The following is the specific method of frying raw coffee beans with a hand net device.
Prepare about100g of raw coffee beans, pick out inferior beans, put them in a hand cleaner, cover them and put them on a gas stove, and fry them at a height of 20-30cm away from the fire with medium fire. The hand net rotates in circles on the gas stove, shaking violently. Don't be impatient.
You may not be able to fry well at first, but you can fry according to your own hobbies after you are proficient.
Hand net device is most suitable for frying. If not, you can use a thick-bottomed wok instead, but it is difficult to control the size of the fire. Be careful not to fry unevenly. In addition, a manual toaster or an electric toaster can also be used.
After frying, check again for defective beans and beans that have not been roasted evenly, and pick them out by hand if necessary. 1 Store the fried beans in bottles or jars for a day or two.
If the roasted coffee beans can be used up within a week, they can be stored at room temperature, otherwise it is best to keep them in the refrigerator. When in use, take out the required amount and drink it immediately after grinding. The flavor can remain unchanged for two weeks (see "Selection and Preservation of Fried Coffee Beans" for details).
(1) Handnets with handles can be bought in hardware stores and coffee shops. Raw coffee beans are produced in Central and South America (Peru, Cuba, Mexico, Brazil, etc.). ) and suitable for beginners. Pick out the defective beans by hand.
(2) Put100g raw beans into a hand net device, cover it, fry it with medium fire, keep the fire stable, and move the hand net device repeatedly at a constant speed to make the water fully dry.
All coffee beans should be roasted with fire, and be careful not to be uneven. Shake the hand net to concentrate it. Pay attention to the smoke, color, taste and sound after dehydration.
(4)10-15 minutes later, it gives a straight sound, then the sound stops, and it gives a straight sound again in 15-20 minutes. At this time, the state and variety of beans have changed, and whether to stop frying can be judged according to the color and sound.
⑤ Open the lid, pour out the coffee beans and cool them as soon as possible with the air conditioning of a fan or blower. The quality of fried beans should be reduced to 85g.
6. Taste the taste and evaluate whether the frying degree is appropriate. This is the most tense and happy moment. Coffee can be roasted with rich aroma and sweetness.
Note: there will be a lot of smoke and burnt smell when frying, and the bean skin may fly out, so surround the stove with aluminum skin in advance. It is more appropriate to fry in the yard.
Question 2: Online solicitation: How to fry coffee beans in an iron pan 1. Spread a layer of raw beans on the bottom of the pot, turn on the small fire of the gas stove (the smallest fire that is completely lit, not just the middle circle), and start to slowly stir the raw beans in the pot. 2. It's a little tired to keep turning the spatula ... but ... have you noticed? Fresh green beans began to taste bad, and they began to smell like grass. 3. With the gradual loss of water, the color begins to turn yellow. Be sure to keep stirring up and down so that the beans in the pot can be fully exchanged. If you are lazy, the color of the fried coffee beans will be ugly and uneven! The color has turned into beautiful yellow, and the smell of toast and fried wheat is floating out. Come on! It was almost the first explosion! You can turn on the range hood! The first explosion started-it crackled like popcorn. Keep stirring, don't stop, turn faster! If you used a lot of firepower before, you can turn it down at this time. 6. dander began to float out, which is the silver skin on the surface of raw beans. 7. The color gradually becomes "brown", and the cracking sound becomes slower and slower, and gradually stops (the first explosion is over). At this time, it has reached the level of city baking (also known as city baking). If you want to do shallow baking, you can stop baking and pour it out to cool. 9. As the coffee beans get darker and darker, there will be a second small crushing sound, which is the second explosion. At this point, you have entered the whole city to bake. Now you can pour out the coffee beans, blow them with an electric fan and store them in a clean sealed container. By the way, vacuum the floating silver skin around. 10. Then, find a leisurely time and enjoy a cup of coffee baked by yourself! You're done! Attachment: n reasons for roasting coffee beans at home: excerpts from Kenneth's whole book "Roasting Coffee at Home"? David 1. Importance of coffee bean freshness: Strictly speaking, coffee beans have the best flavor 2-3 days after baking, and the best drinking period is 7 days. After this time, the flavor of coffee beans will decline cruelly and rapidly. Because after roasting, coffee beans themselves will release carbon dioxide to prevent the invasion of oxidation, but after a period of carbon dioxide emissions, fine coffee flavor oil will be oxidized and taste bad. 2. Personal satisfaction: Baking coffee beans at home can give us a sense of personal satisfaction, because we grew up in a purely consumerist society. Once we can solve the mystery of baked beans by ourselves (in fact, we have been cheated for a long time), what a great achievement! 3. Saving money Obviously, this factor is more important to some people than others. Baking the raw coffee beans you need in the coffee shop at home can save you about 25% to 50%, depending on how and where you buy them. 4. Become an expert who knows more about coffee. To really understand a coffee bean, you must bake it yourself for a long time! In addition, once you start baking coffee beans at home, it is possible to develop a personal collection of raw beans. Uncooked raw coffee beans have less uncertainty in preservation. Store for a year or two before baking, the taste will be slightly different, but it will still be interesting to eat. Moreover, even after years of baking, they are still suitable for drinking. As long as you store them in the right way, some coffee beans will even perform better after aging. Therefore, you can store some coffee beans you like in moderation, and choose which coffee beans to bake on a certain day according to your mood or visitors' tastes.
