[baking]: find a suitable baking degree according to the quality of raw beans (2) | Coffee workshop

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Finding a suitable baking degree according to the quality of raw beans (2)

The last baking exercise used a shallow flavor curve to completely bring out the rich regional flavor of sun-dried African beans, but as a result, it also brought out the bad defective smell. I summed up the problems after the last cup test, mainly because the raw beans had been stored for too long and some bad taste appeared in the loss of flavor. So this time we intend to preserve the curve before the explosion, lengthen the pyrolysis development stage after the explosion and increase the temperature of the bean to increase its caramelization degree.

The baking process is as follows:

Roaster Yangjia 600g semi-direct fire

The amount of beans is 300g and the speed of the boiler is 50 rpm.

Temperature recovery point: 1: 40, 107.4 °c

Yellowing point: 4 minutes 50, 146.0 °c

First explosion: 7: 43, 179.5 °c

Out of the oven: 9 minutes 53, 196.8 °c

[an explosion of the tail]

12 hours after baking: dry aroma: roasted almonds, dull wine aroma

[wet fragrance]: ripe berry aroma, roasted aroma

[sipping]: round and slightly sour on the palate, body is the sweetness of black brin, with a brief hazelnut syrup in the finish, with a slightly scorched taste. From hot drink to cool drink, you can feel the change of its acidity from weak to strong, and the sweetness will increase.

I like this curve very much, with both aroma and full taste at the same time. But the aftertaste of the latter part is a little bitter, which may be due to too much charred silver skin. The problem of opening the throttle in the middle and rear section after baking and dehydration should be solved.

The beans haven't been used up yet. Next time, you can try Yega Xuefei with both soe and hand Philharmonic pressure. Hey hey--