The curve of Yega Xuefei | how to bake Yega Xuefei to share the curve.

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Baking curve sharing of front street water washing Yega Xuefei

Baked is Ethiopia Yega Xuefei red cherry, after an explosion, the temperature is about 10-12 degrees, and the development time is controlled between 70 and 90 seconds, depending on the actual situation of the beans, but what is different from washing is that the heating curve of an explosion flattens it a little bit, so that it does not come down too early, so that the development period is complete, and the afterrhyme of the post-section of the sun-dried beans is required.

With a baking idea, start to experiment with the same bean temperature, run a heating curve and a cooling curve, and try which baking method is more suitable for this bean.

Baking parameters: roaster Sandou R200, baking capacity 250g full load

The rotational speed of the drum is 70 rpm

On that day, the indoor temperature was 30 degrees and the humidity was 70

250 grams of red cherries in the sun, 18-year season

Curve one:

The baking technique used is the front stage of small fire dehydration, the initial throttle 30%, with the baking firepower gradually increased, the throttle gradually opened, and the throttle was fully opened at the beginning of the first explosion.

The temperature of entering beans is 185 degrees.

About the temperature of the lower bean

The lower bean temperature mainly affects the degree of caramelization reaction and pyrolysis reaction of sugar (mainly sucrose) in coffee, while caramelization reaction and pyrolysis reaction need to absorb heat, so these two reactions need to provide heat all the time. So in coffee roasting, the degree of these two reactions is proportional to the temperature of the lower bean.

The higher the bean temperature, the deeper the reaction. The lower the bean temperature, the more floral and fruity aromas in the coffee, and the sweetness will be very high, because more sugar is retained and not pyrolyzed, as the bean temperature rises, the aroma of flowers and fruits will first mature and then become less and less, and the flavor of nuts, caramel and chocolate will become heavier and heavier, and the complexity, taste and level will all increase.

Therefore, I usually choose the temperature of 185 degrees for sun-dried beans, and 190 degrees for washed beans.

Yellowing point: 152 degrees 4 minutes 40 seconds

Explosion point: 193 degrees, 8 minutes and 40 seconds

Originally expected to produce beans at 203℃, there was a hint of citrus smell during baking, which was fleeting, so I frequently confirmed that 204℃ (the strongest citrus flavor) found that it could not wait any longer.

Discharge point: 205 degrees 10 minutes 25 seconds

This time, raw bean baking 250g-> cooked bean 217.5g-> weight loss 13%

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