How to match raw coffee beans and cooked coffee beans in the process of growing coffee beans are not cooked in the middle of baking

How to match raw coffee beans and cooked coffee beans in the growth process what should be done if the coffee beans are not cooked in the middle of baking

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.

So what I want to say is that the instability of my client's beans lies in the method of blending and baking.

First of all, it is not the same time point and temperature point when every bean reaches a certain baking degree. Because the water content, size, and the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the heat energy required for coffee beans to increase by 1 degree Celsius. 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, it is a miracle that different kinds of beans can be baked evenly together.

Give an example to illustrate the difference in baking degree caused by different specific heat. The concentrated beans used in our store pursue the high sweetness of the front, slightly sour in the middle, and the flavor of nuts and chocolate in the back. The mix is made in a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed varies according to the design position of the baking furnace and probe) the temperature of the first explosion of Kenyan products is about 192 degrees Celsius, and the temperature of the second explosion is about 218 degrees Celsius. Mantenin's first explosion is about 196 degrees Celsius, and the second explosion is about 220 degrees Celsius, while the temperature at which Brazil enters the explosion will be the highest, reaching about 202 degrees Celsius. The second explosion will first talk about espresso coffee at around 228 degrees. It is not a simple jigsaw puzzle. A certain type of coffee is sour and a certain type of coffee is bitter, then the taste is balanced when put together, and the taste is only experienced in the mouth. It only accounts for 20% to 30% of the overall coffee taste assessment. Do not ignore other flavor characteristics produced by the superposition of flavors. 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.