How to bake coffee beans by hand? Does the coffee beans roasted on the hand net taste bad? Hand-net baking coffee teaching

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How to bake coffee beans by hand? Does the coffee beans roasted on the hand net taste bad? Teaching how to roast coffee on hand net?

When it comes to fried peel, the layman always thinks it is very difficult. But as long as you can really grasp a few key points, it will not be very difficult. Here we will introduce you to the method of "manual frying" using hand strainer.

First, prepare 100 grams of raw coffee beans, if there are broken coffee beans, remove them. Then put the raw coffee beans into the filter, close the lid, open the gas to medium fire, hold the filter at about 20-30 cm above the gas, swing it in a round way, and bake patiently.

At the beginning, it may not be easy, but after you get used to it, you can skillfully increase or decrease the degree of frying according to your own preference.

In addition to the ​​ with a handle filter is the most suitable, it can also be a thick-bottomed wok or clay pot (plain clay pottery). However, because it is difficult to control after the fire, attention should be paid to avoid burning coffee beans. In addition, simple manual ovens and electric ovens can also be used for frying.

After frying, once again confirm whether there are defective beans or charred coffee beans, if so, remove them by hand, bottle them or fill them for a day or two.

Hand filter baking tool

Fried coffee beans can be stored at room temperature if they are to be used up within a week; if not, the best way to preserve them is to keep them sealed in the refrigerator. Each time you use it, just take out the necessary amount and grind it into pieces. It takes about two weeks to maintain the inherent flavor of coffee beans.

A filter with a handle can be bought at a hardware store or a coffee shop. The raw coffee beans prepared are more suitable for beginners in Central and South America (Peru, Cuba, Mexico, Brazil, etc.). Pick out the defective beans by hand.

Put the beans into a filter with a handle and close the lid. Keep a certain amount of heat on medium heat, turn it into a circle and swing repeatedly, making the water evaporate.

Hand strainer baking

Carefully let the fire bake to every corner of the strainer, and be careful not to scorch the beans, but concentrate on swinging the strainer. After water evaporates, pay attention to smoke, color, fragrance and sound.

When the bursting sound of Battles goes off for 10-15 minutes, when the sound is still, there will be a second burst that lasts for 15-20 minutes. As the status and types of coffee beans are different, the end can be judged by color and sound.

After pouring into the plate or basket, use the cold air of the fan or hairdryer and quickly ​​ to cool it. After the fried test, the coffee beans will be reduced, leaving only about 85 grams.

Taste it (cup test) to see if the degree of frying is appropriate. At this time, it is the most tense and happy time. Let's try some delicious coffee made by ourselves.

Must be kept 35 cm away from the fire source for baking?

The book "roasting Coffee at Home" emphasizes that the hand net must be continuously shaken about 35 centimeters from the source of fire, do not go in circles, and do not stir like stir-frying. After the actual exercise, it is found that it is very OK to shake left and right without circling, and the baking results can get quite unexpected evenness! But after several failures, I found that 35 cm away from the fire, it could not go into an explosion in 9-10 minutes as claimed in the book. Sadly, it was difficult to even explode Touch in more than 20 minutes. Sometimes the beans were dark and the aroma was gone, but there was still no sound at all. And for what kind of firepower should be used, the book is not very clear, it is impossible to determine the ratio of firepower to distance.

After the actual implementation, in fact, if you use a home gas stove to bake, the firepower is turned to "medium fire" (the switch is set at an angle of 45 degrees), and it is better to bake within a distance of about 15 Murray, 25 centimeters, and continue to shake the hand net left and right.

Raw beans must be scrubbed with water before baking to reduce the spread of silver skin.

The book "roasting Coffee at Home" teaches raw beans to be washed before baking, which is a matter of opinion. At first, I followed the instructions in the book to scrub the raw beans for a round before going to the stove to bake them. But in fact, I think this is superfluous. The flying amount of silver skin will not be reduced by much as a result of scrubbing. And because the raw beans are wet, the time of drying and dehydration becomes very messy, which increases the feeling of trouble.

How often do you shake the beans about 120 beats per minute?

It is mentioned in the Coffee Book that the frequency of shaking beans is based on 120 times per minute. I think this may need to be explained. I count going back and forth every second or so as two times, so a minute or so is equal to 60 times, which is what Mr. Taguchi calls "120 strokes." the frequency is fixed and the Free tempo is not accelerated until it is ready to enter an explosion.

Can't you shake the beans in circles or like stir-frying?

