Coffee bean baking experiment slow fry or quick fry? How do you bake coffee beans?

Coffee bean baking experiment slow fry or quick fry? How do you bake coffee beans?

At present, coffee roasting can be roughly divided into two major factions, the slow fried pie and the fast fried pie. We dare not speculate on whether it is good or bad. Only Erya Coffee Studio is very interested in the differences between this faction and wants to explore the impact on baked beans and whether there are significant differences in flavor appearance and taste. Therefore, we conducted a small experiment, half with the nature of self-entertainment, for coffee fans to have a topic of after-dinner chat. There are many possible hypotheses in this paper, and we will continue to carry out such activities and studies in the future to improve and revise our views.

Purpose of the study

In the course of our study, we set the baking time as the self-variable and the coffee flavor as the dependent variable. Other conditions are as fixed as possible. According to this variable, the time is divided into 10 minutes, 16 minutes and 26 minutes, and three kinds of baked beans are produced, which are named FR, MR and SR respectively. The baking time of FR was the shortest, MR was the second, and SR was the longest. Through the Okan coffee machine (Simpler Hand Espresso Machine S.H.E.) Crema color, aroma, acidity, sweetness, bitterness and thickness were used as evaluation indexes. An indicates that the index is the best, followed by B, and C represents the worst, in order to understand the differences in flavor and taste among the three.

Research environment

Lishangde 2kg roaster

Temperature range: 100℃ ~ 175℃

The baking temperature range is lower than that of the ordinary roaster. Different types of machines, the temperature shows higher and lower, and buried needle block, furnace body material, and other variables, regardless of the pros and cons. Temperature display of different machines is for reference only. The baking mode should be established according to the values set by each machine.

Cooling: fog cooling and air cooling in parallel. Cool to room temperature for 90 seconds.

Firepower: rising steadily.

Baked beans

Huehuetenango (Vivette South Fruit) SHB (plentiful) within one year of good storage

Baking quantity: 1700 grams

Bean temperature: 150℃

Research process

When the bean comes out, the diameter of the original cooling disk is 33 cm, it is modified to 52 cm, and the area is 2.5 times. Coupled with the fog cooling of a bean, the cooling time can be shortened to 90 seconds.

The appearance of the three is difficult to distinguish. The central line is deeper in turn (FR shallow, SR deep), but not obvious. The color change caused by baking time is not as clear as the burst reaction of the bean itself. In other words, the baking time cannot be determined according to the color of the bean table. The color of the bean surface roughly reflects the baking grade (such as City,Full City,Dark) rather than the baking time.

Defective beans are picked twice to remove foreign bodies (Ex:Huehuetenango 's SHB, an average of 5 kilograms of pebbles the size of three beans, 10 white beans and 15 black beans).

After baking, there is a great difference among the three grades of lightly colored beans. Light colored beans, mostly unripe beans, caramelization reaction, lack of Mena reaction, light hue, 87 FR, 50 MR, only 20 SR. Obviously, baking for a long time, the color is more consistent, should be shallow beans, but also normal; should not be caramelized, but with long time, temperature coloring only.

When I first came into contact with baking, what I cared about most was the uneven color. I try to bake a uniform color as an indicator of baking skills. Now it seems that the consideration is not thoughtful. The color is uneven, which may be due to poor control of the fire skills. Another reason is the poor quality of raw beans, even the characteristics of raw beans.

If it is not good, it is hard to bake into a consistent color and modify it forcibly for a long time. Instead, we miss the opportunity to pick out the bad beans.

As for features, gold Golden Mandheling is the most worthy of discussion. It baked to the second burst before the beans (close to Full City), the beans are mottled, but the taste is rich. If you bake until the color is the same, you will miss the reputation of golden manning fruit beans.

If you bake quickly, you can pick out bad beans. With more stringent coloring standards, more suspicious unripe beans can be singled out.

As inferred from this alone, fast baking is more likely to drink pure flavor. (pure, in this case, untainted by unripe beans)

1700 grams of raw beans are baked, leaving 1417 grams. Weightlessness increases in turn, and the gap is about 20-30 grams, which is difficult to make a further judgment because of other variables. It is speculated that the water content of FR is higher and the SE is lower, and we will talk about it next time when we add more water content measuring equipment.

Research results

Extraction flavor index

Extraction equipment Okan coffee machine

20 grams of beans

Water quantity 100ml

The extraction volume is 70 grams and the volume is about 90 cubic centimeters. Crema is full of bubbles, aromatic oils and light specific gravity.

Extraction time 40 seconds

Extraction pressure 9 atmospheric pressure

Coffee beans are ground into Espresso powder and filled with 40kg in 10 seconds.

The water temperature was injected at 98 ℃ and dropped to about 90 ℃ through the piston cylinder.

Tasting mode

After the FR,MR,SR is cooled, let it sit for 5 hours before carrying out the tasting activity.

Undiluted product

After 5 times dilution (hot coffee, cool)

Flavor index

Charcoal smell

SR is obviously heavy, we think that the baking time is longer, although the temperature is lower, but for a long time in the furnace, even if the exhaust is strengthened, the carbon flavor is still heavy.

Acidity

The acidity of SR is low. Destroy acidity for a long time, FR/MR, high temperature but short time, retain more acidity.

FR is not as sour and astringent as expected. Perhaps it is because the raw Hue beans have been stored for nearly a year and have a softer flavor.

In addition, is there enough high temperature to make caramelization, Mena reaction, fully increase and balance acidity?

Sweetness

SR was expected to be the sweetest, but it wasn't. The sweetness of SR is obviously lower than that of FR and MR, and the lack of caramelization is also excessive. The sweetness of FR is surprising. Although MR is sweet, it is mediocre compared to FR.

Bitter taste

SR is the most bitter, FR and MR are similar, but the bitterness is not obvious, which is enough to balance acid / sweet and increase the sense of richness.

Astringent taste

MR,SR is unastringent, FR, surprising and unastringent.

Generally speaking, FR is the most likeable, MR is acceptable, and SR is dull and dull.

Conclusion

Baking time, 10 points is not too short, 16 points is a little long, as for 26 points, the flavor is completely lost, becoming baked coffee beans.