How to drink Yemeni mocha coffee? How do I use flannel coffee? The characteristics of Philharmonic pressing Coffee

Yemeni mocha

Mocha, often by default, is fancy coffee with chocolate sauce in the espresso, but there is actually a single coffee called mocha. The name Mocha originates from Mocha Port in Yemen. It is said that in the 17th century, Europeans first imported coffee and spread it to the world. It is the largest coffee port in the world-Mocha Port.

Although Ethiopia was the first country in the world to discover coffee, Yemen was the first country in the world to produce coffee on a large scale as a crop. At the beginning of the 17th century, the first batch of Yemeni coffee was exported to Europe through the ancient small port of Mocha, which surprised Europeans, because all coffee sacks exported should be marked with MOCHA to prove that they were transported from Mocha Port, so Europeans called the delicious coffee shipped from Mocha Port "Mocha Coffee". This is why early mocha became synonymous with coffee.

In Yemen, the treatment method is only traditional sun treatment. The sun treatment method of Yemeni farmers is coarser than that of Ethiopia. It is directly spread on the roof to dry!! This is different from the delicate sun of picking red fruits on the "elevated net bed" by Yagashafi or Sidama, which is the main reason for the heavy weight of game in Yemen.

Yemeni coffee is rich in flavor, complex, wild, mellow, strong fermentation flavor and low acid quality, plus Yemeni coffee often contains an uncertain factor (when the season rains), it is not an exaggeration to call her the most special coffee in the world. Since it is such a special bean, how should we show her characteristics? Let's take a look at the 7+1 ways to play Yemen Mocha today!

hand-washed

First of all, of course, it is a more common one-hand punch! Hand rush can be said to be a favorite of Xiaobian! After all, different filter cups can give different performances to the same bean.

V60

Because the spiral cone design of the filter cup focuses on the speed of water level decline, the coffee powder particles can be extracted better and the flow rate is faster. The inner ribs are designed with curved vortex structure to help speed up the water flow, extending from the bottom to the top, indicating smooth exhaust effect. The curved ribs increase the water flow path, increasing the contact time between coffee particles and water. Therefore, the small editor will choose to cook in three stages.

Parameters: grinding degree is BG 5R (Chinese standard 20 sieve pass rate 60%), water temperature 88℃, powder water ratio 1:15, water injection to 122 grams for segmentation, water injection to 226 grams when the water level drops to expose the powder bed, and the extraction time is 1 minute and 52 seconds.

Flavor: Round and sour on the palate, with distinct chocolate, sweet spices and malt finish.

KONO

Unlike V60 filter cups, KONO filter cups have shorter ribs and are mainly extracted by immersion. The filter paper is attached to the filter cup to limit the airflow, so that the water and coffee powder can have a longer contact soaking time in the filter cup to ensure the extraction time and extraction rate of coarse grinding. This allows the coffee powder to be fully extracted, enhances the mellow taste, and makes the taste more concentrated.

Parameters: grinding degree is BG 6M (Chinese standard 20 sieve pass rate 50%), water temperature 88℃, powder water ratio 1:15, small water flow slowly brewing to 120 grams, when the water level drops to expose the powder bed, continue to inject water to 225 grams to finish brewing, extraction time is two minutes and three seconds.

Flavor: Full-bodied palate with distinct nutty, chocolate, spice and red berry flavors.

Smart Cup

Smart Cup combines the advantages of French press pot and hand flush pot, simple, convenient, easy to use, it is extracted by soaking, in fact, does not require too much skill. If it is difficult to master stable water flow and accept French pressed fine powder, then Smart Cup is an easy to operate and can also balance flavor options. There is a piston at the bottom of the cup, which is usually submerged in the middle (there are four feet below, so that he stays suspended). After pouring water, it is closed under pressure. The piston firmly blocks the water flow. When placed on the container, the piston below is pushed up and the coffee flows out.

In order to distinguish the flavor of other soaking extracts and show the deep chocolate tail of mocha coffee, the method of filtering extraction in the front stage and soaking extraction in the back stage was specially adopted.

Parameters: grinding degree BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature 88℃, powder water ratio 1:15.

Inject 40g of water, steam for 30 seconds, move the filter cup to the top of the sharing pot, filter, fill water to 110g, and then continue to fill water to 200g when the water level drops to about to expose the powder bed. When the powder bed is about to be exposed, remove the filter cup, inject the remaining 25g of water, soak for 10 seconds, and then move to the sharing pot for filtration. the overall extraction time was two minutes and 24 seconds.

