Double-fried and single-fried questions, why not roast once, but also fry again?

Twice baking is a controversial question: why is it not enough to bake once, but to go back to the pan and cook it again? Is it cost-effective to go to so much trouble?

Double frying does increase man-hours and cost, but it has achieved remarkable results in grinding acid, increasing alcohol thickness and beautifying bean phase, and it is still a necessary skill for bakers.

Many people think that double frying was invented by the Japanese, but it is not. Europe used double stir-frying technology a long time ago. Matthew Aiji Tea and Coffee Company, founded in Scotland before 1864, is still famous for its second roasting. Its Tinderbox Blend is a well-known double-fried espresso bean in Britain and Ireland. When the author traveled to Europe a few years ago, I was startled. I drank it with no bitter taste, but I got soft sour aroma and fruit acid, and the consistency was sweet.

There are also domestic companies who use double frying to grind off the sharp sour taste of very hard beans, but they always feel bitter, dull and boring. I don't know what went wrong, but there are also a small number of people who are good at double frying. Island beans with weak beans can also be fried, and the sweetness is more obvious. it can be seen that double frying is not limited to high altitude very hard beans, any beans can be:

There are several tips for double frying:

(1) try not to stir-fry for the first time, the bean color is yellowish or yellowish brown, and the bean surface appears wrinkled markings, it can be baked.

(2) as for how close to the first explosion, it depends on whether you want to explore shallow baking or deep baking in your second baking. if the second stir-frying is shallow, then the firing point of the second stir-fry can be close to the first explosion, and if the second stir-fry is to be deep-roasted, then the firing point of the second stir-fry should be a little further away from the first explosion, that is, a little shallow.

(3) when stir-frying island beans or soft beans, it is not safe to fry a little lighter, on the contrary, beans with extremely hard beans at high altitude or beans with high water content in dark green color might as well approach when stir-frying, and then bake at a burst point.

(4) the effect of the second stir-frying immediately after the first stir-frying out of the furnace is not good, and the flavor is not as good as stir-frying the next day. The reason is unknown, but it works every time.

Why should you try not to bake and explode when you stir-fry?

Because the caramel reaction will be triggered by the first explosion, the aromatics produced will be in danger of oxidation and stale, and the bean fiber has been damaged, so it is easy to add polycarbonization during the second stir-frying. If you accidentally bake and explode during the first stir-fry, remember that the second stir-fry should not be too deep.

There was a friend whose yellow bourbon was so light that it was not completely out of the oven and tasted sour and astringent. The next day, the author worked like a horse doctor and went back to the pan with a Taiwan-made [Hot Top electric heating pipe drum roaster]. When the bean table folds were flattened, it was immediately out of the oven and soaked to drink, and the dead acid was sublimated into sweet fragrance, accidentally saving expensive coffee.

Although double frying is troublesome, it can sometimes play a magical stir-frying effect, which is quite interesting, but because there are more variables than single frying, it is easy to make mistakes, unless required by customers, try not to use it as far as possible. in addition, double frying is easy to cover the exquisite flavor of fine beans and the taste of region. single stir-fry is the best way to interpret the fine bean flavor and regional flavor.

The above is the traditional double frying method.