How do you roast Huakui coffee beans? How to adjust the shallow baking curve of Sidamo Sakui coffee?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) How did the name of Huakui come from?

In 2017, DW Green Bean Company of Ethiopia sent their coffee beans to the TOH (the Taste Of Harvest) competition sponsored by the African Coffee Association, and the sun batch won the championship of TOH Ethiopia in one fell swoop. This batch of raw beans, in order to champion identity, named "flower chief."

Huakui, located in Hambella, Hambella, Ethiopia's largest coffee-producing area (GUJI), administratively affiliated to the state of Olomia. Hambella faces Yejia Shefei kochore in the west, connects with shakiso, Uraga and Kercha sub-producing areas of Guji in the east, south and north respectively, and is the coffee sub-producing area with the highest altitude in Ethiopia (Harrar is the main producing area with the highest altitude in Ethiopia)

At present, there are about 20 treatment plants of various sizes in Hambella production area. DW Hambella core production area Dimtu has four estate processing plants, namely "Buku abel,""Buku saysay,""Haro soresa,""Tirtiro Goye."

"Good coffee is hard to come by": in the mountains above 2000 meters above sea level

Most of Ethiopia's coffee estates are still in their original state. Local coffee farmers only go into the mountains to pick them. They only choose all red fruits and fully ripe coffee cherries. All of them are picked manually. African scaffolding is dried. The thickness of fruit layer is limited and the fermentation degree is more accurately grasped 24 hours a day. Most local processing plants also adopt primitive sun treatment. According to experience, fermentation and drying are carried out. Therefore, the quality is very unstable.

Red brown organic soil, annual rainfall of more than 1200mm, altitude, temperature difference between day and night, artificial hand-picked pure red fruits and low temperature fermentation in the unique natural environment of the estate.

The plots for harvesting red fruits are more concentrated, and the new processing sites are closer to each other, ensuring that red fruits are collected and processed at the fastest speed. The whole treatment process is only under the guidance of scientific measuring instruments for more refined management, and there is no "breaking the traditional" improvement process, red fructose degree reached more than 21 before the sun treatment, so the sweetness is quite high.

At night, heavy plastic sheeting is used to protect against sudden rain. This allows the red fruit to ferment and dehydrate at relatively low temperatures. After 18 days of solarization treatment, when the moisture content of the green coffee beans is reduced to about 13%, the solarization treatment is stopped, the coffee beans are packed into sacks, put into a warehouse under the natural conditions of 12-22 DEG C and humidity of 40-50%, and the green beans are cultivated and further dehydrated for about 50 days.

If we were a baker, how would we bake such a good bean? How would the flower curve be adjusted?

First of all, Qianjie Coffee will look at the flavor description provided by the green bean merchant. After looking at the moisture content of the beans, the fresh beans that have just been obtained have the fermented aroma of coffee flowers, which is completely different from the grass fragrance of ordinary green beans. Moreover, the size of the flower is different, and the head and tail tip are more (Ethiopia Heirloo Ethiopia native species), the moisture content is good, about 11%, but it is not the kind of SHB bean with high hardness. Due to the high density and high hardness of the beans, the dehydration time is prolonged in the early stage, and the temperature rises before explosion, so as to retain the loss of small molecular aromatic substances such as flowers.

Front Street Coffee Roaster's Baking Experience

Bean temperature: 190 degrees

Adjust the curve only by changing the lower bean temperature and development time:

The first pot: yellow point: 150.3 degrees, 5 minutes and 55 seconds, 196 pot explosion development 1 minute and 40 seconds, explosion point at 9 55

The second pot: turning yellow point: 151 degrees, 5 minutes and 51 seconds, 193 pot explosion development 1 minute and 30 seconds, explosion point at 9 50

The results of the front street coffee cup test are as follows:

The first batch: wet fragrance has obvious strong green tea aroma and flower fragrance. Aromas of green tea, jasmine, lime and sucrose. Light, clean, soft and fresh in taste. However, the ending rhyme is insufficient, and only some sweet feelings remain in the mouth. However, it is very unburdensome to drink, like drinking a cup of tea instead of coffee.

The second pot: wet fragrance has yellow lemon, flower fragrance, black tea fragrance, citrus tonality is obvious. Black tea, yellow lemon, caramel and jasmine aromas when sipped. Flavors begin to become rich and firm at this degree of roasting, with a more elegant acidity on the palate, a faster perception of sweetness, a higher sweetness, a more balanced fermentation bouquet, cream, tropical fruit, jackfruit.

After undergoing baking and correction, I finally determined Line 2 with Taiwan Yangjia 800N machine, cup test, and I was satisfied with the curve:

190 degrees into the beans, close to 6 minutes to complete dehydration and yellowing. (Yellow dot about 150-153 degrees)

9 minutes and 50 minutes or so, the first explosion begins (the first explosion of flower is later than that of ordinary beans, and the explosion sound is very weak)

The development time after explosion is recommended not to exceed 1 minute and 30 seconds, nor less than 1 minute. (It is recommended to open the damper to reduce the fire to regulate the speed)

Sample spoon smell fragrance, about 193 degrees can smell strawberry jam flavor, can be out of the pot beans

The overall time control is preferably within 11 minutes.

Front Street Coffee Brewing

As for brewing methods, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the tangy sun fruity, sweet obvious.

Gentle and delicate, sweet and pleasant. Yejia Shefei exudes an extremely complex aroma, showing an extremely outstanding taste, which is difficult to describe.

Cake WAVE filter cup, 15 grams of powder, water temperature 89 degrees, grinding 3.5,

The water powder ratio is close to 1:15

30g water steams for 35s

Section: 30-105-90, time 2:03 (stewing start timing)

Front Street Coffee Taste Description: Smooth, layered, fermented berries sweetened

The fermented fruit wine with wet and ripe berries is amazing. The taste is extremely smooth, to the delicate body, the ripe fruit is sour and sweet, which is really amazing. The sweetness is outstanding, clean and the finish is quite good.