Many coffee bean bakers always have a variety of problems when roasting coffee. For example, coffee can have a raw taste, smoky flavor, or the taste of coffee is bitter. Most of these problems are caused by improper operation or inadequate machine maintenance, not the problem of the machine itself. Let’s solve these problems one by one.
咖啡豆的苦味：
Deeply roasted coffee beans tend to taste bitter and burnt. If you want to avoid this flavor, the common way to deal with it is to adjust the baking time and try not to add fire at the later stage of the baking process. In addition, samples should be taken in advance to observe the roasting of coffee bean baker.
咖啡豆涩：
咖啡的涩味有很多原因，许多涩味是由于烘焙程度过浅所致。或者咖啡豆本身不成熟，或者咖啡豆本身带有苦味。一般来说，咖啡的烘焙程度越浅，咖啡本身的独特风味越明显。所以对于这种情况，要么不选择这样的咖啡豆，要么加深咖啡的烘焙程度。
咖啡豆有烟熏味：
咖啡豆的外层有一层薄薄的银皮，非常容易烧焦。另一方面，咖啡豆容易吸入空气。因此，如果风扇不能及时处理掉落的银皮，就容易产生烟味。所以如果你的咖啡有烟熏味，说明咖啡烘焙机的排烟系统可能出了问题。此时，需要仔细检查排气管道和风扇是否堵塞。
咖啡豆有生味：
咖啡豆的生味是许多烘焙新手常见的问题。一般来说，水分过多或过少都会导致咖啡豆有生味。水分过多会导致无法发生焦糖化反应，水分过少则不能将热量传导到咖啡豆内部。因此，建议选择水分含量在11%到13%的大小相同的咖啡豆作为原料。