What is the roasting method of Yega Xuefei? introduction to the characteristics of roasting Coffee in Yega Xuefei

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Share the baking curve of washing Kochel in front of Yega Sherfield.

[Cochell]

Kochere is located on a plateau with an elevation of 1650 meters to 1800 meters.

Ethiopia's main picking season is November and December, and most farmers do not use modern farming methods, use artificial care of coffee trees, and do not use harmful pesticides or herbicides. As a result, almost all coffee in Ethiopia is the default organic coffee, whether certified or not, the combination of original growth methods and precision processing makes the region's coffee world-famous. Neko farmer said: this time because there is no time to prepare, but the next harvest will be ready to certify RFA organic certification.

[washing treatment]

The washed coffee costs more resources (water) than the sun, so the quality of the washed coffee is higher. Put the coffee beans on the drying table to spread out for drying, can carry out good ventilation, and in order to avoid excessive fermentation, they will turn the coffee beans regularly.

Roaster Yangjia 800N (baking capacity 550g)

[Cochell]

The furnace temperature is 200 degrees Celsius, the throttle is opened 3, the firepower is 160C, the throttle is unchanged, the temperature recovery point is 1mm, the throttle is 32 ", the furnace temperature is adjusted to 3.5at 151C, when the furnace temperature is 140℃, the firepower is adjusted to 180C, the throttle is unchanged; at this time the bean watch turns yellow, the smell of grass disappears completely and enters the dehydration stage.

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. The sound of the explosion point starts to explode, the firepower remains unchanged at 180, the throttle is adjusted to 4, and the smell of the toast is obviously changed to coffee, which is put into the pot at 195 degrees.

[Kocher] Cup test: citric acid, green tea, citrus, jasmine, orange, nut, flower.

END