heating point Learn more about heating point
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The main points of grinding coffee beans
Coffee should be preserved in the form of coffee beans as much as possible and ground into powder before extraction. The main points of grinding are as follows: 1 the degree of grinding should be average. Uneven grinding will cause uneven extraction and make the extracted coffee liquid taste messy. (2) minimize the friction heat caused by grinding beans. The friction heat produced during grinding can obviously damage the taste and aroma of coffee. It is inevitable to produce heat during grinding.
2014-09-16 Ground coffee beans raw coffee beans -
Interesting baking curve (1) the problem of bean temperature and temperature recovery point
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) Rosting Curve this picture is also Karl Schmidt, one of the slide of The Art Science of Roasting, when I saw this baking curve, it immediately aroused a lot of feelings for me, because there are a lot of things to discuss, I like it very much, so here
2017-12-25 Interesting baking curve bean temperature point problem professional coffee communication off -
Coffee roasting principle Coffee Bean Baking steps detailed explanation Coffee Bean Baking Machine style recommendation
Coffee roasted Coffee Roasting coffee is popular mainly because of the aroma formed after roasting and the taste when drinking. The coffee raw bean itself does not have any special taste, it is roasted to completely change and reorganize the substances inside the raw bean to form a new structure, thus bringing out the mellow flavor of the coffee. Baking tool roaster, divided into three categories: direct fire type, semi-hot air
2015-09-15 Coffee roasting Roasting details -
Too many numbers, dazzling! What do you think of baking curves?
Roasting is the process of heating beans. Raw beans that are not roasted smell only a little grassy and slightly fruity, but taste almost tasteless. Roasting triggers a series of complex chemical changes inside the beans through the heating process, which in turn releases the flavor expressions that were originally locked in the raw beans. Every time we bake a bean, we record the baking curve, remember
2018-08-26 numbers too many dazzling baking curves exactly how -
The difference between raw and cooked coffee beans; introduction to the manor
The difference between raw and cooked coffee beans the degree of roasting and flavor description of the manor introduces the use of a certain proportion of Brazil, Kenya and Mantenin. I use the cooked bean matching method, which means that a single bean seed is baked first and then blended. During the baking process (the temperature displayed will be different according to the design position of the baking furnace and probe).
2016-11-14 Coffee beans spelling cooking distinction roasting degree flavor description manor introduction -
Coffee beans roasting knowledge points: basic knowledge about roasting to understand the key points affecting coffee quality
I. The so-called coffee roasting (coffee roasting) refers to the process of converting raw beans into dark brown raw beans by heating the raw beans to cause a series of physical and chemical reactions inside and outside the coffee beans, and in the process to generate various flavors such as acid, bitterness, and sweetness of coffee, forming alcohol and color. 2. The importance of baking affects a cup of coffee
2015-12-17 coffee beans roasting knowledge points about basics understanding effects coffee -
Terminology for bakers-training for bakers in baking techniques
Balance point when the roaster is fully preheated and the internal temperature of the boiler is about 200 degrees, put the prepared raw beans into the furnace. At this time, the raw bean in the furnace will begin to endothermic reaction, and the internal tissue of the raw bean will begin endothermic reaction, that is, the raw bean begins to absorb heat, absorbing all the temperature in the furnace into its own body, so the temperature in the furnace begins to drop slowly, and when the temperature inside the furnace
2016-06-03 Baking terminology technology training balance point roaster full preheating boiler internal -
What is the principle of roasting coffee beans? What professional terms do you need to know to learn coffee roasting
The guide goes on to the previous lesson. After learning about the ingredients, this class will learn the principle of coffee roasting and some coffee roasting terms. The so-called coffee roasting is very similar to food cooking, using heat to make food tastier, more smellable, and more beautiful. The purpose of learning roasting is to find the most suitable roasting method for coffee beans. Know about the roaster
2021-06-04 Coffee beans roasting principle what is study coffee need know which special -
Coffee beans raw and ripe growth process Roast degree Variety taste introduction
Coffee beans raw and mature spell growth process roasting degree variety taste introduction First of all, not every bean to reach a certain degree of roasting time point and temperature point is consistent. Because of the moisture content, size, hardness of the beans, etc. will be due to its uneven roasting phenomenon, said the professional point, this is due to coffee beans each specific heat is different, the concept of specific heat generally refers to coffee beans increased by 1
2016-11-22 coffee beans raw ripe growing process roast degree variety taste presentation -
Which two points should be paid attention to most when grinding coffee beans?
1. The friction heat is suppressed to the minimum. (the aroma will be scattered due to fever) 2. Whether the size of the grain is uniform or not. If the particles are uneven, the concentration will be uneven. Taking these two points into consideration, if you are a household mill, you should rotate gently and make sure that it does not produce friction heat as much as possible. Therefore, it is more appropriate to use electric grinders. The use of mills
2016-05-25 Grinding coffee beans should pay attention to two points wipe heat inhibition small limit heat -
Look at the baking curve-how to determine the temperature point, a burst point?
