Pepe Jijon Sidra
Test Brewing
Zerno Z1 775; 20g; 92C;
60-140-220-300;
don’t put kettle back
2026-1-25
| 杯测 |
No.1 |
No.2 |
No.3 |
No.4 |
No.5 |
| 转黄 |
160C 4:20 |
|
160C 4:30 |
|
|
| 一爆 |
189.1C 6:54 +2:34 |
189.1C 6:49 +2:29 |
189.1C 6:59 +2:29 |
189.0C 6:58 +2:28 |
190.6C 6:58 +2:28 |
| ROR |
6.9 |
8.1 |
7.2 |
8.5 |
9.1 |
| 下豆 |
193.1C 7:34 +0:40 |
193.9C 7:26 +0:37 |
193.2C 7:38 +0:39 |
194.5C 7:38 +0:40 |
195.6C 7:35 +0:37 |
| 热 |
顺滑，比No.2稍微苦一点点 |
顺滑一点回甘 |
一点点茶感 |
更多茶感，最甜最水果 |
倒水的时候能闻到一点茶感，更多茶感，比No.4略酸 |
| 温 |
顺滑，丁点烤焦 |
不苦，更顺滑，可能花香 |
不苦，轻微柑橘，基本没茶感 |
可能醋酸，略甜，柑橘苦，茶感 |
最酸，略甜，可能醋酸 |
- Drum 80; Damper 70; 3:30 80; 5:30 90; FC 100;
- 180C/85C; 160C 4:20; 189C 6:50; 195C 9:00; FC ROR 6.9
- 180C/85C; 160C 4:20; 189C 6:45; 200C 9:00; FC ROR 8.1
- 180C/85C; 160C 4:30; 189C 6:55; 195C 9:00; FC ROR 7.2
- 180C/85C; 160C 4:30; 189C 6:55; 202C 9:00; FC ROR 8.5
- 180C/85C; 160C 4:30; 189C 6:45; 202C 9:00; FC ROR 9.1
- Note: Pressed charge a few seconds after actual charging
- Testing against first crack ROR
2026-1-17, 10C Humidity 73%
| 杯测 |
No.1 |
No.2 |
No.3 |
No.4 |
No.5 |
No.6 |
| 转黄 |
160C 4:30 |
|
|
160C 4:40 |
|
|
| 一爆 |
189.5C 7:41 |
190.5C 7:26 +2:56 |
189.2C 7:27 +2:57 |
188.8C 7:24 +2:44 |
190.1C 7:39 +2:59 |
189.2C 7:32 +2:52 |
| ROR |
6.2 |
7.5 |
7.2 |
7.7 |
6.9 |
7.2 |
| 下豆 |
193.6C 8:22 +0:41 |
196.8C 8:17 +0:51 |
193.9C 8:06 +0:39 |
194.0C 8:04 +0:40 |
194.8C 8:20 +0:41 |
194.1C 8:13 +0:41 |
| 热 |
苦，没有风味 |
略苦偏茶 |
略淡，果酸，略茶，更酸 |
略淡，果酸，略茶 |
些许苦（烧焦？），风味略低 |
甜，果酸，基本没茶感 |
| 温 |
|
|
一点醋酸 |
一点醋酸 |
|
citrus，柚子，咽下后没有负面味道 |
| 8天 |
|
|
|
湿香略粥略甜，甜感明显，果酸，可能醋酸，没有或微小柑橘苦也可能是茶感，温后依然浓稠，柑橘苦成分高于茶感但是不重，咽下残留低，略有返香 |
|
湿香略甜，果酸，甜感比No.4低，没有柑橘苦，温后返香接近或稍微略高 |
- Drum 80; Damper 70; 3:30 80; 6:00 90; FC 100;
- 185C/92C; 160C 4:30; 185.5C 7:05; 198C 9:10;
- 189.5C 7:41; 193.6C 8:22; +40s
- 185C/92C; 160C 4:30; 188C 7:05; 202C 9:10;
- 190.5C 7:26; 196.8C 8:17; +50s
- 185C/92C; 160C 4:30; 188C 7:15; 202C 9:30;
- 189.2C 7:27; 193.9C 8:06; +40s
- 185C/92C; 160C 4:40; 188C 7:15; 202C 9:30;
- 188.8C 7:24; 194.0C 8:04; +40s
- 185C/92C; 160C 4:40; 188C 7:20; 202C 10:00;
- 190.1C 7:39; 194.8C 8:20; +40s
- Cracking sound starts low, difficult to tell the beginning, treat it like the +50s running
- 189.2C 7:32; 194.1C 8:13; +40s
2025-12-30, 5C humidity 77%
IMPORTANT Record the discharge time, keep the same interval to the next charging. When the machine temperature reaches the target, wait for 90s before changing.
