Kaddura Coffee Bean Price _ Kaddura Coffee 44 ℃ sweetest _ reason why Kaddura Coffee beans taste good

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Kaddura coffee bean (Caturra) is a single gene variant of bourbon, discovered in Brazil in the 1950s. Kaddura coffee beans are most suitable for growing at a low altitude of 700m to a high altitude of 1750 meters. the higher the altitude, the better the flavor, with refreshing fruit acidity and a touch of sweetness.

There is a research paper in the 2017 issue of FoodChemistry (Food Chemistry) entitled "InflenceofservingtemperatureonflavourperceptionandreleaseofBourbonCaturracoffee" (effect of temperature on flavor perception and release of bourbon Cadura coffee).

The old rule, let's just knock! Black! Board! Draw the point!

Let's learn about the research methods first.

Two methods are used to evaluate coffee.

1. Cup taste, evaluate coffee flavor

The sensory analysis and evaluation team consists of 8 trained members who need to evaluate the flavor of coffee at 6 different temperatures (31 °C, 37 °C, 44 °C, 50 °C, 56 °C, 62 °C).

Sensory words used for evaluation include "overall flavor intensity", the basic taste "bitter", "sweet" and "sour", as well as the flavor items "tobacco", "baking", "nuts" and "chocolate".

2. Analysis of volatile aroma components in coffee by dynamic headspace gas chromatography-mass spectrometry.

The specific principle of this method can be referred to the book Coffee Flavor Chemistry.

Ahem, the following is the conclusion of dry information.

1. Kaddura coffee is the sweetest when the cup temperature is 44 °C. Combined with the analysis results in this paper, the content of Pyrazine in coffee is very high at this temperature, and the corresponding flavor of pyrazine is described as: sweet, corn, nuts and so on.

2. When the temperature of coffee is 50 °C or higher, the content of Alkylpyrazines increases, and the coffee will be more bitter and roasted, and the overall flavor intensity will be higher.

3. When the temperature is lower than 44 °C, Kaddura coffee will show more "non-baked" coffee flavor, such as "sour", "sweet" and "tobacco".

Colombian cabin manor wash Kaddura

Colombia Huila Finca La Caba ñ a Washed Caturra

In recent years, there are more and more miniature raw bean merchants specializing in specific countries, except for the boutique coffee countries Brazil, Panama, Costa Rica, Ethiopia, Guatemala and Indonesia. Gradually, specializing in Colombia, East Timor, India, Thailand, Myanmar... Also appear in the market one after another. Although this type of raw bean merchants do not have as many items as large raw bean merchants, because of this, they have a closer relationship with producers and will really fly to the producing area to see the manor and test beans in cups. Perhaps the price of this type of raw bean merchants is no more beautiful than that of soybeans, and it is relatively difficult to step on thunder.

This time the beans are imported by C Company, which specializes in Colombian raw beans. According to the raw bean merchant's flavor description, this washed coffee has the scent of jasmine, chocolate, caramel, proper acidity and texture, and the variety is Caturra. According to the Columbia Caturra vs Castillo experiment presented by Michael Sheridan at the annual meeting of SCAA the year before last. The cup tested 32 Caturra coffee, the most common flavor is described as moderate acidity and texture, chocolate, caramel sweet. Aromas of herbs, citrus and cherries. The cup score fell at about 82-85.

This time the baking quantity is 500g, first take 100g sample to estimate the defect ratio. Raw beans are full of water content, strong texture, and the color is fresh turquoise. Defective beans are about 4g, mostly chopped beans, sheep's hooves, and some stunted immature seeds. Not all black, foreign bodies and mildew. According to the notice of the raw bean merchant, this batch is shipped in small quantities, so we first pick out some defective beans seen in the packaging.

The input temperature is set at 170 degrees, and the temperature recovery point falls at about 99.5 degrees per minute. The heating rate is normal. Because of the high water content, it takes more time to dehydrate. The goal is to glide down the beans when the tail explodes. The baking time is about 9 minutes and 10 seconds, and the bean temperature is 210 degrees. The weight after baking is about 406g.

Brew after 24 hours, 15g coffee ground, dry aroma is a classic Colombian sweet and sour taste, apple, cinnamon, nuts, caramel. Rinse 210cc, 92 degrees water extraction about 170cc. Wet spice apple flavor, after the entrance, there is a strong jasmine flavor, between peach and apple flavor, not strong but feel sour fruit, high sweetness, finish with chocolate flavor. Using 20g powder to extract 50cc espresso, the fragrance of jasmine is not obvious but has a feeling, but because it has just been baked for 24 hours, there is still some dryness. The chocolate sweetness of the tail rhyme is not bad. It will be associated with a Huila EP Senor Ninfa Perdomo Sosa (70% caturra + 30% castillo) introduced by P raw bean merchants last year, and the difference lies in the softness and details of the acid.

This is a bean that can be attacked and retreated, which can be made by hand or mixed with beans from other producing areas, but SOE is a little monotonous and the texture of crema is not meticulous.

Kaddura coffee bean brand recommendation

Front Street Coffee roasted Colombian Coca Cup Kaddura beans 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 95 yuan. According to the calculation of 15 powders per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 6 yuan per cup, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com