Thoughts on the Design of roasting Curve of Yejiaxefi Coffee Bean

How is the roasting curve of yega-sherry coffee beans designed?

How to determine the best time to roast coffee beans?

This question is actually asking how to design the roasting curve of coffee beans

In fact, the best time point will not be the basis for making final judgments. It's not that when you row beans for exactly a few minutes and seconds, it proves that your baking degree or quality is uniform. This also involves the characteristics of the coffee beans themselves, the rate of heating of the coffee beans throughout the roasting process, and so on. So for this problem, if I simplify and simplify again, regardless of other factors, you can do this on how to judge the baking factor of bean row time (this is a simplified version, assuming that you have already understood the characteristics of raw beans, the temperature return point is normal, and the fire power and other factors are given):

Step 1: Make assumptions.

Make a rough baking prediction based on your usual baking experience. For example, generally speaking:

When did you enter the explosion?

How long does it last?

How long is it between explosion one and explosion two?

Second step sampling

30s, 50s, 60s after the first explosion, 25%/50%/75% during the first explosion and the second explosion, before the second explosion, when the second explosion begins, enter the second explosion

Take 11g samples each

Step 3 Cup Test

Cup test samples, determine which interval range best meets your expectations.

Then you can judge!

Note: In the actual operation process, you may need to try many times, pay attention to many details, and have a rigorous record of habits and exploration spirit to be truly effective.

Yegashefei is native species, small particle species, round shape, small bean body, mostly between 14-15 orders

Yirgacheffe Cherry Red Grade 1 Green beans yellow green color, is the typical color of sun coffee, particles are uniform and full, less defective beans

04 |baking analysis

The beans are not suitable for medium to deep roasting, so this coffee is intended to be light and slow roasting to best reflect its round and sweet, fruity and fruity characteristics.

This coffee has smaller particles, moisture content, greater heat absorption during roasting, and a faster Mena reaction process.

In the first roast, I lower the temperature of the beans is relatively high, before the coffee beans dehydration yellow, with 160 heat, to ensure that there is enough heat to last until the first explosion, directly to the second explosion, determine the development of the zone line

In the second, third and fourth baking, the same temperature into the beans 200 degrees, the same heat, in the baking process as necessary gradually reduce the heat.

This oven is a quick-fried shallow roast:

Cup test:

Roast one: strawberry , raspberry, vanilla, honeydew, juicy

Baking Curve 2: Strawberry, raspberry, vanilla, honey, juice

Roast two: manguo, black brin , , citrus juicy

Baking Curve 3: Mango, Black Berry, Blueberry, Citrus Juice

Roast three : citrus juicy , cream

Baking Curve 3: Citrus Juice, Cream

Baking machine Yangjia 600g semi-straight fire

Adopt fast frying mode, the furnace temperature is 200 degrees Celsius, the damper is opened at 3.5 degrees Celsius, after 1 minute, the fire is adjusted to 160 degrees Celsius, the damper is unchanged, the fire is adjusted once at 148 degrees Celsius, the temperature is reduced to 130 degrees Celsius, the baking is 5 '03 ", the temperature is 151 degrees Celsius, the bean surface turns yellow, the grass smell completely disappears, the dehydration is completed, the fire is adjusted to 105 degrees Celsius, and the damper is opened to 4;

At 8 minutes, the bean surface appears ugly beard wrinkles and black stripes, the toast flavor obviously changes to coffee fragrance, which can be defined as the prelude to a burst. At this time, you should hear the sound of a burst point clearly. Start a burst at 9 '07 ", turn down the fire to 70 degrees, fully open the damper (adjust the fire very carefully, not too small to have no cracking sound), and put the pan at 194 degrees.

Yerga Sherfie's dry aroma exudes intense fruity aromas, with thick dry fruit aromas, strawberry, mango, apricot jam aromas.

The moist aroma is like sweet syrup, like sticky apricot juice, wrapped in pristine honey or chocolate. The taste is not strong, the mellow is medium, the sour taste is not obvious, but lively and bright, like fruit black tea in general.

04 |brewing analysis

The Flavor of Yerga Shefi

Brewing method

As for brewing methods, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the tangy sun fruity, sweet obvious.

Gentle and delicate, sweet and pleasant. Yejia Shefei exudes an extremely complex aroma, showing an extremely outstanding taste, which is difficult to describe.

The first brew: V60 filter cup, 15 grams of powder, water temperature 90 degrees, grinding 4, water powder ratio close to 1:15

31g water steams for 29s

Stage: water injection to 99ml water cut, slow water injection to 230ml

31-99-100.

Palate: Strawberry fruit acid obvious, the end with astringency, with miscellaneous taste

Adjust the grinding degree 4 - 3.5 (fine adjustment), lower the water temperature

Second brew (correction): V60 filter cup, 15 grams of powder, water temperature 86 degrees, grind 3.5,

The water powder ratio is close to 1:15

27 grams of water stewed for 28 seconds

Segment: 27-105-88, time 1:50 (stewing start timing)

Palate: Smooth, much thicker flavor, layered, fermented berries sweetened

The wet ripe berry fermented fruit wine flavor makes people not believe that this is Ye Jia Xue Fei, but this wet fragrance is not very popular with individuals. However, from the extremely smooth taste to the delicate mellow taste, the ripe fruit was sweet and sour, which was really amazing. The sweetness exceeded that of any Yega he had drunk before. Aftertaste performance is also quite good, worthy of the "fruit bomb", after drinking the basic can guarantee that half an hour mouth still feel sweet.

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