Introduction to the flavor cooking methods of Yunnan small seed coffee beans

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[scientific name] Coffea arabica L

Family and genus: Rubiaceae Coffee [alias] small-grained species, also known as Arabian species

Coffee is rich in protein, fat, sucrose, starch, caffeine and other substances. after being made into a beverage, coffee is rich in aroma, delicious taste and rich nutrition, so it has become the world's three major beverages composed of tea and cocoa, and ranks first in the list.

Yunnan coffee is a variant of Arabian original species, which has been cultivated for more than one hundred years after long-term cultivation and domestication.

Morphological features: small trees or large shrubs, plant height 5-8 meters. Base usually much branched, old branches gray-white. Nodes inflated, young branches glabrous. Leaves thinly leathery-ovate-lanceolate or lanceolate, apex long acuminate, base cuneate or slightly obtuse, entire or shallowly wavy, both surfaces glabrous. Cymes several clustered in leaf axils, Corolla white, fragrant. When ripe, berries are broadly oval, red, 1.2 × 1.6 cm long, and seeds 0.8-1.0 cm long. The florescence is from March to April. Origin and distribution: originated in Ethiopia or Arabian Peninsula. Most of them are cultivated in Fujian, Taiwan, Guangdong, Hainan, Guangxi, Sichuan, Guizhou and Yunnan, but the quality produced in Yunnan is the best in China.

Huaguoshan, Yunnan (Typica):

Baking degree: medium baking

Dried fragrance: pear fruits (pear-fruit), vanilla (vanila-like), honey (honey-like), peach tea (peach tea), ripe oranges (ripe orange), jasmine (jasmine hints)

Wet fragrance: nutty (nutty), milk chocolate (milky chocolate), herbs (herbal-floral)

Palate: supple in the mouth, aroma of Asian herbs, lively and bright sour taste, good balance between cheeks, soft acidity, mellow balance, rich layers, obvious taste of dark chocolate, honey and sucrose, brown sugar flavor after complete cooling.

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 90 °C

Other suggestions for trickling extraction:

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

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C