Hanging-ear coffee brewing teaching powder-water ratio water temperature time extraction adjustment teaching

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Many coffee lovers like to drink fine hand-brewed coffee, but they also feel that hand-brewed coffee requires a lot of equipment to operate both skills and equipment. Front Street has launched a series of ear bags for this purpose. The Front Street Ear coffee line has several regional flavors, such as Sidamo, Brazilian, Honduran Shirley and more. Of course, there are other types of coffee beans. If guests want to make ear-hanging coffee, Qianjie will also make it according to their needs. For example, a few days ago, guests drank a gold mantelin in the store and felt satisfied with the taste, but they were too lazy to go home to grind it. We made ear-hanging coffee on site for guests.

How to choose ear-hanging coffee?

1. Date of production: Generally, freshly ground coffee powder is the freshest, and the production method of hanging ears is to seal the bags immediately after careful baking and careful grinding. Try to buy the ones closest to the baking date. The taste will deteriorate after more than 2 months. 2. Integrity of information: The information of coffee beans includes variety, grinding degree, origin, roaster, etc.

The advantages of ear-hanging coffee: 1. Compared with instant coffee, ear-hanging coffee has a stronger flavor, and ear-hanging coffee has more choices to experience coffee from different origins and different roasting degrees, and you can drink more unique flavors. 2. Ear coffee does not contain aroma, creamer and other additives, healthier. 3. Affordable, fast and convenient brewing, easy to carry, no need to prepare brewing equipment.

Front Street Sidama Coffee has always been loved by everyone. In order to make it more convenient for everyone to brew coffee in daily life, Front Street Coffee has made Sidama Coffee into ear bags. Front Street Coffee pays great attention to the cleanliness, grinding and packaging of the grinder in order to make the best possible ear hangings.

grinding

The first determinant of the quality of the ear bag brewing is that the flow rate is too slow or too fast, and this depends on the grinding of the bean grinder. If the bean grinder used is not high enough, the grinding quality is not good, a large amount of fine powder will be caused in the grinding process, the grinding is uneven, the flow rate will be "traffic jam" when brewing, and the soaking time will be too long. The result is turbid taste, poor flavor, no matter how good the beans are, they cannot express their due flavor.

bean grinder cleaning

It is not only the grinding degree that affects the coffee flavor, but also the cleanliness of the bean grinder. Front Street strictly stipulates that the bean grinder must be carefully cleaned before each grinding of ear-hanging coffee. Not only that, Front Street also regularly checks the cleanliness and cleaning of the bean grinder, and supervises the overall grinding machine cleaning and packaging process.

Automatic packaging machine/filling nitrogen

The use of mechanical automatic packaging has two purposes, one is to improve the sealing effect of the outer packaging, and the other is to inject nitrogen at the same time of packaging, so as to eliminate oxygen as much as possible, so that oxidation is not easy to occur, and greatly extend the shelf life of coffee flavor. If it is hand-packed and does not enter nitrogen, the shelf life may be only one month. If it is automatically packed and nitrogen is added, the shelf life can easily reach one year.

This time Front Street introduces two seasonal ear coffee and the always popular Sherry ear coffee. Front Street's current seasonal ear coffee has sun-dried sidamo ears and Brazilian red fruit ears.

Brazilian semi-sun red fruit ears (with distinct sweetness, light lemon aroma, rich nutty flavor, the latter part has a distinct dark chocolate flavor)

Brazilian coffee beans were introduced from Guyane française in 1720. Brazil was a Portugal colony at that time, while many other countries in South America were Spanish colonies. Therefore, most countries in South America speak Spanish, while Brazil speaks Portugal.

Portugal officers stationed in Brazil, in order to introduce coffee beans from Guyana to Brazil (at that time, coffee outflow from other countries was strictly prohibited), captured the heart of the wife of the Governor General of Guyana and successfully brought coffee seeds to Brazil. Since then, coffee has adapted rapidly in Brazil, spreading from the north to the southeastern state of Sao Paulo, and by 1845 Brazilian coffee beans accounted for 45% of the world's coffee beans. Brazil is currently the world's largest coffee exporter.

Front Street Coffee not only includes Brazil in the ear series, but also Brazilian coffee can be found in the ration bean coffee series, which shows that Brazil, as a coffee-producing country, is indispensable in the classic coffee flavor. Qianjiekou grain beans are the "facade" of coffee beans in the producing area, because its basic flavor recognition is higher, and it is also a low-cost coffee bean.

semi-solarization

Semi-sun treatment method, after screening the right coffee fruit, remove the peel pulp and part of pectin, with a small amount of pectin to dry, until the moisture content of 12%.

