How do African Kenyan coffee beans bake African Kenyan coffee roasting curve sharing

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The roasting plan for Kenyan coffee beans is as follows:

A, Kenyan beans are generally above 1600 meters above sea level, high altitude and hard beans, the initial thermal conductivity is relatively small, so it needs a slow braised early heating and dehydration stage. Small-large-small firepower rhythm, while the throttle big-small-large-medium-large adjustment, in line with the heating ROR adjustment.

B. When the beans are stewed thoroughly, because the distance from the skin to the heart of the beans is short, and the moisture content is large, the ROR before the explosion will be too high and very fast, so it is necessary to control the firepower before and after the explosion. At the same time, in order to preserve the unique high-quality aroma at the beginning of the explosion, we must speed up the progress of the explosion, but not too fast, too fast will lead to a dead acid state, acid softness is not good. The temperature rise ROR is controlled at 7 Murray 8 degrees / min. Must be adjusted early on the premise of the next step.

C, near the beginning of the second explosion or the second explosion, the boiler is bound to hoard a large amount of smoke, so it is necessary to control and exhaust quickly. It is expected to reserve 20 seconds of large throttle exhaust. The blast furnace temperature and large firepower to shoot smoke is conducive to the release of organic smoke and prevent the residual dry smell of smoke. Retain high-quality Ganhe tail rhyme.

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