What is the water temperature of Huakui coffee? what is the hand brewing skill of Sakui coffee?

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Recently, in adjusting a newly arrived Sidamo Sakuran, Ethiopia, I fixed the pre-burst curve and then only changed the length of the development stage and the temperature of the beans to see the effect on the flavor.

The reference flavor of this Huakui bean has obvious floral, lemon and citrus flavors, lime-like acidity, and peach aromas when cold.

After seeing this flavor description, I decided to shorten the bean Maillard reaction time by comparison and run a faster curve. Due to the high density and hardness of beans, they began to be dehydrated by high fire. Before the explosion, the temperature rise was reduced and the loss of aromatic substances of small molecules such as flower fragrance was preserved.

Due to the usual production needs, I chose the baking capacity of 550g (full load) into the beans.

Bean temperature: 200 degrees

Turn yellow: 154 degrees @ 5 minutes 20 seconds

Burst point: 183.5 degrees plus or minus 0.5 degrees @ 8:20 seconds plus or minus 3 seconds

Only by changing the next bean temperature and development time to adjust the three curves:

The first pot: 190.5 minutes and 20 seconds

The second pot: 191 minutes and 40 seconds.

The third pot: 192 minutes.

The results of the cup test are as follows:

The first furnace: Huakui wet fragrance has obvious strong green tea aroma and floral aroma. Sipping aromas of green tea, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity. But the end rhyme is not enough, only some sweetness remains in the mouth. However, it tastes very unbearable, like drinking a cup of tea instead of coffee.

The second pot: the wet fragrance has yellow lemon, flower fragrance, black tea fragrance and citrus flavor. There are aromas of black tea, yellow lemon, caramel and jasmine when sipped. At this baking degree, the flavor begins to become rich and solid, the acidity of the entrance is lower than that of the first pot, the sweetness will be perceived faster and the sweetness will be higher. However, the whole is not as clean and transparent as the first pot. But more balanced.

The third pot: Huakui Shixiang has the aroma of mature citrus, caramel and sweet-scented osmanthus. It has aromas of caramel, ripe yellow lemon, sweet-scented osmanthus, cream and drupes. At the entrance, although the sense of tea is still there, the aroma of tea is not as obvious as that of the first two pots. The complexity of the aroma is higher, but the tonality is lower and the sense of permeability is lower. The acid is not as lively and bright as before, but there is a creamy aroma and higher sweetness, and even a fruity taste.