Evaluation of Yunnan Tieka Coffee Bean

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Description: Yunnan Tieka coffee beans

Coffee bean provider: Yunnan Ka Nong, group friend "Yunnan Feng"

Coffee Bean Roaster: old Boy Coffee

Roasting degree of coffee beans: moderately shallow

Tasting time: January 2014

Character: old skin, Shanghai fool, old boy, like home

Comments and comments:

Group friend Yunnan Kanong "Yunnan Feng" offered to provide some "iron pickup" coffee beans for tasting. Four group friends, "Laopi", "Shanghai fool", "old boy" and "home", expressed interest and participated in the tasting. Yunnan Feng provides some tin card raw beans and some self-baked cooked beans, which are baked by the "old boy" and sent to other tasters. The comments of the appraisers are as follows:

Old Pete:

After receiving the bean samples, Lao Pi tasted the cooked beans baked by Yunnan Feng and the cooked beans baked by the old boy respectively. When Lao Pi tastes coffee beans, there are five steps: "seeing", "smelling", "tasting", "tasting" and "drinking".

"look" is to put the beans on the white paper, look at the appearance of the beans, and get rid of the defective beans. The size of this bean is small, the evenness is not very neat, and the defect rate is slightly higher. Compared with the "iron pickup" that Lao Pi got from other sources, the "selling appearance" of this bean is not very good. There are more silver skins floating after the beans are ground, so it seems that the late processing of "Yunnan Feng" by Ka Nong is not fine enough.

"smell" is the smell of coffee beans after grinding, smell much, basically from the fragrance can infer the taste of beans after cooking. Compared with the different aroma of the cooked beans baked by Yunnan Feng and the cooked beans baked by the old boy, the flavor of the baked by the old boy is more intense.

"Pin" is the original solution without adding anything after taking a sip of coffee, and you can't help but "taste" the second and third mouthfuls of good coffee. This bean skin has more than a few mouthfuls, mainly because of the need for taste. Compared with high-quality beans, "tin card" still has a certain gap.

To "taste" is to try to add sugar, milk and other spices as you like. generally speaking, the better the coffee is, the less spices you need to add. Lao Pi sometimes adds some pure coconut powder. You can also try cinnamon powder, protein powder, soy milk powder and so on. In principle, any natural ingredient can be added. As long as you like it, you can adjust the taste you like. There is no need to drink only the so-called authentic black coffee in order to be an expert. By the way, an anecdote, a cargo who likes to "pack x" went on a business trip with his boss. Because the plane was waiting in the airport lounge later, the boss ordered a cappuccino himself, which usually drank instant, and ordered a super concentrate in order to look tasteful. According to his colleagues afterwards, although it was only such a small cup of coffee, he always tried his best to drink it, and felt that it was an impossible task to finish the cup of super concentration. Looking at the complicated way his boss looked at him, I felt that waiting for the plane for a short period of time was the longest moment in his life.

"drink" is to mix according to your own preferences, sit down and enjoy it slowly. Feel the taste with the tongue, the aroma with the nasal cavity, and the mellowness with the mouth.

What is good coffee? Lao Pi summed up three indicators: incense, cotton and alcohol.

Good coffee must have its own unique flavor, unscented coffee is not good coffee. The aroma characteristics of coffee are related to the variety and origin of coffee. This tin card bean is elegant, clean and meticulous, with a good flavor, and has a certain blue mountain fragrance. Laopi classifies this coffee flavor as "fragrant".

Good coffee must be soft and smooth, and spicy, throat-piercing coffee is not good coffee. This tin card beans taste harmonious, lubricated and smooth, the fruit taste is pure and elegant, the sour taste is bright and not sharp, the taste is balanced and sweet, it is a better top-grade bean.

Good coffee must be mellow and long-lasting, bitter and light are not good coffee. In addition to the variety and origin, the alcohol thickness of coffee also has a lot to do with the baking degree of raw beans. The cooked beans baked by "Yunnan Feng" are closer to the ideal state than those baked by "old boy". But overall, this tin card bean alcohol thickness is not enough, the aroma is not long enough, slightly faint, this is also the obvious deficiency of this bean.

After tasting, Lao Pi recommended the iron pickup coffee beans provided by Yunnan Ka Nong "Yunnan Feng" is three-and-a-half stars. On the basis of further strengthening the fineness of post-processing, it is recommended that the price of cooked beans is 50-60 yuan per pound.

Shanghai fool:

Coffee evaluation: rich flavor, aroma to the nostrils, fragrance is passed. If the taste is more monotonous, maybe it is the unique taste of the tin pickup. A little bitterness, or the balance between sour and bitter, bitterness is slightly better.

Raw bean evaluation: there are a few defective beans, different shapes and sizes.

Baking evaluation: taste and aroma get the maximum play, beans are also fully expanded, sour taste and bitter taste are quite balanced, with a little scorched taste.

Cup testing tool: use a siphon pot, 20 grams of coffee beans, water temperature of about 94 to 98 degrees, manual bean grinder, fine powder, 50 seconds.

Recommended price of cooked beans: 55-65 yuan / lb.

Old boy:

Coffee ripe beans: sweet and sour in Kraft paper bags, mellow and chocolate.

Coffee powder: a faint scent of flowers

Coffee liquid (hot): full-bodied and clean flowers, sweet coffee, good mellow thickness.

Coffee liquid (room temperature): the advantages of flowers are still there.

Disadvantages: the aftertaste is not long and rich.

Suggested price: raw beans are recommended at 40-50 yuan / kg. If you can do a good job in the post-processing of raw beans, the price of this bean can reach 70-80 / kg.

Such as home:

Raw beans do not see do not know how raw beans, from the perspective of ripe beans, planting altitude is not low, beans should be 15 ~ 16 mesh. The surface of cooked beans is crumpled, and the baking should be a little too deep. Tin card is not recommended to bake in this way.

The coffee beans smell full-bodied with a hint of chocolate.

It is made of 10 grams of powder and hand-made pot, not a semi-automatic coffee machine. Bitterness is more obvious than acid, there are granules in the bitterness, and it doesn't feel very good. The aroma is relatively thin. Because deep baking is easy to extract bitterness, coupled with the silver skin can not fall off well in the baking process will also increase the bitterness.

Generally speaking, the bitterness of the coffee is a little higher, the taste is not smooth, and there is always some foam. Beans should be good, and it is suggested that they can be modified in terms of handling and baking.