Roasting technology of coffee beans in the process of roasting coffee beans

Native beans from Tanzania, Costa Rica, Kenya, Indonesia and other places.

Today's baked mocha coffee beans are from the port of Mocha.

The roaster I bought a year ago, with it, the roasted coffee will be full of flavor.

Weigh 1.5 kilograms of coffee beans and carefully pour them into the inlet.

The machine began to rotate regularly, and the temperature in the furnace was as high as 100mur200 degrees Celsius, and we began to observe the changes of coffee beans every minute.

The "first explosion" began, and a faint crackle could be heard in the stove, the beans burst and expanded, and the color deepened.

Draw out the guide port to observe the shape of the beans: as the water is gradually dried, the beans begin to become smaller and yellow.

The aroma of coffee beans overflowed after the "second explosion". After about twenty minutes, the baking is finally finished.

The freshly baked coffee beans show the freshest appearance with the heat and incense accompanied by the wreathed smoke.

The shopkeeper is shaking his dustpan to help the coffee beans cool, cool and shed their silver.

The color is still a little wet, and the shopkeeper brewed the most sweet and fragrant coffee for us with freshly baked coffee beans. The taste bud is like waking up early in the morning, and the fresh original taste of each sip is very precious.