What are the advantages of coffee hand net baking? How long does it take to bake coffee beans with a hand net? How to bake with a hand net

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What are the advantages of coffee hand net baking? How long does it take to bake coffee beans with a hand net? How to bake with a hand net?

Recently, many friends will ask some questions about baking skills, including: when is dehydration? How many degrees does it take to climb? Smoke exhaust problem? What is the taxiing action?

1. Dehydration: generally refers to the baking process below 170 degrees. Different baking utensils require different dehydration time, but it is usually best controlled at 5 Murray for 8 minutes, depending on the water content of beans.

two。 Climbing temperature: usually the climbing temperature speed of baking is controlled between 7 and 14 degrees, which is related to the control of firepower. It is best to control the climbing temperature speed at about 10 degrees. The climbing temperature speed of beans varies with different water content.

The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the dehydration time, while the temperature climbing speed of soft beans or old beans in the coming year (low water content) should be faster and the dehydration time should be shorter to retain the flavor of beans.

3. Smoke exhaust: the smoke emission of baked beans begins to be obvious at 180 degrees. The smoke emission from the first explosion becomes larger, and reaches the maximum after the second explosion, and the deeper the baking, the greater the smoke.

At this time, the air door should be fully open to avoid the smoke of baked beans.

4. Taxiing: this is the place where most baking beginners ask, in fact, the taxiing action is to cool down or turn off the fire to continue baking beans using the temperature of the boiler.

The beans are endothermic throughout the baking process, only the first explosion-the second explosion is an exothermic action, it is best not to increase the fire baking in these two stages, otherwise the beans are easy to feel spicy.

Taxiing emphasizes that the baked beans can be roasted continuously and slowly by using the residual temperature of the boiler and the temperature produced by the heat release of the beans during the burst period.

But the taxiing of the hand net, just leave the source of fire, let the beans dissipate heat naturally, do not take too long, if you want to lock the flavor, you have to use the fan to cool down quickly to retain the flavor.

Gliding action is not suitable for all beans with all baking degrees. Recently, we have seen a lot of brown friends baking light-baked Yega Xuefei gliding down beans, and a single moderately baked Brazilian beans also gliding down beans, which is wrong.

Before moderate baking (before the second explosion), beans are usually dropped at any time when the temperature is down, and there is no gliding "drag time" under beans, which will roast off the flavor of the varieties of beans that should be produced.

On the other hand, the beans after the middle and deep baking degree (after the second explosion), it is suggested that the beans should be cooled or turned off to make use of the stable climbing temperature of the boiler, and there should not be any action of adding fire after this stage (the second explosion).

Because the bean is exothermic in the burst stage, the temperature will continue to rise, so there is no external temperature for it, so the taste and flavor of the bean will be softer and less irritating.

5. The beans must be cooled immediately after baking, and the faster the better, so that the flavor of the beans can be locked and the loss can be avoided.

PS. The above are very shallow insights and suggestions for beginners to learn more easily when practicing baking. And the deeper concept of baking has many books to refer to.

The best baking time is 12-15 minutes, the best flavor, Italian baking below the baked beans for a long time, Europe and the United States quick frying or Japanese slow frying also has its own characteristics and flavor.

In addition, when it comes to the problem of oil production of beans, the more fat we drink, the better the taste, while the beans with less oil are thin and boring, but do we have to see oil in roasted beans?

This is not the case, and the oil out of baked beans is not bad, the most obvious period of oil production during baking falls at 233 degrees Celsius, when it is very easy to produce oil.

As long as the fire is not added or turned off and the air door is opened so that the boiler is stable at about 230 degrees and does not rise, the baked beans can continue to explode to the middle and back section without oil.

If the temperature is not properly controlled, the baked beans will produce a lot of oil, so drink it as soon as possible in a few days to avoid excessive oxidation to the smell of oil and shit.

I lock the heat source in the gas fire source, and we know that there are three ways of heat transfer: conduction, convection and radiation, simply baking beans with a hand net, and facing these three modes of heat transfer at the same time, that is, the heat source is too complex, it is easy to get out of control, resulting in bean burning or uneven baking. When learning the hand net, in order to simplify the operation, it is recommended to fix the firepower, and then use the distance between the net and the fire source to control the heating degree of the beans. The heat of the gas fire source can reach 700 degrees or even more than 1200 degrees. If the net is directly burned by the external flame, it is usually difficult not to be scorched. A distance from the fire source is a reasonable method, but as soon as it leaves the scope of the flame, it becomes the natural convection of radiation and air. The intensity of radiation is inversely proportional to the square of the distance, while convection is more difficult to estimate its convection coefficient. In addition, there are various genres of hand-shaking methods, such as left and right, front and back, circle, throw, and tambourine, which will cause the baking environment of beans in the net to be unstable, and the beans will not be easy to bake, or lack of homogenization. In view of the above situation, the improved method is to cover the hand net and cover the outer layer with aluminum foil, that is, the beans must face three complex heat sources and become semi-direct fire, and the aluminum foil first absorbs the heat energy. then transfer the heat energy to the net and the air in the net, as long as the beans in the net face the conduction heat of the net. And rolling in the hot air formed in the covered hand net to absorb part of the convective heat, even if the bean baker has a slight error, the environment faced by the bean will not vary too much, thus improving the success rate of baking and the quality of the baked bean. If beginners want to reduce the frustration of hand net baking, they can try to cover and cover the net with aluminum foil. But what is the difference between this way and using a hand pot, except that the net is lighter than the pot? The bottom of the net can press a groove to promote the rolling of beans, but the thinner pot can have the same effect with a knock. If it is true, the surface baked by the net will be more beautiful, because the pot does not have a mesh to help grind the skin. but both sacrifice the radiant heat of the fire source and most of the convective heat at the same time, and there must be a choice in flavor. A long time ago, there was an advanced baking method that only covered but not covered. The ambient temperature of this method will be much more stable than that of uncovered, and radiant heat and convective heat can also be fully used, but the bean baker's technique must be skillful and stable, otherwise the ambient temperature will still change dramatically.

Coffee roasting technical ability:

The education and training that the machine manufacturer should provide includes the functional operation, troubleshooting and

Cleaning and maintenance. And provide practical operation, such as raw beans in the main producing areas at the same baking degree.

The differences caused by different water content, hardness and other characteristics, and the baking curves and techniques that need to be paid attention to.

And in the process of different baking degrees, the throttle, temperature, firepower and other control.

Coffee cup test and bean blending ability:

Through the basic cup testing practice, it is possible for the roaster to judge the quality of the coffee and to finish the baking.

Whether the degree is good or not, it can also strengthen the sales introduction to the guests in terms of the ability to describe the flavor of coffee.

Instructions; in addition, when preparing the comprehensive beans to be used in the store, you can master a single coffee shop.

To show the characteristics, balance and coordinate various proportions, showing the unique taste of your own roasting cafe.