How to cook a pot of Costa Rican black soul with siphon, V60 and Philharmonic pressure?

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Some time ago, we entered a tanning [Black Soul] from Costa rica. after cup test and comparison, we found that this bean will have a slight fermented fruit aroma, with obvious acidity of imported citrus and plums, sweet and sour balance, and obvious sense of juice. it amazes the editor! So the editor wondered, if different cooking methods were used for extraction, what would the performance of this bean be?

| | Bean information |

Costa Rican Black Soul

Country: Costa Rica

Producing area: central Valley

Altitude: 1300-1500m

Treatment: sun treatment

Grade: SHB

Variety: Kaddura, Kaduai

Baking degree: shallow and medium baking

| | processing method |

The harvested red coffee fruits are placed on the African scaffolding in the early morning, and the whole process takes about three weeks to turn and expose regularly for one day and rest with plastic cloth until the moisture content is 11.5%.

| | Cooking |

This bean has bright acidity, but the whole is more balanced, so the editor decided to use V60, siphon and Philharmonic pressure to cook. Because of the different instruments selected, the parameters and techniques will be different.

[V60]

First of all, of course, use the more versatile V60 filter cup to make a pot! Because the ribs on the V60 filter cup are curved and distributed from the top to the bottom, the exhaust is smoother during cooking, and the flow rate is faster.

Therefore, the editor will choose segmented extraction, which can increase the stirring of coffee powder during brewing, and the water injection flow can penetrate the coffee powder to improve the extraction rate, which can reduce the lack of extraction caused by fast flow rate to a certain extent.

Parameters & techniques: grinding degree: BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature: 90 ℃, powder-water ratio: 1:15.

Steam with 30 grams of water for 32 seconds, inject water to 126 grams in sections, continue to inject water to 228 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is one minute and 50 seconds.

Flavor: it smells of fermented wine and almonds, with sour notes of plum, citrus and green apple on the palate, dark chocolate and nuts in the middle, and a hint of sucrose at the end; when the temperature drops, the entrance is sour and sweet like tropical fruit, sweet and creamy in the middle, with a hint of fruit tea in the finish.

[siphon pot]

Unlike the V60 filter cup, the siphon pot is mainly soaked, so the brewed coffee will be more balanced in flavor and more mellow in taste.

The main principle of coffee extraction with a siphon pot is realized through the pressure difference. First, the water in the lower pot is heated to boiling, and then inserted into the upper pot, so that the lower pot is in a state of high pressure. Due to the pressure difference between the lower pot and the upper pot, the hot water is mixed with the coffee powder in the upper pot and extracted. After the extraction process, the fire source of the lower pot is removed, so that the pressure difference between the lower pot and the upper pot is instantly reduced. The siphon between the upper pot and the lower pot will cause the coffee extract to return to the lower pot.

Parameters & techniques: grinding degree: BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature: 91 ℃, powder-water ratio: 1:13.

After adding powder, when the water in the lower pot reaches the upper pot, pour in 20 grams of powder and stir so that the coffee powder is in full contact with the hot water. Stir three times in 35 seconds to increase the extraction of coffee, remove the fire and stir twice in 55 seconds. The time for the coffee liquid to return to the next pot is one minute and 38 seconds.

Flavor: it has a clear aroma of fermented fruit, with citrus, blueberry, grapefruit and raspberry flavors in the mouth, with some chocolate sweetness in the middle, Xuanmi tea in the finish, and obvious acidity of black plum after the temperature drops. Sucrose is sweet and long-lasting.

[Philharmonic pressure]

The playability of this instrument can be said to be quite high! After all, Philadelphia pressure is a combination of the immersion extraction method of French filter kettle, the filter paper filtration of hand-brewed coffee, and the pressure extraction principle of Italian coffee.

Through pressure extraction, it can have both the richness of espresso, the purity of hand-brewed coffee and the smoothness of a French kettle. And the coffee made by reverse pressure and positive pressure also has its own characteristics.

Parameters & techniques: grinding degree: BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature: 90 ℃, powder-water ratio: 1:15.

Take the way of reverse pressure, pour in 15 grams of powder and directly pour water to 225 grams of cut-off water, stir three times so that the coffee powder is in full contact with hot water, stir to increase extraction in one minute, reverse pressure in one and a half minutes, and the overall extraction time is two minutes.

Flavor: aromas of spices and fermented fruits, with notes of cocoa, cream and lime acidity in the mouth, followed by citrus, plum, grapefruit and hazelnut finish.

The performance of these three cooking methods in flavor can be said to be completely different. The black soul boiled with [V60 filter cup] will be more rich in flavor; the black soul cooked with [siphon pot] and [Philharmonic pressure] will be more balanced, and the flavor made with [siphon pot] will be partial to berry flavor, while that made by [Philharmonic pressure] will be more citrus flavor!

So the Black Soul is shown in these three ways of cooking:

Flavor: V60 filter cup > siphon pot > Philharmonic pressure

Taste: siphon pot > Philharmonic pressure > V60 filter cup

Balance: siphon pot > Philharmonic pressure > V60 filter cup

END