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'<div>
這種烘焙方式控制烘焙程度，(例如：I-ROAST)是通過調節機器上的時間，或者製造商建議的烘焙程度控制方式，來嘗試幾次的烘焙。然後依時間遞減來調節烘焙度，如果覺得這次的烘焙太酸、太明亮，那麼下次就延長一點時間，相反的呢就是如果覺得太苦、太澀，那麼就減短一點時間。</div>
<div>
這種方法的缺點就是這次得出結果不能用在另一種豆子上，必須對每一種豆子進行反覆的嘗試來得出最佳烘焙度。此外還要記住 做的烘焙記錄只能在這種機器上，不適用在另一種機器上。</div>
<div>
想得到優質的咖啡豆，烘焙是一個必經的階段。優秀的咖啡烘焙師是具有豐富經驗的，所以能夠將咖啡豆烘焙到恰到好處。作爲咖啡烘焙新手來說，以上的三種方法還是能夠有效控制咖啡豆的烘焙程度的，大家不妨在工作中嘗試一下以電子儀器、設備來控制烘焙程度</div>
<div>
這裏所說的電子儀器，指的是傳感器之類的東西。將傳感器埋在烘焙中的咖啡豆中，就能得到咖啡的表面溫度 。傳感器得到的溫度只是一個粗略的數字，嚴格來說只能作爲一個參考依據。傳感器上的數值達到一定數值時，就知道該結束了以目視、聲音、氣味的變化來控制烘焙程度</div>
<div>
人的五感是應用最廣泛的而且是最佳的判斷工具，以感觀來控制烘焙程度。就像你看電影，覺得它該結束了，自然就知道了，烘焙 咖啡豆就是這樣，覺得它氣味、顏色、聲音都到了某個程度，就知道這是你想要的。<br />
在製作咖啡豆的過程中，烘焙是非常重要的一個環節，而咖啡烘焙程度如何直接決定着咖啡豆的好壞。所以咖啡烘焙師會通過多種方式來控制咖啡豆的烘焙程度，以下三招能夠有效控制咖啡豆烘焙程度，得到優質咖啡豆不再是難事<br />
<img alt="" src="/uploads/allimg/161207/8-16120G0244M51.jpg" style="width: 391px; height: 220px;" /></div>
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