Introduction to the characteristics of washed Yunnan small Coffee beans Baoshan Iron pickup Coffee beans

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Pure pedigree water washing Yunnan small coffee beans Baoshan Tiebika what is the taste? How does Yunnan taste?

To judge whether a bean will taste good or not based on some basic factors, nothing more than the following:

Look at beans: 1. Variety 2. Altitude 3. Treatment mode 4. Bake 5. Extraction

1. Look at the variety: Tiebika, original species. We are commenting on boutique coffee, Blue Mountain, KONA are also tin cards, back to the pedigree theory, we have to admit that a good bean good pedigree accounts for a large proportion.

2. Look at the planting height: for Arabica, 1200 meters is a watershed for quality. This iron truck in Baoshan, Yunnan Province, has planted 1200 meters.

3, look at the treatment methods: throughout the treatment methods, there are nothing more than two directions, one is cleaner, such as washing, and the other is more windy, such as the sun.

4. Look at baking: Qianjie focuses on roasting for 5 years, while moderate roasting expresses the regional flavor of Yunnan boutique coffee.

Popular science, this Yunnan bean some basic information, we buy back, how to cook, we cup test what flavor, you can understand.

Yunnan Baoshan Typica

Yunnan iron pickup truck

Product name: Huaguo Mountain

Coffee producing countries: China, Yunnan, Baoshan

Coffee variety: Typica

Production altitude: 1200m

Quality level: AA

Treatment: washing

The history of coffee cultivation in Yunnan can be traced back to 1892. A French missionary brought coffee to Yunnan from abroad and successfully planted it in a valley in Binchuan County, Yunnan Province. the main variety is Iron pickup, the so-called small-grain coffee, commonly known as Yunnan small-grain coffee.

Yunnan small grain coffee, Rubiaceae, coffee genus.

A good bean with good pedigree accounts for a large proportion, so choose the right variety, plant it at an appropriate altitude, and test a treatment that can express its unique flavor when it is mature. Yunnan iron card planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures in Yunnan, China.

The history of coffee cultivation in Yunnan can be traced back to 1892. A French missionary brought coffee to Yunnan from abroad and successfully planted it in a valley in Binchuan County, Yunnan Province. the main variety is Iron pickup, the so-called small-grain coffee, commonly known as Yunnan small-grain coffee.

Yunnan small grain coffee, Rubiaceae, coffee genus.

A good bean with good pedigree accounts for a large proportion, so choose the right variety, plant it at an appropriate altitude, and test a treatment that can express its unique flavor when it is mature. Yunnan iron card planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures in Yunnan, China.

All the way, in the vast expanse of Katim, it is actually easy to recognize. After careful observation, you will find that each species has its own appearance, Katim's leaves are hanging down, the tree shape seems to be wearing a cloak. Tiebika, on the other hand, has upward branches and new leaves on the top of the tree.

Planting altitude

For Arabica, 1200 meters is a watershed in quality. Baoshan is more than 1200 meters above sea level, with an average temperature of 21.50 ℃ and a maximum of 40.4 ℃. It is basically frost-free all the year round, forming a small regional climate that is protective to coffee growth and is recognized as the best small-grain coffee producing area. The planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. The small grains of coffee cultivated here are strong but not bitter, fragrant but not strong, well-proportioned, mellow and fruity.

Treatment: washing

Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. Through washing, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not like sun-dried beans, but shows obvious acidity, complexity and cleaner taste.

[baking analysis]

The moisture content of beans is 10.9%, so the baking plan is to put 200 degrees into the beans, then fire the small throttle to speed up dehydration, and open the stroke door and medium heat at the end of the dehydration stage so that Maillard's reaction time is not too hasty and will be released in 3 minutes.

The baking process is as follows: HB roaster, bean input 2Kg,

Temperature recovery point: 1 minute 32, 92.5 °c

Yellowing point: 5 minutes 40, 148.5 °c

One burst: 8 minutes 59 seconds, 188.0 °c

Develop for 3 minutes

Out of the oven: 12 °39, 196 °c

[cup test]

After baking for 12 hours, the cup shows rich aromas of fruit, melon, herbs, supple on the palate, mid-course nuts, milk chocolate, lively and bright sour plums at the end, good balance on both cheeks, medium body full, sweet and sour first, apricot, citrus sour, aftertaste black tea, a little brown sugar.

[hand impact parameters]

Filter cup selection: V60 filter cup, kalita fan and cake cup are available.

V60 as a demonstration

Parameters: 15g powder, water temperature 90 degrees

Grinding 4, the ratio of water to powder is close to 1:15, and the total time is about 2:00.

Technique: 25-30g water steaming, the steaming time is 30s, the first stage water injection to 120g water cut off, vertical flow, small flow slowly circle; the second stage water injection to 225g, the flow and circle speed is slightly faster, reducing the powder clogging the filter cup, resulting in excessive extraction.

Other extraction suggestions:

Normal pressure: 3.5-4 degree of grinding / water temperature 90 degrees

Siphon: 4 degree of grinding, water temperature: 89 degrees

Philharmonic pressure, 2.5 degree of grinding, water temperature 88 degrees

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