Mantenin Coffee Bean characteristic matching proportion Flavor description Taste Grinding scale introduction

Mantenin Coffee Bean characteristic matching proportion Flavor description Taste Grinding scale introduction

The softness and hardness of beans will be due to the phenomenon of uneven baking, the professional point, this is because the specific heat of coffee beans is different, the concept of specific heat generally refers to coffee beans increase by 1 degree Celsius, the heat needed. With different water content, the particle size of beans is different, although they are all heated with the same heat, but because of the different specific heat, the baking degree is easy to be different, resulting in uneven quality. In the words of teacher Taguchi, if different kinds of beans are baked together and can be roasted evenly, it is the second reason for the instability of miraculous customers' beans, which is also caused by the change in the proportion of coffee beans after water loss. Different beans, after baking, because of different moisture content, the water loss rate will not be the same, after baking, the quality of beans will be different and expected. Most of the blended coffee is blended according to the percentage, so the quality of the beans after baking is about 20% less than that before roasting, because the water content is different, the water loss rate is also different at the same temperature, if you mix and bake, the imagined blending ratio will change with the change of water loss rate, so it is difficult to control the trend of taste.

Then again, is it possible to mix and bake beans well? In fact, this possibility is still possible, but it takes a lot of effort to delve into techniques and baking theory.

First, let's talk about espresso coffee. It is not a simple jigsaw puzzle. A certain coffee is sour and bitter, and then the taste is balanced when put together. The taste is only experienced in the mouth. It only accounts for 20% to 30% of the overall coffee taste evaluation. Do not ignore the other flavor characteristics produced by the superposition of flavor. I hope that when doing concentrated blending, we hope that we can do one thing, that is, we must first forget that a certain coffee is biased towards a certain flavor, and we must make a clear judgment on the characteristics of coffee flavor under different roasting degrees, and then consider how to match, baking degree, and proportion.