Coffee roasting curve-hb roaster baking curve
Coffee roasting curve-hb roaster baking curve
When roasting coffee beans, the smoke will appear when the coffee beans enter the second explosion, so the baking degree of coffee beans can also be judged from the smoke concentration, and this judgment method is not aimed at all coffee beans. Due to the different characteristics of all kinds of beans, it is necessary to constantly explore and summarize in practice in order to better control. Generally speaking, the best baking time for coffee beans is a moment before deep baking, because coffee beans will continue to be roasted because of their own heat after stopping baking, so if the time to stop is not a little earlier, it will make the coffee beans exceed the predetermined baking depth.
In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily get the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods.
The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing area this year and last year, or the drying process of coffee before export, is also one of the key points.
High-altitude and ripe coffee beans usually last longer and have a longer life. Because of the high density of raw coffee beans, if the dry environment is good, the taste of the coffee itself will not change much.
Out-of-season coffee beans are not good, and old coffee is sometimes added to some coffee varieties. to put it simply, African coffee beans taste clean, bright and slightly thin when fresh. After being placed for a period of time, the volatile aroma of the coffee becomes thicker and sweeter.
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How long does it take to grow coffee?
How long does it take for coffee to grow? coffee trees can blossom in a few years, and when coffee trees blossom and bear fruit will be introduced to you by the editor. Coffee tree opposite leaves are long oval, smooth leaves, the end of the branch is very long, few branches, and the flowers are white, open at the base of the petiole connecting the branch. In fact, the Arabs began to grow coffee in 525 BC.
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What is the reason why the water pressure in the front is normal and slows down when extracting espresso?
When extracting espresso, the water pressure in the front is normal and the water pressure slows down behind. Compared with the strong roasted raw beans, the roasting degree of weak roasted raw beans is weaker, the expansion of its internal tissue is relatively small, and the density is relatively high. If the hard raw beans are ground thicker and extracted in this state, the time for hot water to pass through coffee powder is faster than that for coffee powder to absorb water.
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