Characteristics and baking performance of commercial beans| Coffee Workshop Workshop

Market from the perspective of coffee market, coffee beans are mainly divided into two categories, commercial beans and boutique coffee beans.

Commercial beans are not very high-quality coffee beans themselves, with low quality and high defect rate. In terms of price, high-quality coffee beans are several times more expensive than commercial beans. From a cost point of view, of course, the profit margin of choosing commercial beans will be very large.

In terms of the flavor of individual beans, the taste of coffee obtained from commercial beans is much lower than that of high-quality coffee beans. Generally, commercial beans will be used for blending. After mixing beans, they can also be used to make coffee with good export taste.

First of all, before matching beans, we should first know the flavor of different varieties of coffee in the world, and beans have different characteristics according to their origin.

Brazil

Bazil

Commercial Minas South Brazil: coffee raw beans are of high moisture and good quality

Brazilian flavor characteristics: comfortable sweet and bitter taste, the entrance is very smooth; with a hint of grass, the fragrance is slightly bitter; smooth and smooth, the aftertaste can be pleasant

Water content: 11.7%

Brazilian coffee generally grows at an altitude of 1000-1300 meters above sea level, so its density is relatively low. Bourbon is mostly in the sun and half in the sun; the water content is moderate, the bean quality is soft, and the thickness from the bean surface to the bean core is thin, so it is not suitable for baking at too high temperature. The temperature on the inner wall of the boiler will scald the bean surface, so it will taste bitter.

At the same time, if we want to show the characteristics of good thickness of nuts, milk chocolate and alcohol, and serve as a matching base, we choose to throw beans over medium heat, keep the firepower to the stage of dehydration, and fine-tune as the temperature rises after the first explosion. promote the caramelization reaction more fully, heating up to near the second explosion can arrange beans.

Commercial Brazil curve

Commercial Columbia Huilan

Flavor features: the taste is rich and solid, with a pleasant sour taste, mellow smell, moderate acidity, rich sweetness and very intriguing. Because the price is cheap, the beans are small, so they are suitable for blending coffee. Coffee has a strong taste and heavy texture.

Its nutty, chocolate and caramel aromas and suitable acidity can be called premium boutique coffee, suitable for single or Italian blended base.

Product name: Columbia Huilan

Water content: 12.5%

Colombian coffee plays many roles in the market, suitable for Italian blending, Colombia is generally 1500-1800 meters above sea level; mostly Catura species, washing treatment, high density, uniform bean eyes, full bean shape (bean core to bean table thick).

According to the flavor characteristics of raw beans, I want to show the aromas of nuts, chocolate and caramel.

Baking method: stretch the baking time longer, so adjust the firepower when the dehydration is completed, bake to the maximum when the baking door is open to the maximum, and drop the beans close to 2 explosions.

Cooked beans: commercial Colombia and Commercial Brazil

[cooking analysis]

The seventh day after baking

The mixed bean was extracted in Italian way.

Mix bean formula: Brazil + Colombia

Flavor description:

The longer the baking time, the lower the acidity, and the thickness and sweetness of the alcohol will increase, so how much you bake depends on what you want. Of course, the raw coffee beans in different producing areas and different treatment methods have different ways of expression.

The editor is just here to share some conventional baking tips. Because too much baking literature and proper nouns are not easy for beginners to understand, so use an easy-to-understand way to communicate and learn with you ~ thank you!