Coffee roasting-can I wash coffee and raw beans with clean water before baking beans?

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It has been said on the Internet that before baking coffee, Japanese coffee makers will put the raw beans in a screen, rinse them under the faucet, and then use clean towels to absorb the water before baking them in a pot. It is said that this treatment can effectively reduce impurities and so on.

There is a video online that teaches you how to cook mung bean soup quickly. In this video, several key points are mentioned:

First, when you wash, the water has been absorbed.

Second, stir-fry the dried mung beans until they are hot, then add a tablespoon of water and continue to stir-fry.

Third, what are the benefits of moisture? The heat of the pot will force it to absorb water.

good! Let's go back to washing raw beans with clean water. This time, instead of using a gauze net to hold raw beans, as the Japanese did, we used the double-layer draining basket in which my mother was washing vegetables, directly poured 1000 grams of raw beans into it, then added clean water, made a slight act of washing rice, and picked up the layer of the sieve.

We didn't prepare a dry cloth to wipe the raw beans, because I had the idea to hang the whole basket for about 15 minutes, especially weighing it from 1000 grams to 1065 grams before baking in the pan. The whole surface of the raw coffee bean feels wet, but it is not very good at dripping.

When I was ready to bake in the pan, I had already guessed what would happen next, so I had first increased the temperature of the beans by about 10 degrees ℃, but the rebound point (rebound point) was still much lower than the original 90 degrees ℃, only 76 degrees ℃, which lengthened the whole baking time by about three minutes.

76 ℃ 0 temperature / rebound point

89 ℃

100 ℃

109 ℃

119 ℃

130 ℃

140 ℃

147 ℃

155 ℃

190 ℃ 13, 39, 00, one burst.

198 ℃

The whole baking experiment is not successful, the total time should be controlled to be about the same as normal, so that it will be more accurate to judge the change of flavor. Starting from the temperature recovery point, the firepower was not particularly increased, so the previous period of time was delayed for a long time. After 140 ℃, the internal temperature of raw beans also reached more than 100 ℃, and the whole heating curve was close to the original speed. Perhaps because of the lengthening of the whole baking time, the sweetness becomes higher, the cleanliness is not affected, and the aroma is OK.

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