Question 3: How to roast coffee beans at home is the easiest. You should think of coffee as peanuts and fry it like peanuts, but don't put oil in it when frying.
The quality of raw coffee beans determines the taste of coffee by 80%, so as long as you buy good coffee beans, you can surpass the delicious coffee at home.
1. The simplest and most primitive way-frying in a wok
Every family has a pot for daily cooking and cooking. Before there was a professional roaster, coffee was roasted in the pot for a long time. Compared with professional machines, the quality of coffee fried in the pot did not necessarily win. But the best quality coffee beans are artificially fried. In fact, many roasted seeds and nuts have such a situation. The advantage of the machine is stable quality, and it can be simply standardized and hyped! But the role of human beings can never be replaced by machines!
To fry coffee beans in a pot, first clean the pot used for frying coffee and remove grease. Cooking in a domestic pot has been used for a long time, and there must be a lot of residual grease on it. So be sure to clean it before frying coffee! Generally speaking, after washing the pot, open the fire to dry the water on it, then add water to boil, pour out the water and then open the fire to dry it! Repeat this for 1-2 times. Heat the pan surface until it is dry, and no obvious oil stains can be seen! Open flame heating. When the noodles are dry and there is no moisture, add coffee and green beans! Not too much,100-200g is appropriate! As for electricity consumption, it doesn't matter whether it is gas or other heat sources. The key is to control the heat! This can be compared with other roasted seeds and nuts or fried foods. The whole process requires moderate and stable firepower. Start with a small fire, and then slowly adjust it. Stir the coffee beans while frying! At the same time, pay attention to the color change of coffee beans!
If the color of coffee beans changes quickly, the change is incomplete. This situation indicates that the fire is too big or the stirring frequency is not enough. If you think the mix is ok, there is no possibility of improvement. This shows that the fire is really too big! In this case, you should immediately turn down the fire and take the pot away, so that the temperature in the pot will drop quickly! Put it down and put it on the stove with good firepower to continue heating and frying.
If the color of coffee beans has not changed for a long time (3, 5, 10 minutes, or even longer), it means that the heat is too small. In this case, the firepower should be appropriately increased.
The color of coffee beans changes slowly, and this change is overall and uniform, which shows that you have a good grasp of the heat! In this case, pay attention to the color of coffee beans and listen to the sound of coffee bursting. As the baking continues, the color of beans slowly changes from light green to yellow, then to brown, brown and finally to black. In this process, coffee beans burst once in the process of changing from yellow to brown, but this burst process is very short, sometimes it is not obvious, and sometimes it only takes 3-5 times to end, which is 1 explosion. There is an explosion in the process of turning brown into brown. The explosion lasted for 2-3 minutes, even longer, and the sound frequency was very high, like setting off firecrackers! This is the second explosion. The second explosion is very easy to detect. Generally speaking, the second explosion just started, which means that the sound of 10 was almost heard. At this time, the ceasefire stopped, and the beans obtained were moderately baked-baked in the whole city. Characteristics of beans: bean noodles are relatively dry, not oily or slightly oily, and brown beans have tiny black spots! The sound of the second explosion continued, and the degree of bean baking deepened. When there is no sound at all, that is to say, the beans are basically black and carbonized seriously. Of course, this is also a baking style, and many people like this burnt smell! Generally speaking, beans are normally baked from golden yellow to late black state, and the ceasefire can be stopped at any time, and coffee can be drunk! As for when to cease fire, it depends on your own preferences! Generally speaking, the deeper roasted coffee beans are, the heavier the bitterness is, the worse the taste level is, and the lower the nutritional value of coffee is. Completely carbonized beans taste really unique, but they really have no nutritional value! Therefore, it is not recommended that you bake to this extent. As far as our beans in Yunnan are concerned, if you don't like the slightly sour style, we suggest roasting them in the middle and deep. Yunnan beans will be slightly sour when roasted at higher altitudes!
