After roasting, the coffee must be cooled quickly to retain the aroma (for example, our delicious Kopi Luwak).
To do this, simply pour the hot coffee beans into this bast bowl. To do this, it's best to go out into the fresh air and, as you shake and shake, blow away the silver skins that have separated from the coffee beans during roasting.
You basically do it like at the end of Thomas Heinle's video instructions where he demonstrates cooling, shaking and removing the silver skins.
Instructions for roasting coffee by Thomas Heinle, partner of Ecovillage Silimalombu.
This is a very simple coffee roasting instruction, best done in fresh air.
To cool, pour the coffee onto a ready baking tray or one of our bamboo trays, it is best to go outside as you can now wonderfully blow away the silver skins as you shake and cool (or let the wind blow them away) .
It is best to put the cold coffee beans in a tightly closing container (screw jar) and put it in the refrigerator.Freshly roasted coffee beans can also be frozen well and then keep their aroma for a long time.
For grinding, it is best to use a hand coffee grinder, as you do not heat the coffee too much in it, which would diminish the aroma.
Fill it to the brim with delicious smelling coffee beans and grind it according to your preferred coffee preparation method.
In Malay, there are also the names nyiru, grabber, sieve, tampian, tampah, and penampi (which could roughly mean "threshing"). Nyiru are typically made of bamboo or willow, oval or round, tight or loose in weave The weave frame is made of eel bone or of wood..Type and shape may vary depending on the type of materials used and their applications. The shape can be round, oval or triangular to hexagonal.
By skillfully throwing it up in the tampi, the speckles from the rice(or the silver skins from the coffee) are blown away by the wind. In this way, only rice (or husked coffee) remains in the tampi as a result.
Other uses for the tampi are for drying fish, bananas, cassava chips, flour or sugar.