How does Brazilian Syrador decaf beans make coffee by hand? how do you use decaf by hand?

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Brazilian Brazil Cerrado

A Brazilian coffee with ultra-high C / P value! It has been deeply rooted in the love of coffee glutton for many years. Especially after the unique doctor penetrates the exquisite baking, leads to the fragrance of crisp biscuits. Brazilian Syracuse was a regular winner in the competition in its early years. In the past, coffee was too bitter, and Brazilian coffee beans were not bitter or sour. It became one of the famous coffee at that time. With the popularity of high-quality beans in the future, it appears that the good beans of that year lack characteristics. However, years of planting experience still brings certain quality to Syrador! Those who want to taste the flavor of classic coffee must drink it.

The treatment of low caffeine can be divided into three kinds: 1. Solvent extraction 2. Swiss Water treatment method 3. Carbon dioxide high pressure extraction.

Solvent extraction method

The coffee beans are softened first, then the bean surface is expanded by high-temperature and high-pressure steam heating to increase the contact area, and then the dichloromethane solvent is poured into the bean to contact with the solvent to extract caffeine. However, dichloromethane is a suspected carcinogen and harmful to the environment, and dichloromethane is currently banned from food processing in Taiwan.

Swiss water treatment method

After the coffee beans are soaked in warm water, after caffeine and other ingredients are dissolved in the water, the caffeine in the essence is filtered with activated carbon, and then the non-caffeinated essence is introduced into the previous coffee beans, allowing the beans to reabsorb the lost ingredients.

Carbon dioxide high pressure extraction

When roasting coffee beans, there is a large amount of carbon dioxide (CO2). At this time, the carbon dioxide is treated under high pressure to become liquid, and then poured into the processed coffee beans to remove caffeine, and then the pressure is released to convert the carbon dioxide into gas volatilization. This way of removing caffeine can retain more of the original flavor of coffee beans, but because it needs a special high-pressure environment to complete, requires a large amount of investment in equipment, and this method is relatively rare.

Qianjie cooking parameters are suggested:

How to make Brazilian coffee [Syrador low cause] well?

Qianjie Coffee hand reference: weigh 15g of [Syrador decaine] coffee powder, pour into a grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill to scale 6A (standard sieve pass rate of 50%), water temperature 88 degrees, kono/kalita filter cup extraction, recommended powder / water ratio around 1:14.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 10 seconds, to the coffee to 210g, brewing coffee is finished.

| Japanese Ice hand Chong [Syrador low cause]

Qianjie coffee ice hand to make [Syrador low cause] reference:

Brazilian coffee [Syrador low cause], medium and deep roasting, BG bean grinder scale 5R (standard sieve pass rate 60%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 88 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, the normal grinding small Fuji 3.5 scale, the ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale, the recommended powder (water + ice) ratio is 1:15.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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