How do you make coffee with single coffee beans? How to determine the brewing parameters of a single coffee bean?

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In general, basic information such as processing method, baking degree, baking date, origin and other basic information will be available on the bags of single beans, which is the first step for us to quickly understand her.

Through the way of processing and the degree of baking, we can make a basic judgment on the properties of beans.

About how to handle it:

Sun: because the coffee beans ripen naturally inside the fruit and are not disturbed by the external environment, the coffee beans in the sun have a stronger flavor, wine-like fermented flavor and sweet taste.

Washing: washed beans usually have bright and clean acidity because they ferment acid in the fermentation tank.

Semi-washing: the semi-washing method has the least variables affecting the quality, and the sour taste of coffee is lower than that of washed beans and higher than that of sun-washed beans; the sweet taste is lower than that of honey treatment, but the cleanliness is better than that of honey treatment, and the flavor is between honey treatment and water washing.

Honey treatment: because it is in the sun with pectin, the sugar in the pectin enters the beans during the drying process, making the coffee beans sour and sweet balanced and mellow.

OK, we come to the conclusion that the acidity of washed beans is the highest. Semi-washing is the second, but while the acidity decreases, it replenishes some of the sweetness. Sun beans have the strongest flavor. Honey-treated beans have a balanced sweet and sour taste and a strong mellow taste.

About the baking degree:

The baking standard adopted by the baker for a bean must be to highlight the tonality of the bean and enlarge the characteristics of the bean, so, no matter how deep or shallow it is, finding the characteristics of the bean will be helpful to our next judgment. For example, nowadays many bakers choose shallow baking to maximize the acidity of the flowers and fruits of the beans.

Next, it's the cup test. But I don't know much about the cup test, so I won't talk about it here, so as not to mislead the children. But I can share an alternative test that I like:

Just chew the beans. Yeah, just chew the beans. Through the process of chewing beans, we can get some information, such as: is this bean hard? How is it baked? Some beans are medium-baked on the package, but in fact they have passed the moderate standard and have a strong burnt taste when chewed. Some beans taste really good to chew, pleasant acidity, bring back sweet, and want to eat after eating. Accidentally exposed...

About the selection of appliances:

If it is a sour bean, flush it by hand.

If it is sweet and sour balanced beans, hand flush.

If it's bitter beans, mocha pot, espresso machine.

If it is a bean with a strong scent of flowers, make it by hand.

If it's nutty beans, mocha pot, espresso machine.

This is the general direction, because there are many kinds of coffee beans, and the growth environment is different, so it is definitely not absolute, only discussed here.

Next, begin to practice how to make coffee with individual coffee beans.

The water temperature is 90, and the grinding degree of sugar is too fine. This is a manual formula I use. No matter what kind of beans you have, just use this formula when you don't have a clue. It won't taste bad anyway, and then adjust it according to the message you drink.

Then, according to all the information we got before, such as the origin, the way of processing, the degree of baking, the flavor of chewing beans, the coffee made by the formula hand, and so on, I think it is more pertinent to make the final adjustment according to this information.

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