Coffee knowledge the method of roasting coffee in an iron pot

We can indeed roast coffee in our own iron pot, and in fact many European countries are doing so. What you'll need: a light wok with a sealed lid, or a heavy one if you're looking for an aerobic workout; gas/electric stove, oven thermometer, ladle, metal sieve pan for cooling, and insulating gloves.

To help you quickly master the skills of wok baking, I have summarized them into a simple ten-step guide:

Open your hood or kitchen window. Keep everything you need within easy reach.

Measure out 9 ounces of green coffee beans, or 12 ounces for larger pots.

3. Cover the pan and preheat it over low heat. Measure 500 degrees Fahrenheit (260 degrees Celsius) by the oven thermometer placed in the pan and keep it stable.

4. Take out the thermometer, pour the raw beans into the pan, cover the pan lid, put on insulating gloves and start shaking the pan.

This is the most intuitive and also the most crude and chaotic baking method, you need to shake the pan to keep the green beans moving. Carefully distinguish between a pop sound and a fragrance for about 5 minutes. Wait a moment and open the lid to see the color.

6, too high temperature is easy to burn coffee beans, so it is best to adjust the flame slightly after a burst. Because the roasting process will actually continue until the beans are completely cooled, you need to pour the beans from the wok into the metal sifter well in advance when the beans are slightly lighter than you want.

7. Stir the beans in the metal sieve pan with a large spoon until the temperature drops to a point where you can touch them. You may need to wear insulating gloves to prevent burns. Doing this step outdoors will help cool down faster.

8. If the beans are still attached to the light-colored silver skin, simple agitation and blowing will easily remove them. Do this outdoors or in a sink, or you'll be ready to sweep.

Beans should be stored in sealed glass jars protected from light (not refrigerated), but for freshly baked beans, it is necessary to wait 12 hours for him to exhaust CO2 before sealing.

Freshly roasted warm beans are the most wonderful, but the best flavor of coffee beans appears 4-24 hours after roasting, if you can follow the above method of preservation. Within 6 days we can all call it fresh coffee beans.

The next morning, when you open the coffee can, you will deeply appreciate the true meaning of fresh coffee. And all this can be done with a small iron pot, what are you waiting for?