Colombia Huilan introduces Colombia Huilan baking curve sharing

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Front Street Columbia Whelan Coffee Baking Curve

[baking]:

1. Room temperature: 30 degrees

2. Initial firepower: 50 degrees, bean temperature: 185 degrees.

3. 1 minute 10 seconds, temperature recovery point: 102 degrees, full firepower 150, valve closed to 3

4. After 4 minutes and 25 seconds, the beans are yellowish and there is the aroma of baked grain.

5. 5 minutes 20 seconds, baking temperature 152 degrees, set firepower to 100

6. 8 points, the bean body is covered with wrinkles

7. 9 minutes and 45 seconds, baking temperature 183 degrees, explosion begins, firepower is adjusted to 80

8. 10 minutes 50 seconds, baking temperature 186 degrees

9. 12 minutes and 10 seconds, the storm is coming to an end, and the firepower remains the same.

10. 13 minutes 20 seconds, lower beans, temperature 203, out of the oven, baking stops.

[weight loss rate of baking]: 16%.

[baking degree]: Full City (deep baking)

[Cup test record]:

Using Fujiroyal Fuji electric bean grinder Rmur220, the grinding degree is 2.5 (the thickest is 10 according to the machine mark).

The amount of powder is 12g.

Extraction water temperature: 94 degrees.

Extraction amount: 220cc.

The dry aroma is obvious, with a beautiful sweet smell. The aroma of coffee is not as obvious as dry aroma, but it is relatively fresh and can vaguely smell the fragrance of flowers. The taste of sugarcane is more obvious, the bitter taste is not much, and the taste is relatively clean. But it is not rich enough and the thickness of the whole alcohol is moderate. Huigan good, can obviously feel the sweetness, the aftertaste is also relatively long.

Overall, Colombia's hearty sour taste is slightly less rich. Maybe it's because the beans have just been baked, and the beans are still in the taste stage.

END