Coffee roaster use tips share
Coffee roasting is a key link to determine the flavor of coffee, and mastering the use of roasters can significantly improve the quality of coffee. Here are four practical tips from equipment preparation, roasting operation, flavor control and equipment maintenance to help you create a personalized coffee flavor.
First, equipment preparation: the foundation determines the quality
Preheating and calibration
Temperature calibration: An independent thermometer should be used to calibrate the temperature of the baking machine before use, and the error should be controlled within ±3℃.
Preheating time: Adjust according to the model (10-15 minutes for minicomputer, 20-30 minutes for mainframe) to ensure uniform temperature in the baking room.
Throttle adjustment: Fully open the throttle to promote heat circulation during preheating, and gradually reduce the throttle to control the heating rate after the baking begins.
Equipment cleaning
Daily cleaning: Clean up soybean residue after each baking to avoid residue affecting the next batch of flavor.
Deep cleaning: Clean the baking room weekly with a food-grade cleaner, and check the heating tubes and rollers monthly for scaling.
Second, baking operation: precise control of flavor
Temperature curve design
Light baking (cinnamon baking) : temperature 180-195℃, time 8-10 minutes, retain the fragrance and fruit acid.
Medium baking (urban baking) : temperature 200-210℃, time 12-14 minutes, balance sweet and sour and mellow degree.
Deep bake (French bake) : temperature 220-230℃, time 16-18 minutes, highlighting caramel and chocolate flavors.
Tip: Smooth transition of temperature curve by adjusting heating power and damper.
Time and heat control
First burst point judgment: judging by the sound (crackling) and bean color change, it is necessary to cool down or adjust the damper immediately after a burst.
Second explosion point utilization: in deep baking, 10-15 seconds after the second explosion is the key window for flavor improvement.
Cooling link
Quick cooling: Immediately after roasting, pour the coffee beans into a cooling tray and use a fan to accelerate cooling to room temperature to avoid excessive roasting caused by residual temperature.
Third, flavor control: personalized customization
Roasting degree is related to flavor
Light baking: highlights floral, fruity and sour, suitable for single coffee.
Medium baking: Balance sweet and sour and mellow, suitable for hand washing and Italian concentrated.
Deep bake: With an emphasis on caramel, chocolate and smoke, it works well with lattes and mocha.
Flavor experiment technique
Variable control: Adjust only one parameter at a time (such as temperature, time) and record data to compare flavor differences.
Mix roasting: Different roasting curves are used for coffee beans in different producing areas to highlight the sense of mix levels.
Fourth, equipment maintenance: extend the service life
Lubrication and inspection
Transmission parts: Replace food-grade high temperature grease every 6 months to avoid abnormal friction.
Seal: Check the rubber seal ring regularly, replace it in time when aging to prevent heat loss.
Fault prevention
Odor treatment: If the baking appears burnt, it is necessary to deeply clean the baking room and run the machine empty for 3 times.
Abnormal temperature: If the temperature rises slowly, it may be scaling of the heating pipe, which needs to be professionally cleaned.
Fifth, advanced skills: flavor enhancement
“Delayed entry” method
The coffee beans are placed at room temperature during the preheating stage, and the beans are added immediately after the roaster reaches the target temperature to enhance the heat absorption capacity of the coffee beans.
“Two-stage baking” method
The first stage of low temperature slow drying (160-180 ° C) to develop flavor, the second stage of high temperature fast drying (200-220 ° C) to finalize, suitable for the pursuit of complex flavor coffee.
“Residual temperature utilization” method
After roasting, turn off the heat and use the remaining temperature to continue heating the coffee beans for 5-10 seconds to improve the mellow.
Sum up
Coffee roasting is a combination of science and art. Through precise control of temperature, time and heat, combined with equipment maintenance and flavor experimentation, you will be able to create unique coffee flavors. It is suggested to start with the basic baking curve, gradually try advanced techniques, and constantly optimize the baking plan.