Description of Coffee Flavor and taste by anaerobic fermentation
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Origin: Cauca, Colombia
Baking degree: shallow baking
Treatment method: double anaerobic fermentation method
Manor: Paradise Manor
Altitude: 2000m
Flavor description: fresh strawberries mixed with yogurt are dense and meticulous, with honey, cinnamon and rich floral aroma mixed with mango, fine and mild lactic acid and high cleanliness.
The method of anaerobic fermentation after coffee harvest is placed in an anaerobic environment for a period of time (usually injected with carbon dioxide), so that coffee beans can absorb and develop a better flavor, which is somewhat similar to red wine brewing; different from the common water washing and sun honey treatment, anaerobic fermentation treatment is still in development and there is no absolute standard.
Hand punching equipment and techniques:
Equipment: Tiamo700S + powder sieve, V60-02+HARIO filter paper, Brewista (600cc)
Technique: 22g coffee beans, water temperature 93 ℃, soaking filter paper, steaming for 30s, breaking sailors rinsing 330cc twice
Dry aroma I would describe as raspberry oak barrel wine
Hot drink: anaerobic fermentation treatment tastes like bourbon, whisky, violet grape, slightly sour.
Cool: BlackBerry floral citrus acid
- Prev
You can try to make a strong cup of coffee at home, using a gas stove or an electric stove.
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) first prepare raw materials, coffee beans, water, sugar (preferably granulated sugar), instead of coffee machine cooking utensils, preferably a self-filtering glass pot, if not, an ordinary aluminum teapot or even a small pot can be used. The next step is to grind the coffee beans. Find a clean one first.
- Next
Characteristics of anaerobic fermentation treatment is there any good coffee in anaerobic fermentation treatment?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) according to several information found on the Internet can be summarized as follows: what are the characteristics of anaerobic fermentation treatment? #. Fermentation in a closed environment can reduce the uncontrollable factors of the external environment on the fermentation process. #. Fermentation for a long time in an oxygen-free environment
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?