The common sense of coffee introduces the "manual baking" method of using hand filter screen.

1. Choose a filter with a handle. Green coffee beans are best picked from the Central and South American series (Peru. Cuba. Mexico. Brazil and other real estate), which is more suitable for beginners to use. Hand pick to defect fatigue beans, ensure the quality of all.

2. Put 100 grams of raw beans into a sieve with a handle and close the lid tightly. Stir-fry over medium heat to maintain a stable heat. Hold the strainer about 20--30 cm above the fire and swing it repeatedly and evenly to evaporate the water.

3. The caffeine is all roasted by the fire, so that the fire evenly roasts every corner of the filter, preventing the beans from burning, and concentrating on swinging the filter. After water evaporates, smoke, color, smell, sound and other changes will occur. After 5- 6 minutes of baking, the beans will turn pale tea color.

4. Eight minutes later, the 'first burst' begins, doubling the size of the coffee beans and producing a crackling sound. After the sound disappears, after roasting in the container for 10 or 15 minutes9 (depending on the type of coffee), all the flavors of the coffee beans are released, and most of these flavors can be balanced. At this time, the "second explosion begins", which marks the end of the roasting process of the coffee beans. Since the condition and type of coffee beans are different, it can be judged whether it can be terminated by color and sound.

5. Open the lid, pour the coffee beans into the plate or sieve, the whole air is filled with the aroma of coffee beans, and then use the cold air of a fan or hairdryer to quickly cool it. After roasting, the weight of coffee beans will be reduced to about 85 grams.

6. Taste the taste and evaluate whether the frying degree is appropriate. At this time, it is the most tense and happiest time. I feel that I can also roast coffee with strong sweet taste.

After baking, make sure there are no defective beans and beans that are not evenly baked. If there are, remove them and keep the fried beans in a bottle or jar for 1-2 days.

Baked coffee beans, if you want to use them in a week, can be placed at room temperature, the best way to preserve is to seal them in the refrigerator, each time you use them, as long as you take out the necessary amount and grind them. Coffee beans can maintain the inherent flavor of the time is about two weeks.

There are some important points to pay attention to in the baking process.

First, the fire can not be too strong, or beans baking uneven, there are thick and light, taste very poor.

Second, do not quickly bake with strong fire, because excessive baking accompany, bean heart charred bitter taste, to be patient.

Third, during roasting, smoke and aroma will be emitted, and the outer skin of coffee beans will also bloom at the beginning. Therefore, aluminum foil should be covered around the gas stove in advance, and you can also carry the gas stove outdoors to enjoy the fun of baking coffee beans.

Fourth, the biggest enemies of coffee beans in baking are oxygen and light (even if it is relatively dark light); because coffee beans are baked, the aroma produced on the surface of coffee beans will soon disappear, and the oil precipitated on the surface of coffee beans will be oxidized, and then coal and rot will be produced.

Fifth, the baking apparatus itself can also produce great destruction. If coffee beans are not roasted to the necessary temperature or for a long enough time, the oil will not seep out, and if the roasting temperature is too high or too long, the taste will be weak and have a burnt taste. Burnt coffee is always unpleasant.

If the roasting of coffee beans is excellent, it will also become an art. In the process of roasting, coffee beans will produce various flavors and aromas. If this process is not carried out, the coffee taste in the cup will be obviously insufficient.