The method of how to bake coffee beans at home to illustrate the difference in roasting degree of coffee beans.

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As coffee has become a daily routine, it is not difficult for us to learn a lot of new and comprehensive knowledge of coffee in video software. In addition to studying how to brew and taste the flavor, many friends began to have a strong interest in coffee bean roasting.

But many friends just on the spur of the moment, the coffee back to buy raw beans do not know how to bake. The following is based on Qianjie Coffee's own practical experience to introduce the way of roasting coffee beans at home.

Differences in roasting degree and taste of coffee beans

When you bake at home, you must use a small fire at the beginning and adjust it slowly later. No matter what the adding tool is, keep stirring the coffee beans! At the same time, pay attention to observe the color change of coffee beans! If the color of the coffee beans changes rapidly, but the change is not overall, it means that the heat is too high or the mixing frequency is not enough. If you feel that mixing is already possible, there is no possibility of improvement. This shows that the fire is really too big! When this happens, you should turn down the fire immediately and put the pot away at the same time, so that the temperature in the pot will drop quickly! After lowering it, put it on the stove with adjusted firepower and continue to heat and fry.

If the color of the coffee beans does not change for a long time (3, 5, 10 minutes, or even longer), the fire is too small. In this situation, firepower should be increased appropriately. The color of coffee beans changes slowly, and this change is holistic and uniform, which shows that you have a very good grasp of the heat! In this case, you can pay attention to the coffee burst sound while paying attention to the color of the coffee beans.

As the baking continues, the color of the beans slowly changes from light green to yellow, then brown, brown, and finally black. In this process, the coffee bean from yellow to brown in the process of a burst, but this burst process is very short, sometimes not very obvious, sometimes only 3-5 sound ends, this is a burst.

In the process of turning brown, there was a burst, which lasted 2-3 minutes or more, and the sound frequency was so high that it crackled like a firecracker! This is the second explosion. The second explosion is very easy to detect. In general, the second explosion has just started, that is to say, about 10 sounds have been heard. At this time, when there is a cease-fire, the beans you get are medium baking-city-wide baking.

Bean characteristics: bean noodles are dry, there is no oil or slightly out of oil, brown beans have small black spots! The second explosion sound continued the baking of the beans also deepened, and by the time there was no sound at all, that is to say, the second explosion was over, the beans had basically been blackened and carbonized seriously.

Of course, this is also a baking style, many people like this burnt taste! Generally speaking, from the beginning of the golden color of beans to the dark state of the later stage, the beans are roasted normally, and you can cease fire at any time, and you can drink all the coffee you get! As for when to cease fire, it depends on your preference!

In general, the deeper the roasting degree of coffee beans is, the more bitter the coffee is. At the same time, the worse the taste of coffee is, the lower the nutritional value is. Fully carbonized beans are indeed unique in flavor, but they really don't have much nutritional value! Therefore, it is not recommended that everyone bake to this level!

What tools do you use to bake coffee beans at home?

Recommended-special roasting coffee beans

The rotary cage is recommended because it is closer to the way coffee beans use the roaster. Using a roaster to bake coffee beans, in fact, the coffee beans go into a drum, and then the machine will set a speed of 60-65 laps per minute (the speed can be adjusted according to the different states of different coffee beans), and then the coffee beans can be heated more evenly in the drum to ensure the uniformity of the final product of coffee beans.

According to the Qianjie barista's own personal experience, there are two points to pay attention to when using a rotating cage to roast coffee beans: it is suitable for roasting over a low heat, otherwise the coffee beans are very easy to change color on the outside and not yet ripe inside; after firing and adjusting the fire, put on the rotating cage and turn immediately, rotating at a speed of 60-65 laps per minute.

It takes more than twice as long to use a rotating cage as a special roaster. For example, Qianjie Coffee uses the Yang family 800n roaster to roast red bourbon beans in Hilado, Brazil, which explodes until 3:30, for medium-deep roasting, with a total baking time of 13 minutes.

These are Brazilian Hillado beans that are roasted and sold in front street coffee using professional machines.

When using rotating cage baking, the total baking time is 31 minutes to a close degree. During this period, you have to keep turning the cage (60 laps / min). If you stop / slow down, it will be easy to get lost. It can be said that it takes a lot of hands.

These are the same coffee beans baked by the baristas in front street at home.

Although roasting coffee beans at home is very tiring, it is very clear and intuitive to feel the coffee beans slowly turning from green raw beans to yellow, giving off a sweet taste like corn, then slowly turning into cinnamon color, emitting the smell of caramel, and then slowly turning into chocolate color, giving off the smell of roasted nuts.

two。 The simplest and most primitive way-frying in a pan

Every family has a cooking pot for daily cooking. Coffee was roasted in a pot for a long time before there was no professional baking machine. Of course, the coffee fried in the pan can not be compared with the product of the professional coffee roaster.

The biggest reason is that in the process of stir-frying, coffee beans can not roll evenly in the pot, so there will be uneven heating of coffee beans. But participation is the most important thing! In the process of stir-frying, we can always see the coffee beans change from cyan to chocolate, no matter how the coffee tastes in the end, it is a great experience.

To stir-fry coffee beans in a pan, you should first clean the pot used for stir-frying coffee to remove the grease from it. The household pot has been used for cooking for a long time, and there must be a lot of residual oil on it. So be sure to wash the coffee before stir-frying! Under normal circumstances, wash the pot and boil the water, then add the water and boil it, pour out the water and then fire it to dry! Repeat this 1-2 times.

Heat the pan to dry the water and you can't see the obvious grease! Fire and heat, when the pan is dry and there is no moisture, put in the coffee and raw beans! The quantity should not be too much, 100-200 grams is suitable! As for the use of electricity, gas or other heat sources does not matter. The key is to control the heat! This can be compared to other fried or fried foods that require moderate and stable firepower in the whole process.

3. An electric oven that is not recommended but can be tried

Many people may choose an electric oven. The oven is generally unable to stir the beans all the time, if this is the case. It is recommended that there are not too many beans baked each time. At the same time, do not stack or pile beans, that is, lay the beans flat on the plate, just one layer. Then, according to the change of color, take it out and mix it regularly to ensure that the coffee beans are heated evenly.