烘焙後的焦化現象 - 咖啡討論
By John
at 2011-01-23T01:16
at 2011-01-23T01:16
Table of Contents
我從CR100玩到現在用的是幾粒米
大部分的時候烘焙都不會有什麼問題
不過有三支豆子時間/溫度/一爆時間幾乎在同樣條件的狀況下
烘焙完喝起來總是出現焦苦味
過幾天之後就嚴重出油
豆子的名稱如下
Brazil MOGIANA Bourbon
YEMEN MOCCA MATTARI
Ethiopia Nigusie Lemma Natural Gr.3
我過去會讓烘焙時間到18min左右
大多是想在一爆後二爆前下豆
豆子的量大概都是200g~300g
現在看到一些版上的大大會用12min
最近一次烘焙就改成12min烘焙結束
喝起來風味似乎是比18min的時候更突出
但是改成12min的烘焙時程烘焙YEMEN MOCCA MATTARI
我在一爆末還沒有結束就下豆
烘焙完之後豆子呈現燒焦的味道過幾天後開始出油
讓我覺得非常的囧
是不是在烘焙日曬豆的時候有什麼訣竅??(巴西那個不是日曬豆)
以上指教了,或者有人想私下指點也感恩
--
大部分的時候烘焙都不會有什麼問題
不過有三支豆子時間/溫度/一爆時間幾乎在同樣條件的狀況下
烘焙完喝起來總是出現焦苦味
過幾天之後就嚴重出油
豆子的名稱如下
Brazil MOGIANA Bourbon
YEMEN MOCCA MATTARI
Ethiopia Nigusie Lemma Natural Gr.3
我過去會讓烘焙時間到18min左右
大多是想在一爆後二爆前下豆
豆子的量大概都是200g~300g
現在看到一些版上的大大會用12min
最近一次烘焙就改成12min烘焙結束
喝起來風味似乎是比18min的時候更突出
但是改成12min的烘焙時程烘焙YEMEN MOCCA MATTARI
我在一爆末還沒有結束就下豆
烘焙完之後豆子呈現燒焦的味道過幾天後開始出油
讓我覺得非常的囧
是不是在烘焙日曬豆的時候有什麼訣竅??(巴西那個不是日曬豆)
以上指教了,或者有人想私下指點也感恩
--
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