How to make Yunnan coffee beans by hand? Is Yunnan small grain better than Hainan coffee?

There are many parameters that affect hand-brewed coffee, including but not limited to powder amount, proportion, grinding degree, water temperature, water injection scheme, time and so on. Qianjie will understand the characteristics of beans before formulating a coffee brewing plan. Here Qianjie takes the self-made Yunnan tanning iron pickup "Qianjie 2013 coffee beans" as an example to introduce how to master the parameters to make our coffee taste better.

What is the difference in the taste of Yunnan coffee between sunburn and washing?

Sun exposure and water washing are the most common natural treatment methods in our daily life. Yunnan coffee beans on the Qianjie bean list have both washing and sun exposure options. This Qianjie 2013 coffee bean is produced with full red fruit sun treatment. In the early years, in the process of exploring the knowledge of coffee, Jie came up with the idea of growing his own coffee, so he went to Lincang, Yunnan Province in 2013 to open a chapter in planting coffee trees. Site selection, seed selection, seedling raising, planting, harvesting, treatment and baking are all arranged by colleagues in Qianjie, from which a lot of relevant experience and knowledge of varieties, altitude and treatment methods are summarized.

Affected by the warm and humid air flow in the Indian Ocean and the southwest monsoon, Lincang, Yunnan is not obviously divided into four seasons, but the dry and rainy season is distinct, Rain Water is more, the sunshine time is long, the frost period is short, some areas are frost-free all the year round, and the three-dimensional climate is obvious, which is very suitable for Arabica coffee cultivation. The "Yunnan small grains" we often hear is to distinguish the medium-grain robusta coffee grown in Hainan, China. Robusta generally shows a strong bitter taste, so it is more popular without Arabica. At present, Arabica, which is widely cultivated in Yunnan, is a variety of Katim.

Qianjie specially chose the most primitive tin card, which has elegant and pure flavor, but it is also famous for its low yield and poor resistance, so Qianjie has made a lot of efforts in planting management. After 5 or 6 years of cultivation, the first batch of results were finally harvested in the street before 2013, and produced in the way of sun treatment, also named "Qianjie 2020".

Solarization is the oldest way to treat raw beans, which is simply dried directly and finally shelled to get coffee beans. Usually the sun is to look at the sky to eat, there is usually a drying time of up to four weeks, and the sign of completion is that the coffee fruit turns dark purple, with a moisture content of about 11%. Finally, use a machine to remove the dried coffee pulp, peel and pectin. Qianjie will pick the red coffee cherries one by one and spread the fresh coffee fruits in the sun to dry them naturally and turn them irregularly to make them dehydrated evenly. If the weather is bad, use the equipment to dry.

Qianjie another Yunnan rations bean is a washed Katim coffee from Baoshan producing area. Qianjie believes that washed Yunnan coffee not only reduces the defect rate, but also produces more stable coffee quality and makes Yunnan beans more clean.

Qianjie believes that the flavor of Yunnan coffee is neutral and balanced, that is, it has both ups and downs, so the Yunnan coffee baked in Qianjie is moderately roasted. Through the cup test, washed Yunnan Baoshan small grain grain beans showed nuts, herbs, sweet potatoes, melons, brown sugar, cream, plums and caramel. It tastes peaceful. The tanned tin card shows a fuller fermented flavor, with a medium to high mellow thickness, taste clear, black tea aftertaste, rich and varied layers.

Hand punch preparation

Before brewing, we first need to prepare the following utensils: hand flushing pot, filter cup, sharing pot, bean grinder, filter paper, electronic scale, thermometer.

The filter cup and filter paper are responsible for filtering coffee grounds and absorbing the oil in the coffee to make the taste more refreshing. The daily products of Qianjie coffee shop will choose Hario V60 and KONO filter cups, V60 filter cups are mainly responsible for producing lightly roasted coffee beans, while KONO filter cups are responsible for producing deeply roasted coffee beans.

The rest of the electronic scale is responsible for weighing the coffee beans and the weight of the water injection, and each parameter can be digitized before it can be copied, while ensuring the stability of the product, the thermometer is the same, make sure that the water temperature is in the appropriate range before each injection. Use a V60 filter cup to cook coffee beans with a lighter roasting degree of 90 to 92 degrees Celsius, while deeper roasting beans use a water temperature of 88 to 89 degrees Celsius.

