Introduction to coffee roasting ET-2 roaster tutorial and detailed analysis of roasting curve

The picture above is the description of the function keys and components of the ET-2 roaster, which belongs to direct fire, with a maximum baking capacity of 300g and a power of 1600W (1000W heating, 600W smoke filter). The advantages of the previous issue have been explained in detail, this issue will not be repeated, for the "old coffee" and other high requirements for coffee taste, may be lack of advantages, but for beginners or store long-term use of this model is very suitable.

Maybe everyone is a stranger to coffee roasting, and they don't know what the quality of the coffee is. BECOFFEE doesn't want to make roasting too mysterious, because for the general public, making coffee by hand is always more proud of making coffee than others. And any kind of thing, as long as to contact, to learn, to understand can always be improved, and these points are difficult and valuable for us. Let's move on to the topic "ET-2 instructions for getting started with BECOFFEE Coffee roasting)

Before baking, we should first establish an understanding of the performance of the machine, as well as the understanding of coffee beans. The coffee beans we baked this time are "Columbia" coffee beans.

The baking degree of this bean is adjusted to Full city. This baking degree is smooth and mellow, with obvious floral and fruity flavors. Before any coffee is roasted, you must make a very careful "bean selection", that is, pick out defective beans, insect beans, shell beans, black beans, etc. (which are unavailable bad beans, which will be explained in detail later by BECOFFEE). The bean selection process must be meticulous, rigorous and must be carefully selected.

The above are selected mutilated beans, insect beans, etc., imagine if all these coffee beans are made of a cup of coffee, are you willing to try? It's horrible!

The selected coffee beans are weighed and reserved, and the amount of beans must be strictly controlled before they are fully mastered. This can set a good quantitative requirement for our later adjustment (because the weight of coffee beans will have a great impact on the heating rate, and the more variables there are, the more difficult it is to adjust the baking).

A family photo, coffee beans, roaster, baking record sheet. Baking record is something the baker must do. Only the more detailed the record is, the more directional the later adjustment will be.

This time our baking capacity is 300 grams, the temperature rising rate of this machine is still good, for this machine, it is suggested that the temperature of beans should be adjusted to 180 degrees.

Pour in the raw beans, and the entrance of the raw beans is at the back end (the funnel-shaped one in front is a 300g cup, not into the mouth).

When the raw bean goes down, because the raw bean belongs to the normal temperature state, at this time the bean will absorb a lot of heat, and the temperature of the baking room will drop sharply. When the temperature falls to the critical point, the temperature will rise slowly, which is what we call the "temperature recovery point".

There are several stages in the baking process that must be recorded, including time, temperature and other information. The first "steady point", the second "dewatering period", the third "entering the first explosion", the fourth "the middle of the first explosion", the fifth "the end of the first explosion", the sixth "the beginning of the second explosion", the seventh "the density of the second explosion", the eighth "the end of the second explosion" and the ninth "lower bean point". The above points will vary according to the nature of the beans, so there are some differences in recording.

The great feature of the ET-2 model is that it has two roller silos. One is the baking room, the other is the cooling chamber, after the baking at the upper end, the beans are dropped to the cooling chamber, and then the beans are cooled finally.

Remember to weigh and calculate the actual weight after baking, and then you can convert the dehydration rate and other information to make a record of this bean.

Compared with cooked beans, the dehydration rate of this bean baked to full city is 17%.

Baking completed, this bean beautiful chocolate color, roasted very evenly, freshly baked coffee beans, filled with a lot of carbon dioxide, very unstable, easy to drink in the sense of unknown astringency, for the unity of taste, it is recommended to drink 1-2 days.

Source: Baijiaji becoffee Wechat