How should the roasting profile be set for Kopi Kahwea green beans? What are the characteristics of Yirgacheffe Guji Harrar coffee beans?

Wanting to turn green coffee beans into delicious, fragrant coffee still requires two steps.The first step is roasting, followed by brewing.Roasting has a greater impact on coffee flavor than the brewing technique itself.Different roasting levels also have varying effects on coffee.

?,,,,,,,,.

,,.Gangnadaoshoudeshengdou,Yougukafeihuadefajiaojiuxiang,Yuyibanshengdounazhongqingcaoxiangwanquanbutong;Erqie,Huakuishengdoudaxiaobuyi,Erqietouweijiandeduo(Aisaiebiyayuanshengzhong),Hanshuilvbucuo,Zai11%Zuoyou,DanbingfeiyingduhengaodenazhongSHBDou,Youyudouzimiduda,Yingdugao,Suoyikaishiqianduanlachangtuoshuishijian,Yibaoqianshengwenjinruyibao,Jinliangbaoliuhuaxiangdengxiaofenzidefangxiangwuzhidiliushi.

:190

:,:150.3,555 ,196 140 ,9'55

::151,551 ,193 130, 9'50

,,:

:.When sipping, you can detect notes of green tea, jasmine, lime, and cane sugar.

It has a light and clean taste, with soft and fresh acidity.But it lacks a strong finish, with only a slight sweetness lingering in the mouth.But it tastes very light and easy, like drinking tea rather than coffee.

Second batch: Wet aroma includes yellow lemon, floral notes, black tea aroma, and a distinct citrus tone.When sipped, it offers aromas of black tea, yellow lemon, caramel, and jasmine.The flavor becomes richer and more solid at this roast level. The acidity is more elegant upon entry, sweetness is perceived more quickly, and the sweetness level is higher. There is also more balanced fermentation wine aroma, creaminess, tropical fruits, jackfruit, and overall balance.

Therefore, after going through roasting and adjustments, we finally used the Taiwan Yang family's 800N machine. After cupping, we settled on Line 2, which everyone found to be the most satisfactory profile:

Beans were added at 190 degrees, and dehydration to yellowing was completed in nearly 6 minutes.(The yellow dot indicates about 150–153 degrees Celsius). Around 9 minutes and 50 seconds, the first crack begins (the first crack of Huakui occurs later than that of most beans and is very soft). The development time after the first crack is advised to be no more than 1 minute and 30 seconds, nor less than 1 minute.(It is recommended to open the air damper wider to reduce heat and control the extraction speed.) Finally, use a sampling spoon to smell the aroma. When you can detect the scent of strawberry jam at around 193 degrees Celsius, it is time to finish the roast and drop the beans.

It is best to keep the total brewing time for Huakui within 11 minutes.

The process from receiving the green coffee beans to continuously roasting the familiar Huakui coffee beans is roughly as described.Every successful batch of Huakui is experience gained for the next.Because coffee beans are, after all, agricultural products, and they undergo subtle changes each year due to climate conditions, soil variations, and more.These variations present significant challenges in the eyes of roasters and must be carefully monitored.Below are the roast profiles for Huakui beans from different harvest seasons.

G1

2.0

3.0

3.1

4.0

.