Illustrating the general knowledge of roasting coffee beans in the roasting process of fine coffee beans
Native beans from Tanzania, Costa Rica, Kenya, Indonesia, etc.
Today's roast is mocha coffee beans from mocha harbor
I bought a roaster a year ago. With it, the roasted coffee will be full of flavor.
Weigh 1.5 kilograms of coffee beans and pour them carefully into the input port
The machine began to rotate regularly, the temperature in the furnace reached 100-200 degrees Celsius, and we began to observe the change of coffee beans every minute.
The "first explosion" began, and a faint crackling sound could be heard in the furnace. The beans exploded and expanded, and the color deepened.
Take out the guide to observe the bean shape: as the moisture is gradually dried, the beans begin to become smaller and yellow.
After the second explosion, the coffee beans were fragrant…After about twenty minutes, the roasting was finally completed.
Fresh coffee beans, heat and burnt fragrance accompanied by lingering smoke show the freshest appearance.
The shopkeeper shakes the dustpan to help the coffee beans dissipate heat, cool and peel off the silver skin.
The color is still a little wet, the shopkeeper brewed the sweetest coffee for us with freshly baked coffee beans. The taste buds are like waking up in the morning, and every sip of fresh flavor is precious.
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Table of coffee flavors and recommended roasting depths by origin
Name: Colombia Flavor: Nutritious, highly balanced, sometimes nutty. Roasted depth: medium to deep, suitable for all uses. Quality:★★: Excellent. Name: Ethiopian Flavor: Very distinctive, delicate and rich on the palate, with fruity and rustic aromas. Recommended depth of baking: medium baking quality:★★★: excellent Name: Jamaica
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My baking trilogy tries to bake coffee.
Since there are more self-made coffee, I gradually feel that whether the roasted beans are fresh or not is very important. I live in Kunming, which produces Yunnan small-grain coffee, so I try to roast my own coffee and start my roasting trilogy. First, I use stainless steel wire spoon baking, feel better than using iron pot copy baking effect, baking depth is more uniform, but hard and tiring. And because of the poor thermal insulation of the steel wire spoon
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