Tweet with decaper and panifier

• EssentialDecaper and panifierA classic home apiece: the panifier removes the grain and a heat gun annoys it. Good control and big tongs.€45–90approx.
• 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

   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.

2. 02

   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.

3. 03

   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

4. 04

   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

5. 05

   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.

6. 06

   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.

7. 07

   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.

8. 08

   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.