Hand-made Coffee | hand-made Coffee in Qianjie Autumn | blending Coffee and roasting

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After more than half a month of debugging and data collation, we are concentrating on research and development [autumn hand matching]. Let's share with you what we have achieved so far.

[flavor tends to be qualitative]

At the beginning of research and development, we should first determine what flavor the proposition of autumn should express: its taste does not need to be too thick, it must have the fruit flavor of autumn harvest, be sweet! Our agreement is to choose a main bean, plus 1-2 mixed beans to reconcile the flavor; if you use too many beans, you will lack the main tone, and it is difficult to balance the flavor.

[main coffee beans determined]

The main bean used in the formula should be inclusive, sweet, body, and its quality should be stable. In order to meet this requirement, we go back and forth in the database-we have at least three baking curves and cup test scores for each cup of coffee, by comparing their evaluation, advantages and disadvantages. Finally, we chose our Yunnan Huaguoshan iron pickup among dozens of beans. [Huaguoshan] is our native coffee, which can be well controlled in the source quality control, and it is a bean with both taste and flavor, with a balanced taste and a long taste, with the "golden mean" quality of my Greater China.

However, Huaguo Mountain is slightly lacking in the uniqueness of acidity and flavor. Of course, the first choice in terms of flavor is Ethiopian beans. Ethiopian coffee is also known as the "coffee gene bank". There are more than 2000 known varieties of coffee in Ethiopia, which is absolutely complex in terms of flavor! So many Ethiopian beans, which one should be chosen? So we have the rest of the work.

Candlelight, Sakuran, Erica, Cochel, Waka. A wide variety of flower notes, berry notes and citrus notes are available.

[with beans finalised]

After cup test comparison and coffee tonality study, we chose to wash Yejia Coffee Cochel, which together with Huaguo Mountain has the tail rhyme of black tea, and its lemon acid and orange flavor can increase the layering and brightness of the formula and add points to Yunnan.

Do you fight for life or do you know it well?

If it is cooked according to the baking degree that is most suitable for these two beans, it is obviously not possible. Yunnan uses medium and deep baking, while Kochel is shallow roasting. Yunnan is over-extracted and Kocher's extraction is insufficient, resulting in the collapse of the flavor of the whole cup of coffee, so we decided to fight for it!

[baking ideas and adjustments]

In terms of moisture content, the two beans that are also washed are relatively close, while the iron pickup is soft in bean quality, but Yunnan, which has relatively large particles, is also close to Kochel in terms of heat conduction, which is hard but small. Mixed baking of these two beans is not easy to cause uneven baking. And we adopt the baking method of decreasing fire step by step, and the longer Mena reaction time after dehydration homogenization makes the two beans tend to develop synchronously. In the determination of baking degree, we also use "taking the middle value". This development time and lower bean temperature not only effectively remove the sour taste and excessive herbal flavor of Yunnan coffee, but also retain the flower and fruit aroma of Yejia.

Yang family 600g roaster

The amount of beans is 300 grams, the temperature is 170 degrees, turn off the heat and throw beans. Fire 140, throttle 3 in 30 seconds. When the bean temperature is 140, the firepower is reduced to 120 and the throttle is open to 4. Dehydration turns yellow in 4 minutes and 30 seconds, and reduces firepower to 90 again at 168 degrees. An explosion begins in about 8 minutes, the throttle opens to 5, the explosion develops in 1 minute and 45 seconds, and goes down to 195 degrees.

In terms of proportion, we chose Huaguoshan for the first time: Kocher-6:4 ratio, cup test results: good cleanliness, sweet, with apple fragrance, sour plum, orange finish. The overall impression is that the taste is good, but the flavor is slightly thin.

[bean adjustment]

So after cup test and discussion, we decided to add a bean to enhance the flavor-[Rose Summer Village] Solar, this time using the ratio of Huaguo Mountain: Cochell: Rose Summer-6:3:1. The reduction of Kocher's ratio makes the acidity of the whole bean softer than before, and 10% of the Rose Summer Village brings more fruity flavors and enhances the aroma of flowers and tea at the end. In the aspect of baking, in order to retain more flower and fruit aroma, the baking temperature will be reduced a little; the time from dehydration to explosion is slightly shortened, more reactive substances are retained and the development time is increased to develop flavor.

Yang family 600g roaster

The amount of beans is 300 grams, the temperature is 170 degrees, turn off the heat and throw beans. Fire 140, throttle 3 in 30 seconds. The firepower is reduced to 120 at 140 degrees, the throttle is dehydrated and yellowed in 4 minutes and 30 seconds, and reduced to 90 again at 168 degrees. A burst of 7 minutes 46 seconds, the throttle opened to 5, to 188 degrees when the firepower dropped to 50 elongated development, baked to 2 minutes 05 seconds, 193 degrees below the beans. The baking time increases the development flavor, and at the same time, the development degree of the three beans tends to be uniform, while the lower bean temperature can retain the rose summer flower and fruit aroma.

At this point, we have a preliminary [autumn hand blending]. This coffee combines the characteristics of Asian and African beans, which is basically consistent with the proposition and flavor characteristics, and everyone is satisfied with the cup test and actual brewing results.

That's what this exploration is all about, but this is just the beginning. Another idea we have in hand blending is that at present, the world coffee consumption market is growing (especially the Chinese consumer group is growing rapidly), and the phenomenon that some special coffee is in short supply so as to make up the number is becoming more and more obvious. Under the condition that the flavor of individual coffee is uncontrollable, the use of beans to create a similar or even superior coffee flavor can alleviate the impression that "it is not as good as it used to be"?