Finding a suitable baking degree with the quality of raw beans

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I recently got a suntan Yega Chuefei harvested in 2015. Well, it's 2017 now, which means this bean missed the best baking period. It is already what people call "out-of-season beans".

The same raw bean varieties, manors, elevations, treatments, and beans in the new season will taste very different from those in the past season. Because coffee beans are also a kind of crop, and the water is also lost after harvest and treatment, whether they are fresh or not is very important for coffee. Generally speaking, the moisture content of raw beans is about 12%. With the longer the storage time, the more water will be lost, and the raw beans may be whitened by moisture in a bad storage environment.

Generally speaking, what we call seasonal beans refer to the raw beans produced within one year. Off-season beans refer to raw beans produced in more than one year. There is also a special kind of beans called old beans, which are specially processed to ripen naturally for more than three years.

The beans I baked this time are 15 years old in the sun. Because they are well preserved, the raw beans look clean and do not whiten, nor do they give off a damp smell like smelly feet. Smell carefully and have a slight aroma of dried berries.

△ the significance of this baking is to exercise yourself and bake the bean according to its own characteristics and quality. Use to adjust the baking curve, or adjust the baking method to find the taste and flavor you want. And the individual difference of the roaster is very big, this is only my practice. So you can refer to it if you think it is valuable.

The baking scheme 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: 26, 107.1 °c

Yellowing point: 4 minutes 47, 148.9 °c

First explosion: 7 points 50, 180.8 °c

Out of the oven: 9 minutes 17, 190.1 °c

One explosion density

12 hours after baking:

Dry aroma: Cunninghamia lanceolata bark, peanut, faint fruit flavor

Wet fragrance: a touch of sun fermentation and a hint of grain

Sipping: clean citrus acid in front of the entrance, followed by softer Body, sugarcane is obviously sweet. The smell of paper at the end, the roughness of the nut peel. The finish has a faint fermented fruit with a slight bitterness.

This curve uses my usual sun-baking method, but it doesn't seem to be suitable for this bean. Although the faster rhythm preserves more of its own flavor and sweetness, the defective taste of seasonal beans is also completely preserved. The most obvious thing is the taste of nutty skin, which makes the taste very rough.

According to this cup test, I will adjust the curve the next time I bake.