Mr. Taguchi's view on the way of shaking is different from that of [roasting coffee at home]. The left and right shaking of the first half is roughly the same (Taguchi suggested swinging back and forth), but Mr. Taguchi suggested an oval shake in the second half. In fact, I combine the two when shaking beans. After shaking the beans for nine seconds, I shake the beans vertically and mix them again and again in the tenth second, and then continue to shake and repeat.

To sum up, my baking process goes something like this:

Environment control factor setting:

The kitchen must close the sliding door, or at least close the electric fan, doors and windows if there is no sliding door, so as to reduce the influence of wind on the stability of the fire source.

The range hood will not be turned on, because it will also affect the stability of the fire source (however, the subsequent cost may be that the oil collecting tank on the range hood will be deformed due to overheating, which can be replaced. )

Come on, first check the oil collection tank for "salivating" oil. Wipe it off first so as not to be dropped by the "oil bomb" and ruin half of the hard work.

The firepower of the gas stove is set at the medium fire (where the knob is at the 45 'angle) the visual fire source is in a stable state.

Wear it easily (because it will be hot in the next 20 minutes) and a large glass of boiled water (otherwise you will get heatstroke and dehydration XD)

Preparation tools & work:

A group of hand networks for personal use

150 grams of raw coffee beans (about 1/4 pounds after baking and half pounds twice)

Electronic scale (used to measure the number of raw beans and the weight loss ratio after baking, etc.)

Powder sieve (used when cooling, general hardware stores and supermarkets are available everywhere, the size of about 23 cm is big enough to fill one or two pounds)

Wash your hands (use your hands to pick the beans to help cool them. You don't want to drink coffee with a strange smell, do you? )

Baking steps:

Turn on the gas stove and make sure that the fire source is stable and will not fluctuate too much.

While timing by pressing the horsemeter, the bean goes up to the "gas stove countertop" about 15ml / 20cm (rather than the top of the fire, which is hard to tell).

Begin to shake the beans from side to side at a steady rate of about one time per second, and break up and mix again every ten seconds.

The shaking range of swinging beans is mainly no more than the black frame of the gas furnace.

In the first 15 minutes, Murray kept shaking in the above way for 16 minutes, and lowered the direction of the hand net to close to the source of fire in the 17th minute.

Begin to accelerate and shake at a frequency of about three times a second, while turning the wrist so that the beans can collide more evenly in the net.

If you continue to shake for about two to four minutes, you will begin to enter an explosion. At this time, record the division time of the horse watch.

The explosion will last about one and a half to two and a half minutes and gradually end.

If you want to bake shallowly, remember to count 30 seconds after listening to the last bang (if there is another bang in the process of silent counting)

If you want the Touch second explosion, maintain the altitude and frequency and keep shaking until you hear the faint "bang" sound again and immediately turn off the heat and drop the beans.

With the hand net after dropping the beans, run quickly to the circulating fan, turn on the maximum wind speed to blow on the hand net, and throw the hand net for about 30 seconds at the same time

After cooling slightly, open the hand net, pour the freshly roasted coffee beans into a pre-prepared powder sieve, and use clean hands to draw circles to play with the coffee beans, so that each coffee bean can be cooled evenly.

After blowing for about five minutes, turn off the fan and rest for about an hour.

Put the coffee beans into an one-way breathable valve bag, but do not be completely airtight, let the coffee beans start to grow beans and then squint for about 24 hours.

Changes in "smell" and "color" during baking:

There will be a raw smell of raw beans in the first five or six minutes or so, and the silver skin will fall in large quantities in the first wave at this time.

In six to ten minutes, it will start to smell a little sweet, but still a little raw, and the color of the beans will gradually change from green to yellowing like the color of a sack.

Within 10 to 15 minutes, the aroma of chocolate or caramel begins to produce, and the aroma of coffee begins to be smelled, and the color begins to change to dark brown.

Seventeen minutes later, when the hand net approaches the source of fire, it will begin to bake quickly, and the silver skin will begin to produce a large number of second waves to welcome the arrival of the first explosion.

When the first explosion is approaching, the smell of scorching will begin to become obvious (but it will not burn). Through the hand net, the beans are very dark, but this is an illusion and must be judged by the smell and the explosion point.

At the beginning of the explosion, the charred aroma will be very strong, and a very obvious charred aroma can be smelled (but still not charred).

* the above experience and arguments are not absolutely correct, only my own personal baking experience and observation experience, if there are the same love of hand web baking advanced and colleagues have different experiences to share, welcome to put forward the discussion guidance!