樣品烘焙sample roasting
出處：
https://www.perfectdailygrind.com/…/roaster-basics-a-guide…/
0:00: When the roaster has heated up, the green sample is loaded into the drum and the timer started.
~1:00–1:30: The temperature of the roasting chamber should be increased and airflow lowered. The temperature of the green coffee itself is starting to rise during this “turn-around phase.”
~3:00: Water from within the green coffee is escaping and needs to be released, or channelled, out of the roaster.
~ 3:30: A colour check is usually conducted: the beans should be turning yellow between 3:00–4:00.
~4:00: The coffee is definitely yellowing. Its moisture content has dropped to about 1.5% from the 10–12% water content at the start of the sample roast, and “browning” or “caramelisation” (the visible impact of the Maillard reaction) is taking place.
~6:30–7:30: Depending on the coffee, you will start to see and hear the signs of first crack. It is useful to do a quick aroma check, if possible, to spot any signs of scorching. You will probably need to increase your airflow to channel any remaining steam or smoke out of the roaster. This prevents it from affecting the taste of the roasted coffee.
~8:00–9:30: About 90–120 seconds after first crack, you’ll want to conclude the sample roast. Even if you normally roast to second crack, you should finish sooner when you’re roasting to evaluate green coffee quality. Keep the temperature constant to prevent stalling.
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