Introduction to roasting Coffee beans with hand-shaking net

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Can rookies with zero basics of coffee be on SCA? How much does it cost? How long is the study cycle?

Think of 90 + coffee because of 50 cents. We are not talking about life after the age of 90 here, but Ninety plus (90 +), which was founded in 2007, has broken the traditional concept of "coffee hunter", not only collecting wholesale boutique manor beans, but also further exploring coffee varieties, experimenting with planting methods, working with manors, and even buying land to build their own estates, to cultivate a new generation of boutique coffee beans with strict self-certification standards. It is said that companies specializing in coffee beans with a cup test score of more than 90 points still underestimate it. 90 + has become the golden signboard of a new generation of boutique coffee.

The mention of 90 + is just the beginning. People who always feel addicted to coffee seem to have a lot less fun if they haven't tried to bake their own raw beans. Although you can still buy carefully baked manor beans from trusted bean merchants, if you can collect more raw beans with a longer shelf life, set up your own raw bean bank at home, and then bake the freshest coffee beans according to your own consumption, wouldn't it make your coffee resume more systematic and complete?

One of the concepts of the "third wave of coffee" (Third Wave Coffee) trend that emerged more than a decade ago is "from SEED to CUP". Mastering the process from seed to cup may be an irresistible mission for coffee gluttons.

Raw beans have a long shelf life, so self-bakers will inevitably "collect" a few more coffee beans.

There is a saying that the key to a good cup of coffee is that the quality beans are determined by 60%, roasted by 30%, and brewed by 10%. This may be similar to the concept of cooking a good pot of rice. Choosing good rice first is more important than buying a high-end electronic pot worth tens of thousands of yuan. The biggest problem with the introduction to self-baking is usually that many people are afraid of roasting expensive coffee beans. Indeed, if they are faced with expensive Feicui Village horticultural brothel beans, baking is not a trivial matter. But in fact, there are still a lot of inexpensive raw beans for self-baking beginners to practice. And in fact, the threshold of self-drying is very low, the simplest is a few hundred yuan hand net, coupled with standby vacuum cleaner can be completed, the rest is just an attempt by Trial and Error.

Introduction to hand screen baking

Before using the hand net, in fact, my entry-level baking machine is a Korean-made CR-100 bean baking machine, which has been used for many years, but after being repaired and modified once, it can no longer be defeated by high fever. This is a common fault of the electric bean baking machine, and its service life has its defects. Especially in recent years, the price of bean dryers has skyrocketed, many direct-fire electric bean dryers often sell for tens of thousands, and then need a relatively large operating space, which can not be solved in the kitchen. Returning to simplicity and returning to the most primitive hand-shaking net seems to be a happy choice for self-baking coffee beans.

The so-called hand screen is actually a simple combination of metal strainer with long handle.

The hand net is an entry choice for many self-baking players. Although full manual work is tiring and extremely challenging, like the Endo Shopping net I bought in Japan, it costs only about NT $700. In Taiwan, it is also seen that some people hold two strainer ladles, which can also be used to bake beans after being fixed with a long tail clip.

By the way, not only hand-shaking nets, but also self-baking players use pottery pots and pots. Or before using the hand net, I also used the 39 yuan Chinese frying pan to bake beans, and the effect was quite good. There are many schools of self-baking, and everyone likes different appliances, but the user of hand-shaking network should be the biggest one for entry.

In fact, coffee bean roasting is a science of listening and color discrimination, that is, to accurately judge the sound point of raw beans like popcorn, and then observe whether the baked color meets the standard of light, medium and deep roasting, and whether it caters to the taste characteristics of beans. So the flow of the hand web is roughly as follows:

Turn on the range hood and get the vacuum cleaner ready. Start the gas stove, medium heat.

Put the correct weight of raw beans in the net. My hand net can accept up to 250 grams, and when I'm lazy, I even use the microwave to dehydrate for about a minute in advance.

Pick up the hand net and start shaking and rolling at a height of about 10 centimeters from the flame. (this is the most tiring part.)

Be careful not to let the flame touch the beans directly, you can timely adjust the height of the fire to control the heat.

After about ten minutes (depending on the time of the bean characteristics), it will begin to enter the stage of explosion. Listen carefully to the sound and leave the fire when an explosion is near the end, and you will get a light and medium baking color. (there will be an amazing difference in the last 30 seconds.)

After repeatedly confirming the color, put the hot coffee beans into the strainer basin.

Take it to the balcony, turn on the biggest fan, shake the coffee beans up and down, blow off the silver skin and quickly lower the temperature of the coffee beans, and pick out the defective beans.

Wait until it is cooled and then put a complete cooling for a while, and you can receive it in the sealed jar. However, just bake for a day or two, remember to open the jar from time to time to let the gas out, this is a necessary step in bean cultivation.

It is simple to say, but in fact, hand network baking is also a tiring process, the most important thing is that the frequency of hand shaking can not be slowed down, shaking for more than ten minutes in a hot summer will really be covered in sweat. The biggest problem with the hand screen is that the uniformity is sometimes not enough, and it is often necessary to pick out a few over-baked or insufficient beans and discard them, and it takes a lot of skill to hone, but it is still a quick way to bake beans with a great sense of achievement.

After many attempts and constantly adjusting the combination of sound, firepower, rhythm and color, you will gradually find out your own unique baking experience in the process, and you will be able to test out the self-baking results that best suit your taste for each type of bean. It is not the perfect quality of a professional baking machine, but it is the best product that is completely self-mastered. You will probably have a deeper sipping feeling when you brew the beans for the first time a few days later.

The biggest problem with the hand-shaking net is that the smell and scattered silver skin can make the kitchen a little messy, so be sure to complete the coffee dose for a week while your family is away. It's better to be like me. The person who is usually in charge of cleaning the kitchen will shake the coffee beans more confidently.

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