Can the coffee machine roast coffee? This is a lot of human problems that just know about coffee. The knowledge about coffee is not comprehensive enough. In fact, the baking of coffee is a high-temperature coking effect. It completely changes the substances inside the raw beans and produces new compounds. And recombination to form aroma and mellow taste. This effect only occurs at high temperatures. If it is only used at low temperatures, it will not cause decomposition, no matter how long it takes to bake the coffee beans.
The average person thinks that baking is nothing, just frying the raw beans with fire. In fact, baking is one of the most difficult steps in the processing of coffee. It is a science and an art. Therefore, in European and American countries, experienced bakers enjoy a highly respected status. The baking can be divided into the following three stages:
1 drying
At the beginning of baking, raw beans begin to absorb heat, and the internal water gradually evaporates. At this time, the color gradually turns from green to yellow or light brown, and the silver skin begins to fall off, and the smell of vanilla can be smelled. The main role of this stage is to remove moisture, which accounts for about half of the baking time. Since water is a good heat transfer conductor, it helps to dry the internal materials of the coffee beans. Therefore, although the purpose is to remove moisture, the baker will use the temperature of the water and control it so that it does not evaporate too quickly; usually, the water is preferably controlled to reach the boiling point at 10 minutes and turn into steam. The internal material is fully heated and the water begins to evaporate, rushing out of the interior of the coffee beans.
2 pyrolysis
Baked to about 160 degrees Celsius, the water in the beans will evaporate into gas and begin to rush out of the coffee beans. At this time, the inside of the green bean changed from endothermic to exothermic, and the first popping sound appeared. After the popping sound, it will turn into heat absorption. At this time, the pressure inside the coffee bean is extremely high, up to 25 atmospheres. High temperatures and pressures begin to deconstruct the original tissue, forming new compounds that create the taste and taste of the coffee; at around 190 degrees Celsius, the conversion of endothermic and exothermic occurs again. Of course, the pyrolysis continues to occur, and the coffee beans turn from brown to dark brown and gradually enter the stage of heavy baking.
3 cooling
After the coffee is baked, it must be cooled immediately, and the pyrolysis is quickly stopped to lock the flavor. Otherwise, the high temperature inside the bean will continue to work and will burn off the aromatic substances. There are two methods of cooling, one is air-cooled and the other is water-cooled. The air-cooled type requires a lot of cold air to quickly cool the coffee beans within 3-5 minutes. In the field of professional baking, the large roasting machine is equipped with a tray with a rotatable push arm; when the baking is completed, the beans are automatically fed into the tray, and the fan at the bottom of the tray is immediately activated to blow cold air. The coffee beans are whipped by the push arm and cooled. Although the air-cooled speed is slow, it is clean and not polluted, and it retains the mellowness of coffee, which is used by selected coffee makers. The water-cooled approach involves a layer of water mist on the surface of the coffee beans, allowing the temperature to drop rapidly. Since the amount of water spray is important, precise calculations and controls are required, and the weight of the baked beans is increased, which is generally used for large commercial baking.
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