How to roast espresso beans-Starbucks concentrated roasted coffee beans

How to roast espresso beans-Starbucks concentrated roasted coffee beans

Roasted coffee for Espresso should also be fresh, so coffee roasted within four days is required. But I'm afraid this rule only applies to gluttons who bake on their own small machines. Big coffee factories have a variety of patented technologies to ensure the sealed preservation of roasted coffee beans, the more famous of which is Illy's inert gas preservation method, which has been patented since its inception, which removes the air from the container and pours it into the pressurized inert gas. The observation under the electron microscope can confirm that coffee oil is scattered sporadically in the coffee cell tissue, and after pressure, these oils will be concentrated around the cell wall, wrapping some fragrant and highly volatile chemicals in the cells, thus isolating air contact and avoiding oxidation. This technology is believed to keep the flavor and freshness of roasted coffee beans intact for up to three years.

Bake before matching, or match before baking? This has always been a topic of debate between bakers and assemblers. As with wine, blending before baking can make the aroma and quality more uniform, but the "decay" of roasting must be taken into account, as coffee from different places requires different baking time and temperature. If you have a definite recipe, you can put different coffee beans together and then bake them together. Most long-established coffee manufacturers have their own secret recipes.

A vivid analogy is: "the roaster is a machine between a popcorn machine and a clothes dryer." The temperature in a large industrial baking bucket can reach 288 degrees Celsius, and the coffee beans first turn yellow and smell like popcorn. After about 8 minutes, it began to snap and expand, and when the temperature reached 204 degrees Celsius, the coffee beans began to turn brown and the oil began to spill out. The spilled oil is called "caffeine" or "caffeine", and the chemical reaction between calories and caffeine is called "pyrolysis", which produces a strong coffee flavor. In another 3 to 5 minutes, there will be another snapping sound in the machine, and the color of the coffee will soon change to a dark color, indicating that it has been baked. When the preset baking temperature is reached, cold air can be used to stop baking. The well-roasted coffee beans have no wrinkles on the surface and the gloss is symmetrical, which fully demonstrates its unique flavor. If you are too impatient at the beginning of baking, there will be spots on the bean skin and the taste will become bitter and choking.