Master the skill of roasting coffee in iron pot. Roast coffee in iron pot. Stir-fry coffee beans.
To help you quickly master the skills of iron pot baking, I have summarized it into a ten-step concise guide:
1. Open your range hood or kitchen window. Keep all the items you need within reach.
2. Measure 9 ounces of raw coffee beans, or 12 ounces in a larger pot.
3. Cover the pan and preheat the wok over low heat. Measure 500 degrees Fahrenheit (260 degrees Celsius) through an oven thermometer placed in the pan and keep it stable.
4. Take out the thermometer, pour the raw beans into the pan, cover the pot, put on the insulation gloves and start shaking the wok.
5. This is the most intuitive but also the roughest and most chaotic baking method. You need to shake the wok to keep the raw beans moving. Carefully distinguish the sound and fragrance of an explosion for about 5 minutes. Wait a moment and open the lid of the pot to check the color.
6. It is easy to scorch coffee beans if the temperature is too high, so it is best to fine-tune the flame after an explosion. Because the baking process will actually continue until the coffee beans completely cool, you need to pour the coffee beans from the frying pan into the metal sieve pan in advance when the color of the coffee beans is slightly lighter than you need.
7. Stir the beans in a metal sieve pan with a large spoon until the temperature is so low that you can touch them. You may need to wear insulation gloves to prevent scalds. Doing this step outdoors will help cool down faster.
8. If the beans are still covered with light silver skins, simply stirring and blowing will easily remove them. Please finish this process outdoors or in the sink, otherwise you will have to prepare to sweep the floor.
9. Beans should be kept away from light in sealed glass jars (not refrigerated), but for freshly baked beans, it will take 12 hours for them to discharge CO2 before sealing.
10. Freshly roasted warm beans are the most wonderful, but the best flavor of coffee beans appears 4-24 hours after baking, if you can keep them according to the above method. We can all call it fresh coffee beans in 6 days.
The moment you open the coffee can the next morning, you will deeply appreciate the true meaning of fresh coffee. All this can be done with a small iron pot, so what are you waiting for?
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Coffee roasting coffee roaster related professional terms explain coffee English self-roasted coffee beans
Rear burner A device that reburns the smoke generated by a coffee roaster with a high heat energy burner to eliminate smoke. At the same time, it can reduce the smell. Net basket A stainless steel basket used by the silver skin of the Fujiga machine dust collector. Can undertake a larger amount of silver than the standard. A transformer converts electric power into a device with variable voltage and variable ripple number, with controllability, stability and knots.
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Roasting method of White Coffee with low caffeine content baked at low temperature in Malaysia
Why is white coffee not bitter, scorched or sour? Because white coffee is roasted at a low temperature, coffee beans are less likely to be scorched due to high temperature roasting, which can minimize the bitterness, charring and acidity of the coffee. Roasting at low temperature is the most important step for every coffee bean to outline its character and breed its fragrance. The raw beans of white coffee show an elegant brown by roasting, and this method of baking
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