Panama coffee beans before and after roasting

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Speaking of Panamanian coffee beans, I can't help thinking of the varieties of geisha that have stunned the world in recent years. Its popularity is like a rocket, rushing to the level of the Jamaican Blue Mountains.

Of course, I also flock to this kind of coffee beans, but unfortunately I can't get what I want for the time being, because its high price is really prohibitive.

Therefore, start with cheap and high-quality coffee beans, and then refine your skills, whether it's baking or brewing.

The single bean baked this time also comes from Panama.

Raw coffee beans bought from Taobao, 1kg $70.

When I first came into contact with the variety Kaddura, the bean body was half-bay-shaped and easy to recognize.

There are still a lot of crumbs of silver skin.

You can't save your time in choosing beans.

There is a saying that a piece of rat shit will spoil a pot of porridge.

Similarly, defective beans can also affect the flavor of a cup of boutique coffee.

Although most of the silver skin is still attached to the raw coffee beans, the heat will make the silver skin crisp when baking.

The deeper the baking, the more thoroughly the silver will come off.

Moldy beans and worm-eaten beans have the feeling of chicken skin when they see them.

In the end, about 120g of defective beans were picked out from 1kg raw beans.

Do not know whether the defect rate of about 10% is high or low, in fact, it also includes the fine size.

Medium baking

Medium and deep baking

When the beans were baked for the first time, the smoke began to increase and the smell became strong. )

A total of five stoves were baked.

The first three times are not very ideal, when the baking degree is shallow, it even smells sour, let alone when drinking.

The fourth furnace is to try medium and deep baking, so to the second explosion of dense beans, although it is really bitter when used for hand flushing, it can still be imported.

Unexpectedly, when using espresso, the bitterness is even more amazing, even if you add milk, you can't hide it.

The effect of the last furnace is a little better, it won't be too sour and easy to taste, and it kind of reminds me of another Panamanian bean from Carmen Manor.

Well, it takes about 20 days to consume 1KG's raw beans, and [Kaddura of Hartmann Manor in Panama] doesn't seem to be my favorite flavor.

Maybe it's my baking problem, but I still have to think about the next bag of raw beans.