Roasting training course before Drip Coffee Bag Production
Date：2022-10-27 Categories：Blog
Great Coffee Roasting ensured the good quality of filter drip coffee bag, so Coffee Roasting Training Course is guide for coffee production.
Roasted coffee beans contain a variety of ingredients, including caffeine, tannins, sugar, protein, fat, fiber, as well as potassium, sodium, calcium, etc. These ingredients, after a passionate dialogue with the fire, It has become people's favorite sour, bitter, coffee aroma, etc. There are various methods of coffee roasting. Generally speaking, there are mainly: single roasting, mixed roasting, long roasting, short roasting, low temperature roasting, double roasting, etc. Among them, single-product baking is relative to mixed baking, long-term baking is relative to short-time baking, and long-term baking is corresponding to low-temperature baking. However, low temperature baking will also take longer baking time.
Here, we mainly talk about double roasting, which is what we often call 'secondary roasting'. As the name suggests, in the roasting process of coffee, the roasting is done in two stages according to the reaction of the coffee beans. Through double roasting The technique can remove the astringency of the coffee beans, unify the color of the coffee beans, remove the moisture of the coffee beans, and make the coffee beans uniform in color. In conclusion, using double roasting is one of the roasting skills that a good roaster should master in order to pursue higher quality.
Generally, when the coffee beans are fresh, the water is heavy, and the color is dark green, the astringency and sourness of the coffee beans will be heavier. At this time, double roasting is required to remove the water and astringency of the coffee beans. Especially when you want to make different When roasting different types of beans into a comprehensive coffee, double roasting can suppress beans with different characteristics. Or when roasting beans suitable for dark roasting to a light roast degree, in order to avoid the astringency caused by the inclusion, the double roasting method can come in handy. .
The principle of double baking is that if dark baking is used for the second time, light baking should be used for the first time; if light baking is used for the second time, dark baking is used for the first time. Here, light baking and dark baking are used. Roasting is only relatively speaking, and it is definitely not based on the eight-level roasting standard. How do you roast dark roasted beans into light roasting? Everyone must understand this.
If you ask me, what is the most important skill a coffee roaster has when roasting coffee? I'll tell you: every step counts. If I had to rank the importance, it's the tip to stop roasting Definitely number one, at least for a perfect baker.
Generally speaking, coffee beans will have a strong acidity and astringency before the end of the first burst of roasting; after the end of the first burst, it will enter a medium roast. The first time after about 2 minutes The bursting period is over; after another 2 minutes, it will enter the second bursting and enter the medium-dark roasting stage; the second bursting period will also last for about 2 minutes; after the second bursting, it will enter the deep roasting stage. When the coffee beans The further back in the roast, the faster the color and flavor of the coffee beans change, and the shorter the duration of roasting, which means it is difficult to seize the moment to stop roasting.
To stop roasting correctly and improve the quality of coffee roasting, what reference points do we have? The benchmarks for judging the correct stop roasting mainly include the following reference points: bean temperature, bean color, aroma, popping sound, bean shape, roasting time, bean color and luster . Among them, coffee bean temperature, popping sound, and roasting time are all unstable, that is, these factors are variable. Therefore, the most important criteria for judging the roasting degree of coffee beans are color, shape and luster.
When we are in the early stage of practice, we should compare the samples, mainly referring to the color, shape and gloss of the beans. Over baked. When a certain roasting experience is accumulated, the best time to stop roasting can be determined through sample memory and roasting experience. The color, shape, and gloss of beans are the three most important roasting stop reference points. In the baking operation, in addition to the above three points, other auxiliary conditions should also be referred to, so that we can accurately grasp the best time to stop the baking.
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