2. Microwave oven and electric oven
Many people choose to use microwave ovens or electric ovens. Many microwave ovens can't stir the beans inside. If that's the case. It is recommended not to bake too many beans at a time. At the same time, don't fold the beans! That is to say, spread the beans flat on the plate! Just one floor! . This can achieve good results without stirring! The color change and sonic boom of beans are still the key to judge the baking situation of beans. This is > >
Question 4: Can raw coffee beans be washed with water after being fried and ground? Yes, but frying beans also requires skill. Unlike cooking, it needs a toaster.
Question 5: How to fry coffee beans in an iron pan according to local conditions at home? You can fry coffee beans in a wok at home, or you can fry fresh and delicious coffee.
Operation:
1. Spread a layer of raw beans on the bottom of the pot, turn on the small fire of the gas stove (the smallest fire that is completely lit, not just the middle circle), and start to slowly stir the raw beans in the pot.
2. It's a little tired to keep turning the spatula ... but ... have you noticed? Fresh green beans began to taste bad, and they began to smell like grass.
With the gradual loss of water, the color began to turn yellow. Be sure to keep stirring up and down so that the beans in the pot can be fully exchanged. If you are lazy, the color of the fried coffee beans will be ugly and uneven!
The color has turned into beautiful yellow, and the smell of toast and fried wheat is floating out. Come on! It was almost the first explosion! You can turn on the range hood!
The first explosion started-it crackled like popcorn. Keep stirring, don't stop, turn faster! If you used a lot of firepower before, you can turn it down at this time.
6. dander began to float out, which is the silver skin on the surface of raw beans.
7. The color gradually becomes "brown", and the cracking sound becomes slower and slower, and gradually stops (the first explosion is over). At this time, it has reached the level of city baking (also known as city baking). If you want to do shallow baking, you can stop baking and pour it out to cool.
9. As the coffee beans get darker and darker, there will be a second small crushing sound, which is the second explosion. At this point, you have entered the whole city to bake. Now you can pour out the coffee beans, blow them with an electric fan and store them in a clean sealed container. By the way, vacuum the floating silver skin around.
10. Then, find a leisurely time and enjoy a cup of coffee baked by yourself! You're done!
Question 6: Are the coffee beans roasted or fried?
Coffee is a kind of beverage made from roasted coffee beans, and it is the main beverage popular in the world together with cocoa and tea.
Baking, also known as baking, refers to the process of dehydration, drying and hardening of materials through dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake. After baking, starch undergoes a series of chemical changes such as gelatinization and protein denaturation, which makes bread and cake mature. It can also change the taste of food.
Question 7: How to fry Colombian Whelan raw coffee beans at home? Don't help yourself. Coffee beans are generally roasted in a shallow depth, 1 2 explosion, etc. If there is no hand net (the basic tool for baking beans), don't bake beans. Baked beans are based on the taste of coffee (for example, your Columbia Whelan will have a smooth taste and the flavor of the beans themselves after baking). I think we should leave it to the baker.
Question 8: How to roast raw coffee beans? Know the performance of your own roaster first.
Then see what kind of coffee you are baking and what kind of baking curve you want to use.
Then adjust the firepower and throttle.
Aside from the technical level, it is actually similar to the principle of frying melon seeds and chestnuts.
