Can you make coffee beans by hand? single coffee beans to make Italian espresso SOE coffee extraction time

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In the coffee industry, there are many kinds of coffee, not only the variety of coffee beans, but also the variety of coffee. The variety of coffee here refers to the name of coffee, such as cappuccino, latte, these are the names of coffee, belong to Italian coffee; of course, there is also individual coffee. These two kinds are mainstream, so the coffee beans used are different, so some people ask, can Italian coffee beans be made by hand? Or can you make espresso on a single item? That's a good question. Qianjie is coming to solve the confusion for everyone today!

What is hand-made coffee? Hand-brewed coffee is coffee made by hand-brewing utensils. What are blended coffee beans and what are single beans? Single beans are beans from a single producing area, and blended coffee beans are a variety of beans from a single producing area, called blended coffee beans.

When setting the cooking plan, we will make it according to the characteristics of beans, such as a bean with full fruit tonality, we need to stimulate her fruit tonality to the maximum extent. At this time, we need to consider: grinding degree, water temperature, water powder ratio, water content, cooking time, and even the choice of instruments, the influence of techniques.

So, if you are mixing coffee beans, it means that you need your colleagues to calculate the above conditions for a variety of beans in the process of brewing. At the very least, you have to make sure the baking level is the same. Otherwise, while the light-baked beans are still preheated, the deep-baked beans are already over-baked, which is obviously not an optimistic phenomenon.

Or because the cell walls of deep-baked beans are brittle and the honeycomb network is large, the degree of grinding is generally not too fine in the process of hand flushing, while the degree of grinding of shallow baked beans is generally not too coarse. Therefore, the grinding should be separated.

[sunflower warm sun synthesis]

Varieties: Kaddura, Kaduai, Pacas, native species

Flavor: chocolate, cream, vanilla, fermented wine, citrus

When it comes to matching beans, people have the impression that they are suitable for making espresso. Blending mainly selects more than two kinds of coffee beans before or after baking, the purpose of blending is to have a more pleasant and rich aroma, more characteristic flavor, enhance the sense of balance and mellow and thick texture of the taste, so that the advantages and disadvantages of beans can complement each other to achieve balance.

In this warm winter season, I want to make a blend that is suitable for hand-brewing coffee and can make espresso at the same time. On the palate, I want this blend bean to have a pleasant aroma from the nostrils, a soft acidity in the thick taste, and a medium-to-high sweetness in the finish.

Matching train of thought

Think about it, choose the choice, to have a more prominent aroma, taste can be more thick, special treatment of beans is also a good choice? Anaerobic? Fermented in a barrel? There are thousands of varieties of beans in Ethiopia's producing area, the flavor is also more extractable, the washed beans have bright acidity, the taste is clean, the sun-dried beans are rich in tropical fruits, and the taste is complex and thick. When there is no way to start, I think that both the fermented beans in the wine barrel and the sun-dried beans have made SOE, and the extracted taste is good, with acidity in the aroma, and a balanced taste without losing monotony and sweetness.

Finally, after our discussion, we finally decided to use a 6:4 barrel to ferment Shirley with sun-red cherry beans to match this sunflower warm day synthesis.

| | Bake curve analysis |

When used for blending beans, there should be body, sweetness, and balance as a whole. Considering that uneven baking may occur in the baking process of mixed beans, the way of gradually reducing heat is used in baking so that beans can tend to develop synchronously in the baking process.

The furnace temperature reaches 210℃ into the pot, the throttle is opened to 4, the firepower is 200, the temperature recovery point is 1mm 39 ℃, the throttle is 92 ℃; when the furnace temperature is 140℃, the air door is opened to 6; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the furnace temperature reaches 180℃, the firepower is adjusted to 10 and the throttle is opened to the maximum of 10.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion begins to explode at the time of the explosion, and the development of the explosion after the explosion starts at the end of the day. After the explosion, the flavor of the toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. It is necessary to listen carefully to the sound of the explosion point, and it will start to explode at the time of the explosion. After the explosion, it will develop into a pot of 197.5 ℃.

| | Cooking |

After cup test, hand flushing and Italian extraction, this bean has soft acidity, long-lasting and sweet taste, strong chocolate aroma, vanilla, cream, obvious wine flavor, clean and smooth taste and medium mellow thickness. it fits my warm day mix of beans.

The specific cooking methods are as follows:

* Cup test

Flavor: sipping fermented wine, vanilla, cream, citrus, chocolate

* hand punch

Parameter & technique

Hand filter cup: KONO filter cup

Water temperature: 87 ℃

Powder quantity: 15g Powder / Water ratio: 1:15 Grinding degree: medium Fine Grinding (BG 6W: 45% pass rate of Chinese Standard 20 sieve)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water, the steaming time is about 36 seconds, the small flow center is injected with 95 grams of water around the circle, that is, 125 grams of water is divided into sections, and so the water level drop is about to expose the powder bed, continue to inject water to the end of 227 grams, remove the filter cup when the water level drop is about to expose the powder bed, (the time of steaming starts) the extraction time is 2 grams 39 percent 00 ".

Flavor: drink while hot with soft acidity, obvious sweetness, strong aroma of wine, under the change of temperature, obvious creamy aroma of chocolate, vanilla and aftertaste.

* Italian concentration

Parameters.

Grind degree Pegasus 600N bean grinder # 1.8, powder weight 14g, extract 20g coffee solution, time 20s.

Flavor: smooth taste, medium mellow thickness, palate with obvious acidity accompanied by a hint of berries, wine, strong chocolate flavor.