How to bake Colombian coffee beans

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Roasting is the source of coffee flavor. Roasting raw beans is called roasting. Raw beans cannot be drunk without roasting. Roasted coffee beans have already determined 80% of the taste of coffee. The roasting process is very difficult. If the fire is too strong, the external ripening is endogenous. If the fire is too weak, the internal ripening is overdone. Coffee beans roast inside and outside consistent, must control the heat is the focus.

Green beans: Colombia Santa Rita coffee green beans

It has the characteristics of Colombia hard beans. The beans are large and uniform, full of particles and dense in texture. Less defective beans, beans were green, high moisture content.

Baking Weight: 550g

[Baking Review]:

1. Room temperature:30 ° C

2. Initial fire: 50 degrees, entry temperature: 185 degrees

3. 1 minute, 10 seconds, temperature return point: 102 degrees, full power 150, valve closed to 3.

4. 4 minutes and 25 seconds, the beans appear pale yellow, with a toasted grain smell.

5. 5 minutes, 20 seconds. Bake at 152 degrees. Set fire to 100.

6. 8 points, the bean body is full of folds

7. 9 minutes, 45 seconds. Bake temperature 183 degrees. Commencing first blast. Set fire to 80.

8. 10 minutes, 50 seconds. Bake at 186 degrees.

9. 12 minutes and 10 seconds, the storm is coming to an end, the firepower is unchanged

10. 13 minutes and 20 seconds, beans, temperature 203, out of the oven, baking stopped.

[Baking Weight Loss Rate]: 16%.

[Baking Degree]: Full City

[Cup Test Record]:

Use Fujiroyal electric grinder R-220 ghost teeth, grinding degree is 2.5(according to the machine label the thickest is 10).

The powder is 12g.

Extraction water temperature: 94 degrees.

Extraction capacity: 220cc.

Dry aroma obvious, with a nice sweet aroma. Coffee aroma is not as obvious as dry fragrance, but relatively fresh, can vaguely smell the fragrance of flowers. The taste of sugar cane is more obvious, bitterness is not much, and the taste is relatively clean. But not rich enough, the overall body is moderate. Sweet back to good, can obviously feel sweet, aftertaste is also relatively long.

Overall, Colombia Santa Rita has a hearty sour appearance and a slightly less rich flavor. Perhaps it was because they had just finished baking, the beans were still in the nourishing stage.

Colombia Santa Rita Special Reserve

Country: Colombia Country

Region: Antioquia

Altitude: 1600-2100 m

Treatment method: washing

Breeds: Kaduai, Kadura

Manor: Santa Rita

Flavor: Sucrose, clean, medium body