Introduction to the "manual baking" method of using hand strainer in coffee roasting

1. Buy a filter with a handle. The best choice of raw coffee beans is Central and South America series (Peru. Cuba. Mexico. Brazil and other real estate), the book is more suitable for beginners. Pick out the weak beans by hand to ensure the quality of the city.

two。 Put 100 grams of raw beans into a strainer with a handle and close the lid. Pan-fry and stir-fry over medium heat to keep the heat stable, hold the filter screen at the top of the fire about 20ml / ml 30cm, repeatedly and evenly swing around to make the moisture evaporate.

3. Coffee beans are all baked by the fire, let the fire roast evenly to every corner of the filter, prevent the beans from burning, concentrate on swinging the filter. After the water evaporates, there will be changes in smoke, color, taste, sound and so on. After baking for 6 minutes, the beans will turn to a light brown color.

4. Eight minutes later, when the 'first burst' began, the coffee beans doubled in size and crackled. After the sound disappears, the taste of 9 (depending on the type of coffee) coffee beans is released after baking in the container for 10 or 15 minutes, and most of these flavors are balanced, and then "the second explosion begins." this marks the end of the coffee bean baking process. Because the condition and type of coffee beans are different, whether it can end or not can be judged by the color and sound.

5. After opening the lid and pouring the coffee beans into a plate or sieve, the whole air is filled with the smell of coffee beans, and then cool them quickly with the cold air of a fan or hair dryer. The weight of roasted coffee beans will be reduced to about 85 grams.

6. Taste the taste and evaluate whether the degree of frying is appropriate. At this time, it is the most nervous and happy time. I feel that I can roast the coffee with a strong sweet taste.

After baking, once again confirm the unbaked beans and the unbaked beans, remove them if any, and store the fried beans in a bottle or jar for 1-2 days.

Baked coffee beans can be stored at room temperature if they are to be used in a week. The best way to keep them is to keep them sealed in the refrigerator. Just take out the necessary amount and grind them each time you use them. It takes about two weeks to maintain the inherent flavor of coffee beans.

You need to pay attention to some key points in the baking process.

First, the firepower should not be too strong, or the beans are not baked evenly, there are strong and light, the taste is very bad.

Second, do not bake quickly with a strong fire, because the baking is excessive, and the bean heart burns with bitterness, so be patient.

Third, during baking, there will be thick smoke and fragrance, and the skin of coffee beans will bloom at the beginning. So you should cover the gas stove with aluminum foil in advance, and you can also bring the gas stove to the outdoors to enjoy the fun of baking coffee beans.

Fourth, the biggest enemy of coffee beans in baking is oxygen and light (even in dim light); because once coffee beans are baked, the aroma produced on the surface of coffee beans will soon disappear, and the oil precipitated from the surface of coffee beans will be oxidized. And then produce the smell of coal and rot.

Fifth, the baking appliances themselves can also produce great destructiveness. If the coffee beans are not baked to the necessary temperature or long enough, the oil will not ooze, and if the temperature is too high or too long, the taste will fade and have a scorched smell. Burnt coffee is always unpleasant.

If roasting coffee beans is very good, it will also become an art. In the process of roasting, coffee beans will produce a variety of flavors and fragrances. Without this process, the coffee in the cup will be obviously insufficient.