Yunnan small grain coffee Yunnan flower and fruit landscape washing iron pickup card how to brew? Flavor and taste characteristics such as

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Yunnan small grain coffee Yunnan flower and fruit landscape washing iron pickup card how to brew? What are the flavor and taste characteristics?

Hand-brewed coffee has been very popular in recent years. Many friends who want to enter this field want to buy a set of hand-made coffee but do not know how to buy it. It is best to buy a cost-effective one within the budget. Today, we recommend a set of necessary hand-brewing equipment to everyone, including filter cups, hand or electric bean grinders, hand cups, thermometers, electronic scales, filter paper and glass pots. On the other hand, the six necessary groups for the first stage of hand flushing are more classic:

1, hand punch pot

Our commonly used hand punch pot is bonabita, stainless steel material, the appearance is generous and good-looking, effectively control the flow speed, flow and direction, the kettle lines are smooth and feel comfortable, the flow is soft, the novice can also be well controlled, generally speaking, it is easy to use, the novice is suitable for the small mouth pot (inner diameter 6mm or above), professional gooseneck fine tip design, more effective control of flow speed, moderate flow size.

2, filter cup

V60 filter cup:

We commonly use Hario V60 glass and plastic models, which have a fast flow rate and can be cooked in a short time. Playable V60 has three characteristics:

(1) A cone with an angle of 60 degrees, which prolongs the time for the water to flow through the coffee powder to the center.

(2) A large filter hole: this allows us to control the flavor of coffee by changing the flow rate of water.

(3) Spiral pattern: produces the function of twisting and extruding, increasing the dilution of soluble matter, which allows the air to escape from all around, greatly increasing the contact area of coffee grounds with air and water.

Kalita sector:

The shape of the top is wide and the bottom is narrow, which is conducive to the concentration of water, while the top shows a circle. The purpose of making a wider area is to make the coffee particles evenly distributed and reduce the stack condition. There are many ribs on the wall of the kalita cup, distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking. With three small round holes, the flow rate is relatively slow, so the whole process is a semi-immersion extraction.

Kalita cake cup:

Kalita Wave is a flat-bottomed hand filter cup from Japan. The flat-bottomed design can make the extraction more sufficient. Although the aroma and flavor change of the cake cup is not as strong as that of the conical filter cup, the overall flavor of the beans also has a solid taste and sweetness.

According to the way you work, you can break up manpower and electric power, no matter what category, my personal advice is to buy a good bean grinder that you can afford!

3, hand bean grinder

HARIO hand, is a very light bean grinder here, hard plastic production, compact and easy to carry, powder storage space is smaller than the general specification of bean grinder, the maximum volume is only about 22 grams, the grinder is relatively small, it takes more time to grind coffee beans. It's just that you don't need to grind too hard, because if it's not firm, the handle may fall off.

However, it is easy to adjust its grinding device, as long as you open the bean grinder and tighten or loosen the plastic screws connected to the bottom.

Electric bean grinder: small steel gun

There are three different types of knives: split knife, cone knife, ghost tooth and so on.

The flat knife grinds the coffee beans in a "peeling" way to increase the area of the cell wall, so using the flat knife can increase the concentration and extraction rate of coffee liquid in a short time, so that the aroma of coffee can be significantly improved in a short time.

[ghost teeth] Grinding in the way of grinding, the particles are close to round, and the ratio of coarse powder to fine powder is more uniform, so the coffee taste is cleaner, the flavor is more three-dimensional and full, but the machine price is higher, we use the small steel cannon of ghost teeth.

4, filter paper

Kono unbleached coffee filter paper 100 pieces of 01 1-2 for human use, almost no smell of paper.

5. Electronic scale

Electronic scales are often the easiest to overlook, the amount of powder and the amount of water injected when brewing coffee. There is a certain ratio of water to powder to extract how much coffee needs to be ground with beans and how much powder is needed.

6, thermometer

The thermometer is used to measure the water temperature, and there is also a corresponding cost-effective thermometer on a certain treasure.

7, share the pot

For sharing pot coffee, if you drink it alone, you can put it on the mug instead of sharing the pot. To extract multi-cup coffee, you need to share the pot. With the scale display and transparent material of the sharing pot itself, it is also easier to understand and control the extraction process, and the sharing pot is not just the role of dividing the cup.

The utensils are ready. Before cooking Yunnan beans, we must first understand the characteristics of this bean. According to this information, we can find and express this [Huaguoshan].

Variety:

Tibika, the oldest native variety in Ethiopia, is native to Ethiopia and southeastern Sudan. All Arabica are derived from Tibika. Elegant flavor, but weak physique, poor disease resistance, easy to get leaf rust, less fruit yield.

The Ironpika bean is slender, the tree is tall, the fruit is oval, and the branches are slightly inclined. The four iron pickups are slender and open, with a tilt angle of 50 Murray 70 degrees. Tiebika top leaves are bronze, opposite leaves are long oval, smooth, the end of the branch is very long, few branches, and the flowers are white, opening at the base of the petiole connecting the branch. The ripe coffee berries look like cherries and are bright red with sweet flesh and contain a pair of seeds, namely coffee beans (Coffee Beans).

It is true that the market for Yunnan Katim and related hybrid varieties is very large, and a good bean with good pedigree accounts for a large proportion. Choose the right variety, plant it at an appropriate altitude, and test a treatment that can express its unique flavor after maturity, so as to find out the regional flavor of Yunnan boutique coffee.

Planting altitude

The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. Baoshan is more than 1200 meters above sea level, with an average temperature of 21.50 ℃ and a maximum of 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best producer of small-grain coffee. The small grains of coffee cultivated here are strong but not bitter, fragrant but not strong, well-proportioned, mellow and fruity.

For Arabica, 1200 meters is a watershed in quality. On the other hand, Yunnan has a Gaoligong Mountain to the north of Baoshan, which blocks the influence of the Siberian cold current in winter. June to August is the rainy season, often sunny for a few minutes, rainy for half an hour, cloudy and mountainous, forming a small regional climate that is protective for coffee growth.

How to handle it:

Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. In the past, washing was often the first choice for good coffee bean treatment.

Through washing, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not mixed like sun beans, but shows obvious acidity, complexity and cleaner characteristics in the cup. But it is also because it is too "thorough and clean", and the richness of the flavor is also slightly weaker.

Cup test:

[dried fragrance]: aromas of pear fruits, vanilla, honey, peach, ripe orange

[wet fragrance]: nutty, caramel, herbal aroma

[sipping]: the entrance is supple, the aroma of Asian herbs is lively and bright, the cheeks are lively and bright, the cheeks are sour, mellow and balanced, the layers are rich, and the flavors of dark chocolate, honey and sugar are obvious. After complete cooling, the flavor of brown sugar increases.

Make and cook:

[hand impact parameters]

Filter cup selection: V60 filter cup, kalita fan and cake cup are available.

V60 as a demonstration

Parameters: 15g powder, water temperature 90 degrees

Grinding 4, the ratio of water to powder is close to 1:15

The total time is about 2:00

Technique: 25-30g steam, steaming time is 30s, the first stage of water injection to 120g water cut off

Vertical flow, small flow slowly circle; the second stage of water injection to 225g, the flow and winding speed is slightly faster, reducing powder clogging filter cup, resulting in over-extraction.

Other extraction suggestions:

Normal pressure: 3.5-4 degree of grinding / water temperature 90 degrees

Siphon: 4 degree of grinding, water temperature: 89 degrees

Philharmonic pressure, 2.5 degree of grinding, water temperature 88 degrees