What kind of utensils do you need to bake coffee beans? How to bake coffee beans?

Coffee beans are the root cause of coffee and the fascinating taste of coffee. Now more and more feverish coffee lovers begin to buy raw coffee beans, roasting coffee beans manually or by machine, to really exert the DIY spirit to the extreme. So today, the editor will talk about what appliances coffee beans need to roast. How to bake coffee beans?

At present, the roasting utensils of coffee beans are roughly divided into three kinds.

The first kind is the hand net.

The second is a small electric roaster.

The third is a professional large-scale coffee roaster.

Hand net: the appearance is like the hedge used in the kitchen, such as adding an extra cover on it and baking it directly on LPG when baking. although it is simple and easy to operate, it is suitable for newcomers to practice, of course, the baked quality is more difficult to guarantee.

The method of roasting coffee beans with hand net

Small electric roaster: the advantage is that it is easy to use and does not require much technical content.

Coffee bean electric roaster

Professional coffee bean roaster: generally used in large factories, large coffee bean roaster can accurately grasp the baking degree, whether it is light roasting, moderate roasting or deep roasting, professional coffee bean roaster can accurately grasp the baking temperature.

Professional large coffee bean roaster

So how to bake coffee beans?

The complete roasting process of coffee includes three stages: "dehydration", "first explosion" and "second explosion". Each stage represents the different changes of coffee beans under high temperature. Of course, according to your own needs, you can also decide to end baking at any time.

In the "dehydration" stage, the water in the raw coffee beans will be fully evaporated, and then the coffee will burst, that is, into the "explosion".

In the "explosion" stage, the starch in coffee beans will be saccharified at high temperature, and the unique "caramel flavor" felt when drinking coffee is determined by the control of this stage. some coffee beans that are shallow roasted, medium-roasted and medium-deep roasted will be roasted successively.

Then there will be a "second explosion", in which most people choose to end baking in order to achieve the best "caramel taste" and a lower degree of "sour taste" in the early stages of this stage (that is, within tens of seconds of the second burst of coffee beans), which is usually used to make Espresso. But if you choose to continue roasting, the acidity in the beans will disappear completely, and the sugars converted from the previous stage will be further carbonized, resulting in the loss of sour taste, reduced sweetness, and more and more bitterness of the coffee, so that the roasted beans, in addition to people in southern Italy can be made into Espresso and drink directly, coffee shops elsewhere are usually used as the base of fancy coffee.

After baking, the coffee beans need to be cooled quickly to avoid excessive "self-roasting". After that, after a day of proper preservation, the coffee beans will give full play to their best flavor.