How to bake Baoshan small Coffee _ Baoshan Iron Card brewing suggestion _ Baoshan Coffee

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A good cup of coffee is not necessarily fine coffee. What is high-quality coffee, in my opinion, this cup of coffee can be pleasant, healthy without defective beans, is a cup of fine coffee. Every bean from planting, picking, to processing, drying, and then to baking and cooking, has gone through many hurdles. The hands of nearly a hundred working people are hard-won and worthy of respect. No matter which producing area it comes from, it has its distinctive characteristics, flavor and aroma. In the five senses of human beings, taste is the most subjective. Taking certain systems to determine whether it is fine coffee by scoring and using numbers is unfair to coffee itself, let alone can not reflect its theme, that is, democracy and freedom. According to foreign folklore, coffee is a water accident. There is no one of the most popular drinks in human society, but it is not very popular in China. However, in China, there are coffee producing areas. I believe that with the development of the economy and the improvement of people's living standards, more attention will be paid to spiritual satisfaction. Coffee, as a tangible spiritual food, a healthy and refreshing functional drink, and a communication drink that impacts taste, smell and touch, will be accepted and favored by more consumers in China's consumer market. Coffee is so mysterious, it is one of the crops that can withstand a high temperature of 240 degrees Celsius; coffee originated in Ethiopia, and the earliest skull we humans found in cash was in the Great Rift Valley of East Africa. God is that we humans have different languages, but give us this tangible tool of communication. Today, I also talked to a guest that coffee is really amazing. It can bring people from different backgrounds to a common language, from planting to processing, from transportation to baking, from trading to packaging, from brewing to tasting. There are many design aspects of knowledge. Coffee as the world's second largest trading system, there is no reason not to belong to China, China should have coffee in line with its own culture and taste preferences.

Baoshan Coffee Group has made me know more about China's coffee back-end industry and made me more confident in the development of Chinese coffee. Thanks to Baoshan Special Coffee Exchange Service Center and Brother Xie, founder of Xinzhai Coffee, for giving me 5 kilograms of Baoshan self-made iron pickup coffee raw beans, I will carry it back and share it with you. Through the further practical understanding of beans, to find out what I think is the most suitable baking method, so as to interpret the personality characteristics of Baoshan iron pickup.

According to the understanding of tin card species (the iron card species of 🔗 "Baoshan Coffee Shop"), and the exploration of this kind of planting environment and current situation in Baoshan, China (Hello, Baoshan, 🔗 "Baoshan Coffee Shop"! ; 🔗 "Baoshan Cafe": DAY1; 🔗 "Baoshan Cafe": DAY2 🔗 "Baoshan Coffee Shop": DAY3), according to the basic conditions of raw beans (water content, density, purity of iron pickup, etc.) after treatment, and according to personal taste preferences (moderate flavor, moderate pure thickness, highlighting flavors and aromas such as nut, chocolate, sucrose and vanilla, slightly fruity and floral tea flavor, etc.), I choose the main points of baking:

Based on one kilogram of baking

Boiler revolutions 67RPM

The baking curve is smooth and fully dehydrated.

The temperature of entering beans is 190 degrees Celsius.

The throttle is moderate and lasts to the lower bean.

Temperature recovery point 130 degrees Celsius

Yellow point big firepower, make Maillard Reaction full

With the coming of Caramelization Reaction, the firepower is decreasing slowly.

ROR (Rate of Rise) curve is steep

Adjust the firepower to a minimum during the first explosion intensive period

Glide and develop to the explosive bottleneck stage.

You can hardly smell the chlorogenic acid (irritate the nasal cavity) of the bean.

After grinding, the Agtron values of 58,55.4 and 57.1 belong to medium baking.

NOTE: there are many conditions and variables for objective roasting and brewing, and most of them disagree. Coffee has a broad mind, and so are coffee people.

As Baoshan Coffee Exchange Service Center is not authorized to supply raw beans, I can only provide you with some baking methods summed up according to my personal preferences. Next, in order to reflect the regional characteristics of Baoshan iron pickup and express the flavor and aroma highlighted after baking, I would like to share with you my personal favorite brewing method. Here to be clear, it is just my understanding of this bean. If you have a better interpretation, welcome to share. Coffee is borderless, inclusive and philanthropic. Coffee is not right or wrong. Coffee symbolizes democracy and freedom. Please do not desecrate coffee with feudal farming ideas or the idea of the Great Leap forward.

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