How about the slow-baked Brazilian coffee beans? Coffee flavor with different baking rhythm

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

A few days ago, when the editor was reading the book "the study of baked beans" by Ono, he saw this in the book:

Prepare for baking for 12 minutes, maintain a temperature rise of 4-5 ℃ for the next 1 minute, and explode at 17-18 minutes.

This kind of baking method is highly praised by the author, because this completely roasted coffee beans can stably reproduce the flavor, will not appear astringent taste and miscellaneous flavor, and can better highlight the personality of coffee beans.

After reading it, the editor wondered what kind of flavor would appear if we tried to bake a batch of coffee that slows down the roasting pace. So let's try it today.

| | Bean information |

Today, the bean editor used for the experiment chose the Brazilian red bourbon coffee ~ because this bean has lower density, softer bean quality and higher controllability during baking, which can reduce the error in the baking process.

[Brazil Red Bourbon]

Producing area: South Minas, Brazil

Manor: Veloso

Altitude: 1100 m

Treatment: half-sun treatment

Variety: red bourbon

| Baking experiment

We baked a batch of explosion time at 9: 39: 50 and 14: 39: 13 respectively to compare. The development time of the two curves is basically the same as the furnace temperature.

[curve one]

Input temperature: 185 ℃, 120; return point: 96 ℃, 1: 42 "; yellowing point: 150.3 ℃, 6 minutes; burst point: 184.6 ℃, 9: 50"; development time and outlet temperature: 200.2 ℃, 3: 40 "

Agtron bean color value is 69.7 (left), Agtron pink value is 71 (right), Roast Delta value is 1.3.

[curve two]

Input temperature: 140℃, 110 "; temperature recovery point: 81.3℃, 1: 46"; yellowing point: 150.8 ℃, 8: 55 "; burst point: 186.9 ℃, 14: 13"; development time and furnace temperature: 200 ℃, 3: 40 "

Agtron bean color value is 65.3 (left), Agtron pink value is 70.3 (right), Roast Delta value is 5.

Due to the different models of the roaster, as far as our Yang Family Pegasus 800N is concerned, because the machine is relatively small, it is easy to lose the temperature and cause the temperature to go up after an explosion if it is baked for 17 minutes. So we finally chose a 14-minute burst curve for comparison.

| | flavor |

[curve 1] roasted peanuts, cream, black rice tea, red fruit, caramel

[curve 2] baked hazelnut, caramel, cut tobacco, chocolate, cream, soft fruit acid

From the cup test and hand flushing, we can clearly find that the explosion after 9 minutes will be relatively sweet and the taste will be relatively thin; the explosion after 14 minutes will be thicker on the taste and will have the feeling of cut tobacco, and the performance will be more intense in the flavor.

| | Summary |

When we observe the color value of the two curves, it is obvious that the color difference of [curve 1: 9: 50 "burst] is relatively small in the color value difference of bean core, and the color value difference of [curve 2: 14: 13" explosion] is relatively large. Combined with the curve, we can know that this is because the rhythm of temperature rise after an explosion is different, [curve 1: 9: 50 "explosion] is first high and then low, [curve 2: 14: 13" explosion] because it is a slow drying way, it is easy to maintain a relatively slow pace of development.

Because the degree of this baking is medium-deep baking, the overall difference in flavor is not big, but there is an obvious difference in taste! Because the burst points of the two curves are different, that is, the dehydration time is different, during which time the coffee beans are mainly engaged in the Mena reaction. At this stage, it will mainly bring flavor, taste, color and complexity to the coffee. So we can feel the obvious mellow taste in this batch of beans [Curve 2: 14: 13 "burst.

According to this baking exploration, the editor thinks that if you use slow baking to bake, you can better improve the taste and mellow thickness of a bean, but is it suitable for other types of beans? What is the effect on flavor and aroma? Let's explore it later.