What is hand web baking? What do you need to pay attention to in hand web baking?

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Hand net is also called manual roaster. Hand net baking can enjoy the fun of baking, which is the introduction to orthodox mechanical baking. The biggest advantage of hand net baking is that it can remove the smoke. if the smoke is not removed, the coffee will have a smoky smell.

Hand-net baking may seem unprofessional, but it can bake the most delicious coffee beans. Hand-net baking can fully remove smoke, adjust firepower, and make it easier to observe changes in the appearance of beans during baking.

There are several kinds of props that need to be accurate in hand-net baking:

1. Hand net

two。 Household simple gas stove

3. Special hair dryer for cooling

4. 2 clips (used to fix the hand net)

5. Coarse cloth gloves

6. Timer (used to calculate the time spent on baking)

7. Raw beans (about 150 grams)

Baking time:

The baking time varies according to the baking degree. Overall, the time from shallow baking to deep baking is about 14 to 24 minutes; the baking time varies according to the selected raw beans, dark green beans with more moisture take longer, and large granulated beans certainly take longer than small ones.

Baking firepower:

The firepower is fixed in a strong medium fire. If, like cooking, first use a low heat, then use a strong heat, and finally use a medium heat, it will cause uneven baking. The hand net baking firepower must be fixed, and then adjust the example between the hand net and the flame according to the firepower intensity.

Ways to avoid uneven baking:

The shape, size and moisture content of each coffee bean are different, and the method of shaking the hand net is just attractive. There may be failures at first, but there is no need to be pessimistic. Even if there is some uneven roasting on the surface, as long as the heat can reach the center of the beans and fully expand the beans, such coffee is still far more delicious than the inferior coffee sold on the market. The freshness of coffee is enough to outweigh the minor shortcomings in roasting.

To avoid uneven baking, you must first remove moisture. Raw beans will have inconsistent particle size, pulp thickness, water content and other conditions, as long as it is not the use of top-notch coffee, hand-selected steps can not be omitted. The difference in appearance, such as color and shape, is easier to distinguish.

The relationship between bursting period and baking degree:

When using hand net baking, 10 minutes before the first burst, keep a certain distance between the hand net and firepower, slowly overheat and bake, let the water evaporate and eliminate the uneven water content. Raw beans give off a fishy smell when they begin to dehydrate, and when the beans turn yellow, the taste naturally disappears. Warm reminder: the first 10 minutes of roasting coffee beans is the time to remove moisture.

When you first come into contact with the hand net baking, you can start with a shallow baking practice, and then try a deeper baking degree after proficiency. Judging the time when baking stops not only by the "color" of the beans, but also by the "sound" of the beans. Whether it is hand-net baking or mechanical baking, beans go through two bursting periods. Bursting can make the beans swell.

The end of the first burst is the end of medium baking, and the end of the second burst is the end of deep city baking. No matter how much you like lightly roasted coffee, you can't always stop baking just before the first burst. Because the beans are not fully expanded at this time, most of the centers have not yet been baked. Coffee with a "core" in the center will produce astringent and irritating taste.