How to make a hand-made Sakuran, how to bake it?

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Hand-flushed Sakuran parameters: 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91mi 93 degree water temperature.

The first water injection is 30g, steam for 27 seconds, the water is cut off to 105g, wait for half of the water in the powder bed, then inject water slowly until 225g, not at the end, the ratio of water to powder is 1:15, the extraction time is 2:00.

How to bake Sakuran: first of all, look at the flavor description provided by the raw bean merchant to detect the moisture content and density of beans. The raw beans just got have the fermented wine aroma of coffee flowers, which is completely different from the grass aroma of ordinary raw beans. Moreover, Sakuisheng beans are of different sizes, and have more head and tail tips (Ethiopia Heirloon Ethiopian original species), with a moisture content of about 11%. Its high altitude makes the beans have higher density, but it is not the kind of SHB beans with high hardness, so it begins to prolong the dehydration time before an explosion, and try to retain the loss of small molecules such as floral fragrance.

After many times of baking and cup test correction, Qianjie Cafe uses the Taiwan Yang 800N machine to finally determine the most satisfactory baking method:

190 degrees into the beans, nearly 6 minutes to complete dehydration and yellowing. (the yellow point is about 150-153 degrees)

The explosion began in more than 50 minutes (the explosion of Huakui is later than that of ordinary beans, and the explosion sound is very weak)

After an explosion, it is recommended that the development time should not exceed 1 minute and 30 seconds, nor less than 1 minute. (it is recommended to open the throttle to reduce the fire to control the speed.)

Sample spoon smell, about 193 degrees can smell strawberry jam, can be out of the pot beans, the overall time is better within 11 minutes.