Formula of weight loss ratio in different degrees of coffee roasting
Formula of weight loss ratio in different degrees of coffee roasting
1. Your baking time is getting longer.
two。 Your baking degree is getting deeper.
3. Your airflow (throttle setting) is stronger than before.
What you should do when baking is to "follow" your best curve and try to keep up with it all the time, not "record". You don't have time to take notes when following and reproducing the curve.
The best curve should be updated at least three to four times a year, and should be retested as long as the raw bean batch is different.
Always keep the roaster and pipes clean. If they are not clean, the baking curve you develop is completely useless.
Stephen recommends that you decide the time to come out according to the color, constantly pull out the sampling stick and observe it over and over again, and take samples once or twice after reaching the set color, to make sure that the color is what you want, and before the beans are changed to another color, open the oven door to let the beans out. The above process is completed in 10 seconds.
If you let the beans out of the oven as soon as you see the color, it will easily cause your baking to become lighter and lighter before you know it.
Coffee roasting has always lacked advanced and open courses and information, not to mention the first-hand information from the founder and president of the world-famous coffee roaster factory, which shows the precious value and hard-won value of this lecture. Although what he studies and is good at is American baking, which is very different from the Nordic roasting that I am good at, through such a rich lecture, more people can understand the details of roasting and realize that it is not easy to roast good coffee. I believe that such sharing will be like a stone thrown into the pool, and the ripples will gradually spread, making the coffee world more progressive.
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How to Control Coffee extraction time-American Coffee extraction time
How to control the extraction time of coffee-the extraction time of American coffee begins: first remove the brewing handle from the coffee machine. (need to pay attention to two things: first, always buckle the hand on the brewing head to keep warm, do not put it on the warm cup or plate or other places, otherwise the low temperature handle when brewing coffee will lower the temperature of the brewing water and cause the coffee to go sour. The coffee grounds inside are brewing the next one.
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