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Every time we roast a bean, we will record the roasting curve, record the temperature return point, firepower, temperature, explosion time of the bean, etc. Why record? It is hoped that according to the previous numerical reference, the flavor of the same coffee will be replicated to maintain the consistency of taste.
2018-08-30 baking curves how judgment temperature recovery point one burst point -
How to bake boutique coffee beans shallow moderate depth roasted coffee beans turn yellow one burst point two burst points
For more information on coffee beans, please pay attention to roasting in the coffee workshop (official Wechat account cafe_style). Roasting is the process of heating beans. Raw beans without baking smell only a little grassy and slightly fruity, but taste almost meaningless. Through the heating process, baking causes a series of complex chemical changes inside the beans, which in turn releases
2019-05-11 Coffee roasting what first explosion second explosion how to judge first burst professional coffee -
Professional coffee roasting | A tutorial on the general use of the DIY002 direct-fire bean roaster
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) professional coffee roasting | coffee roasting is too complicated? A picture teaches you to understand the general use of DIY002 direct-fire bean roaster in the baking process. There are some suggested ways for DIY002 direct-fire bean roaster. Of course, you can also think and study and organize your own baking methods.
2018-01-22 Professional coffee roasting DIY002 direct fire bean roaster general use square -
Coffee Roasting Principles: Heat Conduction, Convection and Radiation Coffee Roaster Training Points
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Coffee baking skills| The purpose of coffee roasting and the characteristics of coffee beans Coffee roasting will face a variety of problems, only familiar with the roasting principle of coffee, continuous accumulation of experience, coupled with improvisation, barista can master exquisite skills. Bake well.
2018-03-04 coffee roasting principles heat conduction convection radiation training knowledge points specialty -
Baking technology paste: raw vs cooked spelling
Communication of professional baristas Please follow the Coffee Workshop (official Wechat account cafe_style) Preface: recently, when some new customers talked to me about the beans they used in their stores, they always mentioned that the beans were unstable, sometimes sour, sometimes bitter, and I don't know why. Later, I asked him to ask the baker about the formula of the beans used in his store, how to bake them, and how much they were baked.
2017-08-24 Baking Technology Life proficiency Professional Coffee Communication attention Workshop Wechat -
The principle and process of roasting basic coffee
Coffee roasting is a very rigorous science. With the longing and mystery of coffee roasting, Chongqing Brista Coffee West Point training College brings you into coffee roasting teaching today. The following is a summary of coffee roasting teaching for your reference. The principle and process of coffee roasting we must first understand that raw beans are hard seeds in coffee berries, moisture,
2015-09-02 Coffee beans roasting basics coffee principle process very rigorous -
The difference between coffee raw beans and cooked beans. Introduction to the depth of baking
The difference between coffee raw beans and cooked beans. First of all, it is not the same time point and temperature point when each bean reaches a certain baking degree. Because the water content, size, the softness and hardness of beans will all be due to the phenomenon of uneven baking, the professional point is that the specific heat of coffee beans is different, and the concept of specific heat generally refers to the increase of coffee beans by 1 degree Celsius.
2016-10-31 Coffee raw beans cooked beans difference roasting degree medium potential introduction coffee -
First pressurize and then explode the training of coffee roasters must read "Coffee Professionals' extreme skills Dictionary"
For more information on coffee beans, please follow the coffee workshop (official Wechat account cafe_style) Coffee roasting techniques. There are many steps in the process of coffee roasting. This article will focus on the commercial roaster to observe the roasting stage, and the roasting process produces active chemical reactions within the beans, so
2018-03-04 Pressurization explosion coffee roasting training must-read coffee professionals' extreme techniques -
Coffee roasting points Coffee roaster chapter | description of the structure of coffee roaster
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) 1. The baking drum is put into the place where the raw beans are baked, and there are two shapes: cylindrical and non-cylindrical. The cylindrical baking drum can be divided into two types: the surface is covered with small holes and there are no holes. There are some differences in the heating method and heat preservation of the air in the drum, the same.
2019-09-18 Coffee roasting entry common sense main points roaster structure description specialty coffee -
[practical information] the secret of the aroma of coffee beans-- high temperature and high pressure explosion
![[practical information] the secret of the aroma of coffee beans-- high temperature and high pressure explosion](https://world.gafei.com/uploads/allimg/171021/3-1G021155233347.png)
There are many steps in the roasting process of coffee roasting coffee. This article will focus on the commercial roaster to observe the roasting stage, and the roasting process determines the taste of the coffee because of the active chemical reactions in the beans. Homogenized ─ transfers heat to the inside and outside of raw beans.
2017-10-21 Dry goods coffee beans aroma diffusion secrets high temperature high pressure explosion