How to roast espresso beans in sandos

How to roast espresso beans in sandos

In contrast to the "blending technology school", the "baking technology school" believes that the taste of coffee depends 80% on roasting. Regardless of the percentage data, whether you are particular about the degree of "roasting" and whether you bake it yourself, this has indeed become an important indicator to verify the identity of a coffee glutton. "roasting" refers to roasting the raw coffee beans with a special machine to make the coffee beans show a unique brown color, aroma and taste. The key point is to "stir-fry" the inside and outside of the beans evenly without being overburnt. A series of chemical changes occur during baking: moisture decreases from 10% to 1%, fat from 12% to 16%, sugar from 10% to 2%, chlorogenic acid from 7% to 4% to 5%, and nitride from 12% to 14%. The physical change is: water loss, weight reduction of 10% to 15%, volume increase of 60%.

In 1992, the second generation of Yili managers commissioned architect Matteo Thun to design a set of white coffee porcelain cups, which gave birth to a series of popular Italian coffee collection cups. Every year Yili invites modern artists to work together to design the annual collection cup. Despite the ever-changing exterior decoration, the cup itself has always strictly followed the Italian family's definition of the perfect Espresso coffee cup: "A small thick-walled porcelain cup with a capacity of no more than 50ml." Small capacity to ensure that the drinks are more concentrated; use synthetic materials to ensure that the foam and liquid parts are as clear as the liquid. "

For some strict baking techniques, roasted coffee used in 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. Large coffee factories will have a variety of patented technologies to ensure the sealed preservation of roasted coffee beans, among which the more famous is Illy's inert gas preservation method, which has been patented since its inception, the principle of which is to remove the air from the container and pour it into the pressurized inert gas.