Sidamo candlelight hand-brewed coffee tasting how to make a cup of flavored candle

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[preface]

A few days ago, I talked about seven ways to cook [Jamaica Blue Mountain], which can be applied to [Sidamo candlelight], but not all methods are suitable for candlelight. Why do you say so? First of all, you need to understand the characteristics of candles:

90 + does not mean that all coffees have a cup test score of more than 90 points, but a general term for 90 + and its 13 types of coffee. The name of the candle in Ethiopia is Drima Zede, which means "Best Approach" in the local dialect. According to the information provided by the original factory, this Sidamo is a series of tailor-made products developed based on 90 + years of experience.

With the support of 90 + technology, Drima Zede only selects the most mature coffee cherries by hand, and the sun drying process takes pains to keep stirring to ensure uniformity. Sidamo Coffee beans are grayish, thick in some places and small in others, with soft and strong acidity, mellow and sweet and spicy. It is one of the courtyard coffees in the highlands of southern Ethiopia. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

The end result is a very transparent and pure taste, hot and cold varies greatly, and the aromas of fruit, flowers and oak are very attractive. Unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

So how to cook [Sidamo candle]?

[smart Cup]:

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.

The secret is that there is a piston at the bottom of the cup, which is usually in a submersible state (there are four feet below, leaving him hanging). After pouring into the water and closed under pressure, the piston firmly blocks the flow of water, and when it is placed on the container, the lower piston is pushed up and the coffee comes out.

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.

215g powder, BG 5R (60% pass rate of Chinese standard No. 20 screen), water temperature 90 degrees, ratio of water to powder 1:15

Technique: steam 30g of water for 30 seconds, then pour water into 225g of water, place it on top of the sharing pot at about 1:30 seconds, and wait for the water to drip off completely, then finish filtering at about 2:05 seconds.

Flavor: balanced taste, nuts, almonds, grapefruit peel, slightly sour berries, slightly cool, berries sour, accompanied by fruit fermentation aromas, the finish is sweet and spicy, overall clean.

[V60 hand flush]

V60 has many ribs and the drainage speed is faster. when the water is cut off, it can prolong the extraction time and adopt three-stage brewing to clarify the flavor of the front, middle and back of the coffee.

Preparation: coffee powder 15g 90C, ratio of water to powder 1:15, grinding degree BG 5R (pass rate of Chinese standard No. 20 screen 60%)

Technique: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, steaming for 30s, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Flavor: berry, nectarine flavor, with fruit fermentation flavor, finish like high-end oak barrel taste, there is a hint of sweet spice.

(4) [KONO hand flushing]

There are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, so that water and coffee powder can have longer contact soaking time in the filter cup, ensuring the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Preparation: coffee powder 15g, 89-90 degrees, ratio of water to powder, 1:15, grinding degree BG 6m (Chinese standard 20 screen pass rate 47%).

Flushing and cooking techniques: the ratio of water to powder is 1:15, 17g powder, 30g water is steamed for 30 seconds, stifling water injection has penetration, the first injection to 125g water, large flow water injection, and so on when the liquid level drops to 1 / 2, carry on the second water injection, water injection to 227g, the time is about 1:30 seconds, wait for the coffee liquid to stay, and finish the extraction at 2:10 seconds. Because the flow rate of the Kono cup is slow and takes a long time, the grinding degree will be thicker. Injecting water through a large flow can stir the powder particles in the bottom layer and reduce blockage, otherwise it will rush out miscellaneous and bitter taste.

Flavor: caramel sweetness on the palate, with soft acidity of citrus, strawberries and berries, aftertaste of tea, body smooth and delicious like fruit juice.

There are so many cooking methods, but not all of them are suitable for brewing [Sidamo candle]. Different utensils are matched with different grinding degrees in order to show its unique flavor and taste. You can try and adjust it according to the actual situation.

Related recommendation: is hand-made coffee really good? Why does coffee smell better than it tastes?