[notes of baristas in front street] what kind of grindness does it take to brew strawberry filter cups?

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The editor recently fell in love with the lovely strawberry filter cup. The design shape of the inner ribs of this filter cup is a little distributed structure, which is very similar to the small seeds on strawberries, and the pore diameter at the bottom is relatively small. thus it can be seen that its flow rate should be relatively slow so as to improve the extraction rate. After adding the filter paper, it can be observed that there are many bumps between the filter cup and the filter paper, so the fit degree is not very high, and the water can permeate the filter paper and flow away from the gap between the bumps to prevent over-extraction. In addition, the bump is designed to attach fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, there is no over-extraction.

Under such a filter cup with slow flow rate and high extraction rate, what kind of grinding degree should we choose? The editor chose a lightly baked bean-[El Salvador Wula Mountain Manor] to test today's grinding degree.

[Mount Wula Manor in El Salvador]

Origin: Santa Ana

Altitude: 1400-1600

Treatment method: honey treatment

Variety: bourbon

Baking degree: shallow baking

Agtron bean color value 69.3 (left), Agtron pink value 77.9 (right), Roast Delta value 8.6

Cup test flavor: the entrance is full-bodied caramel, nuts, toffee, cream flavor, cocoa finish.

Test of Grinding and Cooking of Strawberry filter Cup

First of all, the editor chooses the usual hand grinding degree of V60 [BG-5R] to cook for the first time.

[BG-5R]

Parameters: strawberry strawberry filter cup / 1 15swap 89 ℃ / grindability BG-5R (Chinese standard No. 20 sieve pass rate 56%) / 15g coffee powder

Technique: 31 grams of water is steamed for 30 seconds, then injected to 127 grams, and then injected to 277 grams after the powder bed is dropped to see the powder bed. Remove the filter cup after seeing the powder bed, and the total extraction time is 2 minutes.

Flavor: hot with cocoa, nuts, cream, black tea, spices, smell of sweet potato, honey; slightly cold with berries, citrus fruit slightly sour; after complete cooling, the sour taste is more lively. Huigan has the flavor of brown sugar. The overall taste is thick and balanced.

In this grinding degree, the flavor tends to be balanced and nutty and creamy. What if you want to be sour and sweet? I'll try to thicken the degree of grinding.

[BG-5W]

Parameters: strawberry strawberry filter cup / 1glaze 15swap 89 ℃ / grindability BG 5W (Chinese standard No. 20 sieve pass rate 48%) / 15g coffee powder

Technique: 31 grams of water is steamed for 30 seconds, then injected to 126 grams, and then injected to 228 grams after the powder bed is dropped to see the powder bed. The filter cup is removed after seeing the powder bed, and the total extraction time is 2 minutes.

Flavor: hot is also with black tea, cream, nut aroma, accompanied by black plum, bayberry, strawberry and other sweet and sour berries, smell of light fermented wine aroma; slightly cold from the aroma of roasted almonds, back sweet sugar. The whole is clean and refreshing, with rich fruit acidity.

[BG-5R] and [BG-5W] one is nutty, and the other is fruity. What if you choose a grinding degree in the middle? As a result, the editor chose the degree of grinding of [BG-5T] to test.

[BG-5T]

Parameters: strawberry strawberry filter cup / 1glaze 15swap 89 ℃ / grindability BG 5T (Chinese standard No. 20 sieve pass rate 52%) / 15g coffee powder

Technique: 31 grams of water is steamed for 30 seconds, then injected to 124 grams, and then injected to 228 grams after the powder bed is dropped to see the powder bed. Remove the filter cup after seeing the powder bed, and the total extraction time is 2 minutes.

Flavor: hot with oolong tea, cream, nut, cocoa flavor, accompanied by green plum, bayberry sour taste; Huigan with caramel and citrus fruit flavor.

Through the above three grinding degrees, when cooking [El Salvador Mount Ura Manor] with strawberry filter cups, the grinding degree of [BG-5R] is relatively fine, so the total area of contact between water and coffee powder is larger, so the extracted flavor is more complete. Will prefer the flavor of nuts, cream and cocoa. On the contrary, [BG-5W] has a larger degree of grinding and a smaller contact area between water and coffee powder, so the extracted tail has less flavor, so it will be more inclined to the lively sweet and sour feeling of the fruit. The ground flavor of [BG-5T] in the middle is also in the middle, and the overall feeling is well balanced, but does not well highlight the nutty or berry flavor characteristics of this bean.

So the editor suggests that when cooking this type of beans with strawberry filter cups, you can choose the degree of grinding according to your preferences. The editor personally thinks that the similar grinding degree of V60 (BG-5R) is relatively suitable for the brewing of strawberry filter cup and can highlight the flavor characteristics of coffee beans. If you like the acid-rich fruit, just thicken it a little bit!

END