[請益] 咖啡烘豆曲線
最近畢業要報paper選到一篇有關咖啡的論文,其中他的烘焙曲線都是用豆溫而非爐溫,
想請教
①為何圖中0分鐘時豆子會有如此高的溫度?
②豆子常溫放進爐內不是應該溫度越來越高,爐溫才會先降溫再回溫嗎?
右邊藍筆溫度為開始之爐溫,跪求各位的解答,小弟我感激不盡啊!!!
http://i.imgur.com/AKgsiIC.jpg
![](https://i.imgur.com/AKgsiIC.jpg)
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