How to home roast coffee beans

It's the easiest, you just think of coffee as peanuts and fry it like you would peanuts, just no oil, dry fry it.

The quality of raw coffee beans determines 80% of the flavor of the coffee, so as long as you get good beans, you can exceed delicious coffee at home as well.

1. The simplest and most primitive way - pot fry

Daily cooking, frying pan every family has, in the absence of a professional roasting machine before the long time coffee roasting is to use the pot frying, frying coffee with a pot relative to the quality of the professional machine may not always win. But the best quality coffee beans are manually fried, in fact, a lot of fried goods are in this situation. The advantage of the machine is that the quality is stable and can be simply standardized frying! But the role of man is the machine can never be replaced!

With the pot to fry coffee beans, the first thing to do is to clean the pot used to fry coffee to remove the grease on it. Family pot for a long time for frying, there must be a lot of residual grease on it. So before frying coffee must be cleaned! In general, wash the pot and turn on the heat to dry the water on top, then add water to boil for a while, pour out the water and turn on the heat again to dry! Repeat this 1-2 times. Heat the pan surface water to boil dry can not see the obvious grease on it! Turn on the heat, and when the surface of the pot is dry and not watery, add raw coffee beans! The amount should not be too much, 100-200 grams! As for the use of electricity, gas or other heat sources are not relevant. The key is to control the fire! This can be analogized to other fried or deep-fried foods the whole process requires moderate and stable fire. Start with a small fire, and then slowly adjusted. Stir the coffee beans constantly when frying! At the same time, pay attention to observe the color change of the coffee beans!

If the color of the coffee beans changes rapidly, but the change is not overall. This situation indicates that the fire is too high or the stirring frequency is not enough. If you feel that the stirring aspect is already possible, there is no possibility of improving it. This means that the heat is too high! In this case, you should immediately reduce the heat and take the pot away from the stove so that the temperature inside the pot can be lowered very quickly! After lowering it, then put it on the stove that has been adjusted to continue heating and frying.

If the color of the beans does not change for a long time (3, 5, 10 minutes, or even longer), the fire is too low. In this case you should increase the heat appropriately.

The color of the coffee beans changes slowly, and this change is holistic and uniform, which means that you have a very good grasp of the fire! While paying attention to the color of the beans in this case you can pay attention to the sound of the coffee popping. As the roasting continues, the color of the beans slowly changes from a light green at the beginning to yellow, then brown, brown, and finally black. In this process, the coffee beans from yellow to brown in the process of change there is a burst, but this burst process is very short sometimes less obvious, sometimes only 3-5 sound on the end, this is 1 burst. Brown to brown in the process of a burst, the burst lasted up to 2-3 minutes, or even longer, the sound frequency is very high, like firecrackers crackling! This is the second explosion. Second explosion is very easy to detect, usually the second explosion just started, that is to say, almost 10 to hear the sound of the ceasefire at this time, the beans are medium-roasted - all city roasted. Bean characteristics: bean surface dry, not yet out of oil or slightly out of oil, brown beans on the body with small black spots! The second explosion of sound continued bean roasting is also deepening, until the complete absence of sound, that is, the end of the second explosion, the beans have basically black carbonization serious. Of course this is also a style of roasting, many people like this burnt flavor! Generally speaking, the beans start golden yellow to the late black state are normal roasting, any time point in the middle of the cease-fire, the coffee can be drunk! As for when to stop roasting depends on your own preference! Generally speaking, the deeper the degree of roasted coffee beans, the more bitter flavor, while the coffee taste hierarchy is also the worse, the nutritional value is also lower. Fully carbonized beans are really unique in flavor, but they really don't have much nutritional value! So it is not recommended to roast to this level. In the case of our Yunnan beans, medium and medium-deep roasting is recommended if you don't specifically like a slightly sour style. Yunnan's beans are at a higher altitude and slightly sour when roasted very lightly!

2. Microwave, electric oven

Many people choose to use a microwave or electric oven. Many microwaves and ovens are not able to stir the beans inside. If this is the case. It is recommended that you do not bake too many beans at a time. Also do not stack or pile the beans! That means laying the beans flat inside the dish! Just one layer! This will give great results without stirring! The change in color and popping sound of the beans is still a key to determining how well the beans are baking. See above for more on this. There are people who don't like coffee who buy coffee roasting tools. Here is a suggestion. If you don't want to use a pan and need to buy a separate tool, we recommend that you buy an electric oven with a rotary function. This type of oven has a cage as an accessory. The beans are placed inside the cage, which is mounted in the center of the oven. This cage is rotatable and has heating strips on the top and bottom of the iron cage. The kind where you can set the temperature and time! This oven largely functions as a professional bean roaster! The quality of the beans roasted is very good, comparable to professional bean roasting machines. Generally do cafe or coffee drinks business is not too large, this type of oven can meet the needs!

Special Note:

Recently, there are not individual friends to ask to buy our coffee beans, their own roasting after the appearance of similar diesel fuel, kerosene or other can not be described in precise terms of flavor - odor. After specific inquiries, I learned that they are using wire mesh clamps to hold the beans in the liquefied petroleum gas, gas, gas stove with an open flame to roast the beans! I'd like to remind you not to do this, because it's not normal for beans to be roasted this way without an odor! This is a very simple truth and will not be overstated! In general, if you do not want to buy special tools, you can use a pot to fry, only have the patience can still fry very good beans. If you find pan frying troublesome and don't have a microwave or oven or anything like that. It is recommended to buy cooked beans directly!

Added: After the coffee beans are roasted, the coffee needs to be cooled down, so that the flavor of the coffee after processing is better! Specifically how to operate, you can play their own. The coffee beans you roast for your own use, not too much each time, after roasting the beans flat spread on the iron, marble, plate (iron or porcelain) and stirring. So that the temperature of the beans will soon be reduced, if there are conditions at the same time you can use fans, fans and other things that can accelerate the flow of air to the beans, to accelerate the cooling of the beans, cooling! After the beans cool down Yang (remove) silver skin. You can grind, brew (bubble) coffee to drink. For those who are using ground coffee for the first time, remember to add sugar and powdered milk!

About the temperature: the general bean surface temperature control: 230-250 degrees Celsius!