Can I make coffee beans with Italian style by hand? Flavor and taste characteristics of roasting parameters of hand-flushed coffee beans

In autumn and winter, the weather is getting cooler, and Qianjie made sunny coffee suitable for Italian blending a long time ago. Following this line of thinking, Qianjie also wants to make a blend of coffee beans that can be consumed in autumn and can be used on hand-brewed coffee. Qianjie Coffee hopes that this Italian blend of coffee beans will reflect a clean and clear flavor and taste, soft and varied acidity in the mouth, and a medium-to-high sweetness finish.

The general impression of blending coffee beans is to make espresso beans. So can the espresso beans be made by hand? Qianjie believes that as long as they are coffee beans, they can be hand-brewed coffee beans, but they are suitable and unsuitable, but Italian coffee beans are generally put together before or after baking two or five kinds of beans, so that the advantages and disadvantages of each bean complement each other, and the coffee is mellow and fragrant. As a result, the individual coffee beans want to show the characteristics of coffee bean flavor in a single producing area. Before the street coffee there are several Italian coffee beans used to make hand-brewed coffee, because the baking degree is deeper, so the flavor will show a higher mellow thickness, but there will be some scorched aroma, Huigan is very obvious.

Qianjie Coffee has selected several beans that will be considered to be added to the mix, namely: Yega Chuefei Water wash, Costa Rica SHB Kaddura Water wash, Sun Yega Red Cherry, Yunnan Huaguo Mountain Iron Card Water wash, Rose Summer Village Sun Rose Summer. The scores of these beans are all around or above the boutique line. At present, there are four types of Italian coffee beans in Qianjie: commercial matching, basic matching, boutique matching and warm sun matching. Do you know where the recipe for Qianjie coffee comes from? Then Qianjie uses the recipe of hand-made coffee to show you how to make coffee.

[matching ideas]

At the beginning of research and development, Qianjie needs to determine what flavor the proposition of autumn should express: its taste does not need to be too thick, it must have the fruit flavor of autumn harvest, be sweet! The consensus of Qianjie Coffee is to choose a main bean, plus 1 Murray 2 beans to reconcile the flavor; if you use too many beans, you will lack the main tone, and it is difficult to balance the flavor.

[main coffee beans determined]

The main bean used in the formula should be inclusive, sweet, body, and its quality should be stable. In order to meet this requirement, we go back and forth in the database-we have at least three baking curves and cup test scores for each cup of coffee. By comparing their evaluation, advantages and disadvantages, we finally chose our Yunnan coffee bean iron pickup among dozens of beans.

Qianjie believes that [Huaguo Mountain] is our local coffee, which can be well mastered in terms of source quality control, and it is a bean with both taste and flavor, and the taste is balanced and long. It is suitable to be used as a matching base-- but Huaguo Mountain is slightly lacking in its acidity and flavor. In terms of flavor, the first choice is of course Ethiopian beans-Ethiopian coffee is also known as the "coffee gene bank". There are more than 2000 known varieties of coffee in Ethiopia, which is absolutely complex in terms of flavor! So many Ethiopian beans, which one should be chosen? So we have the rest of our work.

Candlelight, Sakuran, Erica, Cochel, Wauka. A wide variety of flower notes, berry notes and citrus notes are available.

[with beans finalised]

Generally speaking, Arabica coffee from a single origin is enough to make coffee that tastes good for export; it has a delicate flavor, a soft taste and a sweet aftertaste. "blending", that is, combining coffee from different places together, each with its own unique taste, aroma and taste, can make its own coffee according to its favorite flavor.

The first round of hand assembly test: relatively satisfactory is, 7:3, Yunnan: Kocher, mild citrus sour taste, chocolate tail, slightly less sweet. After cup test comparison and coffee tonality study, we chose to wash Yejia Coffee Cochel, which together with Huaguo Mountain has the tail rhyme of black tea, and its lemon acid and orange flavor can increase the layering and brightness of the formula and add points to Yunnan.

Do you fight for life or for familiarity? ]

If it is cooked according to the baking degree that is most suitable for these two beans, it is obviously not possible. Yunnan uses medium-deep baking, while Kochel is shallow baking, so Yunnan is over-extracted and Kochel is insufficient when making hand flushing.

As a result, the flavor of the whole cup of coffee collapsed, so we decided to fight!

[baking ideas and adjustments]

In terms of moisture content, the two beans that are also washed are relatively close, while the iron pickup is soft in bean quality, but Yunnan, which has relatively large particles, is also close to Kochel in terms of heat conduction, which is hard but small. Mixed baking of these two beans is not easy to cause uneven baking. And we adopt the baking method of decreasing fire step by step, and the longer Mena reaction time after dehydration homogenization makes the two beans tend to develop synchronously. In the determination of baking degree, we also use "taking the middle value". This development time and lower bean temperature not only effectively remove the sour taste and excessive herbal flavor of Yunnan coffee, but also retain the flower and fruit flavor of Yejia.

