Coffee bean dehydration time-the best time to grind coffee beans

Coffee bean dehydration time-the best time to grind coffee beans

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 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 the sound of the end of the explosion can be regarded as "suddenly like a silver bottle breaking the water slurry splashing in all directions".

After the end of the explosion, there will be a quiet period that varies from bean to bean, long or short.

After that, the sound of the second explosion will be much softer, which is described as "the sound of milk poured into the cereal circle".

The difficulty of listening is about 2, how to continue boldly without overheating into the second explosion? Sometimes it takes a lot of testing, especially when getting a new bean.

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? It starts at this time until it is charred.