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| stainless steel roasting net |
I resumed the roasting of the coffee hand net again for the past half a year.
I changed the hand network from what I was using before,
Introductory roosting of hand- held roses on blogs before ~ How to reproduce third wave coffee at home ~
What a 2014 article! Because it became old with feeling,
I think I will write down the 2018 edition today.
Even so, the way things like this will change more and more,
It is something like home cooking with little reproducibility, so it is fun to do whatever you like,
Our recipe for now is like this, we will deliver it as a ranking feeling.
Materials necessary for coffee hand-held roasting
- A hand network for roasting the ginkgo
- Coffee green beans (150 g is prepared by one roasting)
- Aluminum foil
- Something such as newspaper etc. for cooling
- Cooling fan
That's all I need now.
Previously, I used Endo Shoji stainless wood pattern round shaped ginnan roasting net of diameter 22 cm,
If the diameter is smaller, there is no waste of thermal power or efficiency is better,
Because I came to think that I made it small.
Just because this is difficult to grasp the handle part with this, maybe it will change soon.
I will customize the hand net
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| stainless steel roasting net |
Cover the surface of the hand net with aluminum foil drilled with holes.
I was wondering why this was OK before,
While experimenting with and without aluminum foil many times,
The feeling that it is delicious is somehow somewhat.
Also use aluminum foil around the stove to make the cleaning vaccine.
Tender roasting is a fight against cleaning!
Coffee raw beans prepare a nice guy!
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| coffee bean |
The deliciousness of coffee is determined by the quality of raw beans.
So, it is a point to prepare as good a bean as possible.
If you roast yourself, it is about 1/3 to 1/2 of the coffee beans you sell at the shop,
I'm buying a cup of excellence winning beans or tall guy.
That person also enters the spirit. It depends on things but it is about 4000 yen at 1 kg.
Recently I am addicted to Ethiopia 's Gesshi Village.
Procedure of roasting hand net
First of all Zakkuri and the whole picture.
- Disadvantage Removal of beans & washing 150 g of raw beans with hot water
- Steam on the faraway fire
- Authentic roasting in the near fire
- To stop the fire
- Cooling & Disadvantage Removing beans
- To drink delicious
It is a feeling. It's simple.
We aim at roasting degree of shallow roasting to medium roasting.
Below is a step-by-step explanation.
1) Wash 150 g of raw beans with hot water
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| coffee bean |
There are some missing beans, worm-eaters and deformed on raw beans, so remove them.
And wash well with hot water. I put it in monkey and scrub it with scratch.
I think that this process may or may not be necessary, but the one who did why is delicious.
Also, cleaning this is easier as it will reduce the scattering of chaff.
Tender roasting is a fight against cleaning!
By the way, the amount of beans is about 150 g per one in this hand network.
If it is too little, it will be impossible as the heat of beans will decrease,
If it is too much, it will be difficult to stir, it is not good, it feels like 120g ~ 150g.
2) Put it in a net and drain with steam (steam)
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| roasting coffee |
The firepower of the stove is a high fire of full open Max from the beginning to the end.
Ventilation fan is also Max.
Adjust the amount of heat just by the sense of distance between the hand network and the flame.
Do not roast hand net roast by direct flame, roast with heat.
The aluminum foil of the hand network at this point is covered over the whole.
Laying aluminum foil around the stove and cleaning later is lactin.
Tender roasting is a fight against cleaning!
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| roasting coffee |
At first it is a steaming process that pulls out the moisture of raw beans tightly.
I would like to make shallow roasted to medium roasted coffee at home,
I feel that this is the most important point.
It will be too short · If the firepower is too strong, it will turn into a fishy coffee,
It will be a long time · If the firepower is too weak, I feel that the taste of the finish is not good.
0: 00 ~ 3: 00
Keep it flicker lightly, about 30 cm away from the tip of the flame. First thoroughly three minutes.
By the way, at my house the walls of the kitchen are tiles,
Somehow with the distance of the tiles as a rough guide.
If you keep the height of the net by keeping the net sideways, the firepower will be constant to some extent.
At first it is heavy and beans do not move very well in the net,
After about 3 minutes moisture escapes becoming lighter, and the group will move out in the net.
