Download El Gran Libro De La Reposteria by Christian Teubner, Annette Wolter PDF

By Christian Teubner, Annette Wolter

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The beans are burnt. Any coffee made from these will taste a bit like rubbery charcoal. THE ROASTER CONTROLS THE TRANSFER OF HEAT TO THE BEANS BY ADJUSTING AIRFLOW, GAS LEVELS, DRUM SPEED, CHARGE WEIGHT AND, THE BIGGIE, TIME. RECENT LEAPS IN TECHNOLOGY MAKE IT POSSIBLE FOR COFFEE NERDS TO MONITOR THEIR BEAN ROASTING DOWN TO THE FINEST DETAIL. But perhaps one of the most interesting high-tech coffee gadgets is the Agtron. This machine uses “near-infrared abridged spectrophotometers” (whatever that means) to actually measure the color of a roasted coffee bean.

Then when you brew it a few days later, you’ll know how to get that flavor again. It means that the one perfect cup you created won’t be lost forever. Make only one change at a time: Did you get an exciting new hint of cinnamon in your latest roast? Well, if you changed bean volume, temperature and time all in one go, then you’ll never know which one gave you that flavor. Be patient and go one step at a time. TIP REMEMBER, ROASTED COFFEE KEEPS COOKING, EVEN AFTER YOU’VE REMOVED IT FROM THE HEAT SOURCE.

This is much like the wok or skillet method, except that the crank makes for an easier and more thorough stirring of the beans. If you use a thermometer to keep an eye on the heat (just drill a small hole in the top where you can place the thermometer) then you should be able to get a good result. These pots often have flip-up lids so you can peek in and judge the color of your beans. Plus, if you don’t like it as a coffee roaster, it still makes darn good popcorn. Equipment: A stovetop popcorn maker, a thermometer and a stovetop.

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