How to bake bourbon coffee beans _ distribution and spread of bourbon beans _ is bourbon coffee beans expensive

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Analysis of Bourbon Coffee beans how to bake a bourbon grown coffee beans?

French missionaries brought bourbon trees to Kenya around 1892-1893. This native bourbon tree species, known as renchMission Varietal (French missionary species), avoids scientific improvements in the planting process and retains the original flavor of bourbon.

Chania Estate's unique red volcanic soil, coupled with suitable coffee growth temperature and rainfall, coupled with excellent natural environment, create the unique flavor of French missionary bourbon species in Sika Haniya.

Bourbon species

Tell me briefly what bourbon is. Bourbon coffee was originally grown on the island of Reunion, which was also known as le Bourbon before 1789. Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe.

The propagation route of bourbon species

In Africa, French missionaries known as Spiritan (from the Holy Spirit) played an important role in the spread of the bourbon species. The first church was founded in Reunion in 1841 and a branch was established in Zanzibar in 1859, while from Zanzibar, a branch was established in Bagamoyo (Bagamoyo, coast of Tanzania, then known as Tanganyika) and St. Augustine (Kikuyu, Kenya) in 1862, and a branch was established in Bura (Taita Hills, Kenya) in 1893. The establishment of each chapter was accompanied by the planting of coffee seeds from Reunion.

Seedlings cultivated by Bura in 1899 were brought to another French church in Santa Cruz (near Nairobi), introduced to the Kilimanjaro region of Tanzania in 1900, and distributed seeds to local residents who were willing to grow coffee. This is the origin of the so-called "missionary bourbon". Then the Kent species was introduced in 1920. Therefore, up to now, the coffee in Tanzania is mainly bourbon and Kent.

04 | introduction to the handling method

Sun exposure is less common on the market in Kenya, probably because of the excellent quality of Kenyan water washing, coupled with the sun loss rate and high labor costs, which can only be found in the special customized plans of some raw bean merchants. This bean is treated in the sun, which adds solidity and sweetness to the already rich and sour bourbon coffee in the process of exquisite sun exposure. With a limited number of sun batches, this coffee is completely dependent on the natural climate.

05 | Baking analysis

The bean density is medium, the baking power is medium, and the heating rate of growing beans is faster during the baking process, so we should reduce the firepower at 150℃, 160℃ and 170℃ to prolong the Mena reaction time and prevent the beans from heating up too much. The first explosion starts at about 8 minutes and 15 seconds at 186 ℃. At the same time, the firepower is reduced and the throttle is opened to develop the flavor. 194 ℃ at 2 minutes.

Roaster Yangjia 600g semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 170℃ into the pot, the throttle is opened at 3j30s, fire is fired, the firepower is adjusted 140,the throttle is unchanged, the temperature recovery point is 1`28``, the firepower is reduced to 110and the throttle is opened to 4 at 140℃. 4`20` turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is reduced to 90, and the throttle is kept at 4. The firepower was reduced to 90, 70 and 50 again at 150℃, 160℃ and 170℃.

After dehydration, the bean surface appears wrinkles and black markings, and the taste of toast changes to coffee, which is a prelude to an explosion. Pay attention to the sound of an explosion. When the blast starts at 8`13``, the throttle is all open for 5, and the firepower is adjusted to 30 at the same time. After an explosion, the development time is 2 minutes, and put into the pot at 194 ℃.

Cup test result

This coffee has a good flavor, but the defect rate is high. Please choose it carefully before and after baking. Dry aroma with sun fermentation, dried fruit and vanilla, sipping can drink caramel, vanilla, comprehensive fruit, solid juice, finish with berries, strong jackfruit, coffee flowers. The overall performance has the wild regional flavor of Africa, which is suitable for sipping and tasting slowly, and the complex aroma is difficult to give up.

Bourbon coffee bean brand recommendation

Brazilian suntan bourbon beans baked on Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 85 yuan. According to the calculation of 15 grams of powder per cup of coffee, 15 cups of coffee can be made in a bag, which costs less than 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.

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