珈琲狂時代

  This roasting machine is primarily used for roasting samples, so we call it a sample roaster . Producers at the origin send small quantities of green bean samples to green bean importers . After roasting and cupping these samples, the importers decide whether or not to make a purchase. Since the samples sent from origins or processing stations are usually small in quantity but high in variety—typically around 50g or 100g —these compact sample roasters were specifically developed for this purpose. The primary purpose of sample roasting is to quickly identify the quality and flavor profile of green beans, especially when evaluating a wide variety of samples. The sample roasting protocol should be kept as simple and streamlined as possible. This involves using a fixed batch size (e.g., 100g), consistent roast times, and stable airflow. Coffee beans reveal their primary acidity and aroma during the peak of the First Crack . Therefore, sample roasting typically targets a drop time d...

How many type of processes? In the past, green coffee processing was limited to Natural and Washed methods. However, since the introduction of Honey processing, we’ve seen more and more techniques emerge, such as: Black Honey processing Anaerobic fermentation Enzyme-assisted processing, and so on. In recent years, Colombian coffee estates have been particularly aggressive in developing post-harvest fermentation methods, primarily to increase the market value of their green beans. Generally, these methods involve adding specific yeast or bacterial strains and controlling the environment to create predictable flavor profiles. However, these intense fermented flavors can affect cupping scores, making it difficult to evaluate the inherent qualities of the bean itself. Currently, the market is split: one side embraces post-harvest fermentation, while the other rejects it. Many people, however, fall somewhere in the middle. There is also significant debate regarding the use of chemical addit...