Some questions about roasting skills of boutique coffee

I would like to give you a little experience. Hand net hot fan electric heater gas semi-direct fire gas direct fire here is only a brief introduction, please refer to coffee roasting and other related books or interested brown friends are welcome to discuss. 1. Dehydration: generally refers to the baking process below 170 degrees. Different baking appliances require different dehydration time, but it is usually best controlled at 5-8 minutes, depending on the water content of the 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 first explosion becomes larger, the second explosion reaches the maximum, and the deeper the smoke is, the bigger the smoke is. At this time, the air door should be fully open to avoid the smoke attachment 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 fire source, let the beans dissipate heat naturally, do not take too long, if you want to lock the flavor, you should use the fan to cool down quickly in order to retain the flavor.

Taxiing 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.

Beans before moderate baking (before the second explosion) are usually dropped at any time when the temperature is low, and there is no gliding "drag time" under the 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 less than 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 from 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 throttle 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 baked beans will produce too much oil if the temperature is not properly controlled, drink it as soon as possible in a few days to avoid excessive oxidation into "oil shit smell" baking utensils: hand net hot fan electric heater gas baking machine hand net is the easiest and cheapest appliance, the baking process can be achieved by using the gas stove at home, and the baking quality depends entirely on experience and hand feeling and arm strength.

It is open baking can not do the lock temperature, and can not measure the temperature of beans, please pay more attention to the fluency of the popping sound (neither urgent nor slow). Hot fan this is a love and hate roaster: a simple household machine I Roster & GENE 3D is cheap and easy to operate.

Korean-made or Taiwan-made self-baking professional hot fans cost tens of thousands of yuan per 500g 1kg, while Germany's top automatic hot fans cost more than 600,000 yuan at 30kg level.

The advantage is that the hot fan is very suitable for baking beans with high water content, but the aged beans with low water content will not achieve the best flavor of baking, but the baked beans sell well. The electric heater (direct fire type) is the safest and most environmentally friendly, and there is no open fire limit, which can best meet the requirements of urban management in the market. the effect of a good electric heater is no worse than that of a gas-type roaster. Gas machine is divided into direct fire type and semi-direct fire type: it is relatively easy to operate the semi-direct fire roaster, also known as semi-hot air roaster, the baking flavor is good.

Direct-fired gas machine is very testing the experience of bakers, improper operation of baked beans is prone to uneven baking, charred beans are also obvious, but good baking is delicious in the world. The four stages of the baking process: dehydration period, saccharification period, carbonization period, fire source rhythm you can control: medium fire, warm fire, low fire glide (actually turn off fire) you can also use the throttle to control drainage and smoke discharge, timely adjust the baking effect of the thermal energy system of the oven.

The machine baking has the temperature locking effect of the boiler, but the hand net is open and can not lock the temperature. Lowering the fire is an unnecessary action, but pay more attention to the fluency of the bursting sound (neither urgent nor slow). There is a practice in baking: telescopic that is the use of the rhythm of the fire and small fire to control the climbing temperature fast and slow, the condition is not to lose the temperature, used before and after the burst period.

It can achieve the integrity of saccharification and the stretching of the bean surface without irritating taste.

PS. If the coffee tastes good, you should pay more attention to the appearance of the coffee. Erpei's look is good, but the flavor is worse.