Columbia coffee bean hand brewing water temperature grinding degree powder water ratio parameters and baking suggestions

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Front street Columbia Isabella baking degree, hand punch parameter sharing

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.

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

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: the mouth has sour notes of black plum, berries, nutty aromas, caramel and cream under the change of temperature, with obvious citric acid on the palate.

END