Hand-brewed coffee technology sharing | Kalita cake cup brewing shallow roasted roses summer coffee beans

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On weekdays, you can get in touch with all kinds of guests at the bar, a considerable number of whom are not used to the sour taste of coffee, and usually sour coffee is shallow roasted coffee. it is also true that some of the sour taste of shallower roasted coffee is unacceptable. Therefore, guests naturally leave the impression that the shallower the coffee is roasted, the more sour the coffee will be.

During extremely shallow and shallow roasting, coffee beans contain more sucrose and less total organic acids. In fact, they taste soft and sour with natural sweetness. Raw beans contain high sugar content. If baked to this stage, raw beans will even have a strong sweet feeling.

Today, we use the combination of shallow baked rose + cake filter cup to explain how lightly baked beans can wash out the sweetness.

[equipment introduction]

Hand punch pot: kalita pot, thin mouth pot

Beans: in front of the street sun Jason rose summer, shallow baking

Filter cup: Kalitta Wave coffee filter cup is available in two sizes: # 155 and # 185. the size of # 155 is smaller for a cup of coffee and # 185 is larger for 2-4 people. The KalittaWave coffee filter cup is available in both glass and stainless steel, and there is also a ceramic one for # 185.

The difference between KalitaWave and the familiar HarioV60 is that the bottom is flat, and the flat-bottomed design makes the extraction more sufficient. If you take a closer look at the Kalita stainless steel filter cup, you can see that there are three small holes in the flat bottom.

# 155

Need to buy cake cup special filter paper, Kalita filter paper, it is recommended to use Bonavita cake cup filter paper, thicker version than Kalita, special deepening design side guide slot.

Shallow roasted coffee beans, the substances in the beans are extremely difficult to extract, in the degree of grinding often take a relatively fine grinding, if it is V60 is also a little finer than the following picture, which can increase the immersion area of coffee powder and improve the extraction rate. Using cake filter cup is actually a process of immersion and extraction, and it can also be used with kalita ladder filter cup. Next, Qianjie Coffee offers hand-brewing advice:

First, the temperature is low

Rose beans are recommended to be boiled at a water temperature of 87 degrees. Lowering the water temperature can slow down the extraction rate and reduce the extraction of bitter substances.

Second, soft (the current should be soft)

Gentle injection of water to reduce the impact of water on the powder bed. To control the height of the water level in the filter cup, slowly pour water at a lower height after steaming, and then let the coffee powder in the filter cup seem to be soaked. This can slow down the pace of extraction and easily produce coffee with a soft taste and a solid taste.

Third, slow (circle slowly)

Slowly pour water on the powder bed from the inside to the outside and then from the outside to the inland. Too fast a circle will increase the stirring effect of the water on the coffee, and it is easy to make the medium and deep roasted beans bitter. Try to reduce the stirring of the powder bed and try to extract the taste of coffee by soaking. This can effectively control bitterness and astringency.

Slow and steady continuous water injection: thin water flows around the circle and gently injects water to let it be extracted evenly, very slowly. Kalita filtrate is slower than kono cone cup and V60 cup. Can also be properly stirred with a mixing rod, usually in the steaming stage, a cross stirring, so that water in full contact with coffee powder, increase the release of aromatic substances.

Fourth, the ratio of powder to water used in shallow baking: 1:13-1:14

That is, 18 grams of powder, with 250ml water, this proportion is moderate, will not pour out too strong thin coffee.

Specific parameters: the hot water in the hand flushing pot draws a circle clockwise in the middle of the filter cup, starting the time when brewing, brewing coffee to about 40g in 15 seconds, and then stopping water injection, when the time reaches 1 minute 06 seconds, the second water injection. The second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the coffee powder can be washed to the outermost circle and set aside a circle to brew in the middle. Within 3 minutes, the coffee should be washed to 250g and finished by hand.

[main points]

When steaming, the force of water injection is not too strong, gently, do not touch the edge of the filter paper.

The amount of water used in steaming should be about 10% of the total water. In the case of 300ml coffee, the amount of water needed for steaming is about 30ml; or according to the amount of powder, if 15 grams of powder, the steaming ratio is 1:2, 30 grams of water can be injected, and if 20 grams of powder is steamed at 1:2, 40 grams of water can be injected.

In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.

This is the experience sharing of Qianjie coffee shop.

Through these four points to adjust the extraction method of medium and deep baked beans.

It can make the coffee less bitter.

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