[baking] choose the baking degree according to the quality of raw beans (4) | Coffee workshop

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Um... This time I still came to bake beans, but the out-of-season Yega snow caffeine was out of season. This time, let's bake a bean of super high quality. Bean varieties, especially pacamala, come from the bidding lot PI07 of the famous Incht estate in Guatemala, washing treatment. There are many flavors of this bean. If you bake it lightly, it will have the high acidity of plums and the fragrance of flowers. Medium baking will still be sour but mild and round, with high sweetness, solid body and chocolate finish.

First of all, let's look at raw beans. On the left is pacamala. On the right is the common Ethiopian native species. The number of eyes has increased by more than one level. And SHB grade raw beans, hardness and water content are very good, so I chose a higher temperature into the bean and fire pull high temperature rise rate, so that its flavor is better spread, and then in the Maillard reaction zone will lower the fire.

The baking process is as follows:

Roaster Yangjia 600g semi-direct fire

The amount of beans is 300g,

Temperature recovery point: 1 minute 32, 108.3 °c

Yellowing point: 5 minutes 12, 150.8 °c

One explosion: 8: 20, 181.4 °c

Out of the oven: 10 minutes 27, 194.0 °c

The furnace came out as soon as the tail burst.

Baking degree: shallow and medium baking

After baking for 12 hours, the cup shows round and rich acidity, sugar sweetness, blackcurrant, body, chestnut and chocolate at the end, with a clear berry acidity and a hint of flowers when the temperature drops completely.

I still took a moderate baking degree of this curve, not too shallow to appear sour and not too deep to cover up the excellent flavor of the place of origin, that is, to retain its round sour taste and get a high sweetness. I will continue to share with you the interesting baking process of beans in the future. See you next time.

[note: because the heat transfer mode of the roaster is different and the geographical difference is too great, so the baking process can not be the same, so it is only for reference:)]