Columbia Huilan pink bourbon hand-brewed parameter coffee how to drink pink bourbon coffee characteristic flavor

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Experienced coffee lovers all know that bourbon coffee varieties were first found in Bourbon Island, Brazil, while bourbon coffee fruits are more common in red, followed by orange and yellow, of which pink is the rarest, but was not first found in Brazil, but was found by coffee farmer Rodrigo Sanchez in Vera, Colombia. Well, in this next article, Qianjie Coffee will come to popular science to give you the characteristics, flavor and hand-brewing parameters of pink bourbon coffee.

Pink bourbon source

As mentioned above in Qianjie Coffee, bourbon is a variety of coffee trees and belongs to a branch of Arabica. It is named according to the color of coffee fruit when it is ripe, such as red, yellow, orange, pink bourbon and so on. Among them, the yield of orange bourbon is less, while that of pink bourbon is very little.

According to Qianjie Coffee, it is known that pink bourbon is a natural hybrid of yellow bourbon and red bourbon, in which yellow bourbon and red bourbon are dominant traits of dominant gene expression and have strong reproductive stability. on the other hand, the new hybrid of pink bourbon and red bourbon belongs to the recessive character of recessive gene expression, and the offspring produced by cross are easy to separate characters.

At the same time, there is another saying about pink bourbon: some studies have found that pink bourbon is produced by a natural cross between Colombia and Kaddura, and Kaddura is a variety of bourbon. As a key coffee tree species popularized in Colombia, the Colombian variety has obvious advantages, high yield and resistance to leaf rust because it carries part of the Robusta gene. What is lacking is the mediocre performance in flavor and the lack of delicate sour and sweet.

The reason why pink bourbon is rare is mainly because it is difficult to maintain this beautiful pink, sometimes some orange bourbon will be harvested, that is because the color of coffee fruit is ultimately determined by the recessive genes in the pollen grains. Among the pollen grains selected by Ka Nong to cross, there are both yellow genes inclined to yellow bourbon and red genes inclined to red bourbon, and these are recessive genes, which are very easy to interfere with each other.

Next, Qianjie Coffee will introduce the Colombian Huilan pink bourbon beans introduced into Qianjie Coffee Shop.

Front street coffee Colombian Isabella pink bourbon beans

Producing area: Cymbidium Colombians

Altitude: 1760m

Variety: pink bourbon

Treatment method: semi-washing treatment

Flavors: citrus, berries, virgins, caramel, fermented, floral, nutty, cream.

Qianjie Coffee has often been mentioned in previous articles that the flavor of a coffee bean depends on its planting characteristics, coffee variety and treatment. After all, coffee beans are always crops, and their coffee flavor is mainly affected by the topography and climate of the producing area. For example, this pink bourbon coffee bean comes from Huilan, the most famous coffee producing area in Colombia.

Columbia Huilan Coffee producing area

Huilan Province, located in the southern part of the Central Mountains in southern Colombia, is the most famous boutique coffee producing area in the country. This area is a hilly land surrounded by mountains, planted above 1500 meters above sea level. Many coffee beans from Huilan coffee producing area have been tested in the front street coffee cup. the coffee beans produced by Huilan belong to the soft acidity of the front segment, and the back section has a good sweet feeling, and the overall balance is very good, which makes people feel that the coffee beans in this area are very malleable. So the coffee beans in this producing area, Qianjie thinks that using different raw bean treatment methods will bring different surprises to the taste buds.

Semi-washing treatment

As mentioned above, the pink bourbon beans made from Qianjie Coffee are semi-washed. The process of this method is as follows: "first, pour the picked coffee fruit into the pulp planer to remove the skin and pulp, and take out the shell beans covered with pectin." Then pour into the pectin scraper, use a small amount of water to hang out the sticky pectin layer mechanically, and take out the shell beans with smooth surface. Then the coffee fruit is dried or exposed outdoors. Finally, wait until the water content of the coffee fruit is reduced to 10% Mel 14%, and then use the sheller to remove the silver skin sticking to the coffee beans, and the semi-washing method will be completed. "

The above is the relevant information about this Colombian pink bourbon bean sorted out by Qianjie Coffee. It can be seen from the above that the unique flavor of Colombian pink bourbon also benefits from many factors. So how can its flavor be perfectly extracted from hand-brewed coffee? For the previous street coffee, several roasting and brewing tests were carried out before the beans were put on the shelves, in order to obtain the best baking curve and hand-brewing parameters. Then Qianjie Coffee will share the roasting and brewing parameters of this pink bourbon coffee to everyone.

Qianjie Coffee Baking record

Because the pink bourbon has such a unique flavor display, in order to explore the better flavor of this bean, Qianjie bakers roast this coffee bean to a medium-shallow degree. Furnace temperature to 180 ℃ into the pot, throttle open 3, firepower of 120; tempering point 1 temperature 390 ℃, firepower unchanged, throttle open to 4; at this time the bean surface turns yellow, the smell of grass completely disappears, entering the dehydration stage, firepower drops to 70 when firepower drops to 100180 ℃ at 176℃, throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful and not be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 191.5 ℃ into the pot.

Experience of brewing coffee in Qianjie

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 82%)

Qianjie coffee is extracted by stages: steaming with 30 grams of water for 30 seconds, small water injection around the circle to 125 grams for segments, water level drop to 225 grams when the powder bed is about to be exposed, remove the filter cup when the water level drop is about to expose the powder bed, (steaming starts timing) the extraction time is 2 minutes 39 percent 00 ".

Cooking flavor: there are citrus, berries and virgin fruits in the mouth. Under the change of temperature, there are sweet caramel, light fermented aromas, floral and nutty aromas in the finish, smooth and clean in the mouth.

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