Professional coffee roasting | A tutorial on the general use of the DIY002 direct-fire bean roaster

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Professional coffee roasting | is coffee roasting too complicated? A picture teaches you about the baking process.

General use mode of DIY002 direct-fire bean baking machine

DIY002 direct fire baking machine has some suggested ways, of course, you can also think about and organize your own baking methods, and at the beginning, familiar with the operation of the baking machine will first establish a baking process.

There are many sources of fire that can be used in the direct-fire bean roaster. Gas stove, mountaineering stove, charcoal fire, alcohol stove, etc., can all be used as good heat sources. Because of the characteristics of the direct-fire bean roaster: the silver skin will fall on the flame, so after baking a pot, it is best to clean the silver skin next to the fire (gas stove or mountaineering stove, etc.). Using vacuum cleaners is of course a quick and convenient way. And the charcoal fire will have no choice but to let him go.

Recommended height of fire source:

The main heat exchange mode of the direct fire baking machine, I personally think that the proportion of hot air (convective heat) is relatively high, so the height of the fire source from the baking bucket, it is better to use the tip of the maximum flame to the bottom of the baking bucket about 8Muth10cm. So before baking, you can first adjust the firepower to confirm the height, and then adjust the height of the pedestal of the baking machine according to the height.

Heat engine mode:

Today's bean dryers are equipped with K-Type thermometers to measure the temperature of beans and stoves. At the beginning of baking, after turning on the main power supply and fan power, make sure that the baking bucket and fan are in action, turn on the throttle to the second scale, and then start the fire source. In the case of the gas stove, it is probably a condition of small and medium fire.

The temperature is about 10 ℃ 12 minutes at 26 ℃ Celsius, and the bean temperature can reach 180 Mel Mel 190 min. If it heats up too fast, it means that the firepower is too strong, and the following baking firepower is probably based on the firepower of this heat engine.

When the bean temperature reaches 180℃, turn off the power switch of the fire source and fan and push the throttle to the scale 0. at this stage, the baking bucket continues to rotate, and you can touch the shell of the bean baking machine slightly from the handle above the machine, and you will find that the temperature is not high. Because the baking bucket shows high temperature, but the machine is not finished yet, the high temperature of the baking bucket is transferred to other parts of the baking machine by conducting heat.

At this stage, the bean temperature will show a state of cooling. After about 5 ℃, the bean temperature will be between 100 and 120 minutes, and then slightly touching the shell under the handle of the bean baking machine will significantly increase the temperature. At this time, you can prepare to enter the formal baking stage.

Basic baking process:

After the completion of the heat engine, turn on the fan switch, the throttle scale 2, the gas stove on medium fire, reach the bean temperature and start baking.

I. Ethiopia series

In the case of light-roasted coffee, Ethiopian beans are the main indicator, and how to retain acidity and avoid astringency is the main idea.

High altitude and more water are also the main conditions.

Considering these two conditions, how to achieve a higher Mena reaction and caramelization in the first stage? It has to be achieved from the heat absorption of the previous paragraph.

So how to improve the efficiency of heat absorption in the first paragraph?

Ethiopia 350g

Input bean temperature: 160℃

Temperature recovery point: 60 Mel 80 ℃ (depending on the process of the heat engine and the temperature)

1. RoR:15--20 ℃ / min

Avoid adjusting firepower and throttle before reaching 100℃, mainly because of intense heat exchange at this stage, adjusting firepower throttle will affect heat absorption, but will affect the following adjustment.

2. RoR:12--15 ℃ / min

The scale of the rear throttle of 100℃ is adjusted to 0, in order to increase the efficiency of heat absorption and avoid the loss of temperature caused by excessive ventilation, this stage is mainly heat conduction, and the straight hot pot still has the smallest exhaust at this stage, and obvious moisture will appear from the opening of the sampling spoon at 130℃.

3.RoR:15 ℃ / min

140The ℃ pot begins to show a large amount of moisture and heat chaos, at this stage, the moisture can be gradually discharged, the throttle scale is adjusted to 2, the moisture can be observed to disappear from the inlet, the moisture is sucked away after the throttle is opened, and the RoR will be significantly reduced, because the air flow speed is accelerated, so increase the firepower to RoR to maintain 15 ℃ / min.