The sound changes from a dull sound called Jagga to a light sound like Shakashakar.
3: 00 ~ 6: 00
And 3 minutes more thoroughly from here.
As the color of the bean gradually changes from a bluish color to a whitish color.
A thin skin (chaff) gets peeled a little at a time in this neighborhood.
6: 00 ~ 8: 00
Move the net a little closer to the flame (down about 10 cm), more persistently two minutes.
The color of the beans has become cinnamon color,
The smell changes from the first fishy smell to a fragrant smell.
Since the chaff starts out in large quantities, carefully not to burn it, the net is furfully violent.
Aluminum foil will be peeled off about 1/3 on this side.
3) Full roasting with a near fire
8: 00 ~ 14: 00
From here further close to the flame (further down about 10 cm, not to fire!),
I roast the net in a serious way back and forth and right and left with swinging and roasting in full swing.
The sweet smell grows steadily with a fragrant smell.
The color of beans gradually turns brownish.
After a while, you will hear a violent explosion sound "Bachibatachi!" This is one goby.
It is the first signal to become roasted beans from raw beans.
When it snaps, aluminum foil will be removed about half.
In this way it feels like a goby will come around 11: 00-12: 00 from the start.
If it is too early, burnt taste is felt, it is not good,
If it is too late this will make your flavor fly away and you will feel it is not good.
Vetch depends on coffee bean's origin, type, quantity and fire condition,
I think that it will last about 2 minutes.
During this time I messed up the net violently.
After about 1 minute, keep away from the flame for a while (raise 5 to 10 cm)
I will see the timing of the last antirapping.
So, I do not know the reason because I am doing it only with intuition,
1 Whether the time that the gobse comes is early or late, that is, how to raise the firepower after steaming (as a result the length of the total roasting time also interlocks with this)
The final taste of coffee is quite different.
I guess that it is quite different, that taste is decided here.
What is more difficult is that which is delicious earlier than late,
Coffee that tastes delicious when it is not long after roasting,
Coffee that tastes good after sunset makes another thing, do not you?
So which is the correct answer? I do not quite understand it either.
In addition, it is difficult to reproduce the same condition over and over again, so after all it depends.
It can also be said that this part is a fun part of roasting hand net in an unknown world.
4) Stop the fire
So stop the fire at about the stop or not stopped.
But yet the inside of the net is hot, so roasting will proceed rapidly and steadily.
From this point last fine tuning using residual heat.
Open the lid of the hand network once,
Check burned color · wrinkle elongation condition · scent · something.Completion if it is grilled without unevenness.
If I think that it is still a bit different from the completed image,
Tweak while swinging the net with remaining heat.
As the degree of roasting becomes deepening little by little, while watching the appearance with 5 to 10 seconds unit etc,
here! I will complete it.
So, I will transfer it to a cooling soon.
As for the final "High! Now completed!" Part, you can try it again and again,
There is no choice but to check the taste of color, scent and actual coffee and explore your taste.
I think that appropriate points are different depending on beans,
I guess I have to practice dozens of times and hundreds of times with my favorite beans.
I still do not understand well here. Because I am doing it only with intuition.
Or, all the items so far are done with intuition only!
By the way, people who like deep roasting think that they will go to the next two gobies without stopping the fire,
Since I have never made deep-roasted beans myself, it is from now on that unknown world.
5) Cooling & Disadvantage Removal of beans
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| roasted coffee bean |
here! If you stopped roasting at the point,
Spread the newspaper and beans and cool it with a fan or fan.
As I am doing it slowly, roasting will proceed further, so I will be at a stretch here.
If it cools down to about OK if you touch it with your hands,
Furthermore, beans and imaginable baked beans, remove beans like something bad atmosphere.
After removing it, leave it as it is for a whole day and wait for gas to escape.
After one day, store in a storage container that can be sealed or a glass bottle.
This completes the roasted coffee roaster!
6) Tasty drink
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| making coffee |
The roasted coffee beans were settled after a couple of days and the taste was decided,
Since the taste changes day by day from the second week there,
It is quite easy to enjoy it.
It is also fun to roast several kinds and make blends by yourself without permission.
The single origin is also fun, blending is also fun.
I hope you enjoy it freely.
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