The secret technique of baking-- how to bake your own coffee beans

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People who like desserts always want to make their own cake. similarly, people who like coffee will not be satisfied with buying ready-made coffee beans. Sometimes, drinking the so-called high-quality coffee in a coffee shop has a bitter taste, or infiltrates into defective beans, which makes people feel non-addictive. Sometimes we encounter excellent beans, but they are afraid that they will lose their flavor after a long time of storage, so more and more coffee lovers, like me, begin to roast coffee beans in small quantities at home.

After reading Taguchi's Coffee Collection, I know that 80% of the taste of coffee comes from the inherent quality of coffee beans, the other 20% depends on roasting, and baristas are responsible for interpretation and final gatekeeping. Kam Zhihui, a coffee roaster, said: "it is generally believed that there are at least 1000 to 2000 ingredients in coffee cooked beans. I have read some coffee information that scientists have so far identified only 850 ingredients in coffee beans, but with the development of science and technology, it is believed that more and more aromatic substances will be recognized. In coffee raw beans, the main components are sugars, proteins, organic acids, fenugreek alkaloids, fat and so on. In a short period of 12 to 20 minutes of baking, heat conduction will make raw beans undergo chemical reactions such as caramelization, Mena reaction, degradation and polymerization, and then create a charming aromatic flavor. It is hard to imagine that such a complex chemical change can be derived from a small coffee bean. "

Baking is not difficult.

Coffee baking was not difficult originally. In early European families, everyone knew how to bake at home, but now it is only a basic step. To be primitive, you can "stir-fry" beans in a pan over semi-direct heat, or bake them over a hand net, or buy a baking pot for a few hundred yuan to make it yourself. these are all cheap and easy-to-use methods. This time, Mr. Kam Zhihui showed us how to use the drum roaster HUKY500 to make our own coffee beans.

Fire control is the most important.

The shallower the baking degree, the stronger the sour taste, if the bean heart is not cooked, it will have a fishy smell, while if it is baked too deep, it will stifle the individual flavor of coffee, and finally get a bitter word. So the most difficult part of baking is to control the heat, capture the unique aroma, taste, hierarchy and individual flavor of coffee, and balance the overall taste of coffee.

Coffee roasting 7 qu

Preheat and add beans to step 1

Preheat the furnace temperature to 240℃ over high fire, slowly pour in the raw beans, and close the air door at the same time. At this time, the raw beans will absorb heat and keep the furnace temperature dropping.

Step 2 dehydration stage

After about half to 2 minutes, the furnace temperature will stop falling and begin to rise. This is the "return temperature" point. At this time, the raw beans will be dehydrated by a medium fire. This is called the "steaming" stage. During this period, we must pay attention to the steady rate of temperature rise per minute and let the furnace temperature rise slowly. You'll smell a little grass green at first.

Step 3 accelerates fire after dehydration

After about 6 or 7 minutes, the temperature of the oven reaches 160℃, and the smell of toast can be smelled. The bean color changes from turquoise, yellowish, dark to brownish yellow, indicating that the dehydration is almost complete and can increase the firepower. The chemical reaction in the bean also began at this time.

Step 4 pull out Silver skin and cool down

When the temperature of the bean reaches 170 ℃, the sugar in the raw bean begins to dissolve, and most of the silver skin on the surface has peeled off. Turn on the fan to drain the silver skin from the throttle conduit and close the throttle about 1 minute after ventilation. About 8 minutes later, the bean temperature rises to about 185 ℃, and the firepower needs to be lowered to prevent the coffee beans from being too hot to cause bitterness until an explosion occurs.

Step 5 explosive stage

About 9 to 10 minutes, about 195 to 205 ℃, when you hear a dense burst, turn the firepower down. The bursting sound lasted for about 2 minutes, and finally returned to calm, commonly known as "explosion". If you like shallow baking, you can turn off the heat and produce beans according to your own taste.

Step 6 second explosion stage

After the first explosion, the heat is absorbed again, and the remaining water in the beans is brewing pressure again. When you hear the small and rapid burst sound, it is the "second explosion". At this time, the temperature of the furnace rises to 225 to 230 ℃ (about Full City / Full City+), and the bean noodles are glossy, which is the bean phase baked in meaning. If the beans are not cooled over 235 ℃, the coffee beans will begin to carbonize.

Step 7 bean

Bean cooling: when the coffee bean comes out, the bean temperature is still the same as the baking temperature. You must turn on the fan to cool down as soon as possible, otherwise the bean heart is still burning, and the shallow baking will become moderate baking; the medium and deep roasting will become deep roasting or charcoal beans.

(according to the weight of 300g raw beans) Type: HUKY500

(note: with different types of roaster, the time of one explosion and the second explosion or the temperature of beans are different.)

Mr. Gan taught the secret skills of baking.

. Raw coffee beans contain 10-12% moisture, depending on the bean species and storage period. The higher the water content, the longer the dehydration time.

. In order to make each batch of beans taste the same, Mr. Gan will record the baking process, including production area, manor, raw bean hardness, size, color, weight, bean temperature, temperature, temperature per minute, firepower, throttle, location of first and second explosion, time and temperature, weight loss ratio, etc., and finally do a cup test to evaluate the flavor and taste.

. The temperature of the petroleum gas stove for ordinary hot pot is only about 200℃. Mr. Gan suggested using a ceramic stove. The temperature of the stove can reach 600℃. Moreover, the heat source is stable, the turning temperature is fast, and it is easy to control.

. If the beans are not flameout after the second explosion, the coffee beans will be coked, or even catch fire and ignite spontaneously, be careful.

Coffee roasting course

In the past, coffee roasting gave people a mysterious feeling, with the exception of Fresh Coffee, have not heard of any baking lessons. At present, the Amateur Learning Centre of the Hong Kong Federation of Trade unions and the Hong Kong Association for the Promotion of Coffee Culture hold workshops on roasting of coffee at home to enable people to understand the roasting process, principles and raw beans of coffee, and so on. The course does not even cost HK $1,000 for materials.

Query: www.hkftustsc.org or www.hkccea.org

HUKY500

Small major

Coffee roaster

Hand-made in Taiwan, including ceramic far-infrared gas gas stove, needle valve and micro-pressure gauge, can switch direct fire / semi-direct fire, and can bake 300 to 500 grams of raw beans each time.

Price: HK$12000

Writing, photography: talk about Virginia Tam (founder of Vigi Coffee, approved trainer of American Fine Coffee Association, recognized instructor of Diploma in Coffee Studies of European boutique Coffee Association, Japanese final judge of 2014-2016 World siphon barista Competition, workshop instructor of Hong Kong siphon barista contest, president of Hong Kong Coffee Culture Promotion Association, organizer of 2011 Food Expo Coffee Street. Www.facebook.com/vigicoffee)