Professional baking Yega Xuefei and cooking tutorials baking techniques and baking curves

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As mentioned by Taguchi in the Collection of Fine Coffee, the best roasting degree for Ethiopian Yejasufei in category c coffee is medium depth, which is also in line with his idea in systematic Coffee that thick, fleshy coffee beans from medium and high producing areas are suitable for moderate roasting.

According to the information guide of Japanese coffee master Taguchi: on April 7, 2012, 253 grams of Yejiaxuefei were baked, half a minute after the second explosion, French baked beans, defective beans 0.5%, cooked beans 202 grams, dehydration rate 19.8%.

First of all, the stove is heated to 200 degrees, the cease-fire and other stoves are cooled to more than 150 degrees, and then re-ignited and blanked; the beans are preheated for 6 minutes and 46 seconds; to 180 degrees, complete dehydration; to 199 degrees, an explosion starts at about 12 minutes 36 seconds; to 203 degrees, an explosion is dense, 208 degrees is completely over, 14 minutes and 40 seconds; the second explosion starts at 19 minutes, ends at 222 degrees, 22 minutes 40 seconds, and then stops for 40 seconds, 23 minutes 20 seconds. French baked beans are brown and black.

Then why are some bakeries in China baking Yega Xuefei lightly?

The 4321 theory of boutique coffee: 40 per cent of the quality of a cup of boutique coffee lies in the variety, planting and handling methods; 30 per cent in roasting; 20 per cent in the equipment used in brewing; and 10 per cent in the brewer's technology.

Roasting has a particularly important effect on the taste and flavor of boutique coffee. Brown beans are loved because of the aroma and taste formed by chemical reactions at high temperatures. Coffee beans in the roaster, after drying, high-temperature decomposition, cooling, in the two endothermic exothermic explosion occurred in the second explosion, resulting in flower and fruit aroma, rich taste.

Of course, the degree of baking depends on the way the coffee beans are handled.

Everyone's experience and love of a certain kind of coffee are different, and light roasting and moderate roasting bring different flavor to Yega Xuefei, which does not mean that some degree is bad.

Is Yega Chuefei suitable for deep baking?

Light baking makes the tropical Yejia fruit more rich in aroma, slightly sour in the mouth, that is, the sour aroma of the apple, which makes the coffee thicker and bitterness full of aroma and worth aftertaste. In itself, coffee is a fruit, which can keep the fruit sour and sweet after being roasted at high temperature, which is the characteristic of Yejia Xuefei.

No matter which country it is, baking is determined by barists. their personal understanding of coffee beans and their personal preferences determine the roasting methods of coffee beans.

Whether to choose light or moderate is decided by the tongue of the baker and the tongue of coffee lovers. (from: Zhihu users love me, Cafe, the first instant coffee in China)

In the eyes of professionals, the understanding of the baking degree of Yega Xuefei

Here are the baking methods of several seniors:

1. Australia BLANK ZHOU: I bake about 1 ton to 1 and a half tons of YIRGECHECHEFFE every month. The baking range is adjusted in 4 seconds, 6 seconds, and 8 seconds after the start of the second explosion. Of course, the finished product is mainly for single ESPERSSO.

2. HAPPYBOB: I choose 2 to be used as a single item about 40-45 seconds between the last explosion and the first explosion. I also have Yega in the Italian style, but the baking degree is a little deeper, and the baking starts for 15 seconds.

3. Fisher: choose the end of an explosion, like this degree of low bitterness, strong citrus flavor, pleasant acidity, clean taste. However, many people think that the acid at this level is too sharp and the mellowness is too thin.

4. Brother Bird: the whole baking process is about 9 minutes, and the beans are fried at the end. When fast baking + shallow baking is used to operate beans with high water content, it is easy to have a mottled effect, but Bird Baker Yega prefers this ugly taste. The advantage of this baking is that the loss of flavor is small, and the taste will be very rich. The disadvantage is that improper operation will easily lead to insufficient dehydration, leaving a sense of astringency and fast baking to retain rich flavor, while retaining a little more miscellaneous flavor. Therefore, the knowledge of baking lies in the trade-off between high-quality flavor and defective flavor of beans. A little experience that individuals can share is that beans with higher quality are more suitable for fast baking, and those with lower quality should extend the overall curve to adjust their flavor, otherwise there will be too much miscellaneous flavor, or the flavor will be too exciting.

5. Horsezhang: roaster huky500, half a minute after baking.

6. Qianjie Cafe roasting: Yang's roaster, heat the stove to 200C, cool it to 195C, lower the beans; to 150.8 degrees, it takes 5 minutes and 23 seconds to complete dehydration; explode at about 8:48 to 180C; finish at 10:57.

Is Yejia Xuefei suitable for espresso?

Once tried to wash Yega Xuefei with water to do SOE, medium baking after a week of Italian extraction, aroma + strong acid.

Personally, I don't think this is suitable for drinking directly as Espresso, but it is made into American or iced American coffee with pleasant acidity and fresh taste, which is recommended in summer.

[cup test note] what's the difference between a light sun and a washed Yega?

The difference between dried incense:

Sun Yega Chuefei: light fermented wine, spices

Washed jasmine, lemon or lime acid

[soak the coffee in the cup according to the ratio of 8 grams of powder to 150 milliliters of 93 degrees hot water for 3-4 minutes until the coffee residue shell is formed]

The difference in taste:

Sun Yega Chuefei: the sun is a little complex, light fermented wine, bitter taste will be more intense, taste will be much more rich, honey sweet, cocoa with a hint of spice, body thick and long-lasting.

Water washing Yega Xuefei: the acidity of the water washing treatment will be brighter, like citric acid, the taste is more delicate, citrus flavor is more obvious, and there is some black tea in the latter part.

Same: both will have a sour taste, such as lemon and citrus.

[hand data]

[sun Yega Chuefei]: it is recommended to use 15 grams of powder 89 degrees water temperature, small Fuji grindability 4 V60 filter cup, water powder ratio 1:15, the first water injection 30g, stew 28s, the second water injection 110g water cut off, the second water injection to 230g water, not the water in the tail section, the extraction time is about 2v06s.

[washing Yejia Xuefei]: it is recommended to use 15 grams of powder at 92 degrees water temperature, water to powder ratio 1 to 15 ~ V60 filter cup, water to powder ratio at 1:15, first water injection to 30 g, steaming for 35 s, second water injection to 130g water cut off, second water injection to 225 g water, no water in the tail section, extraction time about 215 s.

In this way, the hands can feel the comfort of Yega Xuefei, just like flowers promote taste buds and olfactory cells in the nasal cavity.