Hand Net Coffee Bean Coffee Bean Points Coffee Flavor Roasting Coffee Method Roasting Coffee Notes

Recently, I seldom go to the forum, mainly because some problems that have not been found before have been found in the hand network. Such as the hierarchical flavor of coffee beans, the performance of dry and wet fragrance, the taste of grain and so on. Consulted several seniors, now have a preliminary understanding, summed up and sent out, but also ask you to discuss more to see if my thinking is correct.

First, the question of the sense of hierarchy.

In the past, the coffee beans I baked had a good sense of layering by hand, but they were not satisfied with siphon production. I always thought it was the difference in equipment. It was not until I adjusted the baking that I found that the hierarchical expression of siphon was also very good.

Second, the performance of dry incense and wet incense. 、

The previous products are not very satisfied, have been found no reason, but also through adjustment and baking to improve.

Third, the taste of grain.

The previous products were more or less cereal, but they could be covered up during production, so I didn't pay much attention to them at that time.

IV. Smoke smell

Before I baked beans, there is a prickly feeling, the smell of smoke is also heavy, it always takes a few more days to soften, and the smell of smoke weakens.

Although the above four problems are different on the surface, they are all caused by similar causes in baking. It is caused by the loss of temperature or heating up too quickly during the baking process. After consulting several seniors, I began the adjustment of baking. I didn't figure it out until recently.

The problem of temperature loss, the hand net does not have an insulation layer, and the impact of the ambient temperature will be great, so the first step is to close the doors and windows first, do not open the doors and windows during the baking process, and not open the range hood because of smoke, which at least ensures the relative stability of the hot air around the hand net. The second step, dehydration, can not lift too much master net, the stability of the hand requirements are higher, occasionally fluctuations within the 1CM is OK, more than 2 seconds will have an impact. Third, the dehydration period is a period of heat storage, do not let beans in the hand net has too high emptiness, the temperature difference under the hand network is large, emptying is easy to lose temperature. You can let the coffee beans circle at the bottom of the hand net, and then turn the beans on the edge of the pile, so that it is not easy to lose temperature. During the explosion period, it is not recommended to vacate too much, just let the beans turn faster.

The problem of heating. I used to be dehydrated at a height, such as 20CM, to detonate a height, 15CM. Now adjust to dehydration until the silver skin begins to fall off, drop the 2.5CM or so, and then drop to 15CM when the dehydration is completed, so that it is less likely to lose temperature and more suddenly penetrate the core after subsection heating.

Dehydration time, after adjustment, my dehydration time has also changed, from the previous 6 minutes to 8-10 minutes, the flavor is not weakened by the extension of time, but the level becomes clearer. What I understand is that the hand net is heated directly, and the heating is from the outside to the inside, so there should be enough time for the heat to reach the bean core.