一般烘豆子講究的是烘焙程度
常有人說是一爆或是二爆等等
一爆是咖啡豆內部成分經過化學反應
產生大量二氧化碳和水蒸氣
細胞內壓力可達到10個大氣壓以上
在豆體沒有辦法支撐的情況下造成CO2氣體噴出
二爆也是類似的情形 只是這時候木質部更脆弱 噴出的氣體也更多
此時烘焙出來的豆子就達到FULL CITY的程度
我們來回憶一下咖啡豆烘焙表
◇咖啡豆烘焙顏色示意圖◇
1. Green unroasted coffee
2. Starting to pale
3. Early yellow stage
4. Yellow-Tan stage
5. Light Brown stage
6. Brown Stage
7. 1st crack begins
8. 1st crack under way
9. 1st crack finishes
10. City+ roast
11. Full City roast
12. Full City+ roast
13. Vienna - Light French roast
14. Full French roast
15. Fully carbonized
16. Immanent fire
節錄自：http://www.sweetmarias.com/roasting-VisualGuideV2.html
◇咖啡豆上的銀皮◇
照片上可以看到咖啡豆中間有層東西
那不是皮喔 是豆子中間夾的一層膜
某些豆子會特別多
在烘焙的時候會跟爆米花一樣通通冒出來，還挺嚇人的
應該是所謂的銀皮，個人建議處理一下比較好
因為銀皮應該會影響味道，不管好或是壞的
雜味比較重,可以考慮把它吹掉
如果像我一樣是在房間裡烘焙！
就拿把小刷子慢慢刷吧！
◇咖啡豆上的銀皮 II◇
雖然銀皮對烘焙造成的影響其實很小
但還是建議烘焙時在一爆中就先把銀皮清掉呢?
因為這個時刻是把銀皮清掉的最好時機
不可能在要下豆的時候才在滾燙的鍋子上開大風把銀皮掃掉
◇不大均勻之熟豆◇
我的烘豆經驗常常在二爆密集以後下豆
如果可以在3~4分鐘以內把咖啡豆冷卻至常溫
比較不會有煙味，且此時的烘焙深度比較適合我的機器
反倒是冷卻過慢豆子才容易吸附大量的煙味...
所以我先在大電風扇把煙吹掉，再拿到小風扇前慢慢冷卻
等到涼下來後，就可以放進去罐子或單向排氣閥的袋子裡存放
一般經驗是放個兩三天再喝比較會有新鮮的咖啡味
試過剛烘好放個一小時就拿來泡
味道淡了點，但是2-3天之後的味道就很棒
煮出來的CREAM也很NICE！
PS:
該網站對City及Full City敘述如下：
*City, Full City note: I have been dividing up the roasts around City and Full City into finer distinctions using the + sign. So City (or sometimes I write "true City roast" means the coffee has fully cleared 1st crack, and the roast is stopped (about 425-430 f). City+ means the coffee has cleared first crack, and time is allowed for an even bean surface appearance to develop, about 435f usually. Full City, or "true Full City" is where the coffee is roasted to the verge of 2nd crack without entering it, which is about 440-445f. Full City+ is where the coffee is roasted to the verge of 2nd crack and enters it slightly, but the coffee is dumped/roast is ended at that point, so the batch has no momentum to truly enter 2nd crack, roughly 445-448f. Beyond that and we are talking Vienna roast in my book. The temperatures in this paragraph are not internal bean temperatures, but probed bean temperatures from my Probat roaster.
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