WaterManagement น้ำกับปฏิกิริยาเคมีในการคั่วกาแฟ

One common challenge many specialty-coffee roasters encounter when roasting dry-process coffee is the appearance of overly strong fermented aromasoften leaning toward ripe or overly alcoholic fruit.

At Preeda Roasterys roasting class, students get to taste both their own roasts and their classmates.

The other day, I was talking with a younger friend about the physical mechanisms behind the First Crack—where it comes from and how it happens. Since she used to work in the aviation field, I brought up an analogy about airflow hitting coffee beans, causing changes in air pressure and velocity—much like how airflow interacts with an airplane wing. After explaining, I realized it might be useful to write it down in a way that paints a clearer picture.