How to cook coffee beans? why is it not good to make fresh coffee beans?

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How to brew a good cup of coffee is very important, maybe the temperature and flow rate of the hand will affect the flavor of the coffee. Generally speaking, Qianjie will notice the baking degree of coffee beans in different producing areas, because Qianjie will generally use different water temperatures to cook according to the degree of roasting. Therefore, today, Qianjie will introduce to you how to brew light-roasted coffee and deep-baked coffee.

Like Ethiopian beans, it is generally roasted in a shallow way, so Qianjie will introduce Ethiopian coffee beans to you. Generally speaking, the washed coffee is clean, refreshing and sour, while the sun-treated beans are clean and smooth with a hint of fermented sweetness. How to cook the flavor of this lightly roasted coffee bean is very important.

Qianjie uses medium-light baking in order to retain the bright citrus acidity and floral fragrance of Yega Chuefei. It is recommended that the water temperature of light roasted coffee beans should be 90-91 ℃. The aroma and acid of shallow roasted beans can be extracted with higher water temperature, because the beans of medium and shallow roasted coffee beans are harder, and increasing water temperature can increase the extraction efficiency of coffee powder and avoid sharp acid. 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. The cooking parameters are as follows:

Filter cup: V60

Water temperature: 90 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: fine sugar size (20 sieve bowl sieve powder to 80%)

Using the three-stage cooking method commonly used in the front street, the first stage is injected with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2: 04 "trickling is completed, remove the filter cup and complete the extraction. If the method of hand flushing is roughly correct, the coffee flavor of Guoding Ding has lemon, plum and Tieguanyin. Under the change of temperature, the caramel taste is obvious, the acidity is bright, and the taste is obvious. Washed Yega Chuefei boils with jasmine aroma, berry juice, lemon and citrus acidity, bright, clean and fresh as a whole.

And Panamanian Emerald Manor's Rose Summer Coffee can also be brewed by hand to produce a perfect flavor, because the Panamanian Emerald Manor's Rose Summer Coffee in front of the street is also lightly roasted to highlight the acidity. This brewing method is a little different from that of brewing Yejiaxuefei. This brewing idea is divided into four stages of water injection. The first two stages of water injection account for 40% of the total water injection, which determines the flavor of coffee, and the last two stages of water injection account for 60% of the total water injection. Adjust the concentration of coffee. Soak the filter paper, pour in 20 grams of coffee powder and steam in 50ml hot water for 30 seconds. After the end of steaming, the center flows outward and injects water 70ml around the circle, reaching 40% of the total water injection (120ml). The water injection of 50ml and 70ml can improve the sweetness of coffee. The third section of water is injected into the powder layer when the powder layer is dropped to 1amp 2, and the hot water of 90ml is injected around the circle at 1 stroke 2 of the liquid level radius. When the powder layer drops to 1 stroke 2, inject the last section, and inject the hot water of 90ml in the same way as the third paragraph. The amount of water injected in the last two sections is 180ml, accounting for 60% of the total water injection. The last 60% of the water injected in two stages will relatively increase the alcohol thickness of the coffee compared with the first stage of water injection. When all the coffee liquid on the filter cup flows into the next pot, remove the filter cup and end the extraction. The total extraction time is 2 minutes and 20 seconds. Brewing Panamanian Rose Summer Coffee in this way can highlight the sweetness and mellow thickness of light roasted coffee, which emphasizes increasing the aroma of Panama Rose Summer Coffee without reducing its aroma.

This is a common way to cook light roasted coffee beans in front of the street. Qianjie also briefly introduces the following brewing methods of deep-roasted coffee beans. Talking about deep-roasted coffee in the front street, perhaps the biggest difference between deep-roasted coffee and light-roasted coffee is that deep-roasted coffee beans are more bitter, while light-roasted coffee beans are more sour and sweet. Take the Lindong Manning coffee beans on the front street as an example. For the choice of brewing utensils in Qianjie, the hand brewing pot is recommended to use a thicker spout, and the filtering apparatus can choose Kono tapered filter cup, Kalita trapezoidal filter cup or flannel filter cloth, which is conducive to brewing more mellow coffee. This time, Kalita ladder filter cup was used for cooking.

Because Qianjie noticed that the texture of deep-baked beans is relatively loose, the water absorption efficiency is high, the powder layer is easy to expand by water, and it is easier to extract flavor substances. In order to prevent excessive extraction, rough grinding is selected in the degree of grinding (the pass rate of No. 20 standard sieve is 60%). Rough grinding can reduce the contact area between coffee powder and water, so that coffee is not easy to bring out bitterness and astringency due to high temperature water at the beginning of brewing, combined with slow brewing, prolonging the extraction time, lowering the water temperature in the latter section, and then slowly bringing out the flavor and taste substances. Therefore, in order to avoid this situation, Qianjie suggests that the water temperature will be about 86-88 ℃ for cooking. Lowering the water temperature slightly can reduce the extraction efficiency and avoid the appearance of bitter and mixed flavors.

If the ratio of powder to water is 1:13, the amount of powder is 20 grams of coffee powder, reducing the ratio of powder to water can make the coffee taste more full-bodied, in the case of a certain extraction rate, the coffee extracted with less water will be more full-bodied. The basic steps are: preheat the filter cup, slowly pour in the coffee powder, flatten the coffee powder as much as possible, and avoid shaking the filter cup (because shaking narrows the distance between the coffee powder). The coffee powder layer will slowly expand into a "hamburger" when 40g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds. The center of the second section is injected with 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. 100g is injected into the last stage, and all the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is 2 minutes. In this way of brewing, this Lindong Mantenin coffee smells of herbs and rosin, tastes full of nuts and chocolate, has a very good thickness, and the bitter rhyme in the mouth dissipates quickly, ushering in a strong sweetness. The mouth is very comfortable.

In hand-brewing coffee, some baristas like one-stage brewing and some baristas like multi-stage brewing. Qianjie introduces the most commonly used brewing techniques, which are also more suitable for coffee beginners, so you can choose according to your own situation.

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