Roasting degree and Flavor characteristics of Huakui Coffee beans how to adjust the baking time curve of Huakui soe

Any coffee bean from raw bean to cooked bean needs to be roasted, and the degree of roasting needs to be determined according to the flavor characteristics of the coffee producing area. At the same time, the roaster will have an in-depth understanding of the original taste and characteristics of raw beans, from the area where coffee is grown, climate, altitude, the way coffee fruits are treated after harvest, to the water content of coffee beans during packaging, and the temperature and humidity stored at the export of coffee beans. It will affect the taste of coffee baked, and understanding the impact of these factors on roasting is exactly the roasting skills pursued by coffee experts.

For example, the coffee flavor of Asian beans is: mellow herbal nutty flavor, suitable for medium and deep roasting; American bean coffee flavor is: balanced nut chocolate flavor, suitable for medium and deep roasting; African bean coffee flavor is: flowers and fruits are bright and clean, suitable for medium and shallow roasting. When the current street receives new coffee beans, the front street roaster will read the raw coffee bean information for the first time: country of production, producing area, coffee variety, processing method and flavor introduction. The Qianjie baker will bake three curves based on this basic information, one shallow, one moderate, and one deeper, respectively, and then test the three baked curves the next day to select the curve that best suits the flavor of the coffee bean.

Huakui coffee

Huakui coffee beans belong to the coffee beans of Ethiopian countries in Africa. African coffee beans have a clear flavor, obvious flower and fruit aroma and obvious acidity. With this flavor, coffee beans will be roasted moderately and lightly. If the coffee beans are roasted in medium and deep depth, the flavor becomes bitter and caramel, and the flower and fruit aroma does not stand out, which is not in line with the flavor of the coffee beans themselves, and it is not the flavor of coffee beans in Ethiopia. Therefore, in order to highlight the bright and rising acidity of Ethiopian coffee, Qianjie coffee is generally used to roast beans from Ethiopian countries.

The coffee beans of the African series are dry, bright and slightly thin when fresh. Each coffee bean has its own unique baking curve, so it is necessary to accurately judge the bean and the time to produce the bean, and master the best flavor. In the process of recording the baking curve, carefully blindly test each batch of baked beans, record them, and accurately grasp the key elements, you can easily grasp the taste of coffee beans! Remember that each batch of coffee beans has a different baking curve and roasting methods. The environmental factors of raw coffee beans in the producing areas will also affect the quality of raw coffee beans. The rainfall in the producing areas this year and last year, or the process of drying coffee before export, is also one of the keys.

Huakui Coffee on Qianjie Street is produced in the Humbelazi producing area of Sidamo, which is located in the well-known GUJI producing area of Sidamo, and the west of Humbela is yearned for in the Cochele Mountains of Yegashefi.

Huakui coffee beans come from Humbela producing areas, and most coffee beans in Ethiopia are named after producing areas, so there is a story about why Sakui coffee is called Huakui instead of "Humbela". In 2017, the sun-dried coffee beans from Humbera were sent by DW to participate in the African raw bean competition TOH (Taste of Harvest), and won the champion of the sun group.

In the same year, Hongshun, a raw bean company in Beijing, China, tasted the charming vanilla cream flavor of Huakui Coffee, as long as the post-processing method of raw bean of Sakui Coffee was continuously improved and strengthened, and had the potential of the next Rose Summer Coffee. So Huakui Coffee was introduced to China and named "Huakui" to express high hopes.

Coffee is also a crop, and its flavor changes with the climate change every year, but the main tone remains the same. In order to distinguish the annual Sakui coffee, there will be Sakui 2.0BI 3.0 to the current Sakui 5.0, Sakui 6.0. Qianjie Huakui 5.0 is very popular, the flavor is also very delicious, that citrus berry tropical fruit pineapple honey and melon honey sweet let people fall in love with it.

Varieties of Huakui coffee beans

Ethiopia is the birthplace of coffee, and there are many kinds of coffee. Coupled with the general local economic conditions in Ethiopia, there is not enough money to test coffee varieties on a large scale. In addition, the Ethiopian government is reluctant to disclose information about native coffee trees in order to protect them. Therefore, many local coffee varieties are collectively referred to as "local native species".

Treatment of Huakui Coffee Bean

Because the coffee in the Sidamo area generally uses the most primitive and traditional coffee treatment-the sun treatment method. The method of sun treatment is that the ripe coffee fruit is completely preserved and laid in the sun for sun drying, and the sugars in the pectin in the pulp of the fruit permeate into the coffee raw beans over time, making the coffee more sweet and more thick and smooth to the touch. Huakui coffee is a berry cream flavor, which is very attractive.

