The roasting degree of coffee directly determines the quality of coffee beans.

First, the degree of baking should be controlled by the changes of vision, sound and smell.

People's five senses are the most widely used and the best judgment tool to control the degree of baking. Just like when you watch a movie and think it's over, you naturally know that roasted coffee beans are like this. If you think it smells, colors and sounds to a certain extent, you will know that this is what you want.

Second, electronic instruments and equipment are used to control the degree of baking.

The electronic instruments we are talking about here refer to things like sensors. The surface temperature of the coffee can be obtained by burying the sensor in the roasted coffee beans. The temperature obtained by the sensor is only a rough number, which can only be used as a reference. When the value on the sensor reaches a certain value, it is known that it is over.

Third, exchange time and constant attempts for success

This baking method controls the degree of baking (for example, I-ROAST) by adjusting the time on the machine, or by controlling the baking degree recommended by the manufacturer, to try baking several times. Then adjust the baking degree according to the decreasing time. If you think the baking is too sour and too bright, then extend it a little longer next time. On the contrary, if you feel too bitter and astringent, then shorten the time.

The disadvantage of this method is that the results can not be applied to another kind of beans, and each kind of beans must be tried repeatedly to get the best baking degree. Also remember that baking records can only be made on this machine, not on another machine.

Baking is a necessary stage if you want to get high-quality coffee beans. A good coffee roaster has a lot of experience, so he can roast coffee beans just right. As a novice coffee roaster, the above three methods can effectively control the roasting degree of coffee beans, so you might as well try it at work.