Explore the [Hartmann SOE] series | [wine-flavored lattes] exist?

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[preface]

The weather is getting cooler and cooler, and it is suitable to drink hot drinks. More and more friends like to drink hot lattes and cabbies. We often mix beans to concentrate. On a whim, since there is coffee monosodium glutamate brewed beer, then there is no wine-scented latte? Let's try and see if we can make a latte with an alcoholic latte.

First of all, pick beans, which beans will have obvious [wine] aroma? Preferred [Panama Hartmann], its [red wine treatment] is to control the PH value, even temperature and humidity, to ensure the quality of coffee beans, while closed fermentation makes the aromatic substances more difficult to volatilize; is to remove the peel of coffee beans into stainless steel containers, put into carbon dioxide gas, make it into an oxygen-free state, seal the fermentation bucket, so that more aromas can be developed. We use Hartmann, which has a 10-day soybean culture period, to extract it.

Concentrated extraction parameters:

13.5g per head, grindness # 2.0, extraction 21g, time 18-20 seconds

We use Italian bean grinder Pegasus 900N, Italian Pegasus 178, using constant pressure powder hammer, water pressure, boiler pressure, water temperature basically unchanged, to determine the gesture of powder and cloth powder.

Flavor: bright sour citrus, with aromas of red wine, thick sweetness of berries in the middle, aromas of caramel, dried plums, nutty finish.

Why is the extraction time so short? Thin grease?

Our Hartmann is medium-baked, the oil is not rich, it dissipates quickly, and the flow rate of concentration is relatively fast, so we can see that it has been extracted to 20g in about 18 seconds. Usually we use mixed beans, the degree of baking will be slightly deeper, the extraction will bring out more rich oil, maintain for a longer time, and the taste is more complex, the sense of hierarchy is more rich.

Latte parameters:

Wei remember fresh milk, latte milk foam, using the method of mixing while sending, the air and milk blend closely, make a dense milk foam, and then blend. Circle fusion method is to turn the circle to fusion, this fusion method to a large extent to move on the oil surface to achieve the purpose of fusion.

Flower drawing skills:

Before practicing with milk, you need to practice with water. Try to tilt the coffee cup 45 degrees. The size of the water is always injected into the cup. At first, it is injected at a fixed point, then it is injected at a uniform speed and in a circle, and finally at the same time. The hands of the cup should be adjusted slowly. Remember that the injected water cannot be broken until it is ready to pull flowers.

No matter how to merge, the surface of our milk coffee is clean, and the fused milk coffee has fluidity. In addition, the magnitude of the fusion has a lot to do with the thickness of the milk foam you hit, because the thicker the foam is, the worse the fluidity is, the greater the degree of fusion is needed to ensure the fluidity of the surface of the milk coffee-it is suggested that you can use the central point injection to increase the height of the milk flow and reduce the size of the milk flow to achieve greater penetration, otherwise you will bleach as soon as you start to inject it.

Flavor: taste while hot, the taste of fresh milk is more obvious, delicate milk sweetness, accompanied by nutty aftertaste; slightly cool, a bit like drinking milk powder feeling, with a slight grape fermented wine, caramel biscuit finish, full of sweetness.

[wine-flavored lattes] can really be there, but the aroma of the wine is not particularly strong, it is not like the taste of drinking beans directly, because the addition of milk makes Hartman's taste weaker. Like hand-brewed coffee, after cooling, the flavor slowly appears and the sweetness is improved.