Lazy Coffee Series | how to soak Sidamo Sakuran with a smart cup? And delicious?

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Lazy Coffee Series | how to soak Sidamo Sakuran with a smart cup? And delicious?

[Sakuran refined sun treatment]

In the micro-batch of Shanquan treatment plant, the red fructose content is more than 21 before the sun treatment is carried out, so the sweetness is quite high, plus low temperature fermentation for 21 days (usually more than ten days in the sun), to ensure uniform sun exposure and ventilation, and to more accurately grasp the degree of fermentation. dry with African scaffolding, limit the thickness of the fruit layer and turn it regularly for 24 hours, and ensure the humidity of the red fruit in the first two days of the sun. Make its fructose fully start the fermentation reaction. At the same time, the high-altitude geographical location, so that the night temperature of the treatment plant can be reduced to about 12 degrees Celsius, and will not produce the smell of excessive fermentation because the temperature is too high. When the temperature is relatively high at noon, we will cover in time to prevent sunburn of red fruit.

[grinding degree selection]

Therefore, the sweetness of Huakui is very high, with fruit fermentation flavor and wine aroma, but if the extraction time is too long, it will show bitterness, so we should pay attention to the degree of grinding, shallow baking, we will use more 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.

Qianjie barista [smart cup brewing]:

Principle: the key to the design lies in the piston valve at the bottom of the filter cup. After boiling water is injected into the filter cup, the water pressure will make the piston valve automatically close and stop the water, and the coffee powder can be fully soaked in it; after the soaking is completed, the filter cup will be placed on the mug. The chassis is pressed to open the piston valve, and the coffee will slowly flow into the cup. It can be said that it has the advantages of both French filter kettle and hand filter cup, which can provide a complete soaking environment in French filter kettle, retain coffee oil to make the flavor full and round, and take into account the filtering function of hand filter cup. coffee powder can be completely filtered to avoid disturbing the taste.

The smart cup combines the advantages of the French pressure pot and the hand flushing pot, which is simple, convenient and easy to use. it is extracted by soaking, but it does not require much skill. If it is difficult to skillfully master the steady flow of water, and can not accept the French pressure of fine powder, then the smart cup is easy to operate, but also can take into account the choice of flavor. There is a piston at the bottom of the cup, which is usually in a diving state (there are four feet below, leaving him hanging). After pouring into the water and closing under pressure, the piston firmly blocks the current, and when it is placed on the container, the lower piston is pushed up and the coffee comes out.

The barista in front of the street tells you how to do the preparatory work.

1. Fold the filter paper, put it in the smart cup, wet the filter paper with hot water and take away the smell of the filter paper.

2. 15-16g powder, grindability BG 5R (64% of Chinese standard No. 20 sieve pass rate), water temperature 90 degrees, ratio of water to powder 1:15

Qianjie Coffee technique: steam 30g of water for 30 seconds, then pour water into 225g, place it on top of the sharing pot at about 1:30, and wait for the water to drip down completely. It takes about 20 seconds to drip and finish filtrating about 2:05 seconds.

Qianjie coffee cup test flavor: taste balanced, nuts, almonds, grapefruit peel, slightly sour berries, slightly cool, berries sour taste, accompanied by fruit fermentation aroma, the finish has sweet spices, overall clean.

The ratio of water to powder is still 1: 13: 1: 18, the water temperature and steaming time vary according to the beans, the degree of grinding is still moderately ground, the thickness of the filter paper is the same as that of white granulated sugar, the filter paper is specially designed for smart cups, and Melita filter paper is preferred.

Qianjie coffee cup test flavor: it smells obvious melon aroma, strawberry jam, entrance with jackfruit-like soft acidity, middle strawberry flavor emerging, and some sugar back sweet, rich layers. Aromas of green tea, strawberry, jasmine, lime and sugar. The palate is light and clean, with soft and fresh acidity.