[baking] Kenya baking curve sharing (part 1) | Coffee workshop

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Baking sharing in Kenya (part I)

This time, I would like to share with you two different grades of Kenyan beans, one is AA and the other is PB has its own characteristics. I personally like Kenya very much, its regional flavor is berries sour, and its super acid and sweetness are unique in other beans.

The first is from the nyeri producing area, washing treatment, varieties are sl28, sl34.

The rating is AA:

AA refers to the particle size of raw beans: the general size is not through sieve 18 (the mesh hole is 7.22mm).

The baking process is as follows:

Roaster Yangjia 600g semi-direct fire

The amount of beans is 300g,

Temperature recovery point: 1: 28, 101.8 °c

Yellowing point: 5 minutes 46, 151.2 °c

One explosion: 8 points, 21, 175.3 °c

Out of the oven: 9 minutes 51, 186.7 °c

One explosion came out of the furnace

Baking degree: shallow baking

After baking for 12 hours, the cup test: the entrance is fresh and clean black brine, nectarine acidity, good permeability, the acidity will bring corn sweet after the temperature falls, the whole is very refreshing.

The hardness of this raw bean is not very high, so it is also chosen to enter the bean at a medium and low temperature, and then the fire and throttle open after the temperature point to maximize its permeability, and the baking degree of the choice is also shallow.

All right, see you next time.

[note: because the heat transfer mode, baking quantity and geographical difference of the roaster are different, so the baking process is for reference only.)]

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