Gas baking with charcoal fire baking with infrared baking

Gas baking with charcoal fire baking with infrared baking

According to the different heat sources used, the baking of coffee can be divided into gas baking, charcoal fire baking and infrared baking. One of the most commonly used is gas baking, the temperature is controlled between 200 Mel and 300 degrees Celsius, and the temperature should be adjusted from time to time according to the need.

Most baking stoves use gas, the temperature is about 290 degrees, in the first 5 minutes, the free water is evaporated. The remaining water is then squeezed out of the beans (the process produces a "crackling" sound "fluffy" sound.

When the coffee beans reach about 200 degrees, they turn dark brown and begin to produce oil, a process called high temperature decomposition. At this time, the decision made by the coffee baker in the operation is very important, because if the baking time is too often, the coffee beans will be destroyed.

Commercial baking furnaces mostly use large machines. Generally, it is a cylindrical container with a diameter of more than two meters, with a heat source at the bottom, and a mixing tool inside the container constantly stirring the coffee beans. at the same time, the container containing the beans is easy to rotate, so that the coffee beans are heated evenly, and the coffee beans rotate along the spiral groove in the drum. When it reaches the trough low, it begins to bake. This expensive machine is used only when baking a large number of coffee beans.

Professional bakers may use a special barbecue. It is generally bulging, rotating horizontally, the fire is located in the lower part, and has an exhaust fan to drive away the smoke.

The necessary equipment for baking

1. Baking room: dust, silver, smoke, etc. discharged from the baking company are easy to dirty the environment, so although the space is narrow, it is best to have a baking room, the ventilation of the baking room must be considered.

two。 Dust collectors, in order to prevent the formation of public hazard problems, should at least be equipped with dust collectors such as dust separators.

3. Baking machine exhaust chimney: dust collector to the top of the chimney, it is best to set higher, in order to avoid interference to nearby residents. Because if the chimney is too bottom, the combustion of the baking machine will be worse, resulting in the stench of smoke guns.

4. Raw bean cleaner (baking machine sharing): there are often all kinds of side articles on raw beans. Inclusion, so the cleaning operation must be carried out before baking. If a special cleaning machine cannot be set up, it can be done with a baking machine. The method is to put the raw beans into the unheated baking machine, and then set the air flow regulator to exhaust, turn on the baking machine to let him rotate, you can clean things other than raw beans. This method is suitable for naturally dried raw beans. Old beans. And baked beans are particularly effective.

5. Cooler: there must also be a special cooler which can cool it all at one time with the maximum amount of promised baking machine. There is a convenient way to take up less space. Is to choose a baking machine and a cooler in one.

6. Air-conditioning equipment: when the temperature rises in summer, coupled with the release of hot air, the room temperature will increase, thus reducing the cooling capacity of baked beans, in which case air-conditioning equipment is needed. and it is best to set it in a position that can be shared with the inlet of the cooler.

Smaller retailers may use a 12-kilogram machine. Enthusiasts or retailers who are keen on this approach would rather choose a kind of desktop baking stove that has just been used in order to pursue freshness.

In the baking process, it is very important to keep the coffee beans moving, not only to ensure the smooth operation of the machine, but also to prevent the coffee beans from burning.

When the coffee beans are taken out of the stove, most of them cool naturally, sometimes with water, the faster the better, because the roasted coffee beans will continue to be processed after cooling.