Common basic principles for the selection and evaluation of household roasters

For a person who is new to roasting his own coffee, for the first choice of a "close comrade-in-arms" (roaster)

I often feel confused, because I already have a headache for the vast sea of machines.

It is also necessary to identify the hot air, direct fire, machine modification and price in each type of machine. And other total factors

On the contrary, these complicated comparisons deter people who are really interested in starting their own baking road.

In the end, what kind of basic angle should we use to judge which roaster is the Best buy in our mind?

Here, we try to put aside the physical factors of each roaster.

Ex: firepower, air volume, durability. Wait,

We hope to find a common basic principle in all the evaluation projects.

To discuss the comparison of different roasters, the principle is:

"can the machine itself easily achieve the stability and consistency of the second baking under human operation?"

There may be a lot of people who haven't thought about it, but look at all the roasters.

The key theoretical support behind it is almost always the development of this principle.

We know that there are many factors that can be adjusted in the time of baking beans.

In a hot air roaster, we try to adjust the combination of firepower and wind power.

In the Alpenroast of direct fire, we try to adjust the coordination between firepower and throttle.

The two are combined with the monitoring of the thermometer and the adjustment of the internal reaction of the nose smelling beans.

In the end, we get the beans that come out of the curve we want.

Ex:

1. Prolong the time from the first explosion to the second explosion to add sweetness, body, and unwanted taste.

two。 Beans that are too fresh and too high in water content properly prolong the dehydration time and contribute to the presentation of the full flavor. Wait

"however, if the stability and maneuverability of the roaster itself are not enough, it will be impossible to fully verify the actual results of each theory."

Now, based on what has been discussed above, we summarize the available baking methods on the market as follows:

Stability and consistency

Low: pan, milk powder can. Wait

Note: this is the cheapest and easiest direct-fire roaster, and the equipment is easy to obtain and make.

However, when baking, the controllable and measurable ability is insufficient, resulting in insufficient stability.

The differences between different batches and different batches will vary to a great extent due to the proficiency of the hands.

Stability and consistency

Chinese: HB popcorn machine, Hamilton, wonderful butler roaster. Wait

Note: hot air roasters based on these commonalities are heated by inhaling external air.

In addition, because of the flying silver skin, many people choose to bake outdoors and on the balcony.

It is too much affected by the environment, and the difference in temperature and humidity will make the same baking method have different results.

And the fuselages of the latter two are fragile and unable to withstand high temperatures, but they are still easier to control than hand pans.

Stability and consistency

High: Fresh Roast, Alpenroast. Wait

Note: because of the perfect picking-up mechanism of bean skin, FR can be baked indoors to eliminate environmental factors.

In addition, its transparent baking room allows beginners to fully understand the state of bean baking.

Alp itself is a semi-closed direct fire roaster, and the impact of the surrounding environment is very small.

So we can get more stability than other types of machines.

Only when the machine has high stability can the meaning of each baking curve be tested again and again.

Complete confirmation is found in the cup so that the baking experience can be quickly accumulated.

On the contrary, each time the final result is different, it will make people get lost in

In the confusion of "what caused this smell in my cup?"