How to bake a boulder black honey into a different flavor by adjusting the baking method?

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In the past, Qianjie coffee was mostly shared by adjusting brewing parameters and techniques to produce different flavors of beans. Today, Qianjie Coffee would like to share with you how to bake a boulder of black honey into a different flavor.

| | Bean information by Front Street Coffee |

Stonehenge Manor, Costa Rica

Country: Costa Rica

Manor: Stonehenge Manor

Grade: SHB

Treatment method: black honey treatment

Altitude: 1700-1800m

Variety: Kaddura, Kaduai

[Stonehenge Manor] by Front Street Coffee

Costa Rica has two seasons a year. The dry season is from December to April, the coffee harvest is from December to April, and the wet (rainy) season is from May to November. In recent years, micro-treatment plants have been established, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweet flavor has become the target of competition in the coffee industry in recent years.

Stonehenge Manor is located in Brenka Brunca, south of Costa rica, because the topography and mountains connect Panama, with a diverse micro-climate, the manor unearthed aboriginal stone carvings from 200 to 1500 BC, called the Secret Stone Ball, so the manor is named after the boulder.

| roasted coffee compared to by Qianjie.

This boulder black honey belongs to SHB extremely hard beans. The beans are hard and the moisture content is medium. We baked two curves respectively:

[curve 1] by Front Street Coffee

Roaster Yangjia 800N (baking capacity 550g)

The furnace temperature is 190 ℃ into the pot, the throttle is set at 3, and the firepower is adjusted to 130 after 30 seconds. When the furnace temperature is 140 ℃, the throttle is opened to 4, and the firepower remains unchanged. When the furnace temperature is 146.4 ℃, the bean meter turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 176℃, the firepower is adjusted to 80 ℃, and the throttle is 4.

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 carefully to the sound of the explosion point. When the sound of the explosion point begins to explode, the throttle will remain the same. After the explosion, the development will be 1x 45 ", and 193 ℃ into the pot.

Agtron bean color value 76.7 (left), Agtron pink value 86.6 (right), Roast Delta value 9.9.

[curve 2] by Front Street Coffee

Roaster Yangjia 800N (baking capacity 550g)

Furnace temperature 190 ℃, throttle opening 3, firepower 130; tempering point 1: 39 ℃ 46 ", when furnace temperature 140 ℃, throttle open to 4, firepower unchanged; when furnace temperature is 146.4 ℃, bean meter turns yellow, grass smell disappears completely, and enters dehydration stage; when furnace temperature reaches 176℃, firepower is adjusted to 80 ℃, throttle is 4.

The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion point begins to explode, the throttle will remain unchanged. After the explosion, it will develop for 2 minutes and put into the pot at 195 ℃.

Agtron bean color value 73.7 (left), Agtron pink value 84.6 (right), Roast Delta value 10.9.

Observe the two curves, the development time and outlet temperature of [curve 1] is 1-45 ", 193 ℃, and that of [curve 2] is 2 minutes, 195 ℃.

[curve 1] prolongs the Mena reaction time before explosion, develops more flavor levels, shortens the development time after explosion, and retains the complexity of flavor with lower furnace temperature.

The baking degree of [curve 2] is relatively deeper. It develops for two minutes after one explosion, and comes out at 195 ℃. The balance and sweetness are increased by prolonging the development time of beans and raising the furnace temperature.

| | compare by Qianjie coffee with cup test |

[curve 1] it smells of fermented fruit, strawberry and light flowers, with citrus, strawberry, lime, black plum, grape, cream and caramel as a whole.

[curve 2] it smells like fermented fruit and preserved fruit. When sipping, it has the flavor of citrus, strawberry, grape, cream and nut.

| | Summary of by front street coffee |

Qianjie Coffee thinks that if you want to get a cup of beans with a level of flavor, you can try to bake them by prolonging the Mena reaction time before explosion + shortening the development time after explosion and lower baking temperature. if you want to get a cup of beans with obvious sweetness and balanced overall flavor, you can try to bake them by prolonging the development time of beans and raising the temperature out of the oven.

END