Re: [其它] 這樣算是瑕疵豆嗎？
看板Coffee作者imbm0322 (Wolong Coffee Studio)時間8年前 (2016/03/11 19:21)推噓55(55推 0噓 1→)留言56則, 56人參與討論串2/2 (看更多)
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除了些許的貝殼豆,剩的就是色差
不要色差就二烘吧，
手癢今天想來作一個測試,
圖片1為日曬瓦娜果(一次烘焙)
http://i.imgur.com/bZlGsfY.jpg
圖片2為日曬夏奇索(二次烘焙)
http://i.imgur.com/fsDejcE.jpg
一隻生豆會做二次烘焙大部分的原因如下
(摘錄之咖啡大全)
1.去除澀味(我不認同啦,烘焙得當一烘也不一定會澀啊)
2.抑制過強的味道與香氣
3.統一豆子的顏色
4.在淺度到中度烘焙的階段取得酸味的平衡
5.除去水份,避免烘焙不均勻
2.的部份,我覺得日曬西達摩就很適合用來做,因為我真的很討厭強烈的豆豉味,
3.圖一與圖二,焦糖化數值分別是78.2/92.6(一烘)79.1/89.4(二烘)
兩者的火力風門烘焙曲線配置幾乎一樣,但表皮色差的確是二烘來的均勻
4.的部份,烘焙完杯測,二烘的確會稍略暗沉,甜感加重,但不會酸感全無
5.跟3幾乎一樣了,但這兩隻失重為12.2%(一烘)12.7%(二烘)，也就是適當的烘焙不會讓二
烘失重太多。
對我而言喝過以及自己身體力行過好喝的二烘,
以後遇到特殊的日曬豆以及水份過高的新一季的豆子,
我都是會有考慮要以這樣的特殊手法來操作,
若要說什麼缺點...就是...瓦斯要燒兩次啊XDDDD
以下開放每五推寄15克的試喝包好了，
提供10份二烘的日曬夏奇索
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※ 編輯: imbm0322 (27.246.158.56), 03/13/2016 23:20:56
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