- Coffee
- 150 g
- Time
- 15 min
The simplest home nut: a thick background pan, a wooden spoon and 15 minutes of unstopped removal. Unregular, but surprising.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialSarténTostar café en una sartén gruesa es gratis y enseña mucho. El tueste sale desigual, pero ves y oyes cada etapa.€0–30approx.
- Recommended0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
- RecommendedColador finoUn colador de malla fina para separar los posos, colar el cold brew o filtrar cócteles. Barato e imprescindible.€3–15approx.
- OptionalTermómetroPara saber a qué temperatura están el agua, la leche o el grano. Útil si tu hervidor no regula y casi obligatorio para tostar.€8–30approx.
No Sartén? This works too
Method
Open the window, put the extractor to the maximum and put away anything that can burn. Heat the empty pan over medium heat for about 3 minutes.
3 min
It's ready when a few drops of water gossip and evaporate in a couple of seconds.
Ease the 150 g of green coffee in a single layer and start to remove with the wooden spoon. Don't stop removing all over your head.
If the grain stays still, it burns on one side and is raw on the other.
Dry, from minute 0 to 5: the grain goes from green to pale yellow and smells like grass and hay. If it gets dark before the second minute, put the fire down.
5 min
Mailard, from minute 5 to 10: the color advances to cinnamon and light brown and the smell changes to toast. The thin skin, the shell, starts to loose.
5 min
First crack, about the minute 11-12: you'll hear crackers like popcorn. Put the fire down a little, keep moving and count between 1: 30 and 2: 30 from the first click. Withdraw to the minute 14-15, with a brown half uniform.
2 min
If you see oil glow or start a fine and continuous crepitation, it is the second crack: it is already dark tweets.
Turn the grains into a metal spindle and pass them to another spindle over and over, by the window or in front of a fan, until they are at room temperature. It has to be under 4 minutes.
If you don't cool it fast, the grain is still toast in its own heat.
Remove the shell by shaking the straps in the open air or by blowing soft on the grains. Bars well after: the dry shell burns easily.
It weighs the toasted coffee and keeps it in a bag with a valve or a hermetic jar. Let it rest at least 3 days if you are to prepare it in filter (3 to 7); for espresso, between 7 and 14 days.
3 days
Newly toasted leaves a lot of CO ∞: in filter bubbles and misextracts, and in espresso it comes out irregular and full of bubbles.
Tips and warnings
- Safety: ventilate well, never leave your head alone and have a fire extinguisher or a fire extinguisher. The husk and the dark nuts can light.
- Smoke will come out: the smoke alarm can jump. Don't turn it off; it's more.
- He hopes to lose 15 to 18% weight in clear and medium-sized tweets; just over 20% if you get dark.
- In frying pan, a little irregular comes out: it is normal and in the cup you can see little.
- Without thick background frying: an iron wok also serves; for more regularity, try a stove toaster with handle.
One last thing
Fifteen minutes of non-stop removal. If your arm thanks you very little, let a kopfi celebrate.