How to choose a coffee bean dryer

在影响咖啡口感和风味的众多因素中，烘焙是最关键的一环。对咖啡豆烘焙过程的控制，实际上就是去除或掩盖咖啡豆原有不良味道，以充分发挥咖啡原有风味的过程。

The complete baking process of coffee includes three stages of “dehydration”, “one explosion” and “two explosions”, each of which represents different changes of coffee beans at high temperatures. Of course, depending on your needs, you can decide to end the baking at any time during any time.
In the “dehydration” stage, the water in the green beans will be fully evaporated, and then the coffee will burst, that is, into the “one explosion”. At this stage, some light baking, medium baking, medium deep baking coffee The beans will end the baking; then they will enter the “two explosions”. In the early stage of this stage (that is, within a few seconds of the second burst of coffee beans), most people will choose to end the baking to get the best. “Caramel flavor” and a lower degree of “sour taste”.

After the baking is finished, the roasted coffee beans need to be cooled quickly to avoid excessive “self-baking” of the coffee beans. After that, the coffee beans will give the best flavor after a day of storage.