Hand flushing skills of mocha Matali coffee | how does mocha coffee make Japanese volcanic flushing?

The method of volcanic flushing comes from Japan and is generally suitable for deep-roasted coffee beans. It uses the carbon dioxide contained in the beans, the coffee powder suspended on the surface has a heat preservation effect, similar to the principle of stewing, and the coffee powder at the water injection bulges like a volcanic eruption. so deep-baked beans are more suitable because they release more carbon dioxide and keep bulging for a long time.

Most volcanoes use flannel and V60, and because the middle powder layer is thick, it is mainly filled with water in the middle about the size of an one-dollar coin. The key point of the first half of volcanic thrust is full extraction without destroying the powder layer. The second half is uniform water injection, in order to prevent excessive extraction in the middle, play a dilution role.

Advantages: coffee taste mellow, with mellow and strong body, sweet obvious.

Disadvantages: because the coffee powder washed by the volcano is excessively extracted in the center, while the peripheral extraction is insufficient, the coffee liquid is uneven, which needs to be shaken well after washing, so that the two "failed" coffee liquids are mixed together to form a perfect coffee. However, shaking well in the time, will make the temperature drop, if you want to directly maintain the temperature with high temperature extraction, it will lead to dry coffee.

So today we will use Mocha's Matali coffee to do Japanese volcanic flushing. This coffee bean is a medium-roasted bean with a flavor of ripe fruit and more nutty and chocolate flavors and spices, so volcanic flushing is also suitable!

Mocha Matali (Mokha Mattari)

From the western Yemeni capital Sana'a, Bani Mattar (another word is Bany Mattar) is the most famous coffee market name in Matali province. Coffee is produced at high altitude and usually has a good aroma of wine, dry fruit, thick taste, deep roasting and often bitter sweetness of chocolate. Good quality Matali beans are small in shape, with sweet wine and moderate ripe fruit fermentation flavor of raw beans.

We use the ice pupil filter cup today, which can make the coffee taste cleaner, and our volcanic flushing method will not cause the coffee powder to spread to a very high position, and the ribs under the filter cup can accelerate the coffee liquid to flow out so as not to be seriously over-extracted. it has the effect of balancing the volcano rushing through the extract.

The water temperature is 86 ℃, the coffee powder is 16 grams, the powder-water ratio is 1:16, the grinding degree is coarser-BG bean grinder 6W (the pass rate of Chinese standard No. 20 sieve is 35%), and the cooking time is 2 minutes 05 seconds. The use of such water temperature, grinding degree and brewing time ratio can effectively reduce the risk of coffee over-extraction, but also a good performance of mocha this coffee!

We have done a total of three volcanic flushing methods, the water temperature, powder-to-water ratio and cooking time are all the same, steaming 30 grams of water for 15 seconds and then starting to extract.

The difference is that 1 stage, 2 stages and 3 stages of extraction are used after steaming for 3 times.

The first flushing and boiling we do is divided into three stages of water injection after steaming, the first water injection is 50 ml, the second water injection is 80 ml, the third water injection is 100 ml, and the total water injection is 260 ml.

The entrance of the coffee immediately felt the mellow body, with a strong flavor of jackfruit, with cinnamon and chocolate aromas, acidity close to green apple acid, caramel sweet, strong back sweet, long finish. But once had the exquisite throat bite feeling, after drinking will feel the tongue surface is dry.

The second and third times are steamed in 2 stages and directly injected into 260g in one stage, respectively, body will be weaker than three-stage extraction in taste, but the entrance is softer, the aroma of cinnamon and chocolate is just right, the acidity is weakened, it is easier to be accepted, and almond aroma appears, the taste of jackfruit is not too strong, and the finish has aromas of black plum and cream. Among them, the third one-time extraction aftertaste has a very good spice flavor, while the chocolate taste is very strong, and the ripe fruit flavor is very pleasant!

Through the comparison of brewing and boiling, it is found that the more segments in the volcanic flushing method, the less the water supply each time, the higher the extraction rate, and the easier it is to overextract. The number of segments is less, although the taste and taste will be weakened, but the flavor resolution will be higher, will not be too concentrated to lead to imbalance.

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Finally, let's take a look at the short videos of 3-segment and 1-segment after steaming, respectively. if you like heavier taste, you can try to divide it into 3 segments, and if you want to feel richer flavor and change, you can use 1-segment water injection.