Question 9: Can raw coffee beans be fried again if they are not ripe? The flavor of coffee will change, and it will burn easily when put into the pot. Secondly, because it has been baked, the time between the first explosion and the second explosion is difficult to control. You can try it in small batches. If the baking temperature and time can be controlled well, it is estimated that the problem is not great. Just because I haven't tried this doesn't mean it's impossible. If the quality remains the same after re-baking, then you can do it with confidence and try it to see if everything is feasible.
Question 10: How to prolong the freshness of roasted coffee beans? Coffee beans have two main characteristics when they are fresh: one is exhaust; The second is oil production. Exhaust: During the baking process, many chemical changes will occur in coffee beans, resulting in a large number of gases mainly carbon dioxide, which are stored in the fat wall of coffee beans under high pressure. Within 6- 10 hour after baking, these gases are emitted through pores. At this stage, the external oxygen cannot enter the coffee beans, and the aging process cannot be started. Simply put, aging is a very slow oxidation process. When the gas in coffee beans slows down and begins to absorb oxygen from the outside air, the aging process begins. Aging makes volatile sugar, fat, oil and other compounds that make coffee delicious react chemically. Produce new compounds with peculiar smell, and the oxidation of oil in coffee beans will lead to corruption, which will seriously affect the taste and even be harmful to health. Coffee beans will be partially aged after being exposed to air 10 at room temperature. This process can be delayed in a low temperature environment, but it cannot be extended for a long time. The flavor of freshly roasted coffee beans reached its peak within a week, and then all aspects of flavor began to decay. After about two weeks, coffee beans may only have 50% of their original taste. No matter what kind of packaging is used, after about a month, the coffee beans will be completely aged and become very dull. Coffee will lose many unique qualities after aging. For example, aged Kenyan coffee tastes similar to aged Costa Rican coffee, but it is easy to distinguish when it is fresh. Aging will reduce the fruit aroma, acidity and sweetness of coffee, and make coffee appear greasy taste. After three weeks of aging, the taste of coffee may be ok, but it can't be called gourmet coffee. These oils evenly distributed on the surface of coffee beans are not real oils, but a kind of water-soluble organic matter that looks like oils. Coffee oil itself contains a lot of coffee aroma substances, which can be dissolved in water, so there will be no greasy oil floating on the surface of cooked coffee. The roasting degree and freshness of coffee beans are different, and the time and state of oil production are also different. Light baked beans: the surface of fresh beans is dotted with bright and transparent oil droplets, and the light baked beans are rich in flavor and light brown. After baking, the appearance is dry and will not produce oil. After 6~ 10 hour, the oil began to flow and gradually formed bright and transparent punctate oil droplets, but the oil droplets were smaller and there were fewer oil outlets. On the sixth day or so, a small amount of glittering and translucent punctate oil droplets appeared on the side of coffee beans. At this time, the flavor of lightly roasted coffee beans reached its peak and the aroma was rich, and then the flavor of coffee began to decline gradually. After two weeks, the surface of the whole shallow baked bean was gradually covered with a thin layer of light oil, and the oil gloss gradually began to turn black and the aroma gradually weakened. At this time, the taste of coffee beans is only that of fresh coffee beans. After five weeks, the surface of the whole coffee bean gradually dried up, and the oil stains disappeared, with a slight luster and a very light greasy smell. At this time, the coffee beans are completely aged and have no luster. Deep baked beans: There are a lot of bright and transparent oil droplets on the surface of fresh beans, and the deep baked beans with rich aroma and choking color will appear slightly shiny after baking. After baking 1~5 hours, deep baked beans began to produce a lot of oil, and gradually formed bright and transparent punctate oil droplets, with larger oil droplets and more oil outlets. On the fifth day or so, a large number of thick and bright punctate oil droplets appeared, covering almost the whole surface of coffee beans. The flavor of coffee beans reached its peak, with a very strong and suffocating aroma, and then the flavor began to decline. After three weeks, the whole surface of the deeply roasted beans was covered with a thick layer of coffee oil, which gradually turned black and had obvious aroma, but it was not strong enough to suffocate. At this time, the taste of coffee beans is only that of fresh coffee beans. After five weeks, there is only a faint dark oil on the whole surface of coffee beans, which has a greasy taste. At this point, the coffee beans have completely aged.