What should be paid attention to when baking Ethiopian coffee? the main points when baking Ethiopian coffee

What to avoid when you bake Ethiopian coffee

When it comes to baking grades, Sarah prefers slow baking and semi-black baking. However, he added, "sometimes we subtly and roughly adjust the degree of baking to increase or decrease acidity." "it's hard for us to adjust the taste of coffee to a dark level, unless we need to cover up small flaws in taste and aftertaste," he said. "

Roasting Ethiopian coffee can prevent sudden high temperatures. Strong initial calories can help remove the smell of ginger or cloves, but you may lose the floral flavor peculiar to this source.

For other reasons, Paul does not recommend nervous beginnings. "for washed coffee, high temperatures usually cause a huge energy loss at the beginning of the first crack." [this will lead to] the overdevelopment of some particles, while others are underdeveloped before being put into the [cooling disk] to get the required light color.

Paul warns that in the same case, for naturally processed coffee, the temperature of the beans rises sharply before cracking for the first time, exacerbating defects in the roasting process. This may result in a grain that is almost charred on the surface, or has an ideal external color, but the interior is underdeveloped or very bright.

He explained that this is inherent in Ethiopian coffee, but it does not apply to all coffee beans. A unique coffee from Villa, Columbia, with a mesh size of 16, without any defects, can be "baked in a nuclear reactor and thrown into a cooling plate shortly after the crack begins, so that the beans grow evenly."

It's all about shaping the process and finding a balance.

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