[coffee carbonadoes fabaceous division ABC and groom]
1. coffee moisture content and gust law
Category of flaw of 2. coffee beans chooses
3. carbonadoes character analyses fabaceous appliance
Of 4.ROR apply
5. carbonadoes fabaceous curve differentiates
The physical change that 6. lukewarm layer and time cause reachs chemical reaction
7. caramel changes the effect with flavour chart
8. explodes begin to enter key of decide the issue of the battle
1. moisture content and gust law
International coffee organization trades coffee unripe beans the moisture content standard of the market is 8 to 12.5 ％ (the 407th, 420 resolution) . Coffee expert also has had the controversy of optimum moisture content, but think to give birth to fabaceous moisture content to answer finally at 10~12% ± 1% , under 9% or prep above 13% all not eligible.
#) moisture content passes with not as good as
The danger with the bad mildew that dry inadequacy can bring!
Excessive and dry meeting creates the risk with insufficient aroma!
Coffee of good moisture content conduce produces the acidity of the balance and wonderful fragrance, this will rise cup measure a fraction. A lot of bake division like 12 ％ this is numeric, and the target of producer of coffee of proposal of international trade center is 11 ％ surely. Any bring about coffee character possibly to drop under the unripe beans of 10% , and higher moisture content creates the risk that creates mould possibly.
Unripe beans moisture content follows the character of coffee and did not concern directly, the unripe beans of 10% does not represent a moisture content to be compared certainly of 12% better or poorer. Give birth to a beans however the course is long put can lose active gradually, bring about unripe beans finally to produce stale odor, and the fall that this result follows unripe beans moisture content is concerned.
The beginning of bake program includes to carbonadoing enough quantity of heat and pressure are accumulated in fabaceous machine, let carbonado fabaceous process at the beginning with respect to the hydrosphere in purify bean, because lack better term, course of study person often call this level " dehydration " . This phase happens without truly significant chemical response; Contrary, when hydrosphere drives out, the pressure inside boiler begins to increase, and the condition that forms roast coffee place to need. "
If bake moisture content is higher when coffee beans, dehydration period requires more heat energy. Have optionally so:
1) with relatively high temperature warm-up, but must not scorch of coffee beans outer
2) uses higher temperature in dehydration phase
3) lets the time of dehydration phase spin.
Category of flaw of 2. coffee beans chooses
Analytic bad coffee, drank a cup of bad coffee what to feeling you can have?
One, queasy: When unripe beans bake not squashy, accompanying scorching at the same time, namely trichromatic beans. (Normally leguminous maturity and leguminous size place are caused)
2, disgusting: The blemish beans that calls somewhat inside bean for example: Black soya bean and acerbity beans
3, stink: Beans of bug eat by moth or it is to ferment exceeding bean
4, the health that blemish beans affects: Conch beans and burst beans can cause char to cancer, local black soya bean and beans of bug eat by moth and fungus infection beans can cause the infection of mould.
The unripe beans flaw of association of coffee of high-quality goods of pardonable United States undertakes classified establishing normative standard
: of flaw of A, the first class? of of childish of an ancient type of banner hoisted on a featherdecked mast of Che of Jue of of stalk of Ji of of Yin of of Piao of ㄈ of caving stalk of of ⑷ of a low bank of earth between fields of to joke of drinks Miao to bask in dizzy of Fei of einsteinium of abb to block slope of Jie of shelter of otter ⒒ clothing up to clean out feng4huang2 of ancient name for a kind of scorpion to door ⒏ of of haze Du stalk a bit technetium ? , reach beans of serious bug eat by moth (unripe beans has 3 above by bug eat by moth, perforative trace) .
Flaw of B, 2 class (less important flaw) : ? of ⒋ of a low bank of earth between fields embeds Zhi Kexiu of ⒕ of a low bank of earth between fields of to joke of excessive of establish to? lays fabaceous part or be wrapped by ovine cortex entirely Fu) , float beans, unbaked beans, decline wither beans, conch beans, broken beans, peel or fruit carapace, but) of little Yu Sankong.
3. carbonadoes character analyses fabaceous appliance
The factor that affects coffee bake besides coffee beans carbonado fabaceous equipment and structure also have critical factor beyond main character
A) heat source (gas, electric power)
Efficiency of B) heating power and hot exchange kind (canal of straight fire, sirocco, electric heat)
C) boiler material is qualitative (stainless steel, cast-iron, pottery and porcelain... )
D) discharges wind efficiency (air door)
Rotate speed of E) furnace boiler
F) measures lukewarm way
G) eliminates smoke system (electrostatic remove dust, water mist, hind light machine)
Each have distinguishing feature summary
Contented crock art or the coffee that is bake of contented earthen jar is sweet spend slippery downwind case to be not provided
Sirocco carbonadoes beans (steam straight platoon) administrative levels of clean distinct bright fragrance is elegant
Electric power infrared ray carbonadoes of fabaceous machine behave the taste with a fruity and good, gentle aroma
Of 4.ROR apply
The English full name of RoR is Rate Of Rise, in Chinese namely rate-of-rise of air temperature. RoR this noun basically is to point to minutely temperature change amount, inchoate bake basically is to calculate every litres to need a few seconds for a time, in push this level instead next, warm up minutelily. RoR is a record the proper-noun of such process.
