffee beans continue to roast because of their own heat after stopping roasting, if the timing is not stopped earlier, the coffee beans will exceed the predetermined roasting depth. Experience has taught us that longer baking times with lower heat yield softer flavors and smoother edges, while shorter baking times yield superior aroma and character.