The temperature rise of coffee after roasting-the roasting degree of coffee beans
The temperature rise of coffee after roasting-the roasting degree of coffee beans
The higher the moisture content of raw beans, the sweeter the baking result.
The weight loss ratio of Stephen's preferred baking is between 13.5% and 15%, and that of deep baking is more than 18%. He personally does not like baking results with a weightlessness ratio of 15 to 17%, because this degree loses sweetness and begins to lose other advantages, but he has not yet got enough deep-baked smell, so it is better to get deep-baked smell directly.
The weight of coffee beans before and after roasting should be measured in each oven and the weight loss ratio should be calculated.
When you find that the weightlessness ratio becomes higher, it may be:
1. Your baking time is getting longer.
two。 Your baking degree is getting deeper.
3. Your airflow (throttle setting) is stronger than before.
When you find that the weightlessness ratio becomes lower, it may be:
1. Your baking time is getting shorter.
two。 Your baking degree is getting shallow.
3. Your airflow (throttle setting) is weaker than before.
The heat source of the Diedrich roaster is designed to be 70% convective heat, 30% heat transfer is controlled by air flow, and the roaster can control the ratio of convection heat to conduction heat.
When your exhaust line is blocked by careless cleaning, it weakens the air flow and reduces convective heat, and you have to increase your firepower in order to maintain the best curve, which leads to an increase in the use of conduction heat, which eventually leads to different baking results.
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