Hand net coffee roasting experience exchange hand net coffee roasting skills detailed explanation coffee roasting introduction roasting

I watched the elephant share the experience of brewing coffee a few days ago, and I admire the elephant's selfless sharing spirit. I very much agree with the elephant that coffee, especially roasting, can be loved and participated by more people only if it is shared. After thinking about it for a few days, I decided to write down some of my experiences about the mobile net. these experiences may help friends who are new to the mobile network, but they may also mislead others, which is why I dare not write for a long time. After a few days of entanglement, I decided to write it out. Please confirm it together. If there is anything wrong, please communicate with me. This post is for the purpose of communication, what is said here is my own feelings, especially thanks to several big fathers-in-law, at the beginning of my hand network, can selflessly help, professor and answer my many not obvious places.

First of all, let's talk about coffee. In my experience, coffee is a drink, there is nothing above it. We drink coffee because we like it, so the flavor and so on should be based on our own preferences. I can't say that I don't like Yega, who only likes Manning or, conversely, doesn't know how to drink coffee. Everyone's sense of taste is different, some may be bitter and sensitive, some may be sensitive to acid, as long as they are happy to drink. Baking a type of beans, you should first have an understanding of the beans, and then bake on your own understanding, and one of the major advantages of the hand network is that the quantity is very small at a time, you can try a few more rhythms, and you can use fewer beans to find your favorite rhythm.

Let's get down to business. I think the hand net is the best choice for the budget of the top dryer and like to play with it yourself. Hand net can definitely bake good beans, no worse than the general dryer, and hand net is pure straight fire, more able to highlight the flavor, so friends who play hand net must use confidence.

1. Source of fire. This proposal is not recommended by gas sources and electric stoves. According to personal understanding, coffee beans are relatively hard, gas will produce a large amount of rapidly rising hot air, and firepower is concentrated. With this, it is easier to send heat to the bean core and is not easy to entrap. The firepower of the electric stove is too scattered and not concentrated, so it is not suitable for hand-net baking beans.

2. Stability. The stability of the hand net is very poor, because the accuracy of the household gas stove is not enough, it is impossible to have a barometer like a professional bean dryer, so some extra work must be done to improve the stability. My experience is to adjust the firepower of the gas stove at once, so as not to move any more, so that it can be more stable. What about adding and reducing fire? My experience is to adjust the height of the hand net and the fire source. In this way, there must be a height label. I mark the height of the fire source on the wall next to the stove, once per 5CM. Then the firepower knob of the gas stove is also marked, such as hard beans, soft beans roughly need firepower points, so it is convenient and quick to adjust.

3. Baked beans. Hand net baked beans, a quantity should not be too much, too much, easy to approve of uneven baking, people are also tired. But not too few, beans less than a certain number, easy to lose temperature, no good. My experience is 70-100G is suitable, if you have experience, at most up to 120g, and then it is difficult to ensure uniformity.

dehydration. My understanding of dehydration is to distribute most of the water first, and the beans begin to swell. By this time, the beans should be through the core. A large part of the reason for the birth of the hand net is that the dehydration has not been properly handled and the explosion has not been done before the core is penetrated, resulting in the outside being ripe and the core still alive. Dehydration my experience is to low heat, add slow speed to let the beans gradually remove most of the water, at this stage, I will let the beans rotate at the bottom of the hand net, and at the same time let the coffee beans turn over in turn to ensure uniformity, the speed should not be too fast, this stage beans are in the stage of temperature storage, coupled with the hand net is not preheated, fast but easy to lose temperature, resulting in poor uniformity. In the dehydration stage, I usually control it at about 6 minutes, and the height (the distance between the seam in the hand net and the fire source, the same below) is about 20CM. It is not recommended to distinguish whether the dehydration point is reached or not only by color. Different soft, hard and varieties, the color to reach the dehydration point is different, it is recommended to smell, see whether the center line is slightly open, plus the color of beans to judge more accurately.

Detonate. My understanding at this stage is to use the fire to ripen the beans quickly, and the flavor trend is also determined at this stage. If the time is shorter, the acidity will be retained more, but at the same time, the sweetness will be weakened, and accordingly, the flavor will tend to be more exciting. On the contrary, if you stretch for a long time, the acidity will be weaker and the flavor will be more supple. The time of this stage is based on 2 minutes. According to my understanding of beans, I will make a slight adjustment. The speed of waving the hand net should also be accelerated accordingly, and from then on, let the beans change the direction of movement, no longer draw a circle, and let the beans run vertically in the hand net like a roller coaster and attached to the wall of the hand net. Height 15CM or so.

1 explosion begins. After the first explosion, it is necessary to decide when to end the baking. According to other professors, it takes about 4 minutes from 1 explosion to 2 explosion, which is divided into 8 degrees, one degree every 30 seconds, and then ends the baking in time. In other words, 1 burst from start to finish, about 2 minutes, and then 2 minutes later into 2 explosions. We are talking about a dense explosion, about a minute after the start of the explosion, when most of the beans do not show enough flavor, and there are not many beans that can be baked at the end of this degree. After 1 minute and 30 seconds, the flavor begins to appear more and more, and most of the so-called shallow baking starts from this degree. For example, most of my Yekas are baked at this degree.

The first two minutes of the explosion, that is, almost the end of the explosion, when the flavor began to show, good and bad flavors coexist. For some unfamiliar new beans, I usually try to bake to this degree first, drink it and see the flavor, and then decide how to bake it. At this stage, my height is about 20-25CM, and the frequency and technique of shaking the hand net are basically the same as when detonating.

The next four degrees, according to different beans, everyone can try. From the first explosion to the second explosion, my feeling is that the body is also gradually thickening, the reason why the body is thin, that is because it is generally light baked, if baked to the verge of the second explosion, it will not be thin.

The article comes from the coffee salon.