What is the difference between baking Costa Rica Rock Black Honey Coffee at different times and opening the damper?

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Boulder Black Honey is a bean that Xiaobian likes recently. It has strong fermented aroma, red wine, strawberry and raisin flavor. When baking this boulder black honey, the editor is a little curious, is there a big difference between opening the throttle when the bean is just beginning to soften and opening the throttle when the bean begins to turn yellow? So the editor baked two stoves today to have a try!

| | Stonehenge black honey |

Stonehenge Manor is located in Brenka, southern Costa Rica, because the topography and mountains connect to 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.

| | Throttle |

The throttle is generally achieved by adjusting the opening of a baffle at a certain position of the smoke pipe installed in front of the exhaust fan of the roaster, or some roasters are achieved by adjusting the speed of the exhaust fan. The use of the throttle is to control the air flow and velocity in the boiler.

The size of the throttle will affect the heating effect of the hot air in the boiler on the coffee beans. Under the premise of sufficient heat, slightly increasing the throttle can enhance the heating effect of the hot air on the coffee beans. However, if the heat is not sufficient or the throttle is too large, the boiler will lose temperature.

Opening the throttle when necessary can more quickly remove the silver skins and particles that make the coffee smell. The size of the throttle will also affect the pressure of the boiler and the development of coffee beans.

| | comparison of baking |

Because only to compare the difference between the time of opening the throttle when the bean begins to soften and the time when the bean turns yellow to open the throttle, only the time and temperature of opening the throttle are changed. on the other hand, the bean temperature, the development time after an explosion and the furnace temperature remain the same.

[the bean becomes soft and opens the throttle]

The bean temperature is 185℃, the bean body begins to soften when the furnace temperature is 140℃, and the throttle is opened to 4; the explosion point is 917184.7 ℃; it develops in two minutes after one explosion, and comes out at 195℃.

Agtron bean color value is 69.3 (left), Agtron pink value is 80.9 (right), Roast Delta value is 11.6.

[the bean turns yellow to open the throttle]

The bean temperature is 185℃, and the bean body begins to turn yellow when the furnace temperature is 146℃, and the throttle is opened to 4; the explosion point is 8151184 ℃; it develops two minutes after one explosion, and comes out at 195℃.

The Agtron bean color value is 72.1 (above), the Agtron pink value is 79.3 (bottom), and the Roast Delta value is 7.2.

| | Cup test comparison |

[the bean becomes soft and opens the throttle]

It smells floral and fermented, with cherry, ripe fruit, sweet orange, cream and honey when sipped, with a long-lasting aftertaste, but the overall flavor is light.

[the bean turns yellow to open the throttle]

It smells of fermented, citrus and black sugar, with aromas of fermented wine, sweet orange, cream, tropical fruits, raisins and caramel.

| | Summary |

After comparison, the editor feels that the boulder black honey with soft bean body will have obvious flower fragrance, and the flavor will focus on the performance of aroma, while the giant stone black honey with bean body turning yellow and air door will drink with strong fermentation fragrance, and the flavor will focus on the taste and balance.

Because the air door is opened at 140℃, the bean body is not expanded to the maximum, ripened by hot air and shaped quickly, and the heat conduction is slower in the Mena reaction and the later caramelization reaction, which makes the development degree of bean core and bean surface more different, the flavor level more complex, and the bean core development degree is lower, so that more floral flavor can be retained.

When the air door was opened at 146℃, the bean body turned yellow, the expansion development reached its peak, the internal and external temperature difference was smaller, the overall baking degree was close, the development degree of bean core watch was smaller, more fermented aroma was developed, and the sweetness and balance were improved.