What is the flavor of medium baking manning? gold manning baking curve sharing

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

A brief introduction to the Baking Curve of Indonesian Gold Manning Coffee in Qianjie

Before baking Golden Man, we will roughly know the baking direction from the planting information. Huangman is planted at 1100m above sea level and is produced in the Lindong area of northern Sumatra, Sumatra, Indonesia. The climate is humid. In order to speed up the drying speed, wet planing is used to pick up the ripe fruit by hand to ensure the quality of the preliminary selection of beans. Put into the barrel for dry body fermentation, so that the pectin sugar can be fully fermented to increase the flavor. Let the pectin sugar be fully fermented to increase the flavor, usually between 12 and 36 hours, depending on the situation. Then expose to the sun for 2 days, when the moisture is dried to 35-40%, grind off the bean shell with a shell planer, and then dry it in the sun until the moisture content reaches about 12% to 15%.

It belongs to the raw bean with more moisture, which has a higher deviation from the sun bean, so you should pay special attention to the dehydration. After the raw bean with high moisture content can be tasted and put into the raw bean, immediately close the throttle and steam for 30 seconds and then open it to 3. Until the color of the raw bean turns light green or white, the air door opens to 4, explodes and then opens to 5 (maximum).

To put it simply, the golden manning is baked "thoroughly" from the inside to the outside, and on the basis of baking, a better baking method is used to show the flavor of this bean. Caramelization is a link that has the greatest impact on the flavor of coffee. After six to seven minutes of baking, raw beans absorb a lot of heat and start the pyrolysis reaction, resulting in the first explosive sound. Some sugars are converted into carbon dioxide, and water continues to evaporate. New aromatic components gradually develop into the so-called coffee oil. And combine with hundreds of aromatic substances such as nicotinic acid, citric acid, quinic acid, malic acid, acetic acid, caffeine and so on.

Pyrolysis reaction can continue to the second explosion, although caramelization is an important process to awaken aromatic elves, but with the extension of baking time, some ingredients will also be carbonized to form a bad astringent bitter substance, how to obtain the highest caramelization, but also reduce carbonization to a minimum to avoid coke, tires and other defects.

Bake the curve:

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 1 minute, keep the throttle unchanged, bake to 5: 40 ", the temperature is 148 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140 degrees, and the throttle is changed to 4.

In the 9th '40th minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 9: 54 ", turn the firepower down to 60 degrees, and the throttle is fully open (adjust the firepower to be very careful, not so small as to be free of bursting sound), and put the pot at 204.5 degrees.

Flavor characteristics: Huang Jinman has a high-quality herbaceous flavor, caramel sweetness is more intense, fruit acidity is also relatively calm and elegant, rich sweetness, mellow, wild spice flavor, generally Lin Dong Mantning had better bake until the second explosion and then come out of the oven, which can effectively reduce the miscellaneous smell, but the gold Manning comes out before the second explosion has a good transparency and sweetness, and the baking interpretation space is wider.

END