Stir-fry the coffee beans twice?

"Yes!" the shop was pitch dark. The power of the coffee shop was cut off by the ground excavation outside the street. The coffee beans that are being baked in the roaster are the ones most affected.

The guest saw me release the wheat-colored unripe coffee beans from the stove and pounce on the meter like an arrow. "Why do you want to put the beans out to cool? Can't we just wait for the power to dismiss it? "

The coffee beans are put out to cool because the stove of beans is gone. To reopen the roaster as soon as possible is to avoid the deformation of the iron casting drum of the roaster up to 200 degrees under the influence of geocentric force in the static state. After stir-frying the beans in the stove, it is necessary to idle at least 15 minutes to cool to room temperature.

"these coffee beans are in the oven for more than 6 minutes, and the temperature reaches more than 170 degrees Celsius. In terms of surface color, it can be described as "very shallow baking" (cinnamon roast). But because the heating time is not enough, the coffee bean heart is not ripe, so it tastes very sour. Unripe beans coffee beans are so hard that they may not even be ground.

Like steamed fish

"like steamed fish that doesn't taste good. Stir-fry coffee beans in one go. The cooked outer layer will become overcooked if it is heated after cooling. Since the moisture that helps transmit heat to the bean heart has evaporated, stir-fried beans need more heat. When the bean heart was finally ripe, the bean noodles were burnt. "

This is why there is a difference between new crop and old crop when baked. The latter stayed in the warehouse for several months, and the emerald green coffee beans became dumb due to moisture volatilization. When stir-fried, the surface of the beans is easy to be overcooked and the taste is dull. Real boutique cafes usually collect raw beans for less than a year. Packaging is also more exquisite than before; for example, the humidity control of sacks is poor, and they are easy to be invaded by pests, so beans will be packed with plastic film and then put into bags or cartons. Most of the best auction coffee is packed in tin foil bags in vacuum. Recently, the weather is humid, the water content of coffee beans will increase, and it is necessary to use more firepower to reach the same baking curve.

"at the chemical level, once the complex Marxist-Leninist effect (Maillard Reaction) is interrupted, it is impossible to produce the same substance even by reheating. "I explain it to the guests like this.

A guest who often brings coffee back to the United States said, "one of the promoters of boutique coffee, Terroir Coffee's George Howell will freeze the raw beans and stir-fry them again." similar legends, I once discussed with coffee bean enthusiasts from Atlanta.

Frozen raw coffee beans before stir-frying?

"Coffee beans are like vegetables and fruits. Putting them in the refrigerator can indeed keep them fresh for a while, but can the freezing of water in the beans promote the process of stir-frying? Our conclusion is: no chef does not thaw before frying steak. "