Colombia Isabella Pink Bourbon Coffee Bean Curve Trim Share Pink Bourbon Features Story

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Pink bourbon was first planted in Huilan producing area. at first, it was mixed with other bourbon and Kaddura, and then picked and treated separately. Coffee cherries show a romantic pink after ripening, but it is very rare to maintain this pink, because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains, which are to be crossed. There are both yellow genes that tend to yellow bourbon and red genes that tend to red bourbon, and these are recessive genes, which are very easy to interfere with each other, so pink bourbon is a very rare variety.

The rare pink bourbon is also very special in the cup, different from the flat flavor of the general bourbon, this pink bourbon has fresh floral aromas, sweet fruit juices of blueberries and green grapes, cherry flavor in the middle, sweet taste like brown sugar at the end, and more citrus berry fruit complex in terms of acidity.

Because Pink Bourbon has such a unique flavor display, before also shared a detailed introduction about this bean, [Qianjie Bourbon looking for beans] rare variety Pink Bourbon Colombian Ramesita Manor theme, in order to tap this bean for a better flavor display, the front street baker made minor adjustments to the previous baking curve. Today, I would like to share with you the fine-tuning curve. What is the flavor of this pink bourbon?

| before fine-tuning the curve |

Roaster Yangjia 800N (baking capacity 300g)

Furnace temperature to 180 ℃ into the pot, throttle open 3, firepower of 120; tempering point 1 temperature 390 ℃, firepower unchanged, throttle open to 4; at this time the bean surface turns yellow, the smell of grass completely disappears, entering the dehydration stage, firepower drops to 70 when firepower drops to 100180 ℃ at 176℃, throttle remains unchanged.

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 starts, adjust the throttle to 5 (the tuning power should be very careful and not be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 191.5 ℃ into the pot.

Agtron bean color value 75.9 (top picture), Agtron pink value (bottom picture) 82.5 Magi Roast Delta value 6.6.

Cup test results: citrus, floral, honey, berries, nuts, cream.

| | after fine tuning the curve |

Curve one

Furnace temperature to 180℃ into the pot, throttle open 3, firepower of 100; tempering point 1cm 39 ℃ firepower unchanged, throttle open to 4; at this time the bean surface turns yellow, the smell of grass completely disappears, enter the dehydration stage, firepower drops to 65 when firepower drops to 80166 ℃ at 151℃, throttle remains unchanged.

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 clearly to the sound of the explosion point. When it starts to explode, adjust the throttle to 5 (the tuning power should be very careful, not so small that there is no burst sound). After the explosion, the development of 1 cup 39th 35 ", 190.2 ℃ into the pot.

Agtron bean color value is 79.1 (above), Agtron pink value is 82.8( bottom), Roast Delta value is 3.7.

Cup test results: citrus, tea, honey, flowers, berries, nuts.

Curve two

Furnace temperature to 180 ℃ into the pot, throttle open 3, firepower is 100; tempering point 1 temperature 39 ℃, the firepower remains unchanged, the throttle opens to 4; at this time the bean surface turns yellow, the smell of grass completely disappears, entering the dehydration stage, firepower drops to 65 when firepower drops to 80166 ℃ at 151℃, and the throttle remains unchanged.

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 starts, adjust the throttle to 5 (the tuning power should be very careful, not so small that there is no burst sound), and develop a burst after the explosion. 1 cup 39th 28 ", 193 ℃ into the pot.

Agtron bean color value 75.1 (above), Agtron pink value 79.3 (bottom), Roast Delta value 4.2.

Cup test results: flower aroma, caramel, lemon, honey, nuts, chocolate.

| | Curve analysis |

After adjustment, the flower aroma, fruit acid and sweet and sour feeling measured by the whole cup of the two curves are more prominent. At the beginning of the curve, the smell of the flower is relatively weak. Under the change of temperature, the sweet and sour feeling and flavor level of the middle part are gradually obvious, and the sweet feeling of tea and honey can be obviously sipped in the latter part. From the beginning to the end of the cup, the acidity of the overall curve in the taste is too obvious. At the beginning of the curve, the fragrance and flavor of the flowers are more prominent. Under the change of temperature, the acidity of the middle part is weaker, but it is the sweetness of caramel, and the aroma of nuts and cocoa is more obvious in the latter section. The overall flavor is distinct, solid and balanced on the palate.

| | brewing and sharing |

After the cup test, we all think that the performance of these two curves is pretty good, aiming at each of these two curves, let's see if the two curves are the same in terms of hand punching.

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 58%)

Cooking technique: stage-by-stage extraction

Steam with 34 grams of water for 40 seconds, small water flow around the circle to 127 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 240 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor

Curve 1: the entrance has sour notes of black plum and berries, with nutty aromas, caramel and cream under the change of temperature.

Curve 2: there are citrus, berries and virgin fruits in the entrance. Under the change of temperature, there are sweet caramel, a touch of fermentation, and a floral and nutty aroma in the aftertaste.

After cup testing and brewing, we all feel that the fine-tuned curve two can better show the flavor of this pink bourbon, of course, the flavor description varies from person to person, and it will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, the purpose is to provide reference.