Front Street Coffee believes that semi-sun treatment is actually similar to honey treatment, such as Costa Rica is famous for honey treatment, honey treatment is only used by Costa Rica to define semi-sun, and Costa Rica in honey treatment is more refined, divided into yellow honey, red honey, black honey and so on, so gradually,"semi-sun" This term is not as famous as "honey treatment". However, the former street coffee in the cup test Costa Rica honey treatment coffee beans, is found to have a clear difference with Brazil's semi-sun coffee beans, although in the sweet sense, both have obvious performance, but Costa Rica's sweet sense is inclined to dried fruit sweet, relatively light, while Brazil's sweet sense is inclined to chocolate sweet, relatively heavy.

Ethiopian Sidama (light floral, rich berry acids, with a fermented feel)

Sidama is located in southern Ethiopia. The industry here is dominated by agriculture, with coffee-growing areas located around the Great Rift Valley. Sidama's largest town is Hawassa, an important coffee export hub. Sidamo coffee has a wide variety of flavors, as different soil compositions, regional microclimates, and numerous native coffee varieties create distinct differences and characteristics in the coffee produced in each town area. Sidamo has a balanced flavor and a higher sweetness. Its body is also higher than that of Yega Shefi, especially in the process of sun fermentation, which produces acidity and sweetness similar to red wine.

Solarization (African drying beds)

The coffee fruit will be spread directly on the concrete floor or drying rack drying, the purpose is to make coffee dry, easy to preserve. It usually depends on the weather, and the drying time is about 2-4 weeks.

Coffee usually used for commercial purposes will be placed on the concrete floor to dry, to keep rolling coffee fruit in time, so that its surface back heat evenly, conducive to drying, but also to avoid the bottom and ground contact for too long to cause mildew.

Hand-selected fruits and coffee beans used to make fine coffee are sun-treated with African Bed (African drying bed), and coffee fruits are sun-bathed on a transparent mesh bed. The thickness of the spread on the rack varies according to local conditions.

Honduran sherry barrel ear bag (pronounced bouquet, vanilla, cream, balance, cocoa finish, moderate acidity)

Honduras This sherry coffee bean is located in Masaguara, a city in the southwestern province of Intibucá. There is another barrel coffee bean from Moka Estate on the front street coffee bean list-lychee orchid. Sherry coffee bean flavor tends to whiskey sherry taste, rich vanilla cream, the latter part is a persistent nutty chocolate flavor, while lychee orchid tends to brandy taste, flavor level is slightly weaker than sherry, the latter part also has a persistent nutty chocolate flavor, from the sales list of front street coffee, sherry is indeed more popular than lychee orchid.

Fine washed whiskey sherry barrel fermentation

Freshly picked coffee fruits are washed delicately, then put into a barrel of ripe sherry wine, fermented at low temperature for 30-40 days (temperature about 15-20℃), and then dried in shade.

A sherry barrel is a barrel used by sherry distilleries in the whisky industry to age. The process of making sherry goes through the aging process of Solera System. This process refers to the process of mixing and aging sherry of different ages after sherry strengthening, which is also the unique place to form sherry flavor.

Ears coffee brewing method

1. For example, the weight of coffee powder is 10g.

2. Tear open the outer bag, take out the ear-hanging coffee bag inside, tear open the opening of the ear-hanging bag, pull open the small ears on both sides and put them on the cup.

3. The choice of cup should be as small as possible, otherwise the two ears of ear-hanging coffee may not hang up. The diameter of the cup mouth used by Qianjie Coffee is about 8-9cm.

4. The brewing method of ear-hanging coffee is actually the same as that of hand-brewed coffee, but it is not as rigorous as hand-brewed coffee, but basically the water temperature, steaming and water injection around the circle are still necessary. The parameters of ear-hanging coffee brewing in front street coffee can be referred to as follows: water temperature 90℃, steaming for about 10s, steaming water and coffee powder can be consistent.

5. After the end of steaming, it is directly injected with water to the end. The point can also be divided into two times of water injection. The amount of water injection is determined by the selected cup. The glass selected by Qianjie Coffee is 300ml. The small water flow is injected around the circle. The water injection stops at the 7-minute position of the cup.

After brewing, take away the ear bag. After brewing once, you can't use it again, because the substances in the coffee powder have been extracted. If you brew again, there will be nothing to extract, and the taste will be very watery. Don't think it's a waste to flush it only once. The hanging ears on the market now can basically guarantee fresh grinding, and the price is also very beautiful.

More fine coffee beans, please add private WeChat Qianjie Coffee, WeChat: kaixinguoguo0925