The hand-brewing method of Yunnan small Coffee beans Flavor description of how to make a good cup of Yunnan coffee

Chinese coffee Yunnan coffee is already a household name, but some people say that Yunnan coffee doesn't taste good. In fact, Qianjie believes that coffee in each producing country and each producing area has its own characteristics, and everyone's taste is different, so it is normal for some people to say that it is not good to drink and others to say that it is good to drink.

Although Yunnan coffee is the representative of coffee in our country, it is not known in recent years. Many people don't know anything about Yunnan coffee. Qianjie believes that although Yunnan has been growing coffee for a hundred years, it still stays in the era when Yunnan coffee has always been the raw material of instant coffee, with extensive planting and processing methods. However, with the tide of high-quality coffee sweeping into China in recent years, the birth of high-quality coffee beans has gradually made Yunnan coffee have a place in the eyes of coffee lovers, and there is a shadow of Yunnan coffee beans in cafes.

Coffee is a crop, which is picky about the growth environment. The quality of coffee depends on the growth environment, climate, cultivation and management techniques and other factors. Yunnan is the largest coffee growing area in China. Yunnan is located in the subtropical mountain climate zone south of the Tropic of Cancer. Yunnan has a unique plateau red soil, fertile and loose soil and mild climate, which is very suitable for growing coffee, also known as the golden belt. The western and southern parts of Yunnan Province are located between 15 °N and the Tropic of Cancer, most of which are 1000-2000 meters above sea level. The topography is mainly mountainous and sloping, with large undulation, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night. Qianjie believes that it is precisely because of these unique natural conditions that the flavor of Yunnan small-grain coffee is formed: it has the characteristics of strong and mellow flavor, mellow but not strong flavor, mellow taste and sour fruit taste.

Yunnan coffee producing area

Yunnan coffee is mainly distributed in the south and west, among which Pu'er, Baoshan, Dehong and Lincang are more famous.

Baoshan:

Small Coffee, the most famous coffee in Baoshan, took the first step in the late 1950s and soon received positive feedback from London. It was recognized as "the top coffee in the country" at the National Coffee Conference in 1980. In December 2010, Baoshan small Grain Coffee obtained A-level certification and passed the process of China National Standards Administration, which is considered to reflect China's National Geographic indication products. Yunnan small grains of Qianjie Coffee comes from Baoshan.

Pu'er:

Pu'er tea is known as the "city of millennium tea". It is an important coffee producing area in China, with the largest planting area, the highest output and the best quality. it is also an important distribution center of international coffee business.

Lincang:

Lincang is located in the southwest of Yunnan Province, with the Tropic of Cancer running through the south, Pu'er to the east, Dali to the north, Baoshan to the west, and Myanmar to the southwest. Lincang is a bright pearl in the southwest of the motherland because it is close to the Lancang River. The annual average temperature in Lincang is between 16.8 ℃ and 17.2℃. The dry and wet season is obvious and the sunshine is sufficient.

Qianjie Coffee has set up its own manor in Lincang, Yunnan Province, and grows the oldest Arabica variety, the iron pickup. Then, before 2021, Street Coffee produced the first home-grown coffee bean-Qianjie 2013 Iron pickup Coffee.

Yunnan coffee bean varieties

At present, most of the coffee beans grown in Yunnan are Katim varieties, but there are also a small number of tin card varieties. Katim is a Portuguese who mixed Brazilian Kaddura and Timo, and cultivated the second generation of Katim, which has super disease resistance and yield ability, and has more tenacious vitality and yield than Yunnan ancient tree species iron pickup, but slightly inferior in flavor performance.

Processing methods of coffee beans in Yunnan

In the perennial rainy season in Yunnan, the climate is unstable, so most of Yunnan coffee beans are treated by washing, but there are also sun treatments. There are washed Yunnan small grains of coffee and sunny Yunnan Katim coffee in front of the street; and, of course, sun-dried iron pickup coffee from our Qianjie coffee farm.

Parameters for brewing Yunnan coffee in Qianjie:

Qianjie believes that the flavor of Yunnan coffee is relatively moderate, that is, it is both sweet and sour, so it chooses moderate roasting to highlight the chocolate aroma while retaining some of the acidity. From the cup test in Qianjie, Yunnan small grain grain beans show the aroma of nuts and herbs, the sweetness of brown sugar, and the acidity of plums, with a balanced taste. Sun-dried Qianjie 2013 Iron pickup Coffee has a higher melon sweetness, black tea-like mellow, with chocolate thick, the overall flavor is clear, the finish is clean.

Based on the balanced neutralization of Yunnan coffee, the moderate water temperature of 88 degrees Celsius is adopted in Qianjie. If the water temperature is too high, it is easy to produce bitter flavor, and if the water temperature is too low, it is easy to underextract. Compared with other conical cup, V60 filter cup has a larger diameter outlet, connecting the top and bottom of the spiral flow guide ribs, water vapor can be discharged more easily in the extraction process, thus improving the flavor level.

Qianjie Coffee thinks that in order to make a good pot of coffee, it mainly starts from these four aspects: water temperature, grinding thickness, powder-to-water ratio and brewing methods.

The three-stage brewing method of Yunnan coffee in Qianjie:

Use v60 filter cup to have richer coffee flavor, water temperature 88 ℃, water powder ratio 1:15, powder content 15g, grinding degree (China 20 standard sieve pass rate 75%).

First water injection: steaming (to help exhaust)

Now wet the v60 filter cup to make the filter paper fit better with the coffee filter cup. Pour out the water from the sharing pot and put in 15g coffee powder and steam with 30g water for 30s. Many coffee lovers don't know why hand-brewed coffee is steamed. In fact, steaming is because coffee beans in the roasting process from raw beans to cooked beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided. After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly. These are precisely the purpose and significance of steaming hand-made coffee. Second water injection

After steaming for 30 seconds, the second water injection was carried out, and the small water injection around the center was started until 125g stopped. In order for the penetrating force of the water column to be concentrated, the range of movement around the water column should be small, about the size of an one-dollar coin, and then go out. At the beginning of the second water supply, you should pay attention to the amount of water and try not to exceed the height of the powder layer, that is to say, when the water column is wound close to the filter paper, you can stop injecting water.

The third water injection

When the coffee powder layer drops to half the position of the filter cup, the second section of water is injected in the same way until 225g, and the filter cup can be removed after all the dripping is completed.

From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter.

The rolling particles will start to rest because they stop adding water, and at this time, the flow rate caused by the falling water level will cause the coffee particles to produce friction, so once the water is stopped, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

From the beginning of water injection, the extraction time is 2: 39. Next, pick up the whole cup of coffee and shake it well, then pour it into the cup and taste it.

[Qianjie 2013Sun Iron pickup Coffee] has a thick, sour and sweet taste, with citrus and berry flavors, with a hint of fermented wine, caramel sweetness, creamy finish, black tea.

[Qianjie washed Yunnan small grain coffee flavor] herbs, nutty, chocolate, caramel.

[Qianjie Yunnan Sunshine Katim Coffee] performance: nuts, chocolate, spices, caramel, plums.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans is an important link that affects the flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are also some customers who need help grinding powder in front of the street, which does not matter, but Qianjie should be warned: if the coffee beans are ground in advance, there is no need to raise beans. Because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so the coffee powder can be brewed as soon as it is received. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, so the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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