How to make the best Ethiopian Sakui coffee? How much is a cup of coffee?

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When it comes to the queen of coffee in Qianjie, Sakuran is definitely on the list, because it is a champion bean, and the name of Sakuran is named after the champion. After winning the championship, this coffee has become the representative of the Sidamo producing area of Ethiopia. It can be said that it does not drink Sidamo Sakuran, which is the same as not drinking morning tea in Guangzhou. It does not mean that you have drunk Ethiopian coffee.

/ beans information

GuJi Hambella Natural G

Gujinbela Sakui 3.1

Coffee producing country: Ethiopia Ethiopia

Coffee Manor: Mansa Shantang treatment Plant

Coffee varieties: MANSA native species

Production altitude: 2125m

Grade: G1

Treatment method: Natural solarization

Huakui 3.1 was found in the familiar GUJI HAMBELLA producing area. There is a new and neat coffee forest in the MANSA area on the mountain cove. The red fruit of the coffee is large and sweet, which is very different from the nearby "small" coffee beans. It invested in the construction of the MANSA Shantang treatment plant in the valley, began the continuous processing test of this large-grained coffee, and officially launched the tanning mansa bulk product this year, and named it "Sakuran 3.1".

/ brewing part

[trapezoidal single hole filter cup]

The ribs of the trapezoidal single-hole filter cup are straight, the single hole and the cavity are relatively small, the fit between the filter cup and the filter cup is not high, which is helpful to exhaust and drainage, the cup wall is thicker and the thermal insulation performance is better.

Parameter & technique: 15g powder / 1rig 15 ℃ / grindability BG-6T (57% pass rate of Chinese standard No. 20 screen)

34 grams of water was steamed for 30 seconds, directly injected into the center to 125 grams, then injected to 225 grams after the powder bed, the filter cup was removed from the powder bed, and the total extraction time was 1: 53 ".

Flavor: it smells floral and fruity, with tropical fruit, cream and ripe fruit in the mouth. The palate is thick and sweet with honey.

[Hario V60]

The ribs of the V60 filter cup are distributed in a curved shape from top to bottom, and the length is different, the exhaust is more smooth and the flow rate is relatively fast when cooking, so this filter cup is generally selected by the way of segmented extraction, one is to slow the flow velocity, the other is to improve the extraction, to a certain extent, it can reduce the lack of extraction caused by fast flow rate.

Parameter & technique: 15g powder / 1rig 15 ℃ / grindability BG-6T (57% pass rate of Chinese standard No. 20 screen)

35 grams of water is steamed for 30 seconds, directly injected into the center to 125 grams, and then injected to 227 grams after the powder bed, the filter cup is removed from the powder bed, the total extraction time is: 2: 00 "

Flavor: floral, cream, tropical fruit, caramel, Huigan lasting.

[origami filter cup]

There are many deep longitudinal grooves on the edge of the origami filter cup, and the bottom is a large outlet hole, which makes its flow rate faster, and the thermal conductivity and thermal insulation of the ceramic origami filter cup will be relatively good. The editor thinks that although Huakui 3.1 is flavored, the editor wonders if it can be more uniform in the taste, so the editor will use this filter cup with flat-bottomed filter paper to make the extracted coffee more uniform.

Parameter & technique: 15g powder / 1rig 15 ℃ / grindability BG-6T (57% pass rate of Chinese standard No. 20 screen)

33 grams of water steamed for 30 seconds, directly injected into the center to 124 grams, then injected to 228 grams after the powder bed, see the powder bed to remove the filter cup, the total extraction time is: 1: 58 "

Flavor: cream, tropical fruit, tea taste, the overall taste of sweet and sour is more balanced.

On a hot summer day, a cup of iced coffee is enough to continue your life, and of course you need a pot of iced coffee. Today, the editor will brew a pot with ice and fire.

[cake filter cup]

The bottom of the cake filter cup is flat, the flat bottom design can make the coffee more sufficient in the extraction process, and there are only three small holes in the bottom, and its flow rate is relatively slow, so that the coffee powder can be soaked and the extracted coffee will be more balanced.

Ice-fire rush process

1. Put 30 grams of ice on the filter cup

two。 Put coffee powder on the ice and stand still for 1 minute

3. Steam 40 grams of hot water for 30 seconds

4. Circle water injection to about 116 grams

6. Remove the filter cup after the coffee liquid is completely filtered into the sharing pot.

7. Add 70 grams of ice to the sharing pot.

Parameters: 15 g powder 90 ℃ / 1 15 / moderate grinding (BG 6T: 57% pass rate of Chinese standard No. 20 screen)

Flavor: there is creamy aroma when brewing, the entrance is floral, tropical fruit, black tea, sweet and sour taste of ripe fruit, taste partial to fruit tea flavor.

A cup of Sakuran is only 30 in Qianjie, which is very cost-effective.