- Coffee
- 200 g
- Time
- 18 min
Up to 300 g at a time on a perforated tray at 240 ° C. Simple and unremoved without stopping, although it costs more to hear the cracks.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialOven with perforated trayToast in the house oven with a sturdy tray. Easy and hands-free, though hard to hear the cracks.€10–20approx.
- 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.
- RecommendedPoultryA fine mesh strainer to separate the pores, strain the cold brew or filter cocktails. Cheap and indispensable.€3–15approx.
- OptionalThermometerTo know what temperature the water, milk or grain are at. Useful if your kettle does not regulate and almost compulsory to toast.€8–30approx.
Method
Preheat the oven at 240 ° C, with heat up and down at least 20 minutes. Open the window and turn on the extractor.
20 min
A furnace thermometer helps: many ovens are diverted 20 ° C or more than they mark.
It extends 200 g of green coffee on the perforated tray, in a single layer and without mounting grains, and puts it at half height.
Dry, from minute 0 to 6: yellowish grain little by little. Take out the tray every 3 minutes and remove it to move the grains; close the door immediately.
6 min
Mailard, from 6 to 12 minutes: the grains go to cinnamon and light brown, and the kitchen smells like toast. Keep shaking every 3 minutes and turn the tray to make up for the hottest areas.
6 min
First crack, about the minute 13-15: it approaches the ear to the door, it is heard less than in frying pan. From the first click, it has about 2 minutes and takes the tray to the 16- 18 minute, with a brown half uniform.
2 min
If you don't hear anything, be guided by the color and the increased smoke.
With oven gloves, turn the grains into a metal strainer and pass them from one strainer to another, in front of the window or a fan, until they are cold in less than 4 minutes.
Shake the colators in the open air to blow the shell and clean the one that has fallen into the oven when it is cold.
The forgotten shell in the oven is burned in the next use.
Weight the toasted coffee and save it in a hermetic jar or a bag with valve. Wait 3 days to use in filter (from 3 to 7) and between 7 and 14 if it is for espresso.
3 days
In the first few days the coffee releases gas; with rest, the extraction is more equal and the taste sweeter.
Tips and warnings
- Safety: don't walk away from the oven, get a good window and have a fire extinguisher by hand. Smoke will come out and the alarm can jump: don't turn it off.
- The oven is more irregular than other methods; removing is often the key.
- You expect a weight loss of between 15 and 18%.
- No perforated tray: a pizza tray with holes serves the same; with a smooth tray, the nut comes out even more irregular, so remove more often.
One last thing
The oven does the job and you watch the door. If the nut comes out at its point, a ko‑fi will crown it.