Coffee roasting shallow, medium to deep-A brief introduction to the detailed steps of the diagrams of roasting coffee beans

Coffee roasting shallow, medium to deep-A brief introduction to the detailed steps of the diagrams of roasting coffee beans

The moisture content of raw beans is generally 10-12%. During the baking process, beans produce a lot of carbon dioxide and moisture, and take time to reduce the density, volume and weight (a bit like the carbonation process). This is a complex chemical degradation polymerization reaction, and then the baked beans have more than 850 ingredients on a scientific basis, and 1/3 of these ingredients are aromatic (flavor ≠).

The iron pickup in the fog area of the big island of Hawaii has superior farming conditions. because of the fertile volcanic soil, abundant water and young trees in the growing area, it has created the high potential development and rich hierarchical sense of the caffeine iron pickup. On the palate, the fruit is slightly sour and sweet with drupe aromas and dark chocolate bitterness, leading to citrus and coconut aromas as a finish. When this kind of bean is baked, it will clearly indicate that the baker needs to adjust those curves. The color change of the bean in the baking process is very clear, and the sound when entering the explosion is also very bright. It is suitable for medium cultivation to show its unique taste.

Coffee is grown in lower and lower areas, and after harvest, coffee farmers send coffee fruits or sticky shell beans to La Paz at higher elevations for further washing and drying. However, the mountain road is steep, vehicles and horses are traveling together, and it takes more than ten hours to get to the processing plant when there is a traffic accident. Along the road, there are many tombstones killed in car accidents. The coffee industry road of La Paz and Yonjas is known as the "road of death".

(roughly divided into shallow, medium and deep, as shown in the picture), generally speaking, light baking has a strong sour taste and a unique fragrance. The deeper the baking degree is, the more sour and bitter the taste will be. Fried coffee beans are about 200 to 250 degrees Celsius. In order to ensure that the color of fried coffee beans is the same, you should start baking at a low temperature and expand them as much as possible in a short period of time to avoid scorching. At the same time, it is necessary to prevent fat separation, because as soon as the fat is separated, it will solidify on the surface.

Baking stage characteristics main use three stages

LightRoast light baked yellow wheat color. Very mild fragrance test

CinnamonRoast cinnamon baked beans have a cinnamon color. It has a strong sour taste for the general popular baking degree, which is suitable for light American coffee.