Characteristics of deep-roasted coffee beans in Kenya in Africa what is good to roast Kenyan coffee

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Probably people who like to drink Kenya like its acid, but when the editor sees some books, Kenya is deep-baked, which is very different from the current understanding of the flavor of Kenyan coffee. How does deep-baked Kenya taste? Let's wait and see.

The coffee beans used today are Karoguto and Azaria from AA, Kenya, respectively, from Nyeri and Kiambu Sika Thika in Kenya. [altitude] aspect Karoguto: 1800 meters, Azaria: 1550 Mustok 1750 meters, are beans at higher elevations ~ and the treatment is also Kenyan water washing, bean seeds SL28, SL34.

These two kinds of beans are thick in meat and belong to high-altitude hard beans, and the bourbon varieties of SL28 and SL34 also belong to hard beans. Generally speaking, the heat permeability of Kenyan water-washed beans is poor, and it takes a long time for heat to reach the maturity of the bean core, which is really suitable for deep-roasted coffee beans.

We made the deep roasting of two cups of coffee respectively, which was also roasted to the beginning of the second explosion, and the folds of the bean surface were completely extended under the bean, and then the cup test was carried out.

Flavor evaluation

Carragoto: cedar, flowers, herbs, almonds, berries are sour and well balanced.

Azaria: citrus, berry, hazelnut, chocolate, soft acid, body mellow, high finish sweetness.

Compared with the lightly baked Kenyan beans, the acidity of the two deep-baked Kenyan beans decreased a lot, the Carragoto dry tomato flavor basically disappeared, showing a strong spice flavor, and the sour aroma of Azaria blackcurrant was also disappeared. developed berry and citrus aromas.

Cooking evaluation

We took Azaria, which has a good flavor, to evaluate the cooking of two different utensils.

1. Hand punch

V60 filter cup, powder quantity 16g, grinding degree medium on the coarse side, boiling water temperature 88 ℃, ratio of powder to water 1:16, cooking time 2`15.

Technique: 30g water injection for 30 seconds in the first stage, 130g water injection in the second stage, stop water injection for a moment, and 100g water injection in the third stage.

The wet fragrance is floral and citrus, slightly astringent in the mouth, with almond and berry flavors. Body is thick, with the flavor of cedar and toffee. The aftertaste is warm citrus.

two。 Normal pressure

2 person pressure kettle, powder quantity 16 grams, grinding degree medium on the coarse side, cooking water temperature 87 ℃, ratio of powder to water 1:16, cooking time 2`30.

Technique: warm pot and then add powder, first pour 30 grams of water and slightly stir and steam for 30 seconds, the second section of 230 grams of water and cover soak for 2 minutes, and finally quickly press down.

The Kenyan coffee made by French pressing has a thin grease on the surface, the taste is cleaner, the astringency disappears, there are citrus, almond and caramel flavors, rich berry aromas in the back and finish, the cedar flavor looms in the finish, and the finish is long.

Found that this deep baking Azaria is actually very suitable for legal pressure, we further thought: what if it is to do espresso? Kenyan SOE is very acidity, and body is thin, the taste is not very good. The editors who are not acid eaters decided to add a bean with high mellow thickness and taste, so they had a strange combination.

Deep baked manning + deep baked Kenya 1:1 Italian concentrate

Such a combination of concentration is actually very good! Rich in oil and fat, body is mellow, with intense aromas of toffee, chocolate and peach, and long-lasting almond flavor. The milk coffee made with milk is so rich and smooth that people can't help thinking of the thick dark chocolate cranberry brownie cake.

After research, if Kenyan coffee beans are used as a single product of coffee, although deep roasting will bring woody aroma of dry distillation reaction and thick caramelized flavor, it will also obliterate its original high-quality flower and fruit flavor, especially berry flavor and juicy feeling. It can be said to be a double-edged sword. As a blending of Kenyan beans, deep baking is a more suitable baking degree in order to get a mellow and balanced taste.

Finally, let's talk about why there is deep roasting in Kenya. It is said that this kind of view appeared mainly in the second wave of coffee, that is, when espresso was popular, and the roaster and baking technology at that time were still relatively backward. and the treatment method is still relatively rough, the roaster's understanding of coffee beans will also sum up some hard water-washed beans to not easy to bake (it is not easy for Kenya to bake thoroughly) The problem of "Jiaosheng" can be well solved by using deep drying.

~ Coffee bean roasting-a bunch of physical and chemical formulas + a little imagination = infinite possibilities ~

With the rise of boutique coffee, European light roasting highlights the aroma of flowers and fruits with enzymes, and more and more beans that were originally thought to be deep-baked are going to be medium-baked or even light-roasted. In order to express its original regional flavor, we have a broader imagination in exploring the extent to which a bean should be roasted.

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