How much is the price of Starbucks hand-made coffee? how much is the principle of three-stage water injection for a cup of hand-brewed coffee?

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With the arrival of the third wave of boutique coffee, more and more friends begin to choose hand-brewed coffee. Hand-brewed coffee with simple utensils and hand-feeling skills is like a clean stream of returning to simplicity, expanding from the pursuit of exquisite Japanese culture. it fascinates many coffee experts and people in life. Qianjie Coffee advocates a conservative hand-brewing method of coffee brewing, accurate grinding, accurate temperature, accurate weight, full extraction at the right time, and on this basis to ensure the presentation of coffee flavor. Qianjie Coffee refers to the accurate parameters based on the parameters provided by SCA, combined with the practical application of Qianjie Coffee, over-extraction refers to higher than the gold cup requirements, deficiency refers to lower than the gold cup requirements. This way of brewing, Qianjie coffee is to provide everyone with a standard behavior, can be combined with their own preferences, in this benchmark to make adjustments.

Starbucks successively launched hand-brewed coffee in major stores in March 2015. The variety of hand-brewed coffee is different from store to store. At the same time, a number of stores across the country have been selected as "selection" coffee shops. The coffee is of better quality and tastes more varied. At first, Starbucks' first store in Seattle was just selling coffee beans, so when Starbucks re-sold hand-made coffee beans and used them to choose the taste of the entrance, it was back to its old way.

What is hand-made coffee?

The so-called "hand-brewed coffee" is to fill a moderately ground coffee powder with a filter cup and filter paper at an atmospheric pressure, and the brewer pours the appropriate temperature and capacity of water into the coffee powder to extract the coffee liquid. Qianjie believes that hand-brewed coffee in accurate grinding, accurate temperature, accurate weight, full extraction at the right time, coffee will have a relatively distinct flavor of the producing area, can feel the flavor characteristics of different beans.

What is the flavor of coffee producing area?

Coffee growing area, latitude, altitude, soil, sun, Rain Water, temperature will affect the flavor trend of coffee beans. When many people come to Qianjie Cafe and don't know what kind of coffee to order, the baristas in Qianjie will ask guests if they want to drink fruity, flower, fermented and mellow flavors, and then recommend them according to the taste they want. For example, if a guest wants a fruity Qianjie barista will choose two beans from the Ethiopian region, one is the sun-dried Sidamo Sakuran 4.0, which tastes like blackcurrant sour and juicy, and the other is Yega Xuefei's washed fruit Tintin, which tastes bright sour citrus, sweet and sour berries, lemon tea, and then see which one the guests prefer before brewing.

As mentioned above, Qianjie coffee has always advocated conservative brewing methods, and the powder-water ratio recommended by Qianjie at 1:15 is based on the parameters provided by SCAE combined with the situation of self-roasted coffee beans.

According to the definition of SCAE (European Coffee Association), Gold Cup Standard (Gold Cup Standard): 1000ml water, 50g coffee powder, 92 °C ~ 96 °C hot water to brew coffee. This ratio of coffee cups falls in the middle position between the optimal extraction rate value (Extraction) and the concentration value (Strength Concentration), which is Gold Cup (golden cup). [heavy flavour] 1VOV 101VlV 11, that is, the golden cup criterion of 1RU 12.5mm 1RU 13.5

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

The specific brewing amount of coffee beans is 14.5 grams and 15.5 grams of water, which is the easiest to reach the golden range of 18% 22% gold cup extraction rate and 1.15% 1.35% concentration.

Qianjie Coffee needs to remind everyone that the concentration of the gold cup and the value of the extraction rate are not invented, but a data obtained by random sampling at that time, which is described as coffee within the range of the golden cup criterion is suitable for the taste of most people. however, it does not rule out the possibility that some people like coffee whose concentration or extraction rate is not within the scope of the golden cup criterion, that is, the coffee itself is only a cup of drink, and the golden cup criterion is not the golden rule. Never use the golden cup rule to restrict the quality of coffee.

Guests often ask about Qianjie coffee, but they don't know how to adjust the steaming time, grinding scale, water injection method, water temperature and so on. Then how to make a good pot of hand-made coffee?

First of all, you must choose fresh coffee beans.

Qianjie believes that the best taste period for coffee beans is 30 days, and the aroma molecules of caffeine decrease with the release of carbon dioxide after 30 days, so the coffee beans after the taste period may feel boring and insipid. This is why Qianjie always emphasizes the point of "using freshly roasted coffee beans" before every time we talk about cooking knowledge.

Then there is the degree of grinding of coffee beans.

In order to ensure that the grinding degree of each bean is the most suitable for cooking, Qianjie suggests that you buy a No. 20 cup test and calibration screen, screen aperture 0.85mm, we make 10g coffee beans, adjust a general grinding degree to grind coffee powder, then pour it into the sieve and weigh the coffee powder (be sure to sift until no coffee powder can be sifted out) The screening pass rate of 80% (10g powder can screen 8g) is the most suitable grinding degree for medium and shallow roasted coffee beans, and the screening pass rate is 70% 75% (10g powder sieve 7-7.5g) is the most suitable grinding degree for medium and deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly. Qianjie suggests that if the coffee you usually brew is medium-roasted, you can grind it finer if you want to bake it shallowly now. By the same token, if you usually make more shallow roasted coffee, you should grind it a little thicker when brewing deep roasted coffee.