Bean grinder is also very important, the thickness of coffee powder will also directly affect the taste of a cup of hand-brewed coffee, coffee powder is too thick, easy to lack of extraction, light taste, too details are easy to over-extract, the taste will be bitter. A tool is used to adjust the grinding degree in the front street-China 20 0.85mm standard sieve. The screening rate of medium and shallow roasted coffee beans in front street is always 75%, while that of medium and deep roasted coffee beans is 70%.

Suggestion of cooking parameters

The flavor description of each coffee bean in the front street is based on freshly roasted beans. If the coffee beans are stored for more than two months, the aroma is likely to have been lost and it is difficult to restore the aroma. Qianjie is also well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

Considering that this tanning iron pickup is moderately baked and has both sweet and sour flavors, but it is still full-bodied and mellow in nuts and chocolate as a whole, the deepening of roasting makes coffee beans looser and coffee powder more absorbent, so you will choose medium grindness. In order to avoid excessive miscellaneous flavor extraction, Qianjie will use a medium water temperature of 90 degrees Celsius, with KONO filter cup for extraction. Unlike the V60 filter cup, the only exhaust part of the KONO filter cup is in the 1/4 ribs. When the water level passes over the ribs, the water volume of the filter cup continues to rise, increasing the pressure through the weight of the water. Because the outlet is relatively small, it can prolong the contact time between coffee particles and water, and bring out the soluble matter more effectively as the water is injected, thus improving the mellow and full-bodied taste of coffee.

Compared with light-roasted coffee, medium-roasted iron pickup beans have a looser internal structure, so they have better water absorption and are easy to release bitter macromolecules. In order to avoid excessive extraction, Qianjie chose the thickness of the standard sieve No. 20 with a pass rate of 75%, and the store used an EK43s bean grinder to scale it to 10.5.

Water temperature and grinding degree play a similar role. The higher the water temperature, the higher the extraction efficiency of coffee, the easier it is to release various substances, and the higher the concentration is. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances, so if you deep-bake coffee beans, Qianjie will use different cooking parameters from light-roasted coffee beans. There are more caramelization reactions than lightly roasted coffee beans, so it is easier to release bitter macromolecules. In order to avoid excessive extraction of miscellaneous flavor, Qianjie will lower the water temperature a little bit. The brewing temperature of light roasted coffee is 91-93 ℃, and 87-90 ℃ is recommended in the front street of medium and deep roasted coffee beans.

Filter cup: KONO filter cup

Water temperature: 90 ℃

Grinding degree: 20 standard sieve 75% EK43s- scale 10.5

Ratio of powder to water: 1:15

Amount of powder: 15g

According to previous cooking experience, Qianjie suggests beginners to use three-stage water injection. Three-stage extraction is beneficial to dissolve flavor substances more fully, increase the level of taste, and avoid excessive extraction of coffee after soaking for too long. If 15 grams of coffee powder, 1:15 powder-water ratio, 225ml total water, three stages of water is divided into: 30ml, 95ml, 100ml, the weight on the electronic scale shows: 30g, 125g, 225g.

First put the folded filter paper in the filter cup and wet it with water to better fit the filter cup. Prepare the hot water and the thermometer, and pour 15 grams of ground coffee powder into the filter cup to clear the weight of the electronic scale.

The first stage is injected with 30g water for steaming for 30 seconds, and the timing starts at the same time when the water is injected, and the injection at the center of the small flow begins to circle outward, paying attention to the need to moisten the whole powder layer.

After 30 seconds, the second section of 95g water is steadily injected with a larger flow, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly. At this time, the chronograph shows 125g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject the third section of 100g, try to control the flow is too large, easy to break up the coffee powder layer and cause insufficient extraction. The final amount of water injection is 225 grams, and the completion time of drip filtration is about 2 minutes. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

The amount of water injected into each section is not fixed, and we can regulate and control according to the understanding of coffee beans according to our accumulated hand-washing experience. Qianjie understanding of coffee brewing is a basic scientific experiment. If we want to learn hand brewing well, we need to understand the true meaning of each brewing parameter. In this way, it is easy for us to find the experimental method and establish a suitable cooking framework.

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