Each bean can have corresponding bake graph, so what meaning is this bake curve? What concern does it have with the job that produces in our bake furnace?
Actually bake graph is the description of pair of basic data, once know these lines and dot show what is, they can help you improve your bake, solve a problem, repeat a result ceaselessly.
Bean temperature (blue) with RoR (gules) curve.
The curve when entering a beans drops
Of blue curve the first is nodded, it is to point to those who put a beans on the quantity to enter a beans lukewarm, what this temperature points to is the internal temperature of platen of the bake when entering bean.
Put bean into oven when you, you can see temperature drops quickly, but, because the temperature of bean is in,this is not drop, what see actually is the temperature change that carbonadoes probe of fabaceous machine bean is recorded,
Bougie itself can not measure the temperature of bean truly, they can record the temperature of bean in platen only, give out thereby the directive of bean temperature.
Enter boiler in bean actually before, had been to heat inside boiler. Join meeting giving birth to a beans suddenly to bring about heat energy to reduce, reduce probe to read extraction temperature thereby. So graph can begin to appear a descendent condition.
Wind lukewarm point
After bean ate boiler, can absorb quantity of heat immediately, boiler temperature can drop abruptly, reach point of a certain time next, temperature begins to rise, this turning point is bean wind lukewarm point.
Curve up brae
Coffee beans slowly evaporate, but still continueing to warm up with variable rate, call rate-of-rise of air temperature (RoR) .
The factor that affects rate-of-rise of air temperature depends on a lot of elements, the beans that this includes coffee beans among them is qualitative, enter a beans the element such as the processing means of lukewarm, water content, bean
The angle of ascendant slope of the curve and RoR have the relation is between the move: Rate is higher, the temperature that bean obtains inside every time is higher, the curve is abrupter.
Dehydration period
Curve up the bake in the process of brae can arise in a few reaction.
It is to winding lukewarm point normally in a few minutes, coffee beans can lose enough moisture, bean begins to show physical reaction, bean begins to become yellow from leguminous green, the dehydrate that this period can call bean period, but correct for, the dehydration condition of the bean in bake process can last to bean bake end.
The plum helps heart reaction process
Achieve when the temperature of bean / when 150 ℃ , reaction produced Maillard. The carbohydrate in bean and amino acid produce reaction as a result of be heated, cause the change of color and gust thereby, also be the important level that coffee fragrance develops.
The meeting in this reaction process produces hundreds kinds of balmy material, in the process of coffee bake, maillard reacts color of the beans after beginning to be finished at dehydration begins change to be yellow is Brown next, reaction is met the end till your bake when bean is completely cooling, ability can stop.
Caramel converts reaction
Coffee beans undertakes in 170 ℃ anxious saccharify reacts, as it happens is sucrose melting point (185 ℃ ) , coffee beans carbonadoes when earthing up, explode the temperature of level.
Result of dehydrate of the sacchariferous in reaction is turned in caramel, the formation of caramel, color, balmy material, this phase will conduce to in coffee beans sweet development.
The incline to of bake curve is gently
Explode dot
Absorb heating power to evaporate to the moisture inside the beans when coffee beans the intensity that the pressure of generation is more than coffee beans itself, because cannot bear,the cellular wall of coffee beans is met the pressure that fabaceous heart expands and dissilient, right now coffee beans can be given out explode sound, release heat energy and sound energy. This is " explode " generation. Release different gust compound, and undertake brown is changed. The development time length that explodes decided the change of coffee gust also decides coffee gust is bit more crucial.
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