Artisan roaster realizes curve recording of coffee bean baking curve

Artisan roaster realizes curve recording of coffee bean baking curve

Paying more attention to the temperature rise rate during baking can help to accurately control the baking process, detect whether the furnace temperature is abnormal in advance, and heat up or cool down in time. But personally, paying too much attention to the temperature rise rate will increase the pressure on the baker during baking, because there is too much data to record, and if the nerves are too tight, they will be in a hurry.

I will also pay more attention to the temperature rise rate during baking. What is the temperature rise rate?

To put it simply, it is the temperature difference between two time points during baking. for example, there will be a temperature difference between the second minute and the third minute in the picture above. Subtract the latter (121.4 °C) from the former (109.9 °C) to get a value (109.9 °C). The figure looks something like this.

There are a lot of data, although not reflected in the curve, but it is the key to whether the pot of beans is good or not. Personally, I think there is no good or bad baking curve. Each baker has his own baking style and his own care or desired flavor, so there is no need to follow blindly.

In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.

The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.

High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.

Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee is thicker and sweeter.

Bake, cup test, bake, cup test! After continuous adjustment and taste of different coffee curve roasted coffee, so that the taste of coffee to achieve better!

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