[baking] Columbia Bake sharing (7) | Coffee workshop

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Think about the beans that have never been written about medium and deep baking before, mainly because I prefer the regional flavor under shallow baking. Then share a moderately deep American bean this time. The beans are washed Kaddura from santa rita Manor in Colombia. What I like about this bean is that it still retains a little soft and comfortable acidity at a medium-deep baking degree.

The hardness of this raw bean is not high, so I choose the normal temperature but use small medium heat, stroke door. When it reaches the temperature recovery point and the temperature begins to rise, it will be dehydrated in the middle of the fire, and the throttle will be fully opened after dehydration, so that the taste will be cleaner.

The baking process is as follows:

Roaster Yangjia 600g semi-direct fire

The amount of beans is 550g,

Temperature recovery point: 1: 43, 100.4 °c

Yellowing point: 5 minutes 25, 147.8 °c

One explosion: 9: 13, 182.7 °c

Out of the oven: 12 minutes 34, 202.0 °c

It comes out at the end of an explosion.

Baking degree: medium and deep baking

12 hours after baking: clean sucrose in the mouth, body mellow chocolate taste, with a soft acidity, finish nutty almond aroma.

Finally, I use it to pull a flower, and the fat is very good at the medium and deep baking degree. I think the mellow thickness is a little insufficient for the milk coffee base, and the sweetness, aroma and smoothness are still very good.

All right, 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:)]