- Coffee
- 300 g
- Time
- 16 min
The home invention of the fans: an old panifier removes the grain and a paint decaper puts the heat. Tanks of 300 g with good control.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialDecapador y panificadoraUn apaño casero clásico: la panificadora remueve el grano y una pistola de calor lo tuesta. Buen control y tandas grandes.€45–90approx.
- 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 Decapador y panificadora? This works too
- Tostador eléctrico de tambor€400–700Un tambor giratorio con resistencia, como un tostador profesional en miniatura. Tandas de hasta medio kilo, programas y menos humo.
- Tostador de fogón€20–60Tostadores manuales para el fuego de la cocina: una cazoleta de cerámica o una olla con manivela. Baratos y divertidos.
Method
It rides everything outdoors, on a surface that does not burn and away from dry plants or fabrics. Put the panifier in the amasado program and point the decapator to the empty 1 minute bucket to preheat it.
1 min
Hold the decaper with a support or a clamp: your hands will be free and the heat will be more constant.
It has 300 g of green coffee with the shovels turning. Place the nozzle at about 10-15 cm of the grains, at medium-high power.
Dry, from minute 0 to 5: yellowish grain little by little. If one side gets dark before, it moves the nozzle in circles.
5 min
Mailard, from minute 5 to 11: gradually brings the decapator closer to keep pace. The grain goes to cinnamon and light brown and smells like toast.
6 min
First crack, about the minute 12-13: remove the nozzle a few centimeters or lower the power to stop. It has between 2: 00 and 3: 00 from the first click and is turned off by the minute 15-16, with a brown half uniform.
3 min
Eye with a heat rebound at the end: leaves flavors to baking or burning.
Turn off the decapator, remove the bucket with gloves and turn the grains into a pendant. Pass them from one colator to another until they are cold in less than 4 minutes.
In the open air, the wind takes the shell as you pass the coffee from one colator to another. Pick up the one left in the bucket when it gets cold.
Keep the coffee in a bag with a valve or an airtight jar. Let it rest 4 days for filter (3 to 7) and 7 to 14 days for espresso.
4 days
As it rests, the grain releases the CO-of the tweets and the taste sits.
Tips and warnings
- Safety: the decapator nozzle and the bucket burn a lot; do not touch them or support the decapator on. Never leave your nut alone and have a fire extinguisher nearby.
- Dedica the panificadora only to coffee: after toasting it no longer serves for bread.
- He hopes to lose between 15 and 18% weight: of 300 g come out about 250 g.
- A decaper costs €25-50 and a second-hand panifier, €20-40 (guidance).
- No decaper and panifier: a stove toaster with a tow handle of up to 250 g with less assembly.
One last thing
Bribery, bread and coffee in one recipe. If the invention has worked out for you, give it a ko‑fi.