Record of roasting Panamanian coffee beans in oven
Today I baked some Panama, 36 grams of beans and 29 grams of beans.
Baking time process:
Dehydration:
1-6'= 150 °(close the throttle)
6-11mm 150 °(open throttle)
Heating up:
11-14 "30" = 160 °
15 °10 "- 16 °30" = 170 °
1950 "= 180 °(with a small bursting sound)
20 °30 "= 185 °
21mm 35 "= (sporadic burst)
23 "13" = (from beans)
Fan cooling
Appearance:
Beans are oily, full, free of wrinkles and black spots, reaching the level of deep city baking.
Personal conclusion:
When baking in the oven this time, it is difficult to control the baking temperature, which basically depends on the color of the beans.
Dehydration period, and then set to high-temperature baking, the oven into about 180 °about 1 'has been close to an explosion of color, as shown above
21: 35 "after a burst sound 15" beans personally feel more appropriate, but this time 23 "13" beans before the frequent explosion sound, estimated to be the second explosion sound, after the observation has reached the deep city baking stage, think that this baking failed! (the above are only personal opinions for friends who use the oven for reference.)
My oven and thermometer:
Bean effect (flash):
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Roasted coffee beans
The advantage of home baking is that you can "bake your favorite coffee in your own way, whether at work or in your interests." "all right. The same coffee will also completely change the taste of coffee due to different roasting degree and baking time.
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Easy to learn but difficult to learn the three levels of coffee roasting
We can simply summarize the degree of "coffee roasting" skills into three levels: basic roasting, adjustment roasting, and artistic roasting. If you are also a coffee roaster, take a quick look at which level you belong to.
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