RoR is in Chinese namely rate-of-rise of air temperature.
= of rate-of-rise of air temperature is in " fixed time " inside the rate of temperature climb.
The RoR that carbonadoes fabaceous division place says is set mostly in 30 seconds. RoR 6 is being represented inside 30 seconds temperature is OK climb 6 degrees.
Temperature curve middling constant uncared-for a problem, it is RoR. Sheet thinks to warm up minutelily this thing, what use generally now is a beans lukewarm.
Boiler type basically is in bake process carbonado fabaceous machine is planted, it is osculatory heat after all (boiler) heat up with convection (sirocco) two kinds of hot interact.
Arrive in order to wind lukewarm point150℃ is A phase, 150℃ arrives to explode B phase is first, into beans of fabaceous have a youthful look and environment fierce heat is exchanged, change right now normally air door or it is firepower, opposite meeting affects leguminous absorption of heat. When when winding lukewarm point, ability approximate has relatively stable the initiative dot that warm up.
5. carbonadoes fabaceous curve differentiates
The traditional bake way with inchoate coffee is whole the experience by bake master, the coffee colour and lustre from bake, flavour, aerosol and crepitation will decide bake, adjust igneous Hou and valve or bake of control of other experience technology at any time. Subsequently temperature decides bake law or it is time bake law, have later [law of curvilinear record bake] , namely the basis that the record carbonadoes the temperature when earthing up and time serve as bake than coming, use at business to use machine of half sirocco bake commonly, when bake must whole journey looks consider, adjust igneous Hou and valve to amend every ㄧ at any time the temperature that time place must reach.
Bake is the procedure that allows coffee beans to be changed into the ripe beans that contains a lot ofaroma and gust from unripe beans! Its process wants only be produce integrated effect by time and temperature
1. physics changes
2. chemistry reacts
Above all, beans of the coffee when letting us see cure first produced what physics to change.
The importance of physical structure
Structure of coffee beans storied, the gust effect that gives us to want to bake is very big. If do not have specific physical structure, won't produce indispensable to gust and aroma chemical reaction.
The period with the most significant change of this one physics is 160 degrees of C before so called [dehydration period]
The dramatic change when bake - color change beans greaten heavy quantitative change is small
Coffee unripe beans is density tall and the seed that has compact structure, but once begin bake, with respect to meeting change its lay condition formerly, the meeting when letting us see cure produces what physics to change:
The change of color
The change when bake is the most apparent perhaps is color, before bake, fresh coffee unripe beans can appear glaucous, because,meet then kind of black element arise and change Cheng Zong color, these are heating when carbohydrate and amino acid the polymer that forms when next union. In bake process, silver-colored skin of the part also can fall off, silver-colored skin is what be close to coffee beans most is outer paper material. The character that carbonadoes fabaceous division can use color to follow bake result as coffee beans with consumer limits a criterion is be worth for Agtron
6. physics change and chemical reaction why person important?
Bake basically can divide into 3 phase: Dehydration, mei Na (caramel is changed) reaction, and the development of gust, these term described chemistry and the different level that physics changes actually.
A) dehydrate
Dehydration program is answering lukewarm dot to happen, winding lukewarm point is to become you to put unripe ancient stemmed cup or bowl carbonado fabaceous machine, before in-house quantity of heat is rising once more, the machine drops first, and temperature begins this to rise the dot is called wind lukewarm point. Dehydration phase, leguminous water branch begins to evaporate, pressure also can begin to be formed in bean interior.
B) Mei Na reacts
Begin change when coffee beans Cheng Zong is lubricious, state reaction began Maynard, this meeting is heating about150Happen when ° C. This process can produce a lot of gas, include carbon dioxide, vapor, brandish to send gas to wait. Arrive greatly quite when in-house pressure breach cellular wall, can expand, call the first explode.
The development of gust also reacts jointly with Shi Zaimei accept happen, besides bean color change, still can affect final coffee gust.
C) gust sends exhibition period
After arriving to explode when bake, bake turns into from endothermic reaction exothermic reaction. In this phase, physical change still can last, the hole of bean surface continues to increase, grease continues to move to continue to become deep to the surface, color from fabaceous core.
Physical sex change is the change of bulk and stoma
The cellular wall intensity of coffee beans ranks plant kingdom top, they have tenacity very strong outer material, increase its stiffness and strength. When coffee bake, ascendant temperature and moisture are changed into angry process, the pressure that can make coffee beans in-house is elevatory, these conditions are met it is the structure of cellular wall balata shape from rigid change (call vitrification phenomenon) again, because coffee beans contains much carbohydrate substance (carbohydrate element of union) .
Internal matter is rolled out to cellular wall, the gap that fills gas leaves in the center. This delegate drops as quality, the bulk of bean can expand, and the accumulation of major gas is the carbon dioxide that releases after bake.
Bake still can increase the stoma of coffee beans, make density is reduced, dissolvability is stronger. Of course, this delicate to becoming them beverage also has very big concern.
The change of grease
Coffee beans contains oil, in bake process, internal high tension can make these compound move toward the surface from cellular center.
Grease conduces to reservation of will volatile compound be inside the cell, volatile compound is have below room temperature tall volatilize characteristic chemical material, these material are mixed to the fragrance of generation coffee aroma is indispensable, if do not have grease, these elements rsttitlespich=180
