How to judge whether Yunnan beans are good, what is the quality, and how to evaluate Yunnan small grains?

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

We cannot say enough about Rosedale, about Blue Mountain, about Jega, or about Mantenin. Only when we talk about Yunnan beans, we know nothing.

When you don't know anything about the beans in your hand, how to judge whether a bean will taste good or not based on some basic factors, regardless of flavor and personality, is nothing more than the following:

Breed:

Tibika, original species. It is true that the market for beans and related hybrids is now very large, and there are some reviews for beans. However, we are commenting on fine coffee, blue mountain, Kona. Back to the pedigree theory, you have to admit that a good bean and a good pedigree account for a large proportion.

Planting height:

For Arabica, 1200 is a watershed in quality. You will find that Hainan coffee, which almost no one talks about, has always been in the non-mainstream and can only be sold as a tourist souvenir. First, it is because it is Luo Dou, and second, because Hainan is located at sea level, most places are 300 meters below sea level. There are 1800 points in Wuzhishan in the middle, and only 320 in urban areas. Hainan can grow some souvenir coffee, for planting a good Arabica, it is really more than enough.

Since planting height is the basic factor, large mountainous areas in Yunnan can reach more than 1000 meters above sea level. Kunming is 1895 meters above sea level. Baoshan is 1653.5 meters above sea level. Dali is 1976 meters above sea level. Chuxiong is 1773 meters above sea level. Dehong has an average altitude of 800~1500 meters. Diqing has an average altitude of 3380 meters. The altitude is high, and then consider the temperature. Generally speaking, the golden coffee belt is between the north and south tropics. The reason is that the probability of frost is very high, and the coffee tree will die in case of frost. In Yunnan, there is a Gaoligong Mountain in the north of Baoshan, which blocks the influence of Siberian cold current in winter and forms a protective climate for coffee growth.

Treatment:

Throughout the treatment method, there are nothing more than two directions, one is cleaner, such as washing, and the other is more rich in flavor, such as sunlight. More treatment methods, also can not escape these two general directions. Choosing the general direction without bad taste is called proper handling.

Other:

Such as the timing of bean harvest, organic planting, post-harvest preservation...

Baking:

According to scientists (ILLY,'Espresso Coffee'), roasting changes the internal organization of coffee. Among them, carbohydrates dropped sharply from 58.9% to 38.3%, and acids (fatty acids, quinic acid and chloric acid) dropped from 8.0% to 4.9%. Under the action of pyrolysis, these substances recombine and transform into caramel, carbon dioxide and some volatile substances. Caramel accounts for 25% of the quality of roasted beans, forming the sweet taste of coffee, while lipids, which originally accounted for 16.2% of raw beans, increased to 17% after roasting, are the source of alcohol and consistency. Caffeine content barely changes before and after roasting, and some people mistakenly think that reroasted coffee is bitter and has more caffeine, which is not the correct statement.

Then again, 80% beans, 20% baking.

So much for the problem!

Q: "Is it good to drink Yunnan that we don't care about?"

Look at the beans, 1. The variety is iron pica (although 95% of Yunnan is a hybrid variety of Luo beans, such as Katim, but there is still a little iron pica), 2. High altitude (excluding Baoan Lujiang Dam area, Pu 'er part of the area), 3. Clear processing method, good taste.

These are all iron-pickups.

tasting

Jamaica Blue Mountains (Typica):

Baking Degree: Medium Deep Baking

Roasted peanut, hazelnut, melon, chocolate-like

Wet aroma: oolong tea (rose-tea), caramel (caramel), honey ( honey), black-chocolate (black-chocolate), almond skins (almond skins), silky mouthfeel (silky mouthfeel), brightness (brightness),

Taste: Sweet, light bitter, mellow balanced feeling, rich layers, aftertaste dark chocolate, honey, sugar taste obvious, there is a sticky feeling, completely cooled, thick oolong tea aroma, touch with your fingers, unexpectedly have burnt syrup sticky feeling.

Recommended cooking method: hand brewing

Abrasion: 4 (Fuji R440)

Water temperature: 88°C

Other suggestions for trickle-filtration extraction:

Normal pressure, recommended abrasiveness of 3.5-4/water temperature 90°C

Aile pressure, recommended 2.5 grind, water temperature 88°C

Siphon pot: 3.5 grind

Birds of Paradise (Typica):

Baking Degree: Medium Deep Baking

Dry fragrance: nutty, woody, spicy

Wet aroma: cane, hazelnut, toast-like

Palate: Toasted sweetness, nutty sweetness, slight acidity and sourness, good layering, spicy sweetness in the aftertaste

Recommended cooking method: hand brewing

Abrasion: 4 (Fuji R440)

Water temperature: 89°C

Other suggestions for trickle-filtration extraction:

Normal pressure, recommended abrasiveness of 3.5-4/water temperature 90°C

Aile pressure, recommended 3 degrees of grinding, water temperature 85°C

Siphon: 4.5 degree of abrasiveness, water temperature 91°C