- Coffee
- 90 g
- Time
- 6:00
A hot-air pallet is 90 g in about 6 minutes, fast and fairly uniform. Ideal for testing different origins in small tandas.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialPalomitera de aire calienteUna palomitera de aire caliente tuesta 75–100 g en pocos minutos y de forma bastante uniforme. Un clásico del tueste casero.€25–40approx.
- RecommendedBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€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 Palomitera de aire caliente? This works too
Method
Check that your pallet is side-output, with air inputs in the camera walls and not a grid in the background. Place it in the open air or next to an open window, with a bowl under the mouth for the shell, and light it empty 1 minute to preheat it.
1 min
The grating at the bottom is not useful: the shell falls on the resistance and can burn.
Ech 90 g of green coffee and check that the grains turn. If they just move, remove with a wooden spoon for the first 30 seconds or take 10 g.
Without movement, the nut comes out uneven and some grains are burned.
Dry, from minute 0 to 2: 30: the yellowish grain begins to drop the shell, which flies out of the mouth.
2 min
Maillard, from 2: 30 to 4: 30: the grain becomes cinnamon and then light brown, and smells like bread and candy.
2 min
First crack, about 4: 30-5: 30: very clear snaps. Let run between 1: 00 and 1: 30 more and turn it off at the 6 minute, with a half brown.
1 min
If the first crack arrives before the 4th minute, next time it goes up to 100 g to stop the nut.
Unplug it and, with glove, turn the camera into a strainer. Pass the grains from one colator to another until they are cold in less than 4 minutes.
Shake the straps outdoors to remove the remaining shell. When the palomite is cold, clean it well inside.
The remains of the shell can burn in the next nut.
Store the coffee in an airtight jar or a bag with a valve and let it rest 4 days before preparing it in filter (3 to 7); for espresso, between 7 and 14 days.
4 days
The rest lets the CO out: without it, the water does not wet the coffee well and the cup leaves flat or sour.
Tips and warnings
- Safety: never let it work alone, use it in the open air or with very good ventilation and let it cool at least 15 minutes in between so that it does not overheat.
- Using it to toast coffee can override the guarantee and shorten your life.
- He hopes to lose between 15 and 18% weight: of 90 g green, about 75 g toasted.
- A palomiter costs €25-40 (guidance).
- No palomite: a large bottom pan works with 100-150 g tongs, moving without stopping.
One last thing
The palomite was born for the movies and ended up toasting coffee. The popcorn, for you; the ko‑fi, if you want, for us.