浅谈烘焙缺陷

探讨蛋糕烘焙缺点

当你提到精典咖啡的那时候，展现在咖啡供应链管理里的每一个流程针对最终展现在人们眼前的咖啡制成品都尤为重要。那麼在咖啡从種子到水杯供应链管理里一个十分关键的流程是蛋糕烘焙。

When it comes to specialty coffee, every step in the supply chainbecomes extremely important in creating the final product that we enjoy as acup of coffee. One hugely important stepin the chain of coffee from seed to cup, is roasting.

咖啡蛋糕烘焙从表层上讲，好像只是是一个简易的全过程，用来咖啡生豆，加一些发热量，随后十多分钟内你总有了烘培咖啡豆。或许针对一些沒有资金投入時间来享有更细致,更繁杂的咖啡烘培方式的企业和消费者来讲那便是咖啡烘培了，但针对技术专业的咖啡高手和消费者来讲，烘培的全过程会更为的精益求精也必须大量的资金投入。

Roasting coffee, on the surface, seems like a simple enough processof taking a green coffee bean, adding some heat, and in a few minutes you haveroast coffee. While the process may bejust that simple for some companies and consumers who don’t take the time toenjoy the finer, more complex aspects of coffee, for specialty coffee craftsmenand consumers the process is much more detailed and involved.

在烘培的全过程中咖啡豆亲身经历着很多不一样的有机化学和物理学的转变，根据这种转变针对最终咖啡品质的危害许多 依然沒有被彻底了解。一些危害咖啡烘培的要素（仅举几起）包含：空气，热原，温度升高速度，圆筒筛转速比（ 针对烘培圆筒筛来讲），电扇速率，完毕温度和制冷時间。

在烘培的全过程中有这般多的危害咖啡品质的自变量要素去操纵和管理方法，也就习以为常了，每一年会有那麼多的咖啡会被过多烘培，烘培不够或是由于一些别的的要素而造成烘培缺陷。

During the roasting process the coffee bean undergoes so manydifferent chemical and physical changes that many are still not fullyunderstood as to their impact on the coffee’s final quality. Some of thefactors affecting the roast include airflow, heat source, rate of temperaturerise, drum speed (for drum roasters), fan speed, ending temperature and coolingtime, just to name a few.

With so many different variables to control and monitor duringroasting that impact the quality of the roast, it’s no wonder that so manybatches of coffee are (tragically) over-roasted, under-roasted or meet someother fate as a roasted defect each year.

有许许多多不一样的烘培缺陷会出現，可是一些最普遍的包含： 焙烤，顶端烧糊，损坏豆，部分烧糊和 迅速烘培。 你能在老版英国精典咖啡研究会的咖啡特色美食轮的不适当烘培一部分见到所例举的这种要素。

There are many different kinds of roast defects that can occur, butsome of the most prevalent include: baking, tipping, chipping, scorching, andfast roasting. You can see a few of these listed on the old version SCAA’sCoffee Taster’s Flavor Wheel under Improper Roasting.

焙烤 Baking

焙烤将会出現在烘培全过程的一些层面。将会因为烘培全过程中温度过低。因此准确的讲焙烤是在全部咖啡的规范烘培時间12分鐘里，温度的提高是每分1-2 摄氏（这儿仅谈试品烘培）。

假如说在烘培的全过程中一切的提温点内每分的提温率不升高反倒降低，一般大家也叫烤制烘培。这一般会产生在贴近一爆的那时候，为了避免黄豆过多烘培，烘培师会调小热原，要不迅速减温或是长期维持较低的温度。

焙烤状况下的黄豆，一般会表层颜色上看见像规范烘培，可是黄豆內部的颜色将不容易和黄豆外界颜色相符合。相对来说，规范烘培黄豆內部颜色应当相对性Agtron 标值浅 5 分。相对性规范烘培的咖啡得话，焙烤的咖啡尝起來会十分的简单，乏味，也将会会有相近谷类或吐司面包的味儿。

Baking can occur at a few places during roasting. It can occur from too low of heat appliedthroughout the roast, thus actually baking the coffee by only increasing thetemperature 1-2 degrees per minute for a total roast time of well over thestandard 12 minutes (talking about sample roasting).

Usually people will also calla roast baked if at any point during the roast the rate of rise per minuteeither doesn’t increase or actually drops. This usually happens near firstcrack when, in order to keep the beans from over-roasting, the roaster willlower the heat source and either lower it too far or keep it lowered for toolong. Baking the roast will usually create a bean that on the outside lookslike a standard roast, but the inside color of the bean will not match theoutside, which for a standard roast the inside color should be around 5 pointslighter using the Agtron scale.

