Coffee roasting: dehydration, climbing, temperature, smoke extraction and taxiing skills

1. Dehydration:

Gas machine is divided into direct fire type and semi-direct fire type: it is easy to operate the semi-direct fire roaster, also known as semi-hot air roaster, the flavor of baking is good.

There is a way to do it in baking: stretch

two。 Climbing temperature:

Usually the climbing temperature speed of baking is controlled at 7: 14 degrees, which is related to the control of firepower, the better temperature control is at 10 degrees, and the water content of beans is different.

The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the time of dehydration, while that of soft beans or mai beans (low water content) in the coming year should be faster and shorter to retain the flavor of beans.

3. Smoke exhaust:

The smoke discharge of baked beans is obvious at 180 degrees, the first explosion becomes larger, the second explosion reaches the maximum, the deeper the smoke, the more smoke, at this time the air door should be fully open to avoid the smoke attachment of baked beans.

4. Taxiing:

This is the place where most beginners ask about baking. In fact, slipping is to cool down or turn off the temperature of the steam pan and continue to bake beans.

The beans are endothermic throughout the baking process, only one explosion-the second explosion is an exothermic action, in these two stages it is best not to add fire baking, otherwise the beans are easily spicy.

Taxiing emphasizes the operation of the remaining temperature of the steam pan and the heat release of the beans during the burst period under the turn-off heat, so that the baked beans can be roasted continuously and slowly.

But the taxiing of the hand net, separate the source on the line, let the beans naturally dissipate heat, the moment is not too long, if you want to lock the flavor, you have to operate the fan to cool down quickly in order to retain the flavor.

Gliding is not suitable for all beans with all baking degrees. Recently, it is wrong to see a lot of brown friends baking light-baked Yega Xuefei gliding down beans, and single moderately baked Brazilian beans also sliding down beans.

Beans before moderate baking (before the second explosion) are usually dropped at any time when the temperature is low, and there is no sliding "dragging moment" under the beans, which will roast the flavor of the varieties of beans that should be produced.

On the other hand, the beans with medium and deep baking degree (after the second explosion), it is recommended that the temperature of the steam pan should be cooled or turned off, and there should be no action of adding fire after this stage (from the second explosion).

Because the bean is exothermic in the burst stage, the temperature will continue to rise, so there is no external temperature for it, so the taste and flavor of the bean will be softer and less irritating.

5. The beans must be cooled immediately after baking, and the faster the better, so that the flavor of the beans can be locked and the missing flow can be avoided.

PS. The above are very shallow views and suggestions for beginners to learn more easily when practicing baking. And the deeper concept of baking has many books to refer to.

The best baking time is 12: 15 minutes, the best flavor, Italian baked beans below the old lawsuit, Europe and the United States quick stir-fry or Japanese slow fry also has its own characteristics and flavor.

In addition, when it comes to the oil problem of beans, the more fat we drink, the better the coffee we drink, while the beans with less oil are weak and boring, but do we need to see oil when baking beans?

This is not the case, and baked beans out of oil is not bad, baking oil when the most obvious era falls in 233 degrees high temperature, when the length is often easy to produce oil.

If it is not properly controlled and the temperature is too high, the baked beans will produce a lot of oil, so drink it as soon as possible in a few days to avoid excessive oxidation into "oil shit smell".

Baking utensils: hand net hot air machine, heat engine, gas baking machine

Hand net is the simplest and cheapest appliance, the baking process can be achieved by operating the gas stove at home, and the baking quarrel depends entirely on experience and hand feeling and arm strength.

It is open baking can not do lock temperature, also can not measure the temperature of beans, please hope that the popping sound fluency (neither urgent nor slow).

Hot fan this is a love-and-hate roaster: a simple household machine iRoster&GENE3D is cheap and easy to operate

Korean-made or Taiwan-made self-baking professional hot fans 500g1kg easily tens of thousands of yuan, Germany's top full-automatic hot fan 30kg class to more than 600,000.

Generally refers to the baking process below 170 degrees, different baking appliances need different dehydration time, but usually control in 5-8 minutes is the best, depending on the water content of beans.

The advantage is that the hot fan is very suitable for baking beans with high water content, but the aged beans with low water content will not achieve the best flavor of baking, but the baked beans sell well on average.

The electric heater (direct fire type) is the safest and the most environmentally friendly, and it is also the most suitable for urban management in the market. the effect of a good electric heater is not as good as that of a gas-type baking machine.

Direct-fired gas machine is a test of the baker's experience, improper operation of baked beans is easy to show uneven baking, charred beans are also obvious, but good baking is the happiness of the world.

The four stages of the baking process: dehydration period, saccharification period, bursting period, carbonization period.

The rhythm of the fire source that you can control: medium fire, warm fire, low fire, small fire gliding (actually turning off the fire)

As long as the heat is not added or turned off and the throttle is opened so that the steam pot does not change at 230 degrees and does not rise, the baked beans can continue to explode until the middle and back section of the baked beans do not produce oil.

You can also operate the throttle to control the drainage and smoke discharge and adjust the baking effect of the thermal energy system of the oven.

Mechanical baking has a steam pot with a locking temperature effect, but the hand net is open and can not lock the temperature. Lowering the fire is an unnecessary action, but more hope for the fluency of the bursting sound (neither urgent nor slow).

It can achieve the integrity of saccharification and the stretching of the bean surface without irritating taste.

That is to operate the rhythm of the small fire to control the climbing temperature fast and slow, the premise is that the temperature can not be lost, used before and after the burst period.

PS. Even if the coffee tastes good, you have to look forward to the appearance. Erpei's look is good, but the long and short taste will be worse.