How to calculate the four principles of coffee baking curve

How to calculate the four principles of coffee baking curve

After roasting, coffee must be cooled in time to stop high temperature cracking, so that the flavor can be locked to prevent loss.

Generally shallow beans will be more light and refreshing flavor, and the flavor performance is very rich, flower fruit acid some tea taste is the flavor performance of this kind of beans. On the other hand, medium baking is a more balanced performance with both refreshing flavor and thick taste.

There are two ways of cooling, one is air-cooled, the other is water-cooled. The air-cooled type uses a lot of cold air to cool the coffee in three to five minutes.

Compared with the air-cooled type, the speed of the water-cooled type is slower, but it is clean and unpolluted, and can better retain the aroma and mellow of the coffee, but the control of the water fog must be calculated accurately and grasp the opportunity.

No matter the new bean or the old bean, all have its unique baking curve, so we must accurately judge the bean and the time of the bean, and master the best flavor.

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.