[hand net baking experience sharing]-A must-play project for ashes-grade coffee fans what is hand net baking?

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Presumably many coffee fans know what mobile web baking is, and the editor first learned about it in the book "Fine Coffee Collection" written by Japanese coffee master Taguchi. According to the author, I actually like hand-net baking best, because hand-net baking does not produce a smoky smell, and it can produce boutique coffee no worse than the roaster. There are also videos on the Internet showing Japanese coffee makers baking coffee with hand nets and cooling them with fans. The craftsman's spirit is indeed praiseworthy.

Today, the editor is here to share his experience of baking on the hand net. if you also like to play the hand net, you are welcome to communicate and study with the editor!

Today is the use of Sanxue hand net, the bottom of the net is flat, and there are convex grooves to help coffee beans roll, the editor has tried a full load of 150 grams, no matter how much coffee beans will not be shaken up and lead to failure!

Prepare coffee beans. Ethiopia-Sidamo-Rishiguji is used today. The reason for choosing the sun, because its moisture content is relatively low, dehydration will be more uniform.

Remember to pick out the mutilated beans, worm-eaten beans, sour beans, mildew beans and so on one by one. After all, you can't be too careful to drink them into your stomach. About 4 grams of defective beans are removed here, and the defect rate is 3%.

Then we have to prepare two stopwatches, one to calculate the total time and one to calculate the reaction time.

The preparatory work is complete!

Let's talk about the understanding of hand web baking learned by the editor himself.

First, the editor uses a gas stove, which belongs to straight-fire baking. There are three heating methods for coffee roasting-radiant heat, conductive heat and convective heat. There are all three heating methods in the semi-direct fire roaster, while the hand net is mainly the radiant heat of the flame and the convective heat of the air during the relative movement of the coffee bean (simulating the hot air of the roaster). Because the hand net baking is in the open space, the heat conduction of the iron net only heats the coffee beans on the bottom side of the net, and the heat conduction between the coffee beans mainly occurs after the explosion begins.

2. So we should grasp several main points: when shaking, we should do it with left and right or in circles, and keep the net parallel as far as possible, do not throw the net (you are not frying rice); the range of shaking should not exceed the effective range of the flame, otherwise the temperature will drop immediately and cause temperature loss, especially when you are ready to enter an explosion. The faster the shaking speed, the greater the convection (simulating the opening of the baking machine throttle). The editor also found that the convection effect is the greatest when using the loop action, which is very effective for some beans that need to be detonated.

Third, since there is no temperature to measure, we need to understand several key points in the roasting process of coffee beans, which is very important for our baking success!

1. Dehydration is completed and yellowing point: dehydration is too fast, which will lead to inconsistent internal and external dehydration rate of coffee beans, easy to entangle, and coffee is also easy to roast unevenly; dehydration is too slow, and there is not enough water to transfer to the inside of the coffee as heat, which can also cause water to react with the substances in the coffee and destroy the flavor. Therefore, the editor sets the dehydration time to be about 5-6 minutes, which is basically consistent with the time used by the roaster. In the dehydration stage, the net shaking rate is about 100,120 times per minute (once back and forth).

two。 Turn yellow to the beginning of the explosion, turn brown point: this is an important period of Mena reaction, bean temperature about 150℃, continue heating caramel reaction also began to add (175℃ above), coffee beans turn brown, and slightly shrink in preparation for an explosion. Mena reaction time is not enough flavor can not be well developed, and too long the flavor and sour taste will be worn off, will also produce a bad bitter taste. The reaction time set by the editor is 2 minutes (after the whole turns yellow, press the stopwatch to start counting). At this stage, you can shake the net a little faster and reduce your firepower a little bit.

3. An explosion: to judge the beginning of an explosion to hear the crisp third sound, or to hear 2 or 3 obvious "bang" at the same time, then the speed of shaking the net should be accelerated again. At this time, firepower can be adjusted to drop, but not to interrupt the reaction (otherwise it is a failure, firepower control needs more practice). As soon as it explodes, the coffee bean will change from the endothermic reaction to the exothermic reaction. If you don't shake it fast enough, it can easily cause the surface to scorch and bake unevenly, and the coffee bean will not develop perfectly and become crumpled. The editor's setting is to drop the beans when the remaining 2-3 bang goes off, 90% of the beans are over, and the unnecessary beans are over completely, otherwise you will find that some beans have already entered 2 explosions. This time lasts about 2 minutes. If you need to bake the beans until the second burst, shake speed and firepower remain the same after the first explosion. Remember not to slow down. After an explosion, the reaction of coffee beans becomes more and more unstable. If you don't master it well, you will bake charred, bitter and oily beans.

4. The next bean should be resolute and cool immediately. Xiaobian uses a turbofan blowing upwards. The advantage is that it can quickly cool and blow away the silver skin. Needless to say, sweep the floor!

What we get here is the medium-roasted coffee with a dehydration rate of 17%.

This is the time when the coffee beans turn yellow in five and a half minutes. 001 is the reaction time before the explosion and 002 is the total time of the explosion, which is basically the same as the set. the whole baking process is about 9 minutes and 10 minutes. The time required for different coffee beans varies.

Finally, remove the white beans and some charred beans, and our baking is done, and the cup can be tested after 8 hours of sealed storage. It is worth noting that you should pay attention to the changes in the color and smell of coffee during baking. You can quickly open the lid when you need to judge, but don't stop shaking your hand. Some friends may not explode after shaking for more than ten or 20 minutes, or the temperature may not go up, or the temperature may be lost by observing the beans in the middle, so unless you want to drop the beans, don't leave the heat source at any time.

With regard to firepower, each family's gas stove is different. Xiaobian introduces a method to judge firepower according to his personal experience: turn on the gas stove, adjust the fire to the outer ring with a little flame, and the hand slowly sweeps over the top. Just the place that can bear the maximum heat is the standard position of your hand net, and then adjust the firepower by adjusting the height of the rocking net, not more than 10 centimeters at a time. In addition, the heat conduction in the open space is very unstable, you have to ensure that the baked space convection is not disturbed, in order to a pot of good beans, and then put up with the heat. Finally, remember to turn on the range hood, otherwise a lot of smoke will make you dizzy!

All right, these are the folly opinions of the editor. I hope it will be helpful to friends who want to play mobile network baking. if you have a more practical trick, you are welcome to leave a message in the comments area! The editor is going to clean up. .