A bakes cup will typically taste very flat and dull compared to astandard roast of the same coffee, and can also have grain or bread-like flavornotes.

顶端烧糊

顶端烧糊一般产生在被称作强烈烘培的全过程中，或是当过多的发热量被消化吸收的太快得话。黄豆顶端贴近胎芽的地区，会工程爆破而在黄豆尾端留有凹坑。顶端烧糊的咖啡一般会有相近臭鼬或是谷类作物的味儿。

Tipping usually happens during what’s called a violent roast, orwhen too much heat is applied too quickly.The tip of the bean, near the embryo, bursts leaving a dark indention onthe end of the bean. Tipped coffee will usually have a skunky or cereal-likeflavor.

崩裂豆

崩裂豆与顶部烧焦的豆子有些类似，出现在激烈烘培的过程中，在深度烘焙的咖啡更为普遍。当豆子最脆弱的薄膜承受不住压力时，豆子内部的水分开始蒸发，进而发生爆破而在豆子的表面产生破裂。不要对顶部烧焦感到迷惑，崩裂豆通常出现在豆子的圆形的表面。崩裂豆自身不会产生风味瑕疵，但是经常出现在深度烘培的咖啡中。因此咖啡会有焦的，类似碳味的风味。

Chipping is similar to tipping in that it occurs during violentroasts and is more prevalent in dark roasted coffees. Chipping happens when the moisture level inthe bean begins evaporating at such a rate that the weakest point of the beanmembrane can no longer contain the pressure, bursting and creating a chip onthe surface of the bean. Not to beconfused with tipping，chipping usually occurs on the rounded surface of the bean. Chippingcreates no flavor defect of its own, but almost always happens in dark roastedcoffees, therefore the coffee will have dark, char-like flavor notes.

局部烧焦

局部烧焦的出现是基于有太高的转鼓的控制温度。控制温度是基于当烘培师把生豆放在转鼓中在烘培开始时的温度。因为较高的温度，咖啡生豆的表面通常会出现局部烧焦。在豆子的表面留下黑点。

基于咖啡越来越深的颜色，你可能不能够看清楚最后烘培豆上的黑点，这就意味着局部烧焦有时很难去发现。局部烧焦的豆子会在咖啡里出现烧焦的灰尘的味道。

Scorching occurs due to having too high of a drum chargetemperature. Charge temperature refers to the temperature at the beginning ofthe roast when the roaster places the green coffee inside the drum. Because ofthe high temperature, the surface of the green coffee will actually becomescorched, leaving black marks on the surface of the bean.

You may or may not be able to see the marks clearly on the finalroasted bean due to the darker color of the coffee, meaning scorching issometimes harder to detect. The scorching creates a charred or ash-like flavorin the coffee.

快速烘焙

快速烘培是简单的，当烘培师过快烘培豆子时出现。这种状况出现在太多的热量被吸收，并且加温率过快，以至于咖啡没有足够的时间去在烘培的过程中很好的发展。豆子的表面将看起来像标准烘培的颜色，但是豆子的内部颜色很浅，并且有点发展不足。

很多时候，快速烘培，由于过快的加温，也会导致颜色太深了。这样咖啡豆过度烘培的表面就会产生一种混合的碳味和灰尘味，同时豆子的内部也会有发展不足的干草或者草味。

A fast roast is simply that, when a roaster roasts the coffee tooquickly. This happens when too much heatis applied and the rate of rise is so high that the coffee doesn’t have time tofully develop during the roast. Theoutside surface of the bean will look like a standard roast color, but theinside of the bean will be light and underdeveloped.

Many times fast roasts,because of the rapid heating, will also be taken too dark. This creates a combination of char and ashflavor from the over-roasted surface of the bean and under-developed hay orgrass-like flavors from the inside of the bean.

烘焙师寄语：

由于在咖啡烘培的过程中有太多的变量因素需要去考虑去控制，那么作为精品咖啡的烘培师这也是必要的。因此我们要不断的在这些问题上去学习探索，注意到这些变量，从而我们可以制作最好质量的咖啡，珍惜所有的咖农和在咖啡供应链里将咖啡带到烘培这一环节的参与者的辛勤工作，进而把真正可以称作精品咖啡的产品提供给广大消费者。

Because of the amount of variables to control and issues that canoccur during coffee roasting, it’s imperative as specialty coffee artisans,that we educate ourselves on these issues and are aware so that we are able tocraft the finest coffee quality possible, passing along all of the hard work ofthe farmers and everyone who has brought the coffee to this point in the supplychain, and deliver what can truly be called specialty coffee.

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