Step-by-step Analysis of the roasting Curve of Yejashafi Coffee Teaching Diagram of Yega Chefe Coffee Baking

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The baking curve of Ye Jia Xuefei coffee in Qianjie Street is shared.

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 Yangjia 800n, baking capacity 550g

The rotational speed of the drum is 70 rpm

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

550g of red cherries in the sun

Yega Sheffield curve:

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

The same bean temperature is 185 degrees.

1the fire will be adjusted to the fire and the fire will be transferred to 2pa

Turn yellow: 155 degrees, 5 minutes, 10 seconds.

Explosion point: 194 degrees, 8 minutes and 40 seconds

Exit point: 205 degrees 9 minutes 58 seconds

The next day, the two curves were cup tested.

The aroma is more obvious, the acidity is mild, the aftertaste is floral and a little sugarcane is sweet, and the aftertaste is similar to that of orange peel.

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