Coffee roasting methods and principles Coffee basic knowledge

The raw coffee beans are fried to make the coffee beans show a unique coffee color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee.

The basic principles of ● Fried Culture

The most important thing is to be able to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is too hasty, it will be spotted, and the taste will be astringent and choking.

80% of the taste of coffee depends on fried culture, so fried culture is an important procedure for brewing good coffee.

If the technology of fried culture is good, the beans will be big and swollen, there are no wrinkles on the surface, and the light is said to have different flavors. Frying coffee beans to the maximum limit is the ultimate goal of fried culture.

Classification and stage of ● Fried Culture

The roasting of coffee beans can be divided into three categories: light fire, medium fire and strong fire, and these three kinds of roasting can be subdivided into 8 stages, as shown in the table.

The frying stage features the preferences of various countries in three stages.

The lightest fried culture, no fragrance and concentration of Light are light for test.

Cinnamon for the general popular degree of fried culture, leaving a strong sour taste. The cinnamon color of beans is preferred by people in the western United States.

Medium fried culture of Medial. Mellow, sour and delicious are mainly used in mixed coffee.

High tastes sour and bitter. It is suitable for coffee such as Blue Mountain and moving Mazaro for Japanese and Nordic people to like moderate (micro-deep)

City is more bitter than sour, and coffee suitable for Colombia and Brazil is moderate (deep) in New York.

Full city is suitable for making iced coffee. Non-sour, bitterness is mainly used in iced coffee, but also for people in Central and South America to drink micro-depth

French bitterness is strong, French baking method, slightly black color for steam pressurized coffee depth (French)

Italian black, surface oiled, Italian baking Italian steam pressurized coffee for heavy depth (Italian)

The baking characteristics of ● cities in the world

Cities all over the world have their preference for frying and baking. In Tokyo, high-roast is more popular, but slowly tends to be deep. As for Kansai, deep-frying has been more popular in the past.

New York, like its name, generally prefers city roast, but because the city is inhabited by different races, it also sells coffee beans with different degrees of roasting. Vienna, on the other hand, prefers deep-fried full-city roast. What's more, as the name suggests, the French prefer the French way of frying, while the Italians often use the Italian way of frying.

However, in recent years, people in Europe and the United States have widely used German (high-city) to dark (the most commonly used deep roasting in Brazil and Italy), and the variety is varied, while coffee made by steam pressurizer is still popular.

● roasted coffee beans himself.

When it comes to fried peel, the layman always thinks it is very difficult. But as long as you can really grasp a few key points, it will not be very difficult.

Here we will introduce you to the method of "manual frying" using hand strainer.

First, prepare 100 grams of raw coffee beans, if there are broken coffee beans, remove them. Then put the raw coffee beans in the filter, close the lid, open the gas to medium fire, hold the filter about 20-30 centimeters above the gas, swing it in a round way, and bake patiently.

At the beginning, it may not be easy, but after you get used to it, you can skillfully increase or decrease the degree of frying according to your own preference.

In addition to the filter with handle is the most suitable, it can also be a thick-bottomed wok or pottery (plain clay pottery). However, because it is difficult to control after the fire, attention should be paid to avoid burning coffee beans. In addition, simple manual ovens and electric ovens can also be used for frying.

After frying, once again confirm whether there are defective beans or charred coffee beans, if so, remove them by hand, bottle them or fill them for a day or two.

Fried coffee beans can be stored at room temperature if they are to be used up within a week; if not, the best way to preserve them is to keep them sealed in the refrigerator. Each time you use it, just take out the necessary amount and grind it into pieces. It takes about two weeks to maintain the inherent flavor of coffee beans. (please refer to purchase and save for details)

1. Put the raw coffee beans into a filter and close the lid.

two。 Repeatedly swing the edge and evaporate the water in the beans.

3. After 5-6 minutes of baking, the beans turned light brown.

4. After the first burst, the darker the color.

5. After frying the exam, pour it into a plate or basket.

6. Quickly fan the coffee beans.

A filter with a handle can be bought at a hardware store or a coffee shop. The raw coffee beans to be prepared are more suitable for beginners in Central and South America (Peru, Cuba, Mexico, Brazil, etc.). Pick out the defective beans by hand.

Put the beans into a filter with a handle and close the lid. Keep a certain amount of heat on medium heat, turn it into a circle and swing repeatedly, making the water evaporate.

Carefully let the fire bake to every corner of the strainer, and be careful not to scorch the beans, but concentrate on swinging the strainer. After water evaporates, pay attention to smoke, color, fragrance and sound.

When the popping sound of Battles goes off for ten to fifteen minutes, when the sound is still, there will be a second popping sound that lasts for fifteen to twenty minutes. As the status and types of coffee beans are different, the end can be judged by color and sound.

After pouring into the plate or basket, use the cold air of the fan or hairdryer to cool it quickly. After the fried test, the coffee beans will be reduced, leaving only about 85 grams.

Taste it (cup test) to see if the degree of frying is appropriate. At this time, it is the most tense and happy time. Let's try some delicious coffee made by ourselves.

Note: during roasting, there will be thick smoke and fragrance, and the skin of coffee beans will bounce off everywhere. Therefore, aluminum foil should be covered around the gas stove in advance, and the portable gas stove can also enjoy the fun of frying coffee beans outdoors.

● family baking method

Some enthusiasts like to buy raw coffee beans and roast them by themselves. Self-baking is not only easy, but also effective, so those who are interested can try it.

There are many household baking utensils, all of which are sold on the market, the most common of which is a net with a handle. You can put 100 to 150 grams of raw coffee beans at a time. When frying and baking, keep the firepower of the stove to a certain extent, and move it from side to side under the net, about 6 minutes later, when the jumping of coffee beans stops soon.

There are some key points to pay attention to in the process of frying and baking. 1. The firepower should not be too strong, otherwise the beans are not evenly baked, there are strong and light, and the taste is very bad. two。 Do not bake quickly over high heat, because the baking is excessive and the bean heart burns with a bitter taste. Be patient.