Notes on coffee hand net baking-matters needing attention in the use of coffee maker

Notes on coffee hand net baking-matters needing attention in the use of coffee maker

Medium baking (Medium Roasts), including American baking (American), breakfast baking (Breakfast), brown baking (Brown). American roasting, also known as "normal" or "brown", is darker when there is no oil on the surface, and is generally used for drip coffee roasting.

Medium and deep baking Medium-Dark to Dark Roasts, citywide (Full City), light French (Light French), Viennese (Viennese). Viennese, which means slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface.

Deep baking (Dark/High Roasts), including after-dinner style (After Dinner), continental style (Continental), European style (European), French style (French), Italian style (Italian), New Orleans style (New Orleans). Continental style can also be called "double baking", "high", this roasted coffee beans with a similar dark chocolate color, is described as "very deep", "very heavy" roasting; Italian, it is mainly used for Italian coffee beans roasting. In the United States, this kind of roasting is darker in color, sometimes called "concentrated" roasting, and the roasted coffee beans are almost black and very oily, and its main taste comes from the roasted taste rather than coffee.

Taxiing time and so on, first of all to avoid Yin Yang beans and pockmarked beans. If you can be more skillful in mastering as few such problems as possible, your hand-net baking will roughly pass. The introduction to these two kinds of appliances should start with the coffee surface as evenly as possible, and there must be something wrong with the uneven heating on the outside. This is where Uncle Dou learned to bake in a pan.

1. Dehydration:

Generally refers to the baking process below 170 degrees. Different baking appliances require different dehydration time, but it is usually best controlled at 5-8 minutes, depending on the water content of the beans.

two。 Climbing temperature:

Usually, the climbing temperature speed of baking is controlled between 7 and 14 degrees, which is related to the control of firepower. The better climbing temperature speed is about 10 degrees. The climbing temperature speed of beans varies with different water content. The temperature climbing speed of hard beans and seasonal beans (with more water content) should be slow to lengthen the dehydration time, while the temperature climbing speed of soft beans or old beans in the coming year (low water content) should be faster and the dehydration time should be shorter to retain the flavor of beans.