Taste exploration | what are the differences in the flavor of washed Yegawaka in different baking methods?

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Every day, we would take time to adjust the curve to explore how the same bean would taste better when baked, so we used Waka to experiment.

Woka is located in the Yega Chuefei producing area, 1800 meters above sea level, the pastoral coffee system, attached to the Sidamo producing area, is separated out separately because of its unique flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. There are large and small villages, micro-producing areas, cooperatives and treatment stations under Yejashafi. In most parts of Ethiopia, coffee farmers are still living a very difficult life, and they do not have enough capacity to build family-style processing works. as a result, there will be many treatment stations that focus on buying coffee fruits from nearby small farmers, processing them, and then selling them to raw bean merchants.

The Woka Cooperative was founded in 2005 and joined the famous Yejia Coffee Farmers Cooperative Union (YCFCU,Yirgacheffe Coffee Farmers Cooperative Union) that year, which is famous for producing high-quality sun Ye Jia Xuefei. The Waka Cooperative has about 300 coffee farmers.

Using refined water washing, put in the water washing tank for about 72 hours to ferment and remove the shell, some of the acid produced in the process of colloid fermentation will enter into the bean. At the same time, since there is no pulp and gum attached to the parchment during drying, the unique fruit aroma of sun beans is missing, the flavor tends to be clean and bright, and the acidity is more obvious, and then placed in an elevated bed for drying, after manual selection, after passing the quality inspection by the Ethiopian coffee cocoa management body, and exported through competitive bidding, the coffee flavor has the characteristics of purity and freshness.

We Qianjie coffee roaster baked two kinds of curve Woka, one is the normal curve, the second is the special baking curve, compare the beans with different roasting methods, which tastes better? So we use the same hand punch parameters to compare:

Qianjie coffee hand flushing parameters:

90 degree, grinding degree BG 5R (64% pass rate of Chinese standard No. 20 screen), 16g powder, powder / water ratio 1:15

Qianjie baristas suggest cooking techniques: 25g steaming for 30 seconds, the first small water injection to 127g, the second slightly larger water injection to 227g

Normal baking woka: the acidity is more obvious and delicate, showing the sour taste of yellow lemon, light sugar sweetness, sweet and sour taste, cream, lemon black tea flavor, as well as green tea, floral aftertaste; smooth taste, full taste, long-lasting finish.

Special baked woka: citrus sour taste, malic acid, berry flavor, clear sweetness, grapefruit peel, sour feeling in the middle, tea feeling at the back end, but the aftertaste is insufficient, and the taste dissipates quickly.

Baking analysis of Qianjie coffee roaster:

The temperature rise of the normal baked Waka is relatively gentle, and the baking time is more than 10 minutes. It gives sufficient time and temperature to dehydrate and degrade chlorogenic acid. If the degradation is not sufficient, it will have a sharp acidity to drink, and the tongue will feel uncomfortable. And it will feel a little rough. At the same time, continue to give firepower after an explosion, will continue the caramelization reaction, produce sweet taste such as caramel, sweet feeling is more solid, heavy, and bright fruit sour taste will wear out a little bit.

The special baked Waka, the temperature rises fast before an explosion, the temperature is relatively high, it belongs to a relatively fast baking rhythm, and the firepower remains the same, but the firepower drops suddenly to 0 a minute before the explosion, and uses the waste heat to let the beans slowly transition to an explosion. After the beginning of the explosion, it resumes the firepower and accelerates the development of the explosion. The development comes out at 2:00 and the temperature is 191.1 degrees. It belongs to the method of quick frying, why do you want to do it this way? Low-temperature baking can retain more volatile flowers and bright sour fruit, while adding fire after an explosion can compensate for the lack of calories in the front, stretch the skin of coffee beans and make the taste more mature.

So, hand-made special woka, the feeling of sweetness is very prominent, with bright bergamot, citrus, grapefruit peel sour feeling, but the flaw is, although there is an explosion of fruit acid, but the sour taste is short, the latter section is insufficient; normal baked Waka will have a lasting green tea taste, taste more balanced.

Is the baking method of quick frying not good? This is a matter of opinion, showing the characteristics of beans, at the same time, proper adjustment to balance the flavor and taste, the coffee will taste good--