The process of self-baking coffee My baking trilogy

Since there are more self-made coffee, I gradually feel that whether the roasted beans are fresh or not is very important. I live in Kunming, which produces "Yunnan small Coffee", so I try to bake coffee and start my roasting trilogy.

First, I use stainless steel wire spoon baking, feel better than using iron pot copy baking effect, baking depth is more uniform, but hard and tiring. And because of the poor heat preservation of the steel wire spoon, the baking time is long (nearly 35 minutes), the bean Peng does not rise enough, the loss of volatile oil is large, and the taste is not mellow.

Second, in the clear "stainless steel wire spoon baking" shortcomings, after many times to explore the improvement, self-made rotary baking bucket. Compared with the bitterness and poor thermal insulation, the baking time was shortened to 20 minutes, the rise of bean Peng was good, the loss of volatile oil was less, the taste was increased, and the "fragrance" and "sweet" of "Yunnan small grain coffee" were well reflected.

However, because the side opening hole of the self-made rotary baking bucket is small, it is not easy to observe the color of baking depth, and it is difficult to model the baking depth of different raw bean varieties according to the variety of raw bean (quantitative 150g), water content during shelf life and baking time.

But the practice makes me feel that only with good beans and proper baking degree can I really taste the "good coffee".

Third, through the primary training of self-baking, we also have three or four varieties of raw beans on our hands. I want to try on individual products and mixed seasonings. The controllability of the self-made dryer is not good, and I am unwilling to do so.

Go up to the next floor and buy a ROAST hot air type small roaster.

The machine is fashionable and streamlined, beautiful and practical. From baking to cooling automatic control, electronic display baking and cooling time, there are two groups of automatic control programs and one group of optional programs to choose from, can bake coffee beans from different areas deep roasting or shallow roasting. Top bean skin collector, easy to clean, glass bottle design is convenient to observe the color of coffee beans, you can choose the button to immediately change from the baking state to the cooling state. Each time can bake 150 grams of raw beans from baking to cooling, less than 15 minutes.

The trial effect is good, is working hard to practice, accumulate baking experience, to "if the frying technology is good, then the bean will be big and expand, the surface without wrinkles, light all say, each has its own different flavor." The ultimate goal of the fried culture of coffee beans is to develop the characteristics of its maximum limit.