Flavor: The palate is mellow, with dark chocolate and sweet spices on the palate, and a hint of dark plum acidity when cooled.

Aeropress

The combination of French press infusion extraction, filter paper filtration for hand-brewed coffee, and rapid, pressurized extraction for espresso coffee is a masterpiece. Through pressure extraction, it can combine the richness of Italian coffee, the purity of hand-brewed coffee, and the smoothness of French press pot.

Parameters: grinding degree BG 5R (Chinese standard 20 sieve pass rate 60%), water temperature 88℃, powder water ratio 1:15, extraction time 2 minutes.

30g water is added and stewed for 30 seconds, then 200g water is directly added, gently stirred for 5 cycles, soaked to 130 ", inverted and pressed out, and then the remaining 25g water is added.

Flavor: Bright acidity, citrus notes with hints of cocoa.

the pressure pot

The method of making coffee by pressing the pot is to completely soak the coffee in the pot, and then separate the coffee from the coffee grounds with a press rod with a metal filter. The coffee obtained by this brewing method has a very good mellow feeling, which can increase the texture and grease. It is a relatively convenient and easy to use appliance ~

Parameters: grinding degree 6M (Chinese standard 20 sieve pass rate 50%), water temperature 88℃, powder water ratio 1:16, extraction for two minutes.

Steam 30g water for 35 seconds, gently stir for 3 to 5 cycles, soak for 1 30"and then press at constant speed.

Flavor: Chocolate, spice aromas, soft acidity, herbal flavors and caramel sweetness, balanced overall, mellow taste.

flannel

Flannel filter cloth, can carefully and slowly extract the delicious ingredients of coffee beans. The coffee filtered out has a round and deep taste, which is the greatest charm of flannel filter cloth. Because flannel has larger pores than filter paper, it can retain some of the oil in coffee, unlike filter paper, which usually filters out all the oil, so the coffee washed with flannel will be more mellow and smoother than filter paper.

In addition, in the brewing process, because flannel pores are thicker and can be filtered at all positions below the water level, unlike filter paper that can only filter through the gap with the filter cup, flannel filtration speed is slightly faster than the general filter cup filter paper combination (flannel flow rate is different on both sides!)

Parameters: grinding degree 5M (Chinese standard 20 sieve pass rate 60%), water temperature 88℃, powder water ratio 1:15, extraction minutes and thirty seconds.

30g of water is stewed for 30 seconds, water is injected into the water to 100g, and the water is continuously injected into the water to 225g when the water level drops to expose the powder bed, and the brewing is finished.

Flavor: Full bodied, smooth, intense dark chocolate flavours, caramel lingering, slightly cold, spice and berry flavours.

siphon

It was a visual pleasure to watch the water rise as the siphons brewed coffee. Siphon pot is also based on soaking, so the coffee brewed will be more balanced and mellow. Because it is filtered with flannel, unlike filter paper filtration, flannel filtration will retain a little oil, careful observation of the surface of the coffee can be found a thin layer of oil, but also because of this, drink will be smoother.

Parameters: grinding degree is BG 6A (Chinese standard 20 sieve pass rate 55%), water temperature 87℃, powder water ratio 1:13.

When the water reaches the pot, adjust the fire power to a state where it will neither bubble nor reflux. Put the powder into the water and stir it twice. Stir it in circles for 5 times after 35 seconds. Remove the fire source after 50 seconds. Wipe the upper part of the pot with a wet cloth to let the coffee reflux.(Start timing of powder addition) The total time is 1 10".

Flavor: Clear, soft, with a clear aroma of spices, grape, red berry flavor, fruit acid round.

Italian

Finally, use [Yemen Mocha] to make a SOE!

Parameters: Grind Pegasus 600N 1.4, ratio of powder to water 1:2, double head 20 g extraction 40 g coffee solution, extraction time 20 s.

It smells like oolong tea. It tastes sweet and sour, with sweet spices, caramel and chocolate flavor. The aftertaste of oolong tea lasts long. Add 140 grams of water in a ratio of 1:8, sour taste of grapes and berries, light sweetness ~ add milk to make milk coffee, smell and drink are obvious oolong tea fragrance, and sweet taste of toffee.

The playability of coffee is probably that the feelings expressed by different appliances are completely different, even if it is the same bean, different parameters with different appliances, the feelings presented are completely different ~