Cooking conditions of Zhongbao Mountain Iron Card suitable for Chinese Taste

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Cooking conditions of Zhongbao Mountain Iron Card suitable for Chinese Taste

Utensils: including Yunduohu, U-shaped filter cup, Hario electronic scale, Kalita thermometer, any hand punch rack (no, but to subtract the water absorption of coffee powder bed), filter paper (it is recommended to use primary color filter paper, although the pulp flavor is slightly stronger, but after all, it is healthy and porous, and the current level of human technology is not applicable to chemically bleached filter paper, and the entrance should not contain chemical ingredients as far as possible), sharing pot or mug, induction cooker.

Degree of grinding: fine sugar (I do not recommend individual bean grinders here, because even with the same bean grinder, the distance between the cutter head, the point power, the blunt degree of the cutter head, the original factory setting, the setting after cleaning, and the number of motor revolutions will be different.)

3T: the brewing time is about 1 minute and 30 seconds; the brewing water temperature is 92 degrees; the brewing flow is a large flow. (the hot water in the Yunduo pot is 3-4 degrees Celsius higher than the target extraction temperature. Indirect heating is needed in the cooking process to maintain the correct extraction temperature.)

Ratio of water to powder: 1:15 (15g powder extract 225g solution; 25g powder 375g solution, and so on, if you don't use hand to flush the stent, don't forget to subtract the moisture absorbed by the coffee powder bed, even those who graduate from primary school will be counted)

Extraction rate: 18% (calculation method: extraction rate = extraction material quality ➗ dry powder quality ✖️ 100%; extraction material quality = TDS ✖️ coffee solution quality)

Cooking strength (TDS): 1.37% (need to be measured by instrument, millet TDS tester is available, less than 100RMB, btw Xiaomi does not give me any benefit, just because I can only afford this price) the full name of TDS, which I have said all the time, is Total Dissolved Solid, that is, soluble matter content. (btw has not given me any benefit. I chose it for live broadcast just because it can be played back for the convenience of everyone.)

Cooking steps of Zhongbao Mountain Iron Card suitable for Chinese Flavor

Prepare according to the above cooking conditions, including the arrangement of tools, boiling water, mixing spoon, etc. Make sure that the brewing process of 1 minute and 30 seconds is uninterrupted, the time is not waiting for people, the short extraction is insufficient, but the extraction is too long; the temperature is low, the extraction is insufficient, but the extraction is high; stirring is not rapid, incomplete extraction is insufficient, stirring too long is too slow to extract; too much fine powder on the surface of the coffee powder bed leads to insufficient extraction, and too much fine powder clogs the filter paper. When preparing, tell yourself not to inject water into the filter paper, which will form a water hole, skip the coffee powder bed and flow directly into the sharing pot, and the consequences can be imagined.

Weigh and grind Baoshan iron pickup, grind fine sugar. Be careful! It is best to weigh again after grinding, because it is possible that the coffee powder will stick to the inside of the cutter head or the inner pipe wall of the bean grinder due to overheating of the cutter head, electrostatic reaction, or humidity in the surrounding environment, thus losing the original weight, affecting the extraction rate, brewing strength and other values, affecting the taste of coffee.

Put the V60 filter paper into the V60 filter cup, wear the hat as big as the head, 01, 01, 02, 02. The filter cup is hard and straight, but it is not as flexible as a man's little brother, let alone a woman's ⋯⋯. Let's go on. Wet the filter paper with hot water and preheat the whole cooking system. Then, don't forget, don't forget to pour out the water in the sharing pot, because I often forget to remind you here.

Slowly pour the ground coffee powder into the wetted filter paper filter cup, shake the filter cup left and right, and shake the coffee powder bed flat. Do not shake too many times, this will change the powder bed density, affect the extraction, or will shake the fine powder into the bottom of the filter cup, glue with water, plug the pores, causing the flow rate to slow down, over-extraction, just get off.

If you boil hot water, the water used in Huaxia will not be distilled to sweet water, as long as it is tasteless, no visible suspended matter, and pure pH7.0+/- water. Conditional friends can adjust TDS to 120~130ppm, hardness in 70~80mg/L, alkaline 50mg/L is the most ideal. The cooking water temperature must be kept 3-4 degrees higher than the target water temperature during the cooking process.

Pre-soak and inject water, that is, stew. While quickly pouring 10%-15% water into the filter cup, stir vigorously with a spoon in the shortest possible time. The goal is to make the coffee powder and water fully and evenly blend. The aim is 1. Release carbon dioxide produced by carbonization during baking in a short time, otherwise carbon dioxide will form carbonic acid in the presence of water and affect the taste. It is helpful to uniform extraction. The cell wall of baked Yunnan Baoshan iron card is not completely destroyed, and many aromatic factors are still locked on the inside of the cell wall. Stirring can make water fully penetrate to the inside of the cell wall, which is helpful for uniform extraction after pre-soaking. Pre-soaking time does not have to be 30 seconds, as long as the observation of the droplets is coming to an end, the time is not too long, easy to extract.

The purpose of clockwise large current water injection is to make the cell walls collide with each other and extract its medial aroma factors. Do not inject water into the inner wall of the filter paper! This will cause the outlet hole to flow directly into the sharing pot along the streamlined groove of the V60 filter cup over the coffee powder bed, resulting in uneven extraction.

After the end of water injection, stir for the second time. No matter how good the bean grinder is, it will produce fine powder, and no matter how good the powder sieve is, it will be caught. Huaxia will tell guests every time that the fine powder will be divided into two ways in the coffee paste: one is that the dense fine coffee powder will sink to the bottom of the filter cup, blocking the filter paper, affecting the extraction process, resulting in insufficient extraction; on the other hand, the low density fine powder will float on the white fat bubbles on the surface of the coffee powder bed, and the temperature on the bubbles is very low, resulting in insufficient fine powder extraction, resulting in a sharp sour taste. Some people will say, why are you so picky? The small amount of fine powder is negligible. What I want to say is that since we are making boutique coffee, we should take steps to avoid every cause that is easy to cause bad taste. Not to mention the things that can be solved by gently stirring twice on the surface with a small spoon at the end of the water injection, don't be lazy, huh!

If the amount of water injection is accurate, the coffee powder bed dries up and the solution quality reaches the target value. The coffee powder bed should be flat and there are no large particles of coffee powder glued to the inner wall of the filter paper.