Light tube for filter (electric toaster)

• EssentialElectric drum toasterA rotating drum with resistance, like a professional miniature toaster. Tanks of up to half a kilo, programs and less smoke.€400–700approx.
• 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

1. 01

   Place the toaster under the bell or by an open window, with the fumes output tube connected if you have it. Empty and clean the shell collector and, if your model allows, preheat it according to your manual.

2. 02

   Load 225 g of green coffee on the drum and start the program or timer.

3. 03

   Dry, from minute 0 to 5: through the window you will see the grain pass from green to yellow.

   5 min

4. 04

   Mailard, from minute 5 to 11: the grain goes to cinnamon and light brown and smells like toast. If you can adjust the power, put it down a little bit at the end so that the first crack doesn't come at once.

   6 min

5. 05

   First crack, about 11: 30. For a clear nut, it leaves between 2: 30 and 2: 45 of development, about 19% of the total time, and brings out the coffee by the minute 14: 15, at the end of the first crack.

   3 min

   Watch out for a heat rebound right at the end: it leaves flavors to baking or burning.

6. 06

   Open and turn the coffee into a colator as soon as you reach the point: the cooling of many toasters is slow and the grain would continue to be toast. Pass it from one colator to another, in front of a fan, until it's cold in less than 4 minutes.

7. 07

   When the toaster is cold, empty the shell collector and clean the drum. Blow the shell between the grains in the open air.

   The accumulated shell and oil can light in the next nut.

8. 08

   Save the coffee in a valve bag and let it rest about 7 days before preparing it in filter (5 to 12). A clear twist slowly tears: for espresso it would need between 10 and 21 days.

   7 days

   Natural cafes often ask for more rest than the washing.