Guatemala Coffee Bean Roasting Curve Guide Guatemala Coffee Bean Washing Flavor Description

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Coffee lovers who often make their own Guatemalan coffee beans at home know that the degree of roasting in Guatemala is moderately roasted, so some coffee lovers ask Qianjie coffee why Guatemalan coffee beans are treated with medium roasting instead of shallow or deep roasting. If you bake Guatemalan coffee beans at home, what is the baking curve? In this next article, Qianjie Coffee will share a guide to the baking curve of Guatemalan coffee beans.

Why do Guatemalan coffee beans be roasted moderately?

At present, the common coffee beans on the market have been roasted and provided for coffee lovers. This is because the coffee beans will sublimate their original flavor during the roasting process. Before they come into contact with high-quality coffee beans, people generally have a bitter impression of coffee, but everyone knows that coffee is not only bitter, it is also sour and sweet. These not only depend on the original flavor of coffee beans, but also have a great impact on the degree of roasting, because Mena reaction and caramelization reaction will occur in the roasting process.

[Mena reaction]

Mena reaction is the key to affect the flavor and color of coffee beans. At 150-200 ℃, carbonyl groups (from sugars) and amino groups (from amino acids and proteins) react to form flavor compounds. Hundreds of flavor compounds formed by Mena reaction come together to form the unique flavor of coffee beans.

[caramelization]

Starting from 170-200 °C, the carbohydrates in coffee beans begin to undergo caramelization, dehydration and degradation, and browning, which darkens the color of coffee beans and releases aromatic and acidic compounds. It can be seen that the aroma formation and color change of coffee beans are inseparable from Mena reaction and caramelization reaction. Among the factors that affect the taste of a cup of coffee, raw beans account for 60%, roasting accounts for 30%, and extraction accounts for 10%, so the importance of roasting is self-evident.

At present, there are three common baking degrees in the market: shallow baking, moderate baking and deep baking. The differences between them are as follows:

Shallow baking-Yega Chuefei Fruit Ding Coffee beans

Shallow baking: rich fruit tonality, with sweet and sour flowers and fruit aroma, can feel strong acidity.

Medium roasting-Brazilian Queen Manor Coffee beans

Medium baking: nutty, mainly aromas of caramel, cocoa and malt.

Deep roasting-pwn Golden Manning Coffee beans

Deep baking: with a little bitterness of chocolate, low acidity, strong caramel, spice, wood and charcoal.

Thus it can be seen that the deeper the roasting degree is, the stronger and mellow the coffee taste is, and the lower the acidity is, the higher the bitterness is, because the fruity flavor of the coffee bean itself will be slowly replaced by the roasting flavor during the baking process. For this reason, in the current popularity of individual coffee, in order to highlight the flavor of coffee beans, people will prefer to choose a shallow degree of roasting to prevent the taste of coffee beans from being eroded too much.

But the appropriate roasting curve of each coffee bean is different. In order to find a suitable baking curve, the roaster of Qianjie coffee will make several roasting curves according to the roasted sample beans and test the cup after 24 hours of baking. Then adjust according to the cup test results, after many adjustments to finalize the roasting curve of a coffee bean.

The Guatemalan coffee bean flavor itself has the unique Latin American nut adjustable, so Qianjie coffee will use medium roasting to deal with it. Next, Qianjie Coffee will share the baking curve and hand brewing parameters with the most representative Antigua coffee beans in Guatemala.

Front street coffee Guatemala Antigua flower god coffee beans

Country: Guatemala

Producing area: Antigua (La Minita Raminita Manor)

Altitude: 1200-1600m

Variety: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Flavor: citrus acid, bright fruit acid, caramel, slightly smoky.

The coffee bean mentioned above is treated by washing. This is because this coffee bean was entrusted by Laminita to Las Pastores, the largest and most famous water washing plant in Antigua, to deal with raw beans. The coffee processed by this washing plant has a strong floral and tea flavor, and it also has rich acidity and excellent sweetness after import, and the taste is clean and fresh. Therefore, Raminita named this coffee bean "Flower God" for production and sales.

And such flavor performance should also benefit from excellent water washing treatment, because the special feature of water washing treatment is that it can make the flavor of coffee beans brighter and cleaner, and it is also the treatment method that can best reflect the most primitive flavor of coffee beans. Huashen coffee beans are treated with water washing treatment when their own quality is good, which is the icing on the cake.

Qianjie Coffee Guatemala Antigua Flower God Coffee Bean Baking Analysis

This Guatemalan coffee bean has a round body, yellowish green, good evenness and medium moisture content. The goal of Qianjie coffee roasting is medium roasting. On the one hand, it retains bright acidity to show flower and fruit aromas, and on the other hand, it enhances richness and balance. In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the process of baking, it is found that this bean has a higher altitude and harder bean quality. in order to retain more sour aroma, the baking method of pulling high temperature and early explosion is adopted to adjust the firepower before the bean enters the yellowing point, dehydration and explosion to avoid the burns of the bean surface, and choose to come out of the oven in 1 minute and 50 seconds after the end of the explosion to shorten the caramelization reaction time and retain more flower and fruit fragrance.

Baking curve:

The roaster Yangjia 600g semi-direct fire, the furnace temperature to 200 degrees Celsius into the pot, the throttle set 3pm 30s, adjust the firepower 160 degrees, the throttle unchanged, the temperature return point 1 "36, keep the firepower, 4: 50" seconds the bean watch turns yellow, the grass smell disappears completely, enter the dehydration stage, the firepower is reduced to 140 degrees, and the throttle is adjusted to 4.

4'50 "dehydration completed, firepower reduced to 140 degrees, 8km2 39. At 32 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 37", adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 1: 50 "after an explosion, 195.3 degrees into the pot.

Cooking parameters of Guatemalan coffee beans

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ medium fine grinding (No. 20 sieve bowl sieve powder to 80%)

Cooking technique: three-stage extraction

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.

Guatemala Flower God Coffee flavor description: citrus acid, sour juice, rich floral aroma, pleasant sweetness, medium mellow, slight caramel and smoky taste in the back, pure, mild and smooth texture as a whole. the taste is balanced, lively and changeable.

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