One of the notes on the experience of roasting coffee on hand net: the practical experience of roasting coffee on hand net

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Recently, after adjusting the baking method for a period of time, I gradually got some valuable experience. Take notes here.

Among the coffee-related books sold on the market, the books I have bought and mentioned about roasting on mobile networks are Coffee Daquan (guarded by Taguchi), Coffee appreciation (Su Yanzhang), and roasted Coffee at Home (Ruisheng Culture).

In addition to the description of coffee with words only must rely on rich imagination, others such as Coffee and roasted Coffee at Home have wonderful picture and text teaching and narration.

However, after the actual exercise, I found some key points that need to be revised and strengthened, which are listed below:

Must be kept 35 cm away from the fire source for baking?

The book "roasting Coffee at Home" emphasizes that the hand net must be continuously shaken about 35 centimeters from the source of fire, do not go in circles, and do not stir like stir-frying. After the actual exercise, it is found that it is very OK to shake left and right without circling, and the baking results can get quite unexpected evenness! But after several failures, I found that 35 cm away from the fire, it was not possible to get into an explosion in about 10 minutes, as claimed in the book. Sadly, it was difficult for Touch to explode in more than 20 minutes. Sometimes the beans were dark and the aroma was gone, but there was still no sound at all. And for what kind of firepower should be used, the book is not very clear, it is impossible to determine the ratio of firepower to distance.

After the actual implementation, in fact, if you use a home gas stove to bake, the firepower is turned to "medium fire" (the switch is set at an angle of 45 degrees), and it is better to bake within a distance of about 15 Murray, 25 centimeters, and continue to shake the hand net left and right.

Raw beans must be scrubbed with water before baking to reduce the spread of silver skin.

The book "roasting Coffee at Home" teaches raw beans to be washed before baking, which is a matter of opinion. At first, I followed the instructions in the book to scrub the raw beans for a round before going to the stove to bake them. But in fact, I think this is superfluous. The flying amount of silver skin will not be reduced by much as a result of scrubbing. And because the raw beans are wet, the time of drying and dehydration becomes very messy, which increases the feeling of trouble.

How often do you shake the beans about 120 beats per minute?

It is mentioned in the Coffee Book that the frequency of shaking beans is based on 120 times per minute. I think this may need to be explained. I count going back and forth every second or so as two times, so a minute or so is equal to 60 times, which is what Mr. Taguchi calls "120 strokes." the frequency is fixed and the Free tempo is not accelerated until it is ready to enter an explosion.

Can't you shake the beans in circles or like stir-frying?

Mr. Taguchi's view on the way of shaking is different from that of [roasting coffee at home]. The left and right shaking of the first half is roughly the same (Taguchi suggested swinging back and forth), but Mr. Taguchi suggested an oval shake in the second half. In fact, I combine the two when shaking beans. After shaking the beans for nine seconds, I shake the beans vertically and mix them again and again in the tenth second, and then continue to shake and repeat.

To sum up, my baking process goes something like this:

Environment control factor setting:

The kitchen must close the sliding door, or at least close the electric fan, doors and windows if there is no sliding door, so as to reduce the influence of wind on the stability of the fire source.

The range hood will not be turned on, because it will also affect the stability of the fire source (however, the subsequent cost may be that the oil collecting tank on the range hood will be deformed due to overheating, which can be replaced. )

Come on, first check the oil collection tank for "salivating" oil. Wipe it off first so as not to be dropped by the "oil bomb" and ruin half of the hard work.

The firepower of the gas stove is set at the medium fire (where the knob is at the 45 'angle) the visual fire source is in a stable state.

Wear it easily (because it will be hot in the next 20 minutes) and a large glass of boiled water (otherwise you will get heatstroke and dehydration, XD).

Preparation tools & work:

A group of hand networks for personal use

150 grams of raw coffee beans (about 1/4 pounds after baking and half pounds twice)

Electronic scale (used to measure the number of raw beans and the weight loss ratio after baking, etc.)

Powder sieve (used when cooling, general hardware stores and supermarkets are available everywhere, the size of about 23 cm is big enough to fill one or two pounds)

Wash your hands (use your hands to pick the beans to help cool them. You don't want to drink coffee with a strange smell, do you? )

Baking steps:

Turn on the gas stove and make sure that the fire source is stable and will not fluctuate too much.

While timing by pressing the horsemeter, the bean goes up to the "gas stove countertop" about 15ml / 20cm (rather than the top of the fire, which is hard to tell).

Begin to shake the beans from side to side at a steady rate of about one time per second, and break up and mix again every ten seconds.

The shaking range of swinging beans is mainly no more than the black frame of the gas furnace.

In the first 15 minutes, Murray kept shaking in the above way for 16 minutes, and lowered the direction of the hand net to close to the source of fire in the 17th minute.

Begin to accelerate and shake at a frequency of about three times a second, while turning the wrist so that the beans can collide more evenly in the net.

If you continue to shake for about two to four minutes, you will begin to enter an explosion. At this time, record the division time of the horse watch.

The explosion will last about one and a half to two and a half minutes and gradually end.

If you want to bake shallowly, remember to count 30 seconds after listening to the last bang (if there is another bang in the process of silent counting)

If you want the Touch second explosion, maintain the altitude and frequency and keep shaking until you hear the faint "bang" sound again and immediately turn off the heat and drop the beans.

With the hand net after dropping the beans, run quickly to the circulating fan, turn on the maximum wind speed to blow on the hand net, and throw the hand net for about 30 seconds.

After cooling slightly, open the hand net, pour the freshly roasted coffee beans into a pre-prepared powder sieve, and use clean hands to draw circles to play with the coffee beans, so that each coffee bean can be cooled evenly.

After blowing for about five minutes, turn off the fan and rest for about an hour.

Put the coffee beans into an one-way breathable valve bag, but do not be completely airtight, let the coffee beans start to grow beans and then squint for about 24 hours.

Changes in "smell" and "color" during baking:

There will be a raw smell of raw beans in the first five or six minutes or so, and the silver skin will fall in large quantities in the first wave at this time.

In six to ten minutes, it will start to smell a little sweet, but still a little raw, and the color of the beans will gradually change from green to yellowing like the color of a sack.

Within 10 to 15 minutes, the aroma of chocolate or caramel begins to produce, and the aroma of coffee begins to be smelled, and the color begins to change to dark brown.

Seventeen minutes later, when the hand net approaches the source of fire, it will begin to bake quickly, and the silver skin will begin to produce a large number of second waves to welcome the arrival of the first explosion.

When the first explosion is approaching, the smell of scorching will begin to become obvious (but it will not burn). Through the hand net, the beans are very dark, but this is an illusion and must be judged by the smell and the explosion point.

At the beginning of the explosion, the charred aroma will be very strong, and a very obvious charred aroma can be smelled (but still not charred).

* the above experience and arguments are not absolutely correct, only my own personal baking experience and observation experience, if there are the same love of hand web baking advanced and colleagues have different experiences to share, welcome to put forward the discussion guidance!