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--- blog:coffee_blog:2022-05-15 [2022/05/21 12:00] – [Cooling] Phil Ide
+++ blog:coffee_blog:2022-05-15 [2022/05/21 12:01] – [Cooling] Phil Ide
@@ Line 17: / Line 17: @@
 ===== Cooling =====
-{{:blog:coffee_blog:yuchengtech_cooler.jpg?direct&200 |Coffee bean cooler}}Once the beans are cooked, you need to cool them down. If you don't, they just keep cooking until their temperature drops below reaction temperature. This leave you with two choices: either get them out of the roaster early so they are perfectly roasted by the time they finish cooking, or leave them in the roaster until they reach perfection and then rapidly cool them down.
+{{:blog:coffee_blog:yuchengtech_cooler.jpg?direct&200 |Coffee bean cooler}}Once the beans are cooked, you need to cool them down. If you don't, they just keep cooking until their temperature drops below reaction temperature. This leaves you with two choices: either get them out of the roaster early so they are perfectly roasted by the time they finish cooking, or leave them in the roaster until they reach perfection and then rapidly cool them down.
 Using the first option is fraught with problems. Inner parts of the bean will continue to cook, even as the outer parts are slowly cooling. This means that some of the desirable acids may end up getting destroyed.