How to cook the Yemeni mocha coffee beans? where the Yemeni mocha coffee beans are better and have the characteristic flavor?

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A coffee expert once said: "Yemen mocha taste too diverse, not only different origin, different species, different batches have different, each sack, even each cup of flavor is different." Because of its complexity and variety, it is a challenge for coffee roasters to roast the best flavor of Yemeni mocha!

Yemen Mocha This bean has bright acidity when lightly roasted, with sweet fruit, spice and chocolate flavors; red berry, vanilla, cream, caramel and chocolate flavors when medium roasted; and chocolate, nutty and spicy flavors when deeply roasted. We chose medium baking in terms of baking degree, and Yemen mocha belongs to raw beans with relatively small moisture content, and considering the different sizes of beans, the temperature of raw beans with low moisture content should not be too high, and the dehydration in the early stage should be accelerated to retain moisture to develop flavor and taste. Preheat for 30 seconds, damper open to 3 until green beans turn light green or white, damper open to 4, open to 5 (max) after explosion.

Caramelization produces optimum roasting for nutty, chocolate, caramel and other flavors, and balances out the harsh acidity of mocha coffee to some extent. However, it should be noted that mocha is full of chocolate flavor, but it is easy to have a rubbery taste after baking.

Bake curve:

heat that oven to 170 deg. C and putting into the pot, open the air door for 3 minutes, then adjust the fire to 140 deg. C, keep the air door unchanged, bake to 5 '00 ", the temperature is 147.2 deg. C, the bean surface turns yellow, the grass smell completely disappears, dehydration is complete, the fire is adjusted to 110 deg. C, and the air door changes to 4;

At 8 '00 minutes, the bean surface appears ugly beard wrinkles and black stripes, the toast flavor obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, you should hear the sound of the first explosion point clearly. At 8' 23 ", the first explosion starts. Turn down the fire to 60 degrees. The damper is fully open (the fire should be adjusted very carefully, not too small to have no explosion sound). Put the pan at 197.9 degrees.

| Brewing advice

V60, KALITA three-hole filter cup and cake cup can be used.

V60

Parameters: Water temperature 90 ° C/grinding BG 5R (Chinese standard No.20 sieve pass rate 64%)/powder water ratio 1:15 /time 2 01

Technique: Steam with 27 grams of water for 30 seconds, slowly inject water to 120 grams for segmentation, and continue to inject water to 225 grams when the water level drops to expose the powder bed.

Flavor: Grape, licorice, cream chocolate, nuts, spices

cupcakes

Parameters: Water temperature 90 ° C/grinding BG 5R (Chinese standard No.20 sieve pass rate 64%)/powder-water ratio 1:15 /time 2 09

Technique: Steam with 33 grams of water for 30 seconds, slowly inject water to 121 grams for segmentation, and continue to inject water to 227 grams when the water level drops to expose the powder bed.

Flavor: Spice, cocoa, grape, intense palate.

KALITA three-hole filter cup

Parameters: Water temperature 90 ° C/grinding BG 5R (China standard 20 sieve pass rate 64%)/powder water ratio 1:15 /time 2 10

Technique: Steam with 30 grams of water for 30 seconds, slowly inject water to 117 grams for segmentation, and continue to inject water to 225 grams when the water level drops to expose the powder bed.

Flavor: Dark chocolate, caramel sweet lasting, mellow taste, overall balance.

Yemeni coffee flavor characteristics taste characteristics Yemeni mocha coffee good to drink?