Coffee roasting Coffee experts talk about the skills of baking coffee at home

When it comes to coffee, people often think of instant coffee, freshly ground American coffee or a perfectly delicious bag of roasted coffee beans. While most people are stuck in the first three stages, some coffee lovers have moved on to the earlier steps of baking fresh coffee beans. Today, SciDev.Net has invited a talented person who bakes coffee beans at home. According to him, coffee is full of beauty and love for life in the process from fresh raw beans to the final residue.

Although he has been roasting coffee beans in an ordinary oven at home for a year, Bei Ming modestly calls himself a lover and beginner. He said that because the best shelf life for good roasted coffee beans is usually about two weeks, the ripe beans bought are not as fresh as those roasted at home, prompting him to bake them himself. Each time baked about 170 grams of fresh coffee beans, just enough to drink for a week, not only fresh, but also good taste. He usually buys fresh coffee beans online and sometimes asks friends to help him bring them from Yunnan. The bought fresh coffee beans will be put in a sealed fresh box to keep them dry and cool. It will be no problem for 10 years for a good Doudou to put 5Mui.

Because coffee beans are roasted in an oven, it is difficult to observe the color of the beans, so Beiming can only be judged by smell and hearing. Smelling is smelling fragrance, and listening is listening to the "explosion" of coffee beans. Smell fragrance is relatively simple to understand, 'explosion' is relatively complex, and this is also a more important point of roasted coffee beans, divided into first explosion, second explosion, that is, the qualitative change point of thermal expansion of coffee beans. Most coffee beans are put in the beans after the first explosion, that is, the beans are taken out of the oven to cool; some deep-baked ones are about to explode second. Each kind of coffee bean has a recommended bean spot, that is, how roasted it is that best reflects the characteristics of this kind of coffee bean. "

Roasting coffee beans should also pay attention to technology, experience and equipment. Bei Ming said that he took the empirical route and came up with the best scheme for roasting coffee beans from many attempts and comparisons. Of course, there are times when roasting coffee beans will fail, and he has a good way to deal with these undrinkable coffee beans, which is ground into powder, wrapped in gauze and put in refrigerators, bathrooms and cars to remove the smell. If the residue is fermented, it can also be used as base fertilizer for plants.