Brazilian Santos baking temperature and time record table how to bake Brazilian Santos is the most suitable?

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The two famous products of Brazil, football and coffee, Santos is a kind of coffee with high C / P value! After years of experience in guessing and planting, the Brazilian Santos is named after the port it produces. This is a bean with a well-balanced sweet taste and aroma, neither bitter nor sour. In particular, by using the front street baking method, it fully leads to the fruit aroma of Brazil's rich Sandoz producing areas! The quality is cheap and the local output is large, so the price is cheap.

Brazil is the world's largest coffee producer, accounting for about 3. 1%.

Coffee beans in this area have low acidity, mellow taste and high sweetness. Rich in oil and fat, most suitable for flushing Espresso.

Flavor: the flavor of semi-washed coffee is between sunburn and water washing, with lower acidity and thicker characteristics.

Clean, well-balanced, full aroma and moderate acidity

Baking degree: medium to deep baking is recommended to make the taste thicker.

(1) Brazilian beans are usually used as mamba or mixed beans. This time, they are baked with mixed beans and are expected to be baked in the middle. 190 degrees into beans. Control at 0800 degrees, the temperature is 161C, fire to 230C to incense, cool to 190C at 185C, blow at 1030C and 204C at 1300C. (it takes 2 minutes and 30 seconds to explode to the next bean)

Originally wanted to burst 90 seconds and 206 degrees under the beans, but the time is up, the temperature has not yet arrived, to 2 minutes 30 seconds, look at the bean color check not much on the first beans.

Palate: very palatable, as for the acceptable taste of coffee, there is a little more sour flavor, a little sweetness, a little astringency, no bitterness, no great characteristics, no texture to drink, but high mellow thickness.

It turns out that this is the taste of the coffee I used to drink. Since I fell into the world of boutique coffee, I haven't had such uncharacteristic coffee for a long time. However, Brazilian spaghetti beans are very important.

(2) 12Compact 30 baking, expected to bake to medium to deep baking, with a caramel finish. Explode at 185 degrees at 1000 and produce beans at 204 degrees at 1300.

Palate: sour to scorched flavor, no miscellaneous taste, high alcohol thickness, a little astringent taste.

(3) bake at 5pm and roast at 190 degrees. 0800160 degrees, warming 210degrees to the end. An explosion of 1045196 degrees, beans under 1345210 degrees, uniform bean color, no oil.

Brazilian Santos coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. There are no outstanding advantages for Brazilian coffee, but there are no obvious defects. The taste is mild and smooth, the acidity is low, the mellow is moderate, and there is a hint of sweetness. All these soft flavors are mixed together. To distinguish them one by one is the best test for the taste buds, which is why many Santos fans love this kind of coffee, just because it is so mild and ordinary. Santos is suitable for ordinary baking, suitable for brewing in the most popular way, and is the best raw material for making Italian espresso and all kinds of fancy coffee.

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