Hawaiian Kona coffee Kona coffee beans how to bake? Kona Coffee hand Chong experience sharing

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Baking analysis

Kona and Blue Mountain Coffee are both low-density, low-density beans, the bean temperature should not be too high, in the sweet taste, the color changes to light yellow, high moisture content, need to stew enough time. Coffee beans are refreshing and clean and have a strong and heavy touch. Kona should not roast too deeply, but medium and shallow roasting (City--Full City-) is recommended.

Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Roaster: Yangjia 800N, input 550g raw beans

Bake the curve:

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 150 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5 degrees 35 ", the temperature is 150 degrees, the bean surface turns yellow, the smell of grass completely disappears, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4.

In the 9th '30th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start the explosion at 9: 30 ", lower the firepower to 70 degrees, the throttle should be fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), turn off the heat at 182 degrees, and put the pot at 193.4 degrees.

Kona, who is medium-baked, mainly gets a balanced, warm, sweet nectar and elegant, full-bodied taste. Brewing coffee gives off the smell of mulberry fruit, which makes people feel sweet and happy. Yuyun, a kind of soft malt, slips into the throat and exhales and then rushes on the throat, which cools down like a cup of mulberry tea.

04 | Cooking analysis

1. Filter cup: V60

two。 Water temperature: 92 degrees

3. Degree of grinding: small Fuji 3.5

4. Baking degree: medium baking

5. Steaming time: 30 seconds

Flavor: malt, mulberry fruit, long-lasting caramel sweetness

Qianjie coffee suggestion technique: slow and stable continuous water injection: thin water flowing around, gently injecting water to let it extract evenly, very slowly, can also be stirred properly with a stirring rod, usually in the steaming stage, a cross stirring is carried out to make the water fully come into contact with coffee powder and increase the release of aromatic substances.