How to bake and wash Yega coffee beans? Characteristics of washed Yejia Snow Coffee
Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejaschafe because they produce coffee with almost the same flavor.
Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.
Some high-quality water wash Yejia snow coffee, but also often with the flavor of peach, especially cold, ice hand rinse, ice drop, peach flavor is more obvious, so washing Yega is not too much to call peach juice. Today, the editor will come to talk to you about some of our discussions on washing Yega snow coffee and share the learning results.
First of all, let's take a look at raw beans. Yega washed in water is green in color and clean on the surface. Grab a handful of beans and scatter them. The sound is crisp and the density of raw beans is high. Hard water washing beans are generally difficult to bake the core thoroughly resulting in a lack of flavor, or even raw (for example, Kenya). As a result, we ask the question: how to bake better when washing Yega snow coffee?
Think about it: with or without fire?
From our past study, we have found that when washed beans are baked with the same firepower as those baked in the sun, although the washed beans are darker in color, they still wrinkle on the surface, showing incomplete development, and the flavor is not good enough. as a result, it is speculated that the density of washed beans is higher, and the inner structure of the beans is more compact and difficult to stretch, so more energy is needed to develop the flavor.
Verify the conjecture: using the formula-density = mass / volume
In the simplest way, we weigh 50 grams of washed coffee beans and 50 grams of sun-dried coffee beans and put them into 200 milliliters of water respectively. If we look at the increased volume, we can see that washing Yega adds less volume. That is, the average density is higher-washing will wash away low-quality beans, and coffee beans soaked in water will have a higher density of cell tissue (concentration gradient problem, coffee cell fluid will be partially lost).
Coffee bean burst is the steam pressure produced by heating the water in the intercellular space of coffee, breaking through the coffee gap, and the higher density means that the tissue gap is tighter, so more energy is needed to make the interstitial water produce enough energy to break through the tissue inside the bean. As a result, we have a baking idea: washing Yega requires more firepower to accumulate energy to achieve full development than sun Yega. Therefore, the firepower configuration of baking, in the browning point, increase the firepower to detonate, is our basic baking idea.
(original curve)
(this exploration curve)
As can be seen from the above two pictures, in the comparison of shallow baking for 90 seconds in the same explosion, the development of the water washing Yega on the right is better, and the middle line of most beans is opened. and the cup test results also come to the same conclusion: the open water washing Yega flavor is better.
(original curve)
(this exploration curve)
Thinking 2: long or short dehydration time?
The length of dehydration time is steep and slow in the baking curve, and the beans with steep curves will be more sour, while the beans with slower curves will taste softer, so we have to make a choice-is Yega's acid bright or soft? Will the retained moisture produce different flavor performance in the follow-up reaction? We will continue to share in the future. Please look forward to it.
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