Daily cooking | different filter cup Sidamo Kui hand flushing parameters

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

A good cup of coffee is nothing more than a balance of ups and downs and smooth taste and other features, the design of the filter cup is how to show these characteristics of coffee. However, the style of coffee brewed by different filter cups is also different.

The beans used this time are Huakui, a micro-batch of [Sakui 2.0] Mountain Spring treatment Plant in the Guji producing area of Sidamo.

Compared with last year's local hybrid "Sakuran", "Sakui 2.0" has a more consistent bean shape and is handled more cleanly. After cup test and evaluation, this year's "Huakui" not only has a bit of rich and enchanting flower aroma, mellow red wine and tropical fruit flavor, but also adds some transparent fruit juice sour and sweet.

This batch of selected red fructose content reached more than 21 before the sun treatment, so the sweetness is quite high, coupled with low-temperature fermentation for 21 days (usually more than ten days in the sun), after our cup test and hand-washing debugging in the past few days, we have determined a relatively satisfactory curve. Wet fragrance has obvious strong aroma of wine and flowers, and hand-washing is like drinking a cup of strawberry fruit tea.

Baking degree: light baking

Temperature 193 ℃ time 1 minute 30 seconds bean

[about the degree of grinding]

Shallow baking, we will use medium fine grinding.

The fineness of coffee grinding will directly affect the extraction time and extraction rate. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the greater the extraction resistance, the easier it is to prolong the extraction time and increase the extraction rate, but it is easy to over-extraction.

On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and the lower the extraction rate is, it is easy to lack of extraction. Therefore, the finer the coffee is ground, it will prolong the extraction time and increase the extraction rate. The finer the coffee is ground, it will shorten the extraction time and depress the extraction rate.

Give examples of three styles:

1. Flavor type 2. Taste type 3. Balanced type

Flavor type cooking sharing

I chose the resin V60 filter cup to make the coffee more acidic from hot to cold, making the coffee more delicate, and the resin material can enhance the aroma intensity.

Filter cup: Hario v60 transparent resin

Scale: little Fuji 3.5

Water temperature: 90 ℃

Inject 25g of water for steaming for 30 seconds, divide it into sections when injecting water to 120g, and finish cooking at 226g.

Total time: 2 minutes 05 seconds

It smells of muskmelon, with jackfruit-like soft acidity in the mouth, berry flavor in the middle of strawberries, and some sugar in the mouth, with rich layers.

V60 tapered filter cup mouth is relatively large, coupled with its unique spiral curve ribs, so that the air can be discharged more easily to improve the extraction quality. The taste may not be thick enough, but its high concentration of sweet and sour and obvious aroma is a major feature of it. And with different ways and methods of water injection, you can also get coffee with different taste and flavor, which is more playable.

Taste-oriented cooking sharing

Filter cup: kalita three-hole trapezoidal filter cup

Scale: little Fuji 3.5

Water temperature: 89 ℃

Inject 26g of water for steaming for 30 seconds, divide it into sections when injecting water to 124g, and finish cooking at 225g.

Total time: 2 minutes 10 seconds

The entrance has passion fruit, strawberry acid, the end of the sweet peach-like, body round and full, mellow thickness is relatively high.

Balanced cooking sharing

There are many ribs on the wall of the kalita cup, all distributed in a straight line, and the distance between the ribs is the same, which is to increase the speed of exhaust and flow. Its flow rate is relatively slow, and it is mainly extracted by soaking. The caffeine brewed out is relatively thick and does not excel easily.

Filter cup: WAVE cake filter cup

Scale: little Fuji 4

Water temperature 90 ℃

Inject 26g of water for steaming for 30 seconds, divide it into sections when injecting water to 124g, and finish cooking at 225g.

Total time: 2 minutes 07 seconds

The taste of the entrance is smooth, the aroma of fermented berries is prominent, and the flavor of imported passion fruits is obvious. After the temperature drops, strawberries are sour and sweet, and the overall flavor is more balanced.

The bottom of the cake filter cup is flat and has three dripping holes. The flat-bottomed design makes the extraction more sufficient. The cup body and wavy filter paper will not stick too tightly, which can make the temperature more consistent and the water flow more dispersed. The coffee brewed by the cake filter cup not only has a mellow taste, but also has a certain level, between V60 and trapezoidal filter cup.

These are our three most common filter cups, kalita three-hole filter cup, WAVE cake filter cup and hario V60. If you like the rich flavor and obvious aroma, you can choose hario V60, if you like mellow taste, you can choose kalita three-hole filter cup, if you want a more balanced aroma and taste, you can choose WAVE cake filter cup.

Different filter cups have their own characteristics, and they can be chosen according to their own preferences. After all, the playability of hand punching is very great.