Coffee beans baking knowledge homemade hand net direct fire baking coffee beans
Do-it-yourself, the biggest advantage of roasting coffee beans with a hand net is low cost, fresh, even if it is not guaranteed to be very uniform. In addition, the firepower can be adjusted freely to facilitate the observation of bean color changes, which is also one of the reasons why coffee lovers are keen on this method.
It is also baked in a pan or Chinese frying pan, but it usually has the following disadvantages:
1. it is heavier, and it will be more difficult for the arm to keep shaking for a long time.
2. The silver skin is easy to stay on the surface of the pot, so it is not suitable to judge the color state of beans.
3. It is not easy to tumble, which leads to uneven baking.
Here is one of my baking notes, and the main points are all above. However, the biggest point is to put it into practice, hehe ~
Utensils: there is a hand net, gas stove, hair dryer (used to blow off the silver skin after baking), clock.
The time will vary depending on the variety of beans, if you want, you can write down the time of beans at different degrees of baking for comparison.
With regard to the end of the baking, it is appropriate for the beans to be fully expanded, and there will be astringency if they are not baked thoroughly.
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Coffee roasting knowledge of how to bake coffee is just right
Since the Arabs discovered the coffee beans, the first way to eat them is to put the whole fruit of the coffee into the mouth and chew it to get its juice. Later, they ground the coffee beans from the fruit and mixed them with animal fat as a physical supplement for caravans to trade far away. After that, around 1000 AD, it was changed to the method of boiling raw beans into soup. Until 13.
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The role of cream in the basic knowledge of fancy coffee
Plant fat powder, commonly known as milk essence, is mainly composed of syrup, vegetable oil, sodium caseinate, emulsifier and so on. Milk essence is basically divided into three types: heat-soluble type, cold-water instant-soluble type and foaming type, which are widely used in solid foods such as seasoning, nutritious cereal, infant formula rice noodle, sesame paste, soy milk crystal and peanut crystal, as well as dairy drinks, pearl milk tea, coffee companions, ice cream, freezing and baking.
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