The difference between Sidamo Coffee beans and Water washing in Ethiopia how much is Sidamo coffee beans

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

If you want to brew a bean, you must understand the character of the bean. First, analyze the sun-dried Sidama coffee beans and the washed Sidama coffee beans.

Sidamo Coffee Bean Sunlight VS Washing

After harvesting, coffee beans must be immediately processed, otherwise they will start to ferment and cause coffee beans to produce odors. There are two methods of treatment,"solarization" and "washing", which will cause different flavors. The beans of solarization method have complete natural mellow flavor, gentle aroma and more colloid; washing method has good mellow flavor, high aroma and lively acidity.

[Sun-dried Sidama Coffee Bean]: The bean body is smaller than Longberry, green with yellow. In Sidama's sun-drying field, the coffee is placed in a hemp net rack. Workers take turns to stir the coffee manually under the sun.

[Washed Sidama Coffee Bean]: Coffee green is slightly gray, some places are coarse and some places are fine, acidity is soft and strong, alcohol is appropriate, sweet and spicy, Sidama has clear fruit acid, smooth taste, and has a delicate flower smell.

Sun-baked Sidamo Coffee Bean Rookie VS Washed Sidamo Coffee Bean Rookie

[Sun-baked ripe beans]: Light baking degree, light color, no silver skin.

[Washed ripe beans]: slightly darker baking degree, slightly darker color, silver skin residue in the center line.

Brewing coffee is a complex knowledge, even if each time with the same raw materials, the same roasting, the same production process, to the end may come out of the taste will be different. Coffee tastes and tastes different depending on the brewing method. Although the same ingredients are used to ensure the same amount of sourness and bitterness, if the degree of extraction is different, the taste of coffee will also be different.

When extracting, the following factors affect the taste of coffee:

Water temperature (water temperature when coffee powder comes into contact)[water temperature] brewing parameters suggested| Adjust the water temperature, you can control the taste!

Time (contact time between water and coffee powder)

The size of coffee particles Degree of Abrasion Differentiation| Coarse powder, medium powder, medium fine powder, fine powder, very fine powder

The temperature of the coffee extraction water can change the taste of coffee

When it comes to water temperature, you immediately think of the temperature of the water poured into the extraction, and in fact, the water temperature here refers to the temperature of the water when it comes into contact with the coffee powder.

If the water temperature is too high (above 94 degrees), it will speed up the dissolution of coffee powder components.

The acid itself dissolves very quickly, and even if the water temperature is high, the total amount dissolved in water will not change much.

Dry bitter dissolution rate is relatively slow, if the water temperature is too high, bitter coffee powder from the center to the surface of the speed of movement will be accelerated at once, dissolved in water will be more total, bitter coffee proportion will increase.

Conversely, if the water temperature is low (below 83 degrees Celsius), the bitter content in coffee will decrease.

Coffee extraction time can change coffee taste

Acid dissolves quickly, so there is not much difference between the amount dissolved in water in 3 minutes and the amount dissolved in water in 5 minutes.

Bitterness dissolves slowly, so the amount dissolved in water in 3 minutes differs greatly from the amount dissolved in water in 5 minutes. In short, if you increase the extraction time, the longer the time, the more bitter the coffee.

Coffee extract The size of coffee powder particles can change the taste of coffee

The finer the coffee is ground, the easier it is for the ingredients to come out. The size of the coffee powder particles does not have much effect on the acid component, which is easy to dissolve. However, for bitter ingredients that are not easily dissolved, the size of coffee powder particles has a decisive significance. The smaller the coffee powder particles, the greater the total amount of bitterness dissolved in the water, and the greater the proportion of bitterness.

Speaking of this, in fact, we should have a little bit of concept, in fact, brewing methods on coffee influence factors will interact, they will cycle. For example, coffee grinds are coarsely ground, the water will filter faster, and the taste will be lighter, but you can slightly increase the water temperature or increase the steeping time to adjust the taste of the cup. But no matter how much you adjust it, you can't change your coffee beans, which is the theme of your cup of coffee.

Hand-brewed sidamo coffee bean parameters suggested:

[Sunlight Flower Kui]: It is recommended to use 15 grams of powder at 90 ° C, small Fuji grinding degree 3.5, V60 filter cup, water powder ratio 1:15, first water injection 30g, stewing for 30s, second water injection 104 grams of water, second water injection to 225g of water, tail water, extraction time 2:02s;

[Water Wash Flower Kui]: It is recommended to use 15g powder at 92 ℃, small Fuji grinding degree 3.5, V60 filter cup, water powder ratio 1:14, first water injection 30g, stewing for 30s, second water injection 110g water cut off, second water injection to 215g water, no water at the end, extraction time 2: 05s;

Coffee beans and coffee beans

Front Street Coffee Roasts sidamo coffee beans that are fully guaranteed in brand and quality. More importantly, the cost performance is extremely high, a pack of 227 grams, the price is only 98 yuan. According to the calculation of 15 grams of powder per cup of coffee, a pack can make 15 cups of coffee, each cup only costs about 6 yuan, compared with the price of dozens of cups sold in cafes.