[Qianjie Baker's Note] the "explosion" time and different flavor performance of Costa Rican black soul

Today, the editor wants to talk about the timing of baking. What is "explosion"? "explosion": coffee beans go through the dehydration period, water and other substances produce carbon dioxide due to heat, so the coffee beans continue to expand, the cell wall is broken, making a loud explosion sound.

The editor uses [Costa Rican Black Soul] to compare today.

Finca Las Lajas Alma Negra

Costa Rican Black Soul

Country: Costa Rica

Producing area: central Valley

Altitude: 1300-1500m

Treatment: sun treatment

Grade: SHB

Variety: Kaddura, Kaduai

Raw bean analysis

[black soul] raw beans are typical sun-treated yellowish green, smelling like a faint sour Hawthorn. Beans feel hard and have high moisture content.

Comparison of baking curves

Black Soul ① baking curve

Qianjie boutique coffee uses a roaster Yang family 800N semi-direct fire (roasting capacity 300g)

The furnace temperature is preheated to 170 ℃ and the firepower is turned on to 90 after opening the throttle for 30 seconds. When the temperature is 107.2 ℃, the firepower is unchanged, and when the throttle is opened to 4166 ℃, the firepower is reduced to 50 when the firepower drops to 80176 ℃. 4 when the throttle turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower remains unchanged, and the throttle remains 4.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the air door is fully open, the firepower will remain unchanged, and the firepower will drop to 30 at ℃. After an explosion, the development time is 1mm, 39th, 45th, and the pot is 193 ℃.

Black Soul ② baking curve

The furnace temperature is preheated to 170℃ and the firepower is turned on to 90 after opening the throttle for 30 seconds; the firepower is unchanged when the temperature is 108.8 ℃, and the firepower is reduced to 60 when the throttle is opened to 4166 ℃. 4 the smell of grass turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower remains unchanged, and the throttle remains 4.

At the end of dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open at 5 and the firepower is adjusted to 40. After an explosion, the development time is 1mm, 39th, 45th, 194℃, put into the pot.

Black Soul ③ baking curve

The furnace temperature is preheated to 170 ℃ and the firepower is turned on to 90 after opening the throttle for 30 seconds. When the temperature is 109.9 ℃, the firepower is unchanged, and when the throttle is opened to 4166 ℃, the firepower is reduced to 40 when the firepower drops to 60176 ℃. 4 when the throttle turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower remains unchanged, and the throttle remains 4.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 45th, and the time is 192.5 ℃.

Cup test comparison

Black Soul ① baking curve

Qianjie boutique coffee cup test: floral aroma, citrus, fermentation, grapefruit, toast, melon, cream

Black Soul ② baking curve

Qianjie boutique coffee cup test: flower fragrance, orange, fermentation, maple syrup, nuts, oolong tea, cocoa, passion fruit

Black Soul ③ baking curve

Qianjie boutique coffee cup test: flower fragrance, orange, almond, black tea, wood, leather

(the number 1 to 3 is the ranking)

Smart Cup comparison

Qianjie Fine Coffee parameters: 90 ℃ / 1 15G powder / 227g water / grindability BG-5R

Black Soul ① baking curve

Technique: pour water to 227 grams, soak for 4 minutes and begin to filter out the coffee liquid. Remove the filter cup after seeing the powder bed, the total time is 4: 31 ".

Flavor: nuts, caramel, oranges, black rice tea, wood, grapefruit, berries, honey.

Black Soul ② baking curve

Technique: pour water to 227 grams, soak for 4 minutes and begin to filter out the coffee liquid. Remove the filter cup after seeing the powder bed, the total time is 430 "."

Flavor: Brown sugar, raspberry, flower, wood, honey, chocolate, sweetness.

Black Soul ③ baking curve

Technique: pour water to 227 grams, soak for 4 minutes and begin to filter out the coffee liquid. Remove the filter cup after seeing the powder bed, the total time is 437 "."

Flavor: tea, fermented fragrance, Xuanmi tea, brown sugar, maple sugar, leather.

Qianjie boutique coffee roaster through three baking curves [black soul] after the explosion of the development point is the same, under the premise that the next bean temperature difference is about the same, we are adjusting its explosion time, commonly known as "dehydration time". The main time Mena reaction takes place during this period.

[black Soul ① curve] the "explosion" time is 7: 30 ", the temperature rises faster when baking, and the firepower is relatively large, so the coffee beans come out to remove wrinkles more, the particles do not look very full, and the color is a bit uneven, which reflects the lack of time for Mena reaction in some beans. In the cup test and smart cup cooking under the flavor will be more inclined to fruit acid, and will have a woody miscellaneous smell, a little thin on the taste, this may be because the "explosion" time is relatively early, coffee beans did not absorb enough calories to make the beans expand up and began to enter the "explosion" stage, some smells can not be fully decomposed.

The "burst" time of the Black Soul ② curve is 8: 11 ", and the temperature rises slightly more slowly during baking than that of the ① curve. The beans look fuller and the color is uniform, reflecting the consistent Mena reaction of the beans as a whole. Under the recasting of the cup test and the smart cup, the flavor is more layered, and the sweet taste is prominent, and there is no miscellaneous flavor.

The "blast" time of [Black Soul ③ curve] is 8: 30 ", and the temperature rises slowly during baking. The beans in this curve are very full, because the time before the "explosion" is relatively long, the beans can be well stretched, and the color of the beans is relatively uniform. In the cup test and smart cup cooking, the flavor will be more balanced, slightly mellow taste, but lack of layering, will be more inclined to nuts, caramel, tea and other flavors, fruit and flowers are relatively weak. The flavor of coffee beans in this curve will be relatively simple, because the "explosion" time is longer, when part of the sugar is converted into caramel, but a larger part is broken down, so the flavor will be more balanced.

Combining the comparison of the three baking curves, the roaster of Qianjie boutique coffee thinks that the flavor and hierarchy of the Black Soul ② curve is the best. At the same time, it also shows that the duration of "one explosion" will have a great impact on the flavor and taste. Short time is easy to appear miscellaneous flavor, the taste is thin; over a long time, some good flavor may also be broken down, although the taste is mellow, but the flavor will be relatively simple. Therefore, it is a very important task to control the timing of the "explosion".