Coffee Technology
Latest articles, industry insights and brewing guides
Advice for junior bean bakers
For suggestions for primary bean bakers, you can refer to the following three points:
How to control the roasting degree of coffee?
People's five senses are the most commonly used and the best tool to control the level of baking.
The baking process of coffee after picking
Unroasted coffee is usually called "raw coffee". Compared with roasted coffee, raw coffee has a shelf life of up to one year.
Coffee tanning method
Sun-dried beans have a complete natural mellow flavor, gentle fragrance and more gum; washing laws have a good mellow taste, a high degree of fragrance and active sour taste.
Coffee washing process
After the harvest of coffee beans must immediately enter the treatment system, otherwise it will begin to ferment, so that coffee beans have a bad smell.
Coffee beans are processed in two ways.
Aftertheharvest coffee bean processing: coffee pulp must be processed immediately after picking to prevent unsightly meat fermentation and rancidity. Coffee beans are processed in two ways, wet and dry.
Baking depends on experience.
The flavor scale depends on people from all over the world. some people think that it is not bitter or coffee, so it is difficult for you to change the taste habits formed in different regions.
Problems of dehydration, temperature climbing, smoke exhaust and taxiing in coffee roasting
When is dehydration? How many degrees does it take to climb? Smoke exhaust problem? What is the taxiing action? These professional knowledge about coffee roasting must be the skills that many coffee roasters want to understand, so here's a little experience for coffee lovers: but it's just a simple introduction. For details, please refer to coffee roasting books such as Ligularia and other related books.
Coffee roasting awakens the strongest aroma in the world
Grab a handful of coffee raw beans smell, there is always a pungent smell, very different from the impression of the charming coffee fragrance. However, after the raw beans are roasted correctly, they will give off the strongest fragrance in the world.
Coffee roasting principles: heat conduction, convection and radiation
To do a good job of baking, every production link should not be ignored, the selection of materials should be fastidious, the weighing of materials should be accurate, and the operation should be attentive.
There are several key points for tasting a good cup of coffee
There are several essentials for tasting a good cup of coffee-sweet, sour, fragrant, mellow and bitter.
How to grind the coffee beans to the right thickness?
The same utensils, or even different coffee beans in the same vessel, need to be ground to a specific thickness.
Coffee roasting recording software
Recently, after using the baking pieces negotiated by the great master for some time, I found that it is really a very useful coffee baking piece, which can be connected to the computer with a thermometer, record the data, draw the baking curve, measure the score of the cup, and so on.
Thoughts on coffee roasting
Baking coffee is an exciting thing.
Preservation of coffee powder
There is a big difference in the rate at which the quality of coffee powder and coffee beans deteriorate.
Net spoon baking
Net spoon roasting is the most economical form of home roasting, using a net spoon in the home kitchen to roast coffee.
Detailed explanation of various fine bean flavors and baking suggestions
Name Flavor Deep Roast Quality Colombia is rich in nutrients, highly balanced, sometimes nutty medium to deep roast, suitable for all purposes ★★: Excellent Ethiopia is very unique, delicate and rich in taste, with fruit and wild wine. Medium Roast ★★★: Excellent Jamaica aromas are very intense, with persistent fruity notes Medium Roast
The color and smell of coffee represent the quality of coffee.
The color, aroma and taste of coffee are caused by some complex chemical changes that take place during the baking process.
Knowledge about coffee roasting
Raw coffee beans themselves do not have any aroma of coffee, only after fried, can you smell the strong aroma of coffee. So the roasting of coffee beans is the transformation process of the internal components of coffee beans, only after roasting to produce ingredients that can release the aroma of coffee, we can smell the aroma of coffee.
Why are coffee beans easier to maintain quality than coffee powder?
When you smell the aroma of coffee powder, it means that it is deteriorating and the essence of the coffee is decreasing.