Without changing the development time after the first explosion, only the effect of furnace temperature on the flavor of coffee was changed.

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When roasting, one of the nodes changes, which will have a great impact on the flavor of coffee, such as bean temperature, burst point, development time, out-of-oven temperature. Yesterday we mentioned that the time of the explosion point has changed the effect on the flavor. Today, we will see what effect the change of furnace temperature will have on the flavor under the premise that the development time remains the same after the explosion.

| | Bean information |

Today, the beans we choose to do this baking experiment are Kenya asali, which is washed with water. The Kenya AA beans with this washing treatment are relatively uniform, grow at a higher altitude, and the texture of the beans is relatively hard. Because it is a new production season, the water content will also be on the high side.

[Kenya asali]

Producing area: Sika Thika, Kenya

Processing plant: Asali honey processing plant

Altitude: 1550mi 1750m

Rating: AA TOP

Variety: sl-28,sl-34

Treatment: 72-hour washing in Kenya

| | Bake curve |

We baked two curves, into the bean temperature, into the bean firepower and after the explosion of the development time is basically the same, only change the furnace temperature.

[curve 1: furnace temperature 195.6 ℃]

Input temperature: 180 ℃, 110 "; recovery point: 108.6 ℃, 1: 42"; yellowing point: 150.3 ℃, 5: 10 "; burst point: 185.8 ℃, 8: 43"; development time and outlet temperature: 195.6 ℃, 1: 50 "

Agtron bean color value is 72.2 (left), Agtron pink value is 80 (right), Roast Delta value is 7.8.

[curve 2: furnace temperature 192 ℃]

Input temperature: 180 ℃, 110 "; recovery point: 105.5 ℃, 1: 42"; yellowing point: 151.7 ℃, 5: 30 "; burst point: 184.3 ℃, 8: 50"; development time and outlet temperature: 192 ℃, 1: 50 "

Agtron bean color value is 68.1 (left), Agtron pink value is 82.8 (right), Roast Delta value is 14.7.

| Flavor comparison

After baking, we made a cup test of the two beans:

[curve 1: oven temperature 195.6 ℃]: Virgin fruit, black plum, cream, caramel, nuts

[curve 2: oven temperature 192 ℃]: black plum, virgin fruit, sandalwood incense, cherry

During the cup test and comparison, we can obviously feel that the performance of the flavor will be cleaner and clearer, the sweet and sour feeling will be more obvious, and the lasting rhyme will be more obvious when the oven temperature is chosen at 195.6 ℃, while the flavor of sandalwood is relatively messy when the oven temperature is chosen at 192 ℃.

| | Analysis |

Combined with color value difference, flavor and curve, we will find that [curve 2: oven temperature 192 ℃] of this curve, the baked bean surface color value is darker, the bean core surface color value difference is larger, the editor judged that this is because the temperature after the explosion is too low, the heat can not be transferred to the bean core, the bean core does not have enough heat to react.

And [curve 2: furnace temperature 192 ℃] after the first explosion, the temperature only increased by 7.7 ℃, and the low temperature baking for a long time after the first explosion resulted in uneven baking and underdevelopment. This is why the plant flavor of [Curve 2: 192 ℃] is more obvious, thus covering other flavors.

| | Summary |

When baking, even if you only change one of the data slightly, the final coffee flavor will be quite different.