[Qianjie Baker's Note] how high does Brazil Red Bourbon need to use to bake coffee beans?

In the baking process, the first step is to add beans, beans are random beans? Of course not. How many degrees of bean temperature is very important, because it will affect the overall rhythm of the subsequent baking process, as the saying goes, "A good beginning is half success." So a suitable input temperature of the bean can determine the direction of the good flavor of the bean.

Today, the editor's baker chose [Brazilian Red Bourbon] to test different bean temperatures.

[Brazil Red Bourbon]

Producing area: South Minas, Brazil

Manor: Veloso

Altitude: 1100 m

Treatment: half-sun treatment

Variety: red bourbon

Baking degree: medium baking

| | Raw bean information |

Observe the appearance of raw beans, the particle size is relatively uniform, the shape is oval; it will attach some silver skin, the surface is not very smooth; the color is turquoise with a little yellow. The aroma of raw beans is not very obvious, with a hint of raw peanuts and almonds.

| | comparison of baking curves |

Brazilian Red Bourbon ① Baking Curve

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

When the furnace temperature is preheated to 170℃, the firepower will be turned to 100after opening the throttle for 30 seconds, and the temperature will be 108℃ at 1pm. At 140℃, the firepower will not change, the throttle will open to 4.5pm, the smell of grass will disappear, enter the dehydration stage, the firepower will not change, and the throttle will keep 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 opened, the firepower will remain unchanged. The firepower will drop to 60 at 193 ℃ and 30 at 196 ℃. After an explosion, the development time is 380-390, and put into the pot at 202℃.

Brazilian Red Bourbon ② Baking Curve

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 160℃ into the pot, the throttle is opened for 3pm for 30 seconds, the firepower is turned to 100. the temperature is 100.1 ℃, the temperature is 100.1 ℃, the firepower remains unchanged at 140℃, the throttle turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower remains unchanged, and the throttle remains at 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 opened, the firepower will remain unchanged. The firepower will drop to 60 at 193 ℃ and 30 at 196 ℃. After an explosion, the development time is 3 minutes and 39 percent, and it will be put into the pot at 202.3 ℃.

Brazilian Red Bourbon ③ Baking Curve

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 150 ℃ into the pot, and the firepower is turned to 100 after the throttle is opened for 30 seconds; the temperature is 97.8 ℃ at the temperature of 1pm. At 140℃, the firepower remains unchanged, 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 opened, the firepower will remain unchanged. The firepower will drop to 60 at 193℃ and 30 at 196℃. After an explosion, the development time is 3 minutes and 39 percent, and it will be put into the pot at 202.5 ℃.

Because the input temperatures of the three curves differ by 10 ℃, although their recovery points all appear at 1: 38 ", the temperatures at the recovery points are also quite different, and the gap is widened from the temperate point to the yellowing point. Then the time gap between the three curves becomes more obvious when the yellow point is turned to "one explosion". The input temperature of [① curve] is the highest, so its recovery point and "burst" time are the shortest, and so on, from [② curve] to [③ curve] and "explosion" time. [① curve] because the input temperature is high, the moisture will evaporate faster, and then absorb enough heat more quickly to produce an "explosion"; and the latter two curves, because the input temperature is lower, so it takes longer to dehydrate and absorb heat to produce a "burst".

| | Cup test comparison |

[Brazilian red bourbon ① baking curve] Flavor: almonds, fermentation, bitterness, herbs, wood, berries, caramel, cut tobacco, fruit acid, the overall sour taste is more obvious, with woody defective flavor.

[Brazilian red bourbon ② baking curve] Flavor: nuts, caramel, cream, citrus, cocoa, smoke, sugar, the overall feeling of sweetness is more prominent, sweet and sour balance, astringent after cold.

[Brazilian red bourbon ③ baking curve] Flavor: smoked, cocoa, caramel, cream, almonds, herbs, the overall sour taste is weak, the flavor of nuts and herbs is strong.

| | Bean color comparison |

[[Brazilian Red bourbon] ① baking curve] Agrton pink value is 73 (left 1), Agrton bean color value is 64.4 (right 1) Roast Delta value is 8.6.

[[Brazilian Red bourbon] ② baking curve] Agrton pink value is 67.6 (left 2), Agrton bean color value is 57.6 (right 2) Roast Delta value is 10.

[[Brazilian Red bourbon] ③ baking curve] Agrton pink value is 67.3 (left 3), Agrton bean color value is 58.8 (right 3) Roast Delta value is 8.5.

| | comparison of cooking in smart cup |

Parameters: 88 ℃ / 1 15max 15g coffee powder / 230g water

Technique: directly inject water to 230 grams, soak to 3: 30 "filter, filter out completely in 5 minutes."

[Brazilian Red bourbon ① baking curve] Flavor: chocolate, caramel, cream, cut tobacco, rubber, overall sweet and sour balance; when hot, the entrance is relatively clean, the taste is relatively thin; after cold, there is the sweetness of red jujube, but there is a more obvious defective flavor.

[Brazilian red bourbon ② baking curve] Flavor: chocolate, nuts, chestnut, Bolin, Xuanmi tea, leather, sugar, light fermented flavor, the overall aroma is more obvious, the taste is thin, the sweet taste is obvious when hot, and there is a little miscellaneous flavor and astringent feeling after cold.

[Brazilian red bourbon ③ baking curve] Flavor: chocolate, caramel, flowers, nuts, almonds, cream, spices, Pu'er tea, the overall taste is mellow and smooth, the flavor is consistent between cold and hot, and the flavor is balanced.

| | Total knot |

Through the comparison of the above [Brazilian red bourbon] three curves, the editor found that the [① curve] with high bean temperature has a more hierarchical sense of flavor, and the flavor tends to be more sour, which may be due to the fact that beans with high bean temperature can dehydrate quickly and absorb enough calories faster, and the Mena reaction and other decomposition reactions are relatively short, so they retain the most flower and fruit aromas. But at the same time, some miscellaneous smells have not been broken down and have been preserved, and we can not rule out the astringency caused by the early dehydration of a burst point.

[② baking curve] is in the middle of the three curves into the bean temperature, it retains the most sweetness, and the flavor is relatively balanced, which indicates that it carries out more caramelization reactions and decomposes more smells.

[③ baking curve] this curve is the longest, the input bean temperature is the lowest, and its Mena reaction and other decomposition reactions are the longest, so its fruit acid and flower fragrance have been worn away. From the baking curve, its curve is the smoothest and the temperature difference is small. Therefore, its flavor is single, mainly mellow nut flavor, the overall flavor is more balanced, sour taste is lower.

Therefore, the baker of the editor decided to use the Brazilian Red Bourbon of [③ baking curve], not that the first two baking curves are wrong or bad, but because [③ baking curve] is more able to show the mellow and balanced feeling that belongs to [Brazilian] beans. If you want to express hierarchical and sour fruit, you can use high bean temperature, like fruit aroma and sweetness, choose the middle bean temperature, mellow feeling, choose low bean temperature. Different beans take different baking rhythms.