Roasting Kenyan AA Coffee beans by hand net extraction parameters of Kenyan Coffee Brewing
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Personally, I quite like the master's Nordic shallow baking works, and unwittingly collect a lot of wooden clips on the coffee bag, so before this manual web baking exercise, spend some time reading and reviewing the two chapters of Han teacher's new version of coffee Chapter 11 and Chapter 12 again, because there is actually a master champion baking curve to refer to. I really admire the selfless openness of Han teacher and master.
Although it was only hand-net baking, before drying, I simply wrote a small baking process plan and posted it in front of the gas stove, intending to follow the schedule, thinking that there might be an opportunity to use hand-net baking to fake Scandinavian shallow baking, of course, this is just hope.
The plan is always unable to match the changing hand-net baking process plan:
When you start hand-net baking for 5 minutes, pull the temperature to 150 degrees > turn to low fire > 7 minutes, pull the temperature to 170 degrees > 8 minutes and 50 seconds, pull the temperature to 185 degrees. Plan to welcome an explosion > turn to a small fire > 10 minutes, the temperature is pulled to 195 degrees > > Dou > cool for 6 minutes.
The weight loss of hand-net baked beans is 13.58%.
Shallow baking of Kenya AA 02 by hand net
Shallow baking of Kenya AA 03 by hand net
Follicle practice record (only about 40 grams per pot of hand net, meaning that this batch of baked beans is only about two cups worldwide):
1. Roasted coffee beans: 16g Kenya AA hand net shallow baked beans.
two。 Coffee powder grinding degree: small Fuji bean grinder flat knife version, 4 grams 1.5 + 12 grams scale 3.
3 follicle device: KONO Mingmen filter cup (1-2 people) + KONO filter paper.
4. Initial water temperature: 90 degrees, steaming for 40 seconds, fine water injection, three times water injection, the overall operation time is about 2 minutes and 30 seconds.
5. Finished coffee: about 210cc.
6. Concentration: TDS 1.39%
7. Brix: 1.76% (non-coffee sugar)
8. Extraction rate: Extraction 18.2%
Drinking experience: there is progress, but not even shanzhai, there is only one chance to follicle, but I have another small pot.
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Nordic shallow roasted Kenyan AA Coffee hand-made Kenyan Coffee parameters
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) as a coffee country in East Africa, Kenya is famous for producing high-quality Arabica coffee. AA grade coffee beans are located at high altitude, producing bright black cherry acidity, fruit acid similar to wine, very smooth. Practice record A: 1. Roasted coffee beans: 16g Ken
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What are the characteristics of Kenyan coffee beans Kenya AA coffee defect rate Kenyan coffee bean roasting
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) love individual coffee big, for coffee producing countries like Kenya, are full of confidence, not only Kenya coffee flavor is rich: strong aroma, obvious acidity, especially Kenya coffee after the harvest, must be set up by the government in Kenya
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