4.RoR:12 ℃ / min

175Mel 180 ℃ entered the final stage before the explosion, due to the consideration that the proportion of caramelization is not too high, the throttle scale was adjusted to 1.5, the firepower decreased slightly, and entered the explosion by easing the RoR.

5.RoR:5--8 ℃ / min

The temperature appointment at the beginning of the explosion fell at 185Murray 195 ℃, because the bean species, altitude and moisture are different, and the idea of using an explosion as a form of heat dissipation avoids the incomplete development caused by an explosion that is too high, so when an explosion is about to enter the density, the throttle is adjusted to 3.5.The firepower is adjusted to a slight fire, which reduces the RoR and prolongs the development time after the explosion is dense. Next, you can decide the beans according to the temperature, coefficient of expansion, color, aroma, centerline and so on.

II. Columbia Series

Colombian raw beans are a good choice for both individual and mixed coffee, but thick beans, high altitude and high moisture are also the focus of discussion for bean roasters.

Due to the high acid value, although baked beans can get quite thick flavor, how to absorb enough heat in the bean core is a great challenge, how can the high acid value be baked in shallow to make a better adjustment?

So we have to decide whether to use it as a single product or a combination of coffee beans. The following techniques are mainly based on individual products, and the baking degree is recommended to be elongated after the end of the first explosion, or even before the second explosion.

Colombia 350g

Input bean temperature: 165℃

Temperature recovery point: 70 ℃, 90 min.

1.RoR:14--18 ℃

The throttle scale is adjusted to 0 at the beginning of the temperature recovery point. Because it is a thicker bean, a stable and long endothermic stage can be recommended.

2.RoR:12--15 ℃

The temperature rise will begin to slow down after more than 100℃. At this time, the firepower must be increased, a certain RoR must be maintained, and the throttle scale can be adjusted to 0.5. if there is more moisture, it can start to drain slowly.

3.RoR:12--15 ℃

A large amount of moisture can be observed from the sampling spoon at 140℃, and the throttle is adjusted to 2, and the firepower must also be increased to maintain the stability of the RoR.

4.RoR:10--12 ℃

170Meltel 175 ℃ adjusts the throttle scale to 1.5, and the firepower remains unchanged until it enters an explosion.

5.RoR:8--10 ℃

After the start of the first explosion, when it reaches the density, the throttle scale is adjusted to 4, the firepower is relatively small, and the RoR is relaxed, so that the beans have time to stretch out slowly. After the first explosion, the surface of the beans is still full of wrinkles, and it can be baked until the beans are baked when the expansion coefficient of the bean body is high. If the time at this stage is too short, the proportion of caramelization will be too low, on the contrary, astringency may occur.

III. Brazil Series

Brazilian coffee beans have always been a major market, and stability and smooth flavor are the main features. Taking the more common Siladot as an example, low density, low moisture, fast heat absorption and flat flavor are the main features.

Due to the low density of the bean body, the heat absorption reaches the bean core relatively quickly, but the moisture content is less, and the baking degree is deeper, but there is no strong flavor. The main baking degree of the single product is close to the end of the explosion.

Brazil: 350g

Input bean temperature: 150℃

Temperature recovery point: 80 ℃ 90 min

1.RoR:15--18 ℃

After entering the beans, wait for the temperature to rise from the temperature recovery point to 100℃, without special adjustment of throttle firepower. Mainly avoid too much firepower, so when heating up too fast, you can reduce the firepower a little bit.

2.RoR:12--15 ℃

After 100℃, adjust the throttle scale to 0, keep the firepower unchanged, pay attention to whether the RoR is stable, there will be a large number of smoke and moisture after 130℃, including silver skin.

3.RoR:15 ℃

150 ℃ adjust the throttle scale to 3, the firepower can be slightly increased, the raw bean has quite a lot of silver skin to avoid the smell of burning silver skin staying in the baking bucket.

