Drying time of roasted coffee beans-Starbucks Italian baked coffee beans

Drying time of roasted coffee beans-Starbucks Italian baked 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:

1. Steaming stage: 00-10min; Xiadou-140C This is the most important process of the endothermic reaction of coffee beans, at this stage, the beans will slowly expand, the color will change from green to white, and the water will slowly evaporate from the bean heart because of the heat absorption of the beans. Mother mouth found that whether the coffee tastes good or not depends on this stage, when the water evaporates too quickly, it is easy to cause the bean heart to be unripe, the beans easy to be bitter, and when the water evaporates too slowly, it will cause the coffee to taste insipid. Not rich in aroma? Therefore, we insist that the steaming process must not be omitted, and we should also use this process to make the coffee more fragrant, stronger and tastier. 2, dehydration stage (before an explosion): 10-15 minutes before the explosion: 140-180C; when the end of steaming, the coffee beans will change from white to yellowish light brown, then the coffee beans will continue to absorb heat to reach an explosion, and the coffee beans will expand from steaming to shrink dehydration, when the moisture of the coffee beans will decrease rapidly, when the heat absorption reaches the extreme point of the coffee itself, there will be an explosive reaction, which is the so-called explosion. 3, the stage of one explosion (before the end of the first explosion): 15-18 minutes after the beginning of the explosion, the coffee bean will begin to give back the "just right heat" you gave it, showing a perfect exothermic reaction, and then we can obviously smell that the aroma of coffee will change from the smell of grass to coffee coke, and with the progress of the explosion, the coffee beans will burst and expand? At this time, until it is charred, the coffee is basically ready to drink.