- Rerun 2025-11-28 (1), also apply full damper changin
- Try 150g
| 杯测 |
No.1 |
No.2 |
No.3 |
No.4 |
No.5 |
No.6 |
| 转黄 |
160.2C 3:44 |
|
160.1 4.34 |
|
160.2 4:24 |
|
| 一爆 |
185.1C 6:04 +2:20 |
185.1C 6:02 +2:18 |
188.9 7:28 +2:54 |
189.3 7:07 +2:33 |
188.1 7:06 +2:42 |
188.8 6:42 +2:18 |
| ROR |
6.7 |
6.8 |
6.7 |
8.1 |
7.1 |
8.9 |
| 下豆 |
189.4C 6:44 +0:40 |
189.2C 6:42 +0:40 |
193.4 8:09 +0:41 |
194.7 7:47 +0:40 |
192.8 7:46 +0:40 |
194.9 7:24 +0:42 |
| 色值 |
82/98 |
81/98 |
82/96 |
83/98 |
86/103 |
82/101 |
| 热 |
烟熏，果香味最重，一点点苦 |
|
甜 |
介于两边 |
最淡 |
略淡 |
| 温 |
略甜，更少的苦，略涩 |
|
略甜，一丝丝蜂蜜，变淡 |
介于两边，可能醋酸 |
一点点苦 |
一点点苦，一丝丝蜂蜜 |
| 6天 |
湿香像白粥，柑橘皮拉丝的苦味明显 |
|
湿香有甜味，甜感略低，有点酸，可能有点水，没有苦味 |
|
|
|
| 10天 |
|
|
二氧化碳较少，湿香及本体风味更足，黏稠度最高 |
湿香较酸，柑橘苦不明显 |
二氧化碳较少，湿香及本体风味更足，一丝丝柑橘苦，甜感稍微更高 |
湿香较甜，一点柑橘苦不多，略有茶感，略有回甘，带微微涩感 |
| 11天 |
|
柑橘苦明显，有甜感，浓稠 |
|
|
同上，比No.2明显更顺滑 |
|
| 14天 |
|
|
湿香甜，甜感强，茶感明显 |
|
比No.3更酸更茶湿香更淡 |
|
| 21天 |
|
|
超强茶感 |
|
|
|
| 25天 |
|
湿香略有花香，浓稠，有甜感，果酸，略茶，醋酸，温后变酸茶感浮现 |
|
|
|
湿香略甜略茶，花香十足，茶感相对明显但是没有No.3那么明显，温后茶感比No.2少 |
| 27天 |
湿香略有花香，酸，柑橘苦 |
|
|
湿香略甜，果酸，微小柑橘苦 |
|
|
- The 6 days test may mean:
- for 100g roasting 3:40 yellow point may too fast
- citrus peel
- test 12/22 samples again and find out of 175C/3:50 works
- No.1 stronger flavor, citrus bitterness, red tea
- No.2 stronger flavor, citrus bitterness
- No.3 best but maybe acetic acid
- No.4 watery
- may try 100g 180C/3:50 YP 185.5C/6:15~6:20 F +45s
- longer YP for reducing citrus bitterness
- longer FC for reducing tea-like taste
- for 150g roadting 4:30 yellow point may too long. It needs further confirmation if 14 days test still feel watery.
- Actually no, need:
- longer FC
- higher charge temperature
- try different development from 40s to 60s
100g
- 180C/92C; 160C 3:40; 185C 6:00; 194C 7:56;
- drum: 80; damper: 70; 3:00->80; 5:00->90; FC->100;
- +40s
- +40s
150g
- 180C/92C; 160C 4:30; 185C 6:55; 198C 9:00;
- drum: 80; damper: 70; 3:15->80; 5:40->90; FC->100;
- +40s
- 180C/92C; 160C 4:30; 188C 6:55; 202C 9:00;
- drum: 80; damper: 70; 3:15->80; 5:40->90; FC->100;
- +40s
- 180C/92C; 160C 4:20; 185C 6:40; 198C 8:40;
- drum: 80; damper: 70; 3:10->80; 5:30->90; FC->100;
- +40s
- 180C/92C; 160C 4:20; 189C 6:40; 202C 8:40;
- drum: 80; damper: 70; 3:10->80; 5:30->90; FC->100;
- +40s
2025-12-22, 7C humidity 77%
| 杯测 |
No.1 |
No.2 |
No.3 |
No.4 |
| 转黄 |
160.2C 3:49 |
160.0C 3:48 |
160.0C 3:53 |
160.1C 3:54 |
| 一爆 |
183.7C 6:03 +2:14 |
185.1C 6:14 +2:26 |
185.2C 6:25 +2:32 |
184.0C 6:14 +2:20 |
| ROR |
6.8 |
6.4 |
6.0 |
6.4 |
| 下豆 |
188.2C 6:43 +0:40 |
189.2C 6:54 +0:40 |
189.1C 7:05 +0:40 |
188.1C 6:54 +0:40 |
| 热 |
茶感 |
果汁 |
偏淡 |
偏淡 |
| 温 |
茶感变弱，甜感和果汁开始上来 |
依然果汁，略微多了茶感 |
次酸 |
最酸 |
| 9天 |
一般甜，柑橘苦 |
茶感明显，温了之后稍微顺滑，更少苦 |
二氧化碳多，茶，柑橘苦 |
二氧化碳多，更鲜明，最果汁，不苦 |
| 14天 |
|
湿香有味，不淡，甜中带了一点点柑橘苦 |
|
湿香香甜，热略淡，温尚可 |
| 16天 |
湿香更强烈，风味足，茶感强烈，一点柑橘苦 |
|
湿香略谷，有点酸（醋酸？），柑橘苦略少 |
|
- 175C/92C; 160C 3:45; 185C 6:10; 194C 8:15;
- drum: 80; damper: 70; 3:15->80; 5:10->90; FC->100;
- 160.2C 3:49; 183.7C 6:03; 188.2C 6:43; +40s
- FC no damper 100
- cupping: hot(tea), warm(sweetness, juicy get close to No.2)
- 160.0C 3:48; 185.1C 6:14; 189.2C 6:54; +40s
- cupping: hot(juicy), hot(a little bit more tea like, still juicy)
- 175C/92C; 160C 3:50; 184.5C 6:15; 193C 8:18;
- drum: 80; damper: 70; 3:15->80; 5:15->90; FC->100;
- 160.0C 3:53; 185.2C 6:25; 189.1C 7:05; +40s
- cupping: hot(weaker), warm(sour, could be acetic acid)
- 160.1C 3:54; 184.0C 6:14; 188.1C 6:54; +40s
- cupping: hot(weaker), warm(more sour)
The method of lowering charge temperature and elongate yellow point cures the over-roasted bean surface.
But the overall roasting time is significantly longer than enough, making it too red tea.
Here only make both yellow point +5/10s and first crack +5s and see what would happen.
2025-12-14, 10C humidify 88%
Overall over roasted
- 175C/92C; 160C 4:00; 185C 6:30; 195C 8:30;
- drum: 80; damper: 70; 3:20->80; 5:30->90; FC->100;
- 160.2C 4:04; 184.6C 6:30; 188.9C 7:09; +40s
- 160.2C 4:04; 185.1C 6:34; 189.7C 7:18; +45s
- 175C/92C; 160C 4:10; 184C 6:40; 195C 8:45;
- drum: 80; damper: 70; 3:30->80; 5:30->90; FC->100;
- 160.2C 4:14; 185.0C 6:52; 189.3C 7:34; +40s
- 160.2C 4:14; 184.6C 6:36; 188.2C 7:06 +30s
- changed FC to 185.5C
- +30s for comparing might be too fast
- red tea
Significantly aromatic at the end, might mean over roasted.
No bitterness is tasted eating the roasted bean, no over-roasted bean surface issue.
Previous configuration makes 6:00FC a very narrow window.
Try lower the charge temperature to elongate the whole process,
but keep the development unchanged.
Measure agtron of bean and ground.
2025-12-9, 10C humidity 82%
| 杯测 |
No.1 |
No.2 |
No.3 |
No.4 |
| 转黄 |
160.2C 3:34 |
160.2C 3:34 |
160C 3:33 |
160C 3:33 |
| 一爆 |
182.7C 5:44 +2:10 |
185.1C 6:04 +2:30 |
186C 5:53 +2:20 |
184.5C 5:42 +2:09 |
| 下豆 |
187.2 6:24 +0:40 |
189C 6:44 +0:40 |
190.3C 6:33 +0:40 |
189.3C 6:22 +0:40 |
| 22天 |
茶感一点，稍微甜，柑橘，回甘持久 |
湿香浓郁，略甜，更果汁，柑橘，回甘持久 |
茶感明显，风味略淡 |
跟1接近但是各方面都稍微淡 |
- 182C/92C; 160C 3:30; 185C 6:00; 194C 7:56;
- drum: 80; damper: 70; 3:00->80; 4:50->90; FC->100
- 160.2C 3:34; 182.7C 5:44; 187.2 6:24; +40s
- 160.2C 3:34; 185.1C 6:04; 189C 6:44; +40s
- best in the batch
- (2025-12-14) strong red tea, still need to rest
- 182C/92C; 160C 3:30; 186C 5:50; 194C 7:56;
- drum: 80; damper: 70; 2:45->80; 4:30->90; FC->100
- 160C 3:33; 186C 5:53; 190.3C 6:33; +40s
- 160C 3:33; 184.5C 5:42; 189.3C 6:22; +40s
- a little bit under roasted
Try to shortern the yellow point and first crack time but seems under-roasted.
This is the first time eating the roasted bean directly without tasting bitterness,
it means it cures the over-roasted bean surface issue.
2025-11-28, 9C humidity 80%
- Brewing: Zerno Z1 750; 15g; 93C; 45-100-150-224
- 182C/92C; 160C 3:40; 185C 6:00; 194C 7:56;
- drum: 80; damper: 70; 3:00->80; 4:50->90
- 160C 3:43; 185C 6:03; 189.3C 6:43;
- Significantly improved
- Juicy, sweetness, no negative tastes at all
- 160.2C 3:44; 185.1C 6:04; 189.7C 6:48;
- Less juicy, less sweetness, more caramel
- A little more floral
- Tea like
- (2025-12-2) yuzu like, less floral
- 182C/92C; 160C 3:40; 185C 6:15; 194C 7:56;
- drum: 80; damper: 70; 3:00->80; 5:00->90
- 160C 3:43; 185.1C 6:19; 189C 6:57;
- Sour
- No “more caramel” as above
- (2025-12-1) not sour
- 160C 3:43; 184.4C 6:13; 189.2C 6:59;
- Less sour but more than first two
- A little more sweetness but less than first two
- Sugar over roasted (?)
The overall time of roasting looks good.
2025-11-22, 11C, humidity 83%
- 182C/92C; 160C 3:55; 185C 6:30; 202C 8:59
- damper: 70; 3:30->80; 5:20->90
- drum: 60: 160.0C 3:58; 185C 6:48; 191.7C 7:28
- drum: 70: 160.2C 3:59; 186.1C 6:42; 191.2C 7:24
- drum: 80: 160.0C 3:58; 184.8C 6:32; 190.0C 7:14
- no burnt sugar or smokey at all (cleaning is important!)
2025-11-15, 12C, humidity 92%
- 182C/92C; 160C 3:55; 181C 6:45; 195C 9:58
- 182C/92C; 160C 3:59; 184.3C 7:31; 187.1C 8:11
- 182C/92C; 160C 3:59; 183C 7:14; 185.9C 7:54
- 182C/92C; 160C 3:55; 185C 6:30; 202C 8:59
- damper: 70; 3:30->80; 5:20->90
- 160.1C 3:59; 184.6C 6:31; 190.0C 7:15
- (2025-11-29) aftertaste sweetness, a little sour, a little burnt sugar
- 160C 4:00; 184.8C 6:33; 190.9C 7:22
2025-11-10
- 182C/92C; 160C 3:55; 185C 6:30; 202C 8:59 (2025-11-10)
- damper: 70; 3:30->80; 5:20->90
- 183C622 189C705 forgot snapshot
- No over caramelized (2025-11-10 still a little)
- Zerno 550, a little astringency after swallowing
- 160.0C 3:59; 185.0C 6:34; 190.0C 7:15
- No over caramelized (2025-11-10 still a little)
- Zerno 525, sweetness
- Absolutely no over caramelized
2025-11-7
- 182C/92C; 160C 3:55; 185C 6:30; 202C 8:59
- 160.0C 3:59; 182.8C 6:18; 188.2C 7:00
- ground agtron 104
- a little over caramelized
- strong flavor
- black tea
- 160.0C 3:59; 183.9C 6:26; 189.3C 7:09
- ground agtron 97
- a little over caramelized (more)
- weaker flavor comparing to above
- black tea