How to bake Yega Sheffield coffee beans

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Share the baking curve of washed fruit and diced fruit in Qianjie.

With the pursuit of the traceability of raw coffee beans, one by one independent "single producing areas" have been excavated by coffee hunters all over the world. Therefore, in 2012, Guoding Ding, which has about 300 farmers, independently established the "Guoding Co-operative".

Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention.

Guodingding Cooperative is known as the last piece of pure land of Yejia Xuefei, so the raw bean treatment is also a very traditional treatment (water washing and sun treatment).

Today, the editor came to share the baking curve of washing Yega Xuefei fruit dingding. in order to show the personality of this bean, the Qianjie baker baked three different curves for comparison.

The Godding Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, was originally part of the Waka Cooperative under the YCFCU of the Yega Sheffield Alliance.

Roaster Yangjia 800N (baking capacity 300g)

Curve-cup test result

Curve one

Enter the bean temperature: 180 ℃, turn yellow point: 5 times 39 percent 00 ", 151.9 ℃, one burst point: 8 percent 39 percent 30", 184.1 ℃, develop 2 percent 39 percent 08 "after one explosion, 194 ℃ out.

Flavor: smoke, citrus, with the change of temperature sipping flowers, caramel, honey, finish with creamy aroma.

Curve two

Enter the bean temperature: 180 ℃, turn yellow point: 5 times 39 percent 00 ", 149.9 ℃, one burst point: 8 percent 39 percent 42", 183.8 ℃, develop 1 percent 39 percent 48 "after one explosion, 193.5 ℃ out.

Flavor: citrus, cream, with the change of temperature sipping berries, black tea, caramel sweet, the aftertaste of citrus.

Curve three

Enter the bean temperature: 180 ℃, turn yellow point: 5 times 39 ℃ 10 ", 151.1 ℃, one burst point: 8 percent 39 percent 46", 184.5 ℃, develop 1 percent 39 percent 28 "after one explosion, 192.3 ℃ out.

Flavor: Wood, citrus, with the change of temperature sipping caramel, cream, tail with a sense of astringency.

END