Description of dehydration time of roasted coffee beans by graphic flavor description of different varieties with different taste and different cultivation time

Graphic description of dehydration time of roasted coffee beans introduction to different varieties with different taste and different cultivation time

The aroma of coffee will change from grass to coffee coke, and with an explosion, coffee beans will burst and expand. From now on until the coffee is charred, basically all the coffee can be drunk, and there will be no taste of grass, but the coffee at the beginning of the explosion will be very sour and not bitter. With the passage of time, the taste of coffee will turn into non-sour and extremely bitter. Generally speaking, the bean point will be determined by the flavor of the coffee itself. When the sour taste is fast and the bitter taste is about to appear, this is usually the bean spot in the mother's mouth. At this time, the coffee under the bean will reach its peak, and the aroma will be optimized. This point depends on the "flavor" of the coffee itself. due to the different growth environment, climate, soil and moisture, the "flavor" of coffee will be slightly different. Mother's mouth will help you check in this link, control this point in our SOP, and maintain a stable secondary explosion stage: 18-20 min. After the first burst, the coffee bean will slowly mature and emit a charming aroma, and when the heat absorption reaches the second peak again, the coffee bean will have a second explosion, that is, the so-called second explosion, which will open a space in the heart of the epidermis, and the carbon dioxide in the coffee bean will continue to be discharged, causing the internal temperature to rise continuously, start coking, turn into oil, and ooze out of the coffee surface. At this time, the coffee flavor will be bitter, strong flavor, usually Starbucks is baked to this stage, and then continue, the coffee beans will slowly turn into coke, except bitterness without any flavor? This kind of coffee is lifeless, and this is a perfect performance of coffee beans.

1. Dehydration:

Generally refers to the baking process below 170 degrees. Different baking appliances require different dehydration time, but it is usually best controlled at 5-8 minutes, depending on the water content of the beans.

two。 Climbing temperature:

Usually, the climbing temperature speed of baking is controlled between 7 and 14 degrees, which is related to the control of firepower. The better climbing temperature speed is about 10 degrees. The climbing temperature speed of beans varies with different water content. The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the dehydration time, while the temperature climbing speed of soft beans or old beans in the coming year (low water content) should be faster and the dehydration time should be shorter to retain the flavor of beans.

3. Smoke exhaust:

The smoke discharge of baked beans begins to be obvious at 180 degrees, the first explosion becomes larger, and the second explosion reaches the maximum, and the deeper the baking smoke is, the bigger the smoke is. At this time, the air door should be fully open to avoid the smoke attachment of baked beans.

4. Taxiing:

This is the place where most baking beginners ask, in fact, the taxiing action is to cool down or turn off the heat to use the temperature of the boiler to continue baking beans.

The beans are endothermic throughout the baking process, only the first explosion-the second explosion is an exothermic action, it is best not to increase the fire baking in these two stages, otherwise the beans are easy to feel spicy. Taxiing emphasizes that the baked beans can be roasted continuously and slowly by using the residual temperature of the boiler and the temperature produced by the heat release of the beans during the burst period. But the taxiing of the hand net, just leave the source of fire, let the beans dissipate heat naturally, do not take too long, if you want to lock the flavor, you have to use the fan to cool down quickly to retain the flavor. Taxiing is not suitable for all beans with all baking degrees. Recently, we have seen a lot of brown friends baking light-baked Yejasuefei gliding down beans, and a single medium-baked Brazilian beans gliding down beans, which is wrong:

Beans before moderate baking (before the second explosion) are usually dropped at any time when the temperature is low, and there is no gliding "drag time" under the beans, which will roast off the flavor of the varieties of beans that should be produced.