Characteristics of Colombian decaf beans Story what coffee beans are used in Colombian decaf

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Decaffeinated coffee has always been a concerned product. It removes most of the caffeine and retains the flavor of coffee beans. It is suitable for people who like to drink black coffee but are not tolerant to caffeine. Colombia's decaf coffee is of excellent quality. Therefore, Qianjie Coffee is also looking for several kinds of decaf coffee with good flavor.

Qianjie Coffee is looking for a Swiss water-treated low-caffeine bean from Huilan, Colombia.

Front Street Coffee Columbia decaf

Producing area: Cymbidium Colombians

Altitude: 1750 m

Variety: iron pickup

Treatment method: Swiss water treatment

Flavor: berries, citrus, cocoa, nuts

Introduction of coffee producing areas

Colombia huila of Colombia belongs to the selected alpine coffee beans of the Colombian state company, which is known as the national treasure of Colombia. With its superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Colombian coffee beans, which usually do not have a special market brand name, are from the National Coffee Farmers' Union of Colombia (national federation of colombia coffee growers) and have always been famous for their strict quality control and active promotion.

Colombian coffee beans are well-known in the world, and the high-quality water-washed beans have always been the representative of high-quality coffee. Coffee beans exported from Colombia, after specific gravity inspection and manual picking of defective beans, are bagged after layers of strict inspection, so the quality of Colombian coffee can be guaranteed.

Qianjie Coffee thinks that the bad taste of low-reason coffee is not caused by treatment. Because most decaf coffee in the raw materials to choose some cheap, commercial grade coffee beans. Modern decaffeinated technology is quite complex, and in most cases, companies that produce decaffeinated coffee will naturally prefer some varieties of coffee beans with high caffeine content (such as robusta beans) when choosing raw materials. Coffee beans have been untasty before decaffeinated beans. Like other coffee beans sold in coffee shops, low-caffeinated coffee can perform very well even after decaffeination if it starts with high-quality Arabica beans from the beginning of raw beans.

The Colombian decaf beans selected in front of the street are rated Supremo. Supremo is the highest ranking in the Colombian coffee bean system. The quality is very guaranteed.

Treatment mode

This batch is the use of Swiss water treatment decaffeinated technology, the use of commercial development of efficient treatment, a total of two steps. The first step is to pour the raw coffee beans into hot water, which will remove all the flavor factors in the raw coffee beans, including caffeine, and discard the original batch of raw coffee beans.

The hot water loaded with all the flavor factors is then filtered out by an activated carbon filter, and the rest is hot water full of pure flavor factors, known in the Swiss water treatment as "Flavor-charged Water", which contains saturated coffee raw bean flavor factors, lacks caffeine, and then the most important medium in the decaffeination process.

A new batch of raw coffee beans soaked in water full of flavor factors and non-caffeine will release caffeine in raw coffee beans, but will not release flavor factors. In this way, the original flavor of raw coffee beans will not be much impaired. Obviously, the flavor factor in the flavor-loaded water is already close to saturation, so it can no longer dissolve more flavor factors, but there is still a lot of room to dissolve caffeine.

This series of steps effectively removes 99.9% of caffeine, and in addition to requiring no use of chemical solvents, the soaked solution can be reused in different batches of treatment procedures.

Baking parameters of Qianjie Coffee

The roaster of Qianjie coffee used medium roasting to highlight the mellow taste and sweetness of the beans. The temperature dropped from 1: 32 to 92.5 ℃ and began to warm up. The firepower maintained 130 and the throttle 3. From about 3 minutes to 4 minutes on the throttle, the firepower begins to increase to maintain the temperature during the dewatering period. The yellowing point was reached at about 6: 15, when the temperature was 153.5 ℃. After that, it reaches the relay period, when the firepower is increased to produce heat impulse so that the temperature rises steadily between 6-10 minutes. 9: 57 ushered in an explosion with a temperature of 183.2 ℃, when the firepower increased to 176to prevent loss of temperature. The beans are baked in 2 minutes and 30 seconds after the explosion.

Because in the process of decaffeination, the coffee beans need to be soaked in hot water to release caffeine, and then dried, the fiber structure of the coffee may have changed in the process, resulting in roasting to the middle and deep roast. the oil is released more easily, making the bean body oil shiny.

Suggestion on brewing coffee in Qianjie

Cooking parameters:

Powder content: 15g

Proportion: 1:15

Water temperature: 88 ℃

Degree of grinding: rough grinding (pass rate of No. 20 standard sieve 62%)

Filter cup: KONO filter cup

In order to make the coffee more mellow, the Kono filter cup is used. This filter cup is designed to taste like flannel. After the filter paper and the filter cup are moist and glued by water, a closed space is formed, which plays a siphon effect and makes the extracted coffee more mellow.

Brewing and cooking techniques:

1. Pour in the coffee powder and steam for 30 seconds with twice the amount of water (30ml).

two。 Then carry out the second stage of water injection, gently circle and inject 150ml hot water to push up the powder layer so that the surface rushes out of the gold foam surface.

3. When the water level of the powder layer drops slightly, the last section of 45ml is injected. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction. The extraction time is 2 minutes and 10 seconds.

Flavor description

The flavor of this coffee is nutty cocoa, with dark chocolate as the main note, with acidity of berries and citrus.

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