Roasting ideas and baking curves of Huakui coffee beans:

Coffee roasting has a great influence on the flavor of coffee. The flavor characteristics of a bean itself will not be completely changed when roasting coffee, but with the deepening of the roasting degree, there will be more and more flavor brought by roasting in the coffee, and the flavor and aroma of the coffee will be less and less. The tonality will be deeper and deeper. The most dramatic change occurred just after the explosion began. The process of baking is very tricky. If the fire is too strong, it will be overcooked. If the fire is too weak, it will be overcooked. Dehydration is often a crucial first step in coffee roasting. Coffee beans have a certain degree of water content, coupled with different storage conditions, coffee beans may be damp, so it is very important to roast and dehydrate coffee beans. Key one: warm pot, key two: according to the nature of raw beans to determine the temperature of beans, key three: firepower adjustment. Coffee beans are roasted internally and externally, and the key point is to control the heat.

From turning on the heat engine, after putting in the raw coffee beans, watch the temperature of the roaster rise until the return point, wait for the first explosion, or wait for the second explosion to complete the baking. Roasting coffee may seem simple, but it is actually an art that requires experience.

Due to the need of ordinary production, we chose the baking quantity of 550g (full load) into the bean:

Bean temperature: 190 degrees

Adjust the curve only by changing the temperature and development time of the bean:

The first pot: turn yellow point: 150.3 degrees, 5 minutes 55 seconds, 196 pot explosion development 1 minute 40 seconds, one explosion point at 9 degrees 39 percent 55

The second pot: turn yellow point: 151 degrees, 5 minutes 51 seconds, 193 pot explosion development 1 minute 30 seconds, one explosion point at 9 degrees 39 percent 50

The test results of Hua Kui Cup are as follows:

The first furnace: the wet fragrance has a strong aroma of green tea and flowers. 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 entrance acidity is more elegant, sweetness will be perceived faster, sweetness will be higher, fermented wine, cream, tropical fruits, jackfruit, more balanced.

After baking and correction, Qianjie baker used Taiwan Yang family 800N machine, and finally determined that the satisfactory curve was Line 2:

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)

The development time after an explosion, Qianjie baker recommends that it 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), the sampling spoon can smell the fragrance, about 193 degrees can smell strawberry jam, then you can get the beans out of the pot. The overall time of Sakuran is better controlled within 11 minutes.

Parameters for brewing Huakui coffee in Qianjie:

In order to fully extract the rich layered sense of Sakuran, the front street uses higher water temperature and finer grinding degree for extraction, but in order to avoid over-extraction caused by high temperature, faster flow rate filter cups such as V60 filter cups will be used. The V60 filter cup is in a 60 °cone shape, and the tapered angle allows the coffee powder to be distributed centrally, and when water is injected, the water can automatically converge to the center of the filter cup to ensure that the contact time between the water and the coffee powder is sufficient, so that the appropriate coffee liquid can be extracted. In addition, the ribs on the inside of the body of the V60 filter cup extend clockwise from the bottom to the top, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good. Coupled with the large holes in the bottom, the flow velocity is relatively faster than that of many filter cups.

The specific cooking parameters used in Qianjie are: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, medium fine grinding degree (China 20 standard screen pass rate 80%)

Qianjie coffee staged extraction: first, use 30g water to fully wet the powder layer in the shape of "hamburger" and steam for 30s; in the second stage, water is injected into 125g at 1: 00 "timer, then stop and wait for the water level to drop to 2 / 3 of the powder layer into the third stage; in the third stage, the water is injected into 225g when the timer is 390 / 40", and the total extraction time for coffee liquid to be completely dropped is 1 cup 3959 ". The total brewing time is 2 minutes 39 percent 00 ". Shake gently after the coffee is extracted, and then taste it until the coffee liquid is fully uniform.

Sun Sidamo Sakui Coffee flavor: light fermented wine, caramel will be heavier, taste will be rich and complex, honey sweet, cocoa with a hint of spice, body thick and lingering.

Qianjie coffee brewing suggestion:

Just roasted coffee beans, it is best to put for 2-5 days, let a large amount of carbon dioxide out of the coffee beans after drinking will be more smooth, the front street will choose an one-way breathable valve aluminum foil bag to preserve coffee beans, can prevent the air from entering and causing oxidation, but also let carbon dioxide out, to ensure that coffee beans are kept in the best condition of freshness. Therefore, the coffee beans shipped in Qianjie are all roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives the coffee. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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