Coffee roasting in Southeast Asia

It is generally used to stir-fry 'and use salt' vegetable tire oil or beef, sugar mixed'to increase its concentration 'can also reduce the cost. (in China's Yunnan Province and Hainan Island, some manufacturers even add ingredients such as eggs and lard.) This kind of speculation takes a long time, about half an hour to 45 minutes, and it is not easy to control the heat. The method of baking is roughly the same as that mentioned above, but when the moisture of the beans evaporates, about half a kilogram of salt is infiltrated, except for the bitterness in the raw coffee beans, and continue to fry until the coffee is dry and brown (about 10 minutes). Then add cream or vegetable fat to stir well in the pan, add sugar to melt over low heat, and the saccharin attached to the surface of the beans is not sticky. When the hand-molded beans have a rough feeling, cool them out of the oven.

Because brown beans in the heat 'added sugar, immediately dissolve' can not be put in high fire, otherwise the sugar will be charred, coffee powder will break the bitter taste, and the quality will become worse. When baking, it is best to have a fan or exhaust fan to remove the detached seed coat membrane so as not to catch fire when the seed coat membrane is scorched. Later, when it is ground into powder with brown beans, it tastes bitter and bad. In the coffee manufacturers of New and Malaysia, most people have separated the steps of adding sugar, that is, use another cauldron such as stir-frying to boil the sugar over a light fire, pour the needed sugar into this cauldron with spiral iron flakes, and boil it into enamel essence. At this time, the coffee beans of another boiler are cooked thoroughly, immediately stirred in saccharin, quickly attach to each other's surface, turn purple and black, and remove the fire immediately. Pour out from the pot on one side with a big electric fan to blow cold, on the other hand with the manual constantly stirring up with a shovel to push. This kind of blessed coffee is commonly known as "holding only", thick, black and sticky, and when it comes out of the boiler, the thick smoke is filled with 'pungent eyes' and is very uncomfortable. After the workers quickly stir and cool, they condense into pieces, and finally break it with a manual or v-shaped crusher. This is the unique coffee that people like to talk about black blessing. As long as it comes out of the oven, the heat and time must be well mastered. If roasting is uncomfortable, the coffee brewed will be sour and the product will not last. If it goes too far, the product will be bitter. Usually the ratio of coffee to white sugar is 100: 30. The more sugar is added, the darker the product is.