The baking curve of coffee beans to bake coffee beans

The baking curve of coffee beans to bake coffee beans

In the early stage of baking, the raw beans begin to absorb heat, and the water inside gradually evaporates. At this time, the color gradually changed from green to yellow or light brown, and the silver film began to fall off, you can smell a faint smell of grass. The main function of this stage is to remove moisture, which accounts for about half of the baking time, because water is a good heat transfer conductor and helps to bake the internal material of coffee beans. Therefore, although the aim is to remove water, the baker will make good use of the temperature of the water and properly control it so that it will not evaporate too quickly; in general, it is best to control the water to reach the boiling point and turn into steam in 10 minutes. At this time, the internal material was fully cooked, and the water began to evaporate, rushing out of the outside of the coffee beans.

To sum up, coffee roasting is a science. The age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee. Even the relative humidity and temperature on the day of roasting can not be ignored.

For coffee beans that have just been roasted, it is best to leave them for 2-5 days. It will be easier to drink after a large amount of carbon dioxide is discharged. Hong Kong Coffee Club uses aluminum foil bags with one-way breathable valves to preserve coffee beans, which can prevent the entry of air and cause oxidation. Carbon dioxide can also be discharged to ensure that the coffee beans are kept in the best condition of freshness.

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.