4.RoR:15 ℃

Before entering the first explosion, the throttle scale is adjusted to 2.5, the firepower can be slightly reduced to avoid rapid heating after entering the first explosion.

5.RoR:10 ℃

After the explosion starts, the throttle scale can be adjusted to 4, and the firepower can be reduced at the right time. Just let the heating process from the beginning of the explosion to the next bean be stable.

IV. Guatemala series

Guatemala's microclimate is unique, its flavor is changeable, and its baking degree can be shallow and deep, but the high hardness, obvious odor and moisture to be dealt with in shallow baking can be expected.

The mixed flavor of raw beans in the common Guatemala Vivetnam fruit producing area is more obvious, on the contrary, it is not recommended to drop the beans when the explosion is dense, and it is a good suggestion from the end of the first explosion to the second explosion.

For example, Flower God, this type of boutique beans, the clean flavor can be added before the end of the explosion, but the heat absorption of the front section is still intact to avoid the obvious astringent taste of caramelization.

Guatemala 350g

Input bean temperature: 160℃

Temperature recovery point: 70 ℃, 90 min.

1.RoR:14--18 ℃

The throttle scale is adjusted to 0 at the beginning of the temperature recovery point. Due to the high hardness of raw beans and more heat absorption, a stable endothermic stage is necessary.

2.RoR:12--15 ℃

130℃ begins to adjust the throttle scale to 1, the firepower is also relatively increased, how to stabilize the slow release of water is the focus of this stage, opening a larger throttle may result in less heat absorption of the bean core at this stage.

3.RoR:12--15 ℃

When the 150 ℃ throttle scale is adjusted to 3, the firepower is also increased, and the corresponding heat energy has to be maintained while the moisture is gradually discharged.

4.RoR:10--12 ℃

The 180 ℃ throttle scale is adjusted to 2, the firepower is slightly weaker, slow down the speed of entering an explosion, the sound of an explosion will gradually become louder, and there may be a few sneaking away, and you will not start to adjust the firepower throttle until it does enter the first explosion.

5.RoR:5--8 ℃

If the heat absorption of the previous paragraph is true, the whole stage of the explosion will be quite obvious, but if the throttle is opened at the beginning of the explosion, the sound of the blast may be weakened because of the strong ventilation, so we have to wait until the explosion is dense to adjust the throttle scale to 4, and the firepower is also relatively small. As the bean body is hard and the expansion coefficient is poor, it is necessary to try how to prolong the time of explosion density to the next bean.

5. Sumatra series, Indonesia

Sumatra's manning raw beans have always been one of the mainstream coffees on the market, but the high moisture state formed by wet stripping and the fact that the beans are actually very hard should be paid attention to in roasting.

The unique flavor of herbs varies according to the needs of the market, and the baking degree is acceptable from the end of the first explosion to the beginning of the second explosion. However, the non-obvious sound of an explosion is a common problem.

Sumatra 350g

Input bean temperature: 160℃

Temperature recovery point: 80 ℃ 90 min

1.RoR:14--18 ℃

The throttle scale after the temperature recovery point can be adjusted to 1 to 140℃. The heat absorption at this stage is a very important process, which affects the temperature point and sound of the explosion.

2.RoR:12--15 ℃

After 140℃, adjust the throttle scale to 3, and the firepower should be increased correspondingly. Bean discoloration and moisture release can be observed from the sampling spoon. The result of excessive throttle may reduce the heat absorbed by the bean core, and the relative movement of moisture will not be accelerated.

3.RoR:10--12 ℃

If the throttle scale of 170Mel 180 ℃ is adjusted to 2, the firepower will be slightly reduced, and the sound of an explosion will be stuffy. Wait until it is dense and then start to adjust the firepower throttle.

4.RoR:5--10 ℃

The larger condition of the bean body needs more time to develop. when the explosion is dense, the throttle is adjusted to 4, the firepower is adjusted to be small, and the bean body is stretched stably, and the obvious astringency can be smelled in the process, and the astringency can be removed only after the astringency is eliminated. The first explosion is elongated after the end of the first explosion, and the beans before the second explosion is the better spot.

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