How to roast Colombia coffee beans Colombia coffee beans are inexpensive but of high quality

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Roasting is the source of coffee flavor, roasting raw beans is called roasting, raw beans can not be drunk without baking, roasted coffee beans have determined 80% of the taste of coffee, the roasting process is very tricky, the fire is too strong, the fire is too weak, then the inner ripe overcooked. Coffee beans are roasted internally and externally, and the key point is to control the heat.

Qianjie Coffee focuses on roasting coffee beans. I hope to share the baking experience with coffee fans and enjoy the fun of baking together.

Raw beans: Colombian Santa Rita coffee raw beans

It has the characteristics of Colombian hard beans, which are large and uniform, full of particles and dense in texture. With few defective beans, the bean body is turquoise and the moisture content is high.

Baking quantity: 550g

[baking Review]:

1. Room temperature: 30 degrees

2. Initial firepower: 50 degrees, bean temperature: 185 degrees.

3. 1 minute 10 seconds, temperature recovery point: 102 degrees, full firepower 150, valve closed to 3

4. After 4 minutes and 25 seconds, the beans are yellowish and there is the aroma of baked grain.

5. 5 minutes 20 seconds, baking temperature 152 degrees, set firepower to 100

6. 8 points, the bean body is covered with wrinkles

7. 9 minutes and 45 seconds, baking temperature 183 degrees, explosion begins, firepower is adjusted to 80

8. 10 minutes 50 seconds, baking temperature 186 degrees

9. 12 minutes and 10 seconds, the storm is coming to an end, and the firepower remains the same.

10. 13 minutes 20 seconds, lower beans, temperature 203, out of the oven, baking stops.

[weight loss rate of baking]: 16%.

[baking degree]: Full City (deep baking)

[Cup test record]:

Using Fujiroyal Fuji electric bean grinder Rmur220, the grinding degree is 2.5 (the thickest is 10 according to the machine mark).

The amount of powder is 12g.

Extraction water temperature: 94 degrees.

Extraction amount: 220cc.

The dry aroma is obvious, with a beautiful sweet smell. The aroma of coffee is not as obvious as dry aroma, but it is relatively fresh and can vaguely smell the fragrance of flowers. The taste of sugarcane is more obvious, the bitter taste is not much, and the taste is relatively clean. But it is not rich enough and the thickness of the whole alcohol is moderate. Huigan good, can obviously feel the sweetness, the aftertaste is also relatively long.

Overall, Santa Rita, Colombia, has a slightly less rich taste with its hearty sour taste. Maybe it's because the beans have just been baked, and the beans are still in the taste stage.

[bean parameters] Colombia Santa Rita Special Reserve

Country: Colombia

Producing area: Antioquia province

Altitude: 1600-2100 m

Treatment: washing

Variety: Kaduai, Kaddura

Manor: Santa Rita

Flavor: sucrose, clean, medium alcohol thickness

[bean dryer parameters] Taiwan Pegasus coffee bean roaster 801N/1kg semi-hot air / semi-direct coffee fried bean machine

Today, I would like to share with you some about the process of roasting Colombian coffee beans, in order to grow with you and share the fun of coffee.

Columbia Coffee Bean Brand recommendation

The Colombian coffee beans baked in front street coffee are fully guaranteed in terms of brand and quality. More importantly, the performance-to-price ratio is extremely high, a box of 227 grams, the price is only 95 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.