What kind of roasting degree is suitable for the batch of CHAKA coffee in Ruoxia Village?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The bean in Ruoxia Village CHAKA is made up of rose seeds with rich flavor, so the editor has always used light baking to bake, but the editor is a little curious, how does it feel if the bean is roasted to medium or medium-deep baking? So the editor baked three curves, namely, light baking, medium baking and medium-deep baking to compare.

[bean information]

CHAKA, Ruoxia Village

Producing area: Banchi Maggie

Altitude: 1900-2100m

Varieties: Gori gesha, gesha1931 1931, Illubabor

Treatment method: sun treatment Natural

The village of Gesha Village Coffee Estate is completely different from most Ethiopian farms in that it is not a small farm, but a large farm of 500ha, with its own washing plant and laboratory, located in the southwest near the border with Sudan, and the most special is that the whole farm only grows Rosa varieties, rather than Ethiopian native species that generally cannot be determined.

The coffee grades of Ruoxia Village are as follows: competitive bidding, gold bid, red bid, green bid, CHAKA. CHAKA is a rose summer mix produced by Rose Village Manor, which is composed of Gori Gesha, Rose 1931 and Illubabor (Esse native disease resistant variety).

[curve ①: shallow baking]

Turn yellow to 5'45 ", the first explosion begins at 9: 16", the temperature is 180.6 ℃, the temperature is 1: 30 "after the explosion, and the lower bean temperature is 193 ℃.

Agtron bean color value is 72.6 (left), Agtron pink value is 80.8 (right), Roast Delta value is 8.2.

[curve ②: medium baking]

Turn yellow point 5'40 ", the first explosion starts at 9: 14", the temperature is 180.4 ℃, after one explosion, the development is 2: 30 ", and the next bean temperature is 197.5 ℃.

Agtron bean color value is 64.3 (left), Agtron pink value is 73.3 (right), Roast Delta value is 9.

[curve ③: medium and deep baking]

Turn yellow point 5'35 ", the first explosion begins at 9: 10", the temperature is 180.6 ℃, after one explosion, the development is 3: 30 ", and the next bean temperature is 201.8 ℃.

Agtron bean color value is 55.2 (left), Agtron pink value is 62.8 (right), Roast Delta value is 7.6.

[Cup test comparison]

[curve ①: light baking] the wet aroma has aromas of jasmine, fermentation and citrus, with aromas of plum, citrus, lemon, orange, berry, cream and honey when sipped.

[curve ②: medium baking] Wet fragrance is brown sugar sweet and fermented, with peaches, lemons, oranges, cream, almonds and flowers when sipped.

[curve ③: medium to deep baking] Wet aromas of spices and cocoa, soft citrus acid, spices, cocoa, nuts, licorice and herbs when sipped

[hand impact comparison]

[curve ①: shallow baking]

Parameters & techniques: filter cup: hario V60; water temperature: 90 ℃; medium and fine grinding (BG 5R: Chinese standard 20 sieve pass rate 58%); powder-water ratio 1:15.

15 grams of powder, 30 grams of water steaming for 30 seconds, water injection to 115 grams, when the water level is about to expose the powder bed, continue to inject water to 225 grams, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 1 minute 39 percent 50 ".

Flavor: it smells of jasmine and fermented flowers, with sweet and sour notes of citrus, lemon and grapefruit in the mouth, with creamy and chocolate flavors and a touch of tea at the end.

[curve ②: medium baking]

Parameters & techniques: filter cup: hario V60; water temperature: 90 ℃; medium and fine grinding (BG 5R: Chinese standard 20 sieve pass rate 58%); powder-water ratio 1:15.

15 grams of powder, 32 grams of water steaming for 30 seconds, water injection to 122 grams, water injection to 225 grams when the water level is about to be exposed, filter cup removed when the water level is about to expose the powder bed, (steaming starts) extraction time is 1: 39 percent 46 ".

Flavor: the taste is sweet and sour with citrus and lemon, with creamy, nutty and chocolate flavor in the middle, and an obvious oolong tea taste at the end.

[curve ③: medium and deep baking]

Parameters & techniques: filter cup: hario V60; water temperature: 87 ℃; medium and fine grinding (BG 6m: Chinese standard 20 sieve pass rate 50%); powder-water ratio 1:13.

17 grams of powder, 35 grams of water steaming for 30 seconds, water injection to 120 grams, when the water level is about to expose the powder bed, continue to inject water to 223 grams of water cut off, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1: 39 percent 46 ".

Flavor: dark chocolate, cream, herbal flavor, and soft citrus acid notes, caramel taste is obvious.

The flavor description varies from person to person, and will be affected by water temperature and cooking method. This cooking provides the same cooking apparatus and parameters, according to the description defined by the flavor wheel, the purpose is to provide reference.

[summary]

After comparing the three baking degrees, the editor found that if the baking degree of light baking is chosen, the flower and fruit aroma of the bean in Ruoxia Village CHAKA is more obvious, and the flavor level is also rich, while the moderate baking is not as rich as shallow baking, but the taste will be obviously more mellow. Deep-baked rose summer village CHAKA, taste mellow, sweet taste is obvious, the flavor will be more inclined to chocolate, spices and so on.

The editor thinks that if you want to retain the flavor of [Rose Summer Village CHAKA], you can choose light baking; if you want [Rose Summer Village CHAKA], you can choose medium baking if you want this bean to have both flavor and taste; and if you want [Rose Summer Village CHAKA], you can try deep baking.