What grind does it take to brew Yega Chefe and wash Waka coffee in a Tiamo exclusive cup?

The editor went to a friend's house to search around and snatched the Tiamo cups from his home to share with you! Haha, exclusive? Editor refused, good things to drink friends to share in order to be happy yo ~ editor friends said that he felt that the exclusive cup of the filter cup will be relatively slow, how slow is it? What is the flavor of the extract?

First, let's take a look at the structure of the filter cup. The filter cup is a stainless steel filter screen (filter-free paper), so the net surface is very dense, it feels smooth to feel, and there is no difficulty in cleaning it. Just pour out the coffee grounds and rinse it with water (but the editor suggests that it is better to use a toothbrush for more durability when you use it a lot, to prevent clogging of fine holes). The angle of the filter is about 30 °visually, which is very sharp and tapered. The editor removed the bottom cushion of the filter cup to observe its flow rate.

Today, the beans that helped to do the test came from Yega Xuefei's water-washed Waka, 1600 to 2300 meters above sea level, with clean sweet and sour tastes such as lemon, plum and flower fragrance.

The editor first used the commonly used hand to grind BG 5R (the pass rate of Chinese standard No. 20 screen is 60%), the water temperature is 90 ℃, 30 grams of water is steamed for 30 seconds, and then 138g of water is injected. When the water level drops to see the powder bed, the water is injected again to 227g, and the total extraction time is 2: 50 ". Getting into the water is really a little slow.

Will its flavor be too exquisite? The editor didn't want to try, but he tried bravely for everyone's sake. Why, it is unexpectedly unexpectedly sweet and sour with lemon and virgin fruit, as well as black tea, jasmine, and sugar after cold. Medium Body, more balanced. But at the end of the drink, there will be some astringency and coffee grounds.

Because it is a stainless steel filter, it can not stop the fine powder from falling into the cup, the fine powder of the cup will be constantly extracted, so there will be coffee grounds and astringency after drinking. The editor adjusts the grinding degree to BG 6m (Chinese standard No. 20 screen with a pass rate of 47%) and tries to reduce the amount of fine powder falling through grinding.

Grind the water temperature of BG 6Mpr 90 ℃, steam 30 grams of water for 30 seconds, then inject 138g of water. When the water level drops to see the powder bed, the water is injected again to 224g. After seeing the powder bed, the total extraction time is 2: 40 ". Getting into the water a little faster.

In the process of cooking [Yega Chuefeiwaka], I can smell the obvious smell of lemon, with a little ginger, like lemon ginger sweet and sour. Drink with chocolate, citrus, orange flavor, the whole is clean and refreshing, Hui Gan has sugar. In the end, there is fine powder.

The editor did not give up, and then tried to thicken to BG 6Z (Chinese standard No. 20 sieve, pass rate 36%), 90 ℃ water temperature, 30 grams of water steaming for 30 seconds, and then injected 138g of water. When the water level dropped to see the powder bed, the water was injected again to 225g. After seeing the powder bed, the total extraction time was 2: 35 ". Getting into the water a little faster.

This time the flavor of [Waka] is still clean and refreshing, but the Body will be slightly thinner, with lemon, chocolate, citrus, grape, and Huigan also have sugar flavor. But it still can't prevent the fine powder from falling into the cup.

After three tests, it was found that the fine powder inevitably fell into the cup, so the editor decided to remove the fine powder and rinse it again to see if the fine powder blocked the filter and caused the slow flow rate.

Grind degree BG 6m to fine powder, 90 ℃ water temperature, 30 grams of water steaming for 30 seconds, then inject 138g of water, when the water level drops to see the powder bed, again inject water to 227g, see the powder bed and remove it, the total extraction time is 2: 40 ". Removing fine powder and not removing fine powder do not seem to have much effect on the flow rate.

What about the changes in flavor after removing the fine powder? The overall appearance is cleaner, the acidity is more lively than without fine powder, with lemon acid, a little virgin fruit flavor, sweet sweet sugar, but less nutty flavor.

Will it be because the editor removed the bottom cushion of the filter cup to make the sealing between the filter cup and the glass stronger, and the temperature below is high and there is no exhaust hole, resulting in an increase in air pressure in the cup, which slows down the flow rate? So the editor reinstalled the bottom cushion of the filter cup and did it again.

Grind degree BG 6m to fine powder, 90 ℃ water temperature, 30 grams of water steaming for 30 seconds, then inject 138g of water, when the water level drops to see the powder bed, again inject water to 227g, after seeing the powder bed, remove, the total extraction time is 2: 37 ". You can see that the water level is falling slightly faster.

After this cooking, there is a clear aroma of strawberry, with aromas of strawberry acid, lemon peel oil, spices, ginger, nuts and chocolate.

If the glass below was replaced with a Yunduo pot, it would be better to exhaust, so the editor kept trying. Grind degree BG 6m to fine powder, 90 ℃ water temperature, 30 grams of water steaming for 30 seconds, then inject 138g of water, when the water level drops to see the powder bed, again inject water to 226g, see the powder bed and remove it, the total extraction time is 2: 35 ". The water level is falling a little faster.

The overall flavor is relatively clean and sour, with sweet flavors of lemon peel oil, licorice, orange and caramel.

Summing up the above experiments, the editor thinks that the slow flow rate is due to the small angle of the filter cup, and the coffee powder will stick to the filter net when the water temperature rises, so it looks like a stainless steel filter can produce water everywhere, and the illusion of fast flow rate becomes slow flow rate. The reason why it will not over-extract even if the flow rate is slow for a long time is that its powder bed will be more concentrated, the stirring range of water flow in the cooking process is not large, the fluidity of water is weak, and the extraction speed is slow, so even if the extraction time is long, it will not be over-extracted. On the contrary, BG 6Z, which has the thickest grinding degree, will lack of extraction and appear to be weak in flavor.

Adding the filter cup cushion or replacing the glass with a cloud pot will have a slight effect on the flow rate, the flow rate is slightly faster, but the overall flow rate is still slow.

In fact, each degree of grinding can reflect the clean and refreshing flavor of [Yega Xuefenwaka], but the editor still prefers the slightly thicker BG 6M because the aroma is more prominent, and the overall flavor balance is a relatively ideal state. Of course, adding the filter cup cushion will feel better, the editor does not recommend replacing it with a Yunduo pot, because in this way, the exclusive cup will be meaningless. Use the exclusive cup is to facilitate the storage, easy to carry, easy to enjoy!