Qianjie Yunnan Iron Card Fine Coffee Bean Yunnan small Coffee Bean how to make Yunnan Coffee Powder

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

If you tell everyone that Yunnan coffee is a tin pickup instead of Katim at the beginning, many people will begin to question Qianjie: "how is that possible?" If so, then why is Katim not the iron pickup popular in the market now? " That's the right question. Why is it that tin pickups are in the beginning and Katim is popular now? In Qianjie, this article will talk about why Katim coffee is widely grown in Yunnan.

The trend of Yunnan Coffee Market in January 2021-the price of Yunnan coffee beans has increased

The overall market continues to rise. Most of the producing areas in Yunnan have entered the picking peak, a few low-altitude areas have finished picking, and the yield of shell beans continues to increase. Large suppliers still hold a wait-and-see attitude, storage with shell beans for trading; some farmers are relatively satisfied with the current market, driven by capital demand, shipments have increased. On the demand side, the Spring Festival reserve season has begun, taking into account the late logistics outage, transport costs and other factors, rigid demand order replenishment continues to increase compared with the previous period, and the wait-and-see mentality of large buyers on the current high price market is still heavy. Overall, the mood of the market to wait and see the future remains. However, under the background of Spring Festival stock preparation, the actual transaction of raw coffee beans has gradually increased, and the overall transaction rhythm has been slightly accelerated. When the weekly market in the producing areas continued to rise, the prices of coffee beans of all levels rose compared with the previous period.

Why don't you grow iron trucks in Yunnan?

The earliest history of growing coffee in Yunnan can be traced back to the early 20th century, but at that time it was mainly grown by foreign missionaries to drink coffee for themselves. Then the earliest large-scale industrial cultivation began in the 1950s, and the coffee produced was mainly used for export to the Soviet Union. In that period of Yunnan coffee planting history, combined with Yunnan coffee planting environment and conditions, as well as the quality of coffee, mainly chose the variety of iron pickup. In the subsequent history, the iron card variety of coffee once represented Yunnan coffee, because of the environmental relationship between the small size of coffee fruit, it is also called Yunnan small seed species, and it is also called Yunnan old variety coffee in the market.

However, the iron pickup is a "little guy" who is difficult to take care of and the output is not high. Although the flavor of the iron pickup is characterized by quiet and clean, balanced characteristics and high cleanliness. May rely on their own so "excellent", so iron card a tree yield is less, there are requirements for altitude, at the same time easy to infect leaf rust, and resistance to diseases and insect pests is not strong! At first glance, he is a difficult "little guy". At the altitude, it is not enough for the iron pickup to produce the flavor of coffee, at the same time, the output is small, and it is easy to get sick! On the other hand, curry farmers do not have the consciousness of fine coffee, so they must stay away from iron pickups. Anyway, the flavor beans are not good, so the farmers in Yunnan slowly set their sights on Katim, the mixed-race son of Arabica and Robusta.

What are the advantages and disadvantages of Katim varieties?

Katim is a combination of Arabica and Robusta, which has good resistance to leaf rust and rich oil, high yield and easy to grow. Because of the Robusta gene, it improves the resistance to leaf rust, retains rich oil, and at the same time has the rich taste of some original species of iron pickup, so most Yunnan manors begin to plant Katim on a large scale. The planting range of iron pickup began to shrink.

However! The flavor of Katim coffee beans is much worse than that of tin cards ~ the thickness is high but the cleanliness is not enough, the flavor is rich but the level is not clear ~ what can be done? Cover it up with all kinds of treatments! Unexpectedly, the variety cannot be changed, the altitude cannot be changed, and the planting technology is not willing to improve, so the quickest way to change the bad flavor of coffee is to produce other stronger flavors with various special treatments to cover Katim's disadvantage. Qianjie believes that this index will soon be forgotten, because even the simplest Yunnan coffee itself flavor beans can not be determined. How to convince future generations to continue to accept Yunnan coffee?

Is it true that no one is growing tin trucks in Yunnan?

Yes! Qianjie is one of them who planted iron pickups in Baoshan, Yunnan Province. Qianjie hopes to show the world that Yunnan coffee can still show a very good flavor under the traditional treatment, rather than changing the taste of the coffee itself by other means. The average temperature in Baoshan producing area is 21.5℃, and the highest is 40.4 ℃, which is basically frost-free all the year round. It is recognized as the best small-grain coffee producing area. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity.

Qianjie Coffee-Yunnan Huaguoshan Iron pickup Coffee beans

Producing area: Baoshan, Yunnan

Altitude: 1450-1550m

Variety: iron pickup

Treatment: washing treatment

Why did you choose the washing method in the front street?

Qianjie came to the Yunnan producing area of the planting season and really realized what the rainy season is. It is sunny for a few minutes and it rains for half an hour. Because of the perennial rainy season and unstable climate, most coffee beans in Yunnan are treated with water washing. Because the washed coffee beans will be cleaner, the flavor will be more thorough, in line with the most primitive taste of coffee fruit, so Qianjie often says that the flavor of washed coffee beans is a guide light to recognize the flavor of a producing area.

Experience of roasting Yunnan Iron Card Coffee in Qianjie Coffee

Yangjia 800N (baking capacity 300g): furnace temperature to 200 degrees Celsius, throttle set 3 degrees Celsius for 1 minute, adjust firepower 160 degrees, return temperature point 1 minute, turn yellow, temperature 149 degrees, grass smell disappears completely, dehydration is completed, firepower remains unchanged, throttle changes 4. In the 6th minute, the firepower was adjusted to 140, in the 7th minute, the firepower was adjusted to 120, and in the 8th minute, ugly wrinkles and black markings appeared on the bean table, and the smell of toast obviously changed to coffee, which could be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point. Start to explode at 8: 37 ", fire power is 90, the throttle is fully open, and the firepower is adjusted to 20 degrees in the 9th minute. Go to the pot.

How does Qianjie coffee brew iron pickup Yunnan small coffee beans?

First of all, when tested in the cup in the front street, this Yunnan Iron Card small-grain coffee bean has rich fruit, melon, herbal aromas, supple in the mouth, middle nuts, milk chocolate, lively and bright sour plums at the end, both cheeks, good balance, medium mellow thickness, full body, sweet and sour layers of temperature from hot to warm, first sweet then sour, apricot, citrus sour, aftertaste black tea, and a little brown sugar. Therefore, Qianjie Coffee recommends that when brewing this Yunnan iron pickup, it is more inclined to balance, neither too prominent acidity, nor too much modification of the tail section.

Choose 15 grams of coffee powder, the ratio of powder to water is recommended at 1:15, hope the flavor can be clearer at 1:16, filter cup choose kono filter cup, the temperature of brewing water at 89 degrees Celsius, in order to make the acid softer and grind medium (BG bean grinder # 6m).

Qianjie uses segmented brewing, first injecting 30g of water for steaming for 30s, when the coffee expands into a "hamburger" shape. The center of the second section is filled with 125g water in a small circle. The height of water injection is 4cm, the strength is gentle, and the tumbling strength of the powder layer is reduced as much as possible, and the flow speed falls at 4G per second. When the water level drops to 1 stroke 2 of the silt layer, the third stage of water injection begins, and the water injection in this section is also gently circled from the center to the end of 225g. Finish the extraction after all the coffee liquid in the filter cup has been dripped, and the time is 2pm / 39 / 01 ". Shake gently after the coffee has been extracted, and then taste it after the coffee liquid is fully uniform.

Through this way of cooking, you can drink obvious baked nuts, soft acidity, well-balanced fragrance, solid dark chocolate aroma, and a slight orange peel.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925