Introduction to the moderate roasting flavor of Kenyan coffee beans

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Front Street Kenya asali Coffee Baking Curve sharing

Kenya, the full name of the Republic of Kenya, is located in eastern Africa, the equator runs across the central part of the equator, and the Great Rift Valley of East Africa stretches north and south. It is bordered by Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. There are many plateaus in the territory, with an average elevation of 1500 meters. The central peak of Kirinaga (Mount Kenya) is 5199 meters above sea level and the top of the mountain is covered with snow, making it the second highest peak in Africa.

Altitude, latitude, geology: the equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

African coffee is famous all over the world for its charming acidity and aroma, and Kenya is certainly not absent. Kenya is located in East Africa, right on the equator, with the Indian Ocean to the east, Ethiopia to the north and Tanzania to the south. Kenya is a big coffee country in East Africa and one of the most important and irreplaceable producers.

Kenya is a tropical region, with two rainy seasons a year and two harvests, with 60% concentrated from October to December and 40% from June to August. Coffee is mainly grown in volcanic areas from the capital Narobi to the mountains of Kenya at an altitude of 1600-2100 meters. This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

[shallow baking curve]

Curve analysis

200 ℃ into the pot, the throttle is open for 30 seconds and then fire, the firepower is adjusted to 160. the throttle remains the same, the return point is 1: 34 ", keep the firepower, 5: 30" turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is reduced to 130, the throttle is opened to 3.5.

7: 45 "dehydration is completed, firepower is reduced to 80: 00: 30" is the appearance of wrinkles and black markings on the bean surface, toast flavor changes to coffee flavor, as a prelude to explosion, to 8: 52, the throttle is fully opened to 5, firepower is reduced to 50, reducing the degree of caramelization, the development time after an explosion is 2: 10 ", to 191 ℃ into the pot.

[shallow baking curve] at 7: 45 "dehydration, when the firepower dropped to 80: 30", the bean surface appeared wrinkles and black markings, and the taste of baked bread changed to the aroma of roasted coffee. At this stage, the sugar contained in beans began to decompose into acid and release water vapor. At this time, beans began to develop and emit a charming aroma of bread and coffee. In the case of the same explosion time, the firepower decreased in order to slow down the caramelization reaction of beans and retain more flower and fruit aroma, caramel and nut tone of beans.

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