[notes of baristas in front street] are different coffee producing areas in Kenya sour?

Is it true that some friends said that Kenyan coffee beans taste like tomato juice? So the editor brought two Kenyan AA beans from different producing areas to compare, they are from Kiambu producing area and Qilin Yaga (Kirinyaga). Needless to say, follow the editor to see the comparison of their basic information and baking methods!

Raw bean information

[Kenya AA Qianbu (Kiambu)]

Origin: Qianbu Kiambu producing area, Kenya

Altitude: 1500-2000 m

Variety: SL28

Treatment method: washing treatment

[Kenya AA Kirin Yajia (Kirinyaga)]

Producing area: Kirin Yajia kirinyaga, Kenya

Altitude: 1500-1900 m

Variety: SL28 & SL34

Treatment: washing treatment

In terms of raw beans, both beans are washed, so there is more silver skin left on the bean surface. [Kiambu] the bean variety is SL28, which looks like an oval shape with a relatively uniform particle size, gray and a little dark green on the color, and smells like grass green. The beans in the Kirinyaga producing area of Kirin may have a uniform grain size because they are composed of SL28 and SL34, but some oval shapes are longer and some are shorter, and the color is gray and yellowish, with a faint citrus smell.

Comparison of baking techniques

[Kiambu producing area]

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 170℃ and the firepower is 100. the throttle is opened at 390 ℃, and the firepower remains unchanged. When the furnace temperature is 149℃, the bean meter turns yellow, the grass smell disappears completely, and enters the dehydration stage.

7: 14 "after dehydration, the firepower and throttle remain the same." 7: 30 "is the appearance of wrinkles and black markings on the bean table, and the smell of toast changes to coffee, which is a prelude to an explosion. At 8 '20`, the blast begins, the throttle opens 4, and the firepower is reduced to 50. After an explosion, the development time is 1: 50 ". At 188 ℃, the firepower is reduced to 30, and the temperature rises to 193.3 ℃.

Agtron bean color value 68.2 (above), Agtron pink value 74.2 (bottom image), Roast Delta value 6.

[Qilin Yajia (Kirinyaga) producing area]

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature reaches 170℃ into the pot, the throttle opens 3, the firepower is 100,140 ℃, the air door opens to 3.5; when the furnace temperature is 143.3 ℃, the bean watch turns yellow, the grass smell disappears completely, and enters the dehydration stage.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point, to the sound of the explosion point, adjust the firepower to 50, adjust the throttle to 4 (the firepower should be very careful, and not be so small as to be free of bursting sound), and develop a burst point after the development of 1 cup 39 blown 50 ", 192 degrees out of the oven.

Agtron bean color value 62.7 (above), Agtron pink value 76.1 (bottom), Roast Delta value 13.4

From the point of view of baking, the curves of the two beans are similar, and the temperature of the beans is also similar. Let's take a look at the cup test.

Comparison of cup test reports

[Kiambu producing area]

[Qilin Yajia (Kirinyaga) producing area]

Comparison of brewing and cooking

[parameter & method] medium and fine grinding: grind degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15, stage extraction, total extraction time 1mm 39 × 55 "(try to be consistent in manipulation)

[Kiambu producing area] Flavor:

Nuts, cream, lime, virgin fruit, almonds, vanilla, herbs, caramel, the overall taste is more mellow.

[Kirin Yajia (Kirinyaga) producing area] Flavor:

Lemon, flower, tomato, citrus, sugar, raspberry, herb, cream, the overall taste is relatively refreshing.

After a short comparison, it is found that the basic flavors of [Kiambu] and [Kirinyaga] are also the sweet and sour feelings of herbs, tomatoes and virgin fruits, even under similar baking techniques, but their flavors are quite different. [Kiambu] feels more mellow and nutty, while [Kirinyaga] is clearer and more sour.