Own roasting Cafe ~ Management Analysis-Baking Technology

More than a decade ago, the technology of coffee roasting was often a secret. Since employees of roasting plants usually became competitors through independent portals, it was common to inherit from father to son or relatives, plus

Large machines are expensive to buy, and the threshold for self-baking is too high, making coffee roasting an exclusive market for a small number of large factories.

In recent years, after the abuse of cheap cafes and the attack of large chain stores, the trend of self-baking has been formed, and because many operators have developed and manufactured or imported small ones suitable for the store market.

Bean roaster allows some manufacturers to shift from simple coffee raw and cooked bean wholesale to selling bean roasting machines as the main source of profit, and provides coffee roasting related technologies as auxiliary sales services.

One of the projects.

Due to the rapid development of baking technology from the traditional long-term training to the need to open a shop quickly, it has often become a neglected link, resulting in our own roasting cafe in addition to ensuring its freshness.

The quality of coffee is often questioned.

So I think a coffee roaster should have the following conditions:

First, the ability to identify raw coffee beans:

The most basic thing is to identify the appearance and characteristics of raw beans in major producing areas, to understand the differences between new and old beans, to judge and screen defective beans, and even to find out the sources of raw beans. All these are in order to obtain the purchase.

When raw beans, you can get stable quality.

Second, the technical ability of coffee baking:

The education and training that the machine manufacturer should provide includes the functional operation, troubleshooting and cleaning maintenance of the bean baking machine. And provide practical operation, such as raw beans in the main producing areas at the same baking degree.

The differences caused by different water content, hardness and other characteristics, and the baking curves and skills that need to be paid attention to, as well as the control of throttle, temperature, firepower and so on in the process of different baking degree.

Third, coffee cup test and bean blending ability:

Through the basic cup testing practice, the roaster can judge the quality of coffee and the degree of baking completeness, and can also strengthen the introduction to customers in terms of the ability to describe the flavor of coffee.

Explanation: in addition, when preparing the comprehensive beans to be used in the store, you can grasp the characteristics of a single kind of coffee, balance and coordinate various proportions, and show the unique taste of your own roasting cafe.

The above is only a general direction, in which the details are extremely tedious and the technical level is quite extensive. We can only accumulate experience in constant practice, trial and error correction, and hope that we can communicate with each other.

Improve each other, so that their own roasted coffee can become the mainstay of the market.