Costa Rican coffee beans roast dehydrated Costa Rican coffee beans are easily sour

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Front street Costa Rican coffee baking curve

Medium baking is the most difficult to control interval, of course, I do not want to express my light baking and deep baking is good, just because there are too many baked products, too many span of fuzzy interval, accompanied by a very small fault tolerance interval. For example, in the Costa Rican Las Lajas washing we sampled today, the difference of one degree between Agtron # 70 and # 80 is almost a completely different world.

We worked out the second trial drying curve, the development time of 2 minutes and 30 minutes, and the total baking time at 12:31, in order to do the latter stage. Indeed, there has been a great improvement in alcohol thickness, with medium to high alcohol thickness and smooth texture. But the problem is that the bitter tail of the latter part is suspected of being bakery, and the fruit acid and flavor are also very low and dull. The purpose of doing the latter paragraph is achieved, but it is too rough. As for the coffee used in individual brewing, it is not good to mention, it has a kind of baked feeling as a whole, and it is dull to drink.

Curve three

So there is a third curve. Shorten the preparation time of the previous stage (also called dehydration time, but I think it is not accurate, as the whole process of baking is accompanied by water loss all the time), turn yellow,160 ℃ 5 minutes, development time 2 minutes, and the total baking time is reduced to 10:38. The soft acidity of the apple leads to the sweetness of honey, like apple juice with milk toast as a whole. When it comes to the normal production and baking, we modify the bean temperature on the basis of this curve, reduce the return temperature point to 100 degrees, the heating rhythm remains unchanged, and the total baking time is close to 11 minutes. The coffee powder value of Agtron is # 73.7.

Personally be careful, bake Chinese and American coffee, do not stingy firepower control, high calorie burst, otherwise the overall sense of taste and touch may not be able to come. If you are in the habit of gliding on fire, you may need to be more careful. This kind of research and development process is a waste of coffee beans, and similar steps are usually applied to small-capacity machines (currently we are using Fuji Discovery), and then transplant the baking curve to the production equipment.

Coffee like Central America itself is not in the direction of flavor explosion (with the exception of Rosa, again! ), sweet and mellow thickness is our current choice. For consumers with low acceptance of bright acid, this type of coffee is very suitable for entry and daily consumption, from our existing experience, most consumers will gradually transition to other roasted beans (especially lightly roasted) through this type of coffee, and then have a more comprehensive understanding of the products of boutique coffee.

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