Grind roasted coffee beans in the oven, brew coffee leftover beans, fermented beans, shell beans
Before baking, pick out the residual beans (insect beans, fermented beans, shell beans, etc.). )
The upper and lower pipes of the oven are heated, preheating 150℃
Put the raw beans in a selection cage, put them in the oven, heat them in the upper tube, rotate, 150 ℃, bake for 10 minutes.
Raise the temperature to 230℃ and bake for about 25 minutes (depending on the individual's need for baking degree, you can adjust the time flexibly)
Take out the barbecue cage, shake the baking cage and let the silver skin fall, which also helps to dissipate heat and cool.
After the beans are cooled, remove the silver skin, and if you pay attention to it, you'd better screen the bad beans, and then you can grind and brew the coffee.
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Distinguish the degree of roasting coffee beans surface wrinkles how deep baking surface smooth shallow roasting concept cafe
After knowing the roasting principle of coffee beans, it is easy to distinguish the degree of roasting, which can be judged by the following: appearance: shallow baking-wrinkled surface, deep baking-smooth surface. Color: light baking-light color, deep baking-dark color. Taste: shallow baking-sweet and sour, deep baking-bitter fragrance. Preservation: shallow baking-slow oil production speed, deep baking-oil production speed
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Frying determines the aroma, acidity and bitterness of coffee. Wash coffee beans.
Frying determines the aroma of coffee to fry raw coffee beans, which can show the unique color, taste and aroma of coffee. 80% of the taste of coffee is determined by frying, so the quality of coffee also depends on frying technology. Through frying, we can turn the light green raw coffee beans into the familiar tea-brown coffee beans. If fried well, the coffee beans will have a very fragrant and sour taste.
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