How should hollow filter cups be used? How to brew a pot of yejia sherry sun-red cherries in a hollowed-out filter cup?

Xiao Bian recently liked a hollowed-out filter cup. Xiao Bian's colleagues were forced to drink N pots of hollowed-out filter cup coffee every day.(*^_^*) hee…

The appearