[Qianjie barista's Note] Vietnam drip filter cup to do hand-flushing, brewing parameter experiment

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A few days ago, the editor heard a question: can [Vietnam drip filter cup] be used as a filter cup? The answer is yes. Basically, any instrument that may play a filtering role can act as a filter cup. Then the question arises, do we use the Vietnam drip filter to grind the degree of grinding by hand? Because generally speaking, when making Vietnamese coffee, the degree of grinding is finer than that of hand grinding, and the coffee powder will be constantly stirred to promote extraction. If it is fine, it is easy to produce an extractive flavor. So the editor thinks it's better to grind it by hand first.

The beans boiled in this experiment are [Honduras San Juan Theodore]

Raw bean information:

Country: Honduras

Origin: San Juan Theodore

Manor: Otos Manor

Altitude: 1300

Variety: Kaduai

Treatment: washing

Baking degree: moderate baking

Cup test: nuts, caramel, spices, chocolate, cream, taste balanced and smooth.

Agrton bean color value is 59 (left), Agrton pink value is 68.2 (right) Roast Delta value is 9.2.

In order to better determine the flavor of [San Lake Ancido, Honduras], the editor uses the flavor cooked from the cake cup as a reference.

[cake cup]

Parameters: water temperature 87 ℃ / 1 15g powder / grindability BG-5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: 124g of water is injected after 31 grams of water is steamed for 30 seconds, and 227 grams of water is injected after seeing the powder bed, the total time is 20.02 "

Flavor: aromas of oranges and almonds, with nutty, creamy and hazelnut flavors in the mouth with a hint of tea.

[Vietnam drip filter Cup]

The editor put aside the pressure plate and lid of the drip filter cup.

Parameters: water temperature 87 ℃ / 1 15g powder / grindability BG-5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: 35 grams of water steaming for 30 seconds, then 127 grams of water, and then 225 grams of water after seeing the powder bed, the total time is 3 minutes.

Flavor: there is a smoky flavor when it is hot, but it disappears after a little cold, and there are hazelnuts, almonds, oranges, cream and other flavors. After cold, there are sweet and sour berries and citrus fruits, which are more balanced as a whole, but the aroma is not good enough for the cake cup.

It may be that it takes a long time to soak in the cooking process, and the water temperature is low, so the aroma does not play well. So the editor first tried to increase the water temperature and speed up the stirring speed so as to speed up the launching speed to see if the aroma could be improved.

[Vietnam trickle filter Cup 90 ℃]

Parameters: water temperature 90 ℃ / 1 15g powder / grindability BG-5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: 31 grams of water is steamed for 30 seconds, then 127 grams of water is injected, and 225 grams of water is injected after seeing the powder bed, with a total time of 2: 30. "

Flavor: smell orange, spice, sandalwood, taste chocolate, cream flavor, sweet with sucrose, the overall taste is relatively thin.

The aroma is boiled this time, but the overall taste is thin and not layered enough. How about using the same water temperature to thicken the degree of grinding?

[Vietnam trickle filter cup 90 ℃ BG-6M]

Parameters: water temperature 90 ℃ / 1 15g powder / grindability BG-6M (47% pass rate of Chinese standard No. 20 screen)

Technique: 124g of water is injected after 32 grams of water is steamed for 30 seconds, and 225 grams of water is injected after seeing the powder bed, with a total time of 245 ".

Flavor: if there is cream, chocolate, berries, cold orange, caramel sweet, back sweet with citrus fruit flavor, the overall sweetness is obvious, mellow taste.

When cooking [Honduras San Juan Cheeto], take the flavor from the cake cup as a reference, its aroma will be more prominent, more layered, with orange, citrus, nut cream as the base tone.

The brewing experiment with [Vietnam dripping filter Cup] shows that the degree of grinding can be the same as that of V60, because the diameter of this dripping cup is the same, the coffee powder will be concentrated for a long time, the water hole is thin and the coverage is much, even if it does not have ribs to help exhaust flow like many filter cups, so the extracted coffee flavor beans are balanced and full, but lack a bit of layering.

If you want to highlight the aroma, you can thicken the grindness of deep-roasted beans and increase the water temperature, so that the contact area between coffee powder and water will be reduced. with less stirring times and long soaking time, the flow rate is faster than that of V60, and the aroma is better released because of the higher water temperature, and the extracted coffee is more sweet.

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