Then there is the appropriate ratio of powder to water.

As mentioned above, the proportion of hand-brewed coffee powder in Qianjie has always been recommended at 1:15, and you can adjust it according to your own taste.

Then use the appropriate water temperature.

The higher the water temperature, the stronger the extraction ability, the more bitter the coffee is, the stronger the taste; the lower the water temperature, the weaker the extraction ability, the more sour the coffee is, and the mild and light taste of the coffee; the temperature of the hand-washed coffee beans should be adjusted according to the roasting degree of the coffee, the shallow roasted beans are recommended to be 90-91 ℃, and the medium-deep roasted beans are recommended to be 85-87 ℃. Qianjie coffee is basically adjusted within this range. Once a customer questioned this brewing temperature, Qianjie Coffee took Golden Manning, a coffee bean (deep-roasted), and boiled it at a water temperature of 90 ℃. As a result, the taste was almost comparable to that of Italian concentrate. Usually deeper baked beans will use lower temperature water, while shallower baked beans will use higher temperature water. Special attention should be paid here that if you use high-temperature water to brew deep-roasted coffee, or use low-temperature water to brew shallow-roasted coffee, the flavor of the coffee will not be very good. The finer the coffee is ground, the more surface area it will increase, which means that the extraction speed will be faster.

The last part is the influence of brewing method and extraction time on coffee.

In the extraction of coffee, the aroma and flavor in the early stage are strong, and the concentration is also very high. The later the extract, the taste and aroma will fade. At the same time, the amount of water poured will also affect the extraction time of coffee. Qianjie coffee generally 15 grams of powder, depending on beans, gouache ratio at 1:15 in the case of brewing time will be less than 2 minutes-2 minutes 30, not easy to lead to over-extraction or insufficient extraction.

Qianjie coffee is recommended for beginners to brew with three-stage water injection, which is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee.

First water injection: steaming (to help exhaust)

Coffee beans in the roasting process from raw beans to ripe beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide). Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided.

After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly.

Pay attention to the following four points when steaming:

1. Beat the coffee powder flat before injecting water and steaming.

2. When steaming, water injection should be gentle.

3. 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. If there is too much steaming water, drop a large amount of coffee liquid, the falling water does not stay but directly bring out the external substance of the coffee powder, the miscellaneous taste and astringency of the outer layer of the coffee powder begin to dissolve, so that the coffee is not only light, but also has an exquisite smell. If the amount of stuffy steam is insufficient and no water droplets fall at all, then the coffee powder does not absorb enough water, and some coffee is not exhaust enough, which will cause insufficient extraction.) according to this situation, Qianjie coffee has been steamed many times. It is found that it is more appropriate to inject twice the amount of coffee powder during steaming.

4. The steaming time is about 30 to 40 seconds. When the expansion of the coffee powder surface ends, you will see the coffee surface wrinkling, which means that the steaming is complete and you can begin to inject water. In terms of time, coffee is prone to bitterness and astringency if it is steamed for too long. Generally speaking, the end time of steaming varies with each bean, but Qianjie Coffee finds that this is not conducive to novice operation. After all, novices pay attention to standardization and ease of use, so to ensure that coffee beans are still freshly roasted, Qianjie Coffee is recommended for steaming for 30 seconds. Of course, those with experience can adjust the time on their own.

Second water injection

The second water injection starts from the middle, and a small water column is injected into the bottom of the powder layer. in order to concentrate the penetration force of the water column, the range of movement around the circle is small, about the size of an one-dollar coin, and then out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

The third water injection

As the thicker powder layer on the edge of the original filter paper becomes heavier because of the draft, and as the water level falls and becomes thinner, the water level drops to half and the third water injection can be carried out. From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter.

The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

Causes of extraction failure and improvement methods

If you fail to comply with the key points of the extraction, you will fail. For example, coffee powder that is not fresh enough will not expand and cannot be fully steamed. If the grinding degree of the coffee powder is too coarse, the hot water will fall down quickly; if the powder is too fine, it will plug the filter cup and make a strong astringent coffee. If the grinding thickness is uneven, the flavor ingredients that enter the hot water will also be uneven, making it difficult to cook the desired taste.

When controlling the taste, we should also pay careful attention to the hot water temperature, not just visual observation, must be accurately measured with a thermometer, is the key to success. It is particularly important to keep the filter layer intact, otherwise the hot water will drip down in the state of incomplete extraction of ingredients, making insipid coffee. In the second half of the extraction, the proportion of unnecessary components will increase, so the speed should be faster and the extraction amount of unnecessary components will be reduced.

Qianjie Coffee takes Guatemalan Flower God Coffee as an example to demonstrate brewing.

Qianjie Coffee Guatemala Raminita Flower God

Country: Guatemala

Producing area: Antigua

Manor: Raminita Manor

Altitude: 1200-1600 m

Treatment: washing

Varieties: bourbon, Kaddura, Kaduai

Flavor: unique floral aroma combined with soft and fresh citrus flavor, so that the flower and fruit sweet interweave a full personality but perfect harmony, similar to the red wine aftertaste with a little smoky taste.

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