Flavor characteristics of Sidamo Sakura Coffee introduction to hand-brewing parameters of Ethiopian Sakura Coffee

The new season of Huakui coffee 5.0 coffee beans will arrive in Hong Kong in 2021, Qianjie is very concerned about this. This new batch of Jiaokui 5.0 coffee beans was safely transported to Qianjie as planned (April 2021).

As soon as the beans were obtained, they were baked and cup tested non-stop in front of the street. In addition, Qianjie Coffee also made a comparison between Huakui 5.0 coffee beans and our "only" small Huakui coffee beans.

Comparison between Xiaogui coffee beans and Huakui 5.0 coffee beans, let's first observe the comparison of raw beans and cooked beans between Xiaogui coffee beans and Huakui 5.0 coffee beans.

Both are beans from the new season in 2021, and the granules of small Huakui coffee beans are significantly smaller than those of Huakui 5.0 coffee beans. The proportion of small seed coffee beans was significantly higher than that of Huakui 5.0 coffee beans.

After getting Huakui 5.0 coffee beans in Qianjie, the coffee beans were baked and compared with small Huakui coffee beans. Through the cup test, Qianjie found that the small Huakui coffee beans have deeper and stronger strawberry aromas and berry sweetness, while the 21-year-old Huakui 5.0 coffee beans are more active and brighter sour.

Qianjie coffee cup test flavor: Sakui 5.0 coffee beans and Xiaogui coffee beans Xiaogui: cream strawberries, citrus, passion fruit, fermented wine Huakui 5.0: berries, citrus, honey, mango, flowers from the cup test, the flavor of small Huakui coffee beans is more similar to that of 2017 Huakui coffee beans. On the other hand, Huakui 5.0 coffee beans prefer the flavor of Guji producing area (raspberry acid, flower flavor, fruit juice).

Qianjie coffee hand flavor: Huakui 5.0 coffee beans and small grain Huakui coffee beans both use the following brewing scheme: filter cup: V600.001 water temperature: 90-91 ℃ powder quantity: 15g powder-to-water ratio: 1:15 grind degree: medium fine grinding (Chinese standard 20 sieve pass rate 80%)

Cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Small Huakui coffee bean flavor: sweet aroma of berries, creamy strawberries, passion fruits, rich fruit sweetness and full taste. Huakui 5.0 coffee bean flavor: floral aroma, sweet and sour aromas of berries, citrus and plums, mango juice, honey, and sweet aftertaste of black tea.

In Chinese traditional culture, the first three ancient imperial examinations are generally called the number one, the second place and the exploration of flowers. As we all know, this Sakuran in the Guji producing area of Xidamo also comes from China. If you observe carefully, the Chinese and English names of the coffee bean "Huakui" will not match. It is called "Huakui" in Chinese, and it is more likely to be "Hambella" in English, which is literally translated as "Humbela". Qianjie will give you a brief talk about the origin of the name Sakui Coffee. Sakuran, literally speaking, is the first of all flowers. When Chinese raw bean merchants first came into contact with Huakui in Humbela, the Guji producing area of Sidamo coffee beans, they were deeply fascinated by the vanilla cream smell of this coffee, as long as the processing technology of this coffee was continuously strengthened and had the potential to become the next rosy summer, so Chinese raw bean merchants named this sunroasted coffee from Guji as "Huakui" and expressed high hopes.

The unique flavor of Sakuran is inseparable from its way of tanning. According to Qianjie, farmers pick coffee fruits from December to January every year, and the sugar content of coffee red fruits must reach more than 30% before they can be treated in the sun. The sun drying process is very fastidious, the first two days must ensure the humidity of coffee red fruit, so that its fructose is fully fermented. When the noon temperature is relatively high, shade should be carried out in time to prevent red fruit from sunburn, which is not conducive to fermentation. Then at night, in case of sudden rain, it is wrapped in thick plastic.

The fermentation and dehydration of coffee red fruit requires a lower temperature. After reaching the 18th day of sun exposure, the moisture content of raw coffee beans will drop to about 13%, then stop the sun treatment and put it in the warehouse in a sack. On this basis, continue to raise raw beans for about 50 days and further dehydrate. When the moisture content of raw coffee beans reaches about 11%, it will be transported to the treatment plant for shelling and other follow-up treatment.

I don't know if you have noticed that sometimes the Cedamo Alsi coffee on the front street compares the flavor of these two kinds of coffee by cup test, and finds that the juice feeling of Arsi coffee is stronger than that of Sakui coffee. Sakui flavor is more tropical fruit flavor, Sakui's fermentation feeling is stronger than Arsi.

Qianjie Coffee "Huakui" Coffee Bean hand flavor describes the sweet flavor of "Xiaogui" berries, creamy strawberries, passion fruits, rich sweetness and full taste.

"Huakui G1" smooth, passion fruit, fermented wine, jackfruit, strawberry "Huakui 2.0" overall taste clean, berry aroma will be more obvious, and with nutty aroma, taste will be more rich" Sakui 3.0 "light strawberry jam, black tea, sweet finish short rhyme

"Sakui 3.1" floral aroma, cream, tropical fruits, caramel, Huigan persistent "Sakui 4.0" citrus sour, full berry juice, lemon black tea, long-lasting "Sakui 5.0" flowers, sour and sweet aromas of berries, citrus and plums, mango juice, honey, sweet Qianjie coffee for black tea-baking records of 5 Sidama Huakui coffee beans

Qianjie Coffee: Huakui G1 Coffee Bean Baking Curve

Coffee name: Huakui G1, roaster: Yangjia 800N, bean dosage 480g

The temperature of the furnace is 160℃, the throttle is 3.5and the firepower is 160. the temperature recovery point is 1 / 39 / 32 / 39 / 39 / 39 / 39.

When the temperature is 154℃, the bean surface turns yellow, the smell of grass disappears completely, and the dehydration is completed.

When the furnace temperature is 162℃, the firepower drops to 140. at this time, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to explosion. Important: at this time, we should pay attention to listen to the sound of the explosion. The temperature is 187.9 ℃, the firepower is 80, the throttle is open, the temperature is 198.1 ℃, the development time is 39, the development time is 39.

Qianjie Coffee: Huakui 2.0 Coffee Baking Curve

Coffee name: Huakui 2.0, roaster: Yangjia 800N, bean dosage 480g

The temperature of the furnace is 160℃, and the firepower is 140. at the temperature of 160℃, the temperature at 1pm / 39th is 32 "at 51pm / 39th / 51th / 39th / 39th. When the temperature is 154℃, the bean table turns yellow, the smell of grass disappears completely, and the dehydration is completed. When the furnace temperature is 152 ℃, the firepower is reduced to 120 and the throttle 4; at this time, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to coffee, which can be defined as a prelude to explosion. Important: at this time, we should pay attention to listen to the sound of the explosion. The temperature is 177℃, the firepower is down to 50, the throttle is fully open, the temperature is 193℃, the development time is 30min, the development time is 39th.

Qianjie Coffee: Huakui 3.0 Coffee Baking Curve

Coffee name: Huakui 3.0, roaster: Yangjia 800N, bean dosage 480g

When the furnace temperature is 175 ℃, the bean, throttle 3, firepower 120; the temperature recovery point 1: 39: 32 ", the yellow point: 6: 39: 00: 00: 39: 39: 39: 39; when the temperature is 152 ℃, the bean table turns yellow, the smell of grass disappears completely, and the dehydration is completed. When the furnace temperature is 116℃, the firepower is increased to 140. at this time, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to coffee, which can be defined as a prelude to explosion. Important: at this time, we should pay attention to listen to the sound of the explosion. Time 10: 39: 00: 39: 00: 39: 39; the temperature is 183.8 ℃, the throttle is open; the temperature is 195 ℃, and the development time is 39: 39.

Qianjie Coffee Huakui 3.1 Coffee Baking Curve

Coffee name: Huakui 3.1, roaster: Yangjia 800N, bean dosage 480g

Furnace temperature 190 ℃, throttle 3, firepower 120; temperature 1: 39: 38 ", temperature: 101.8 ℃; yellow point: 5: 39: 44: 39; temperature: 39: 39: 39: 39; temperature: 158 ℃; the smell of grass disappears completely; dehydration is completed. When the furnace temperature reaches 150 ℃, the firepower is reduced to 100, the throttle remains the same; when the furnace temperature reaches 7: 39, there are ugly wrinkles and black markings on the bean surface, and the smell of toast obviously changes to coffee, which can be defined as a prelude to explosion. Important: at this time, we should pay attention to listen to the sound of the explosion. The temperature is 184.1 ℃, the firepower drops to 80, the throttle is fully open, the temperature is 192 ℃, and the development time is 39.

Qianjie Coffee Huakui 4.0 Coffee Baking Curve

Coffee name: Huakui 4.0, roaster: Yangjia 800N, bean dosage 480g

The furnace temperature is 175℃, the temperature is 120, the temperature is 96.2 ℃, the temperature is 3932, the temperature is 96.2 ℃, the firepower is increased to 140,3900, and the temperature is 151.7 ℃, at this time the bean table turns yellow, the smell of grass disappears completely, and the dehydration is completed. Observe the appearance of ugly wrinkles and black markings on the bean surface, and you can smell the smell of toast turning to coffee. At this time, the state of coffee beans can be defined as a prelude to explosion. Important: at this time, we should pay attention to listen to the sound of the explosion. When the time is 9: 50, the temperature is 183 ℃; when the temperature is 188 ℃, the firepower drops to 80, the throttle is all open; when the temperature is 196 ℃, the development time is 40: 39, 39: 39.

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