The amount of beans is 300 grams, the temperature is 170 degrees, turn off the heat and throw beans. Fire 140, throttle 3 in 30 seconds. When the bean temperature is 140, the firepower is reduced to 120 and the throttle is open to 4. Dehydration turns yellow in 4 minutes and 30 seconds, and reduces firepower to 90 again at 168 degrees. An explosion begins in about 8 minutes, the throttle opens to 5, the explosion develops in 1 minute and 45 seconds, and goes down to 195 degrees.

In terms of proportion, we chose Huaguoshan for the first time: Kocher-6:4 ratio, cup test results: good cleanliness, sweet, with apple fragrance, sour plum, orange finish. The overall impression is that the taste is good, but the flavor is slightly thin. So after cup test and discussion, we decided to add a bean to enhance the flavor-[Rose Summer Village] Solar, this time using the ratio of Huaguo Mountain: Cochell: Rose Summer-6:3:1.

The reduction of Kocher's ratio makes the acidity of the whole bean softer than before, and 10% of the Rose Summer Village brings more fruity flavors and enhances the aroma of flowers and tea at the end. In the aspect of baking, in order to retain more flower and fruit aroma, the baking temperature will be reduced a little; the time from dehydration to explosion is slightly shortened, more reactive substances are retained and the development time is increased to develop flavor.

Yang family 600g roaster

The amount of beans is 300 grams, the temperature is 170 degrees, turn off the heat and throw beans. Fire 140, throttle 3 in 30 seconds. The firepower is reduced to 120 at 140 degrees, the throttle is dehydrated and yellowed in 4 minutes and 30 seconds, and reduced to 90 again at 168 degrees. A burst of 7 minutes 46 seconds, the throttle opened to 5, to 188 degrees when the firepower dropped to 50 elongated development, baked to 2 minutes 05 seconds, 193 degrees below the beans.

The baking time increases the development flavor, and at the same time, the development degree of the three beans tends to be uniform, while the lower bean temperature can retain the rose summer flower and fruit aroma. The baking degree of Shengpin is set in the shallow baking degree, and Yunnan iron pickup accounts for a large proportion. Because this Yunnan can reflect the obvious aroma of brown sugar, black tea and a little cream when it is baked in medium and light, with clean and high sweetness in the cup.

As the water content and hardness of the three kinds of beans are relatively high, although the varieties are different, but the size of the mesh is not much different, it will not increase a lot of baking difficulty because it is raw. After several rounds of hand flushing, after hand flushing and cup testing, the taste of this style has reached the expectations of Qianjie. But it is worth noting that hand brewing can not be done according to the standard of espresso extraction. The entrance acidity is soft and has certain changes, the acid will slowly connect with the sweetness in the middle, and the taste will last for a long time. There is a feeling of fresh green plants, black tea, cocoa, caramel, jackfruit, oranges, nuts. The taste is clear and clean, with medium mellow thickness and a bit of bubbly taste.

Up to the previous street, there was a preliminary [autumn hand blending]. This coffee, which combines the characteristics of Asian and African beans, is basically consistent with the proposition and flavor characteristics, and the cup test and actual brewing results are also satisfactory.

So do you know why a lot of espresso needs two or more kinds of coffee? In the earliest days, the quality of espresso was not very good, so the most important thing was to improve the quality of coffee with lower prices. High-quality Arabica coffee beans have a clean coffee flavor, a very good coffee aroma and a smooth finish, but they are expensive, if you mix high-quality coffee with low-quality coffee, this retains most of the quality of Arabica coffee to a certain extent, and the price is relatively low.

Now, due to the coffee environment, the quality of coffee beans has generally improved a lot. Espresso mixtures are usually designed to achieve a balanced effect to ensure the quality of espresso. Most espresso beans are a combination of high-quality Brazilian beans and African or Central American coffee, similar to the boutique blend of Front Street Coffee. Robusta coffee is also added on the back front street to produce "Crema" and increase the mellowness of espresso, which is the commercial blend of coffee on the front street. Not only that, the main reason for mixing coffee is to keep the taste consistent. As we all know, coffee is a crop, planted under slightly different conditions, the taste of specific coffee will be different, mixed coffee will try to keep the flavor of coffee consistent.

Qianjie believes that not only Italian coffee can be blended, but also hand-brewed coffee. The purpose of everyone and individual coffee is to drink a single local characteristic. Qianjie believes that everything in the coffee market is inclusive, so many people begin to explore hand-brewed coffee in order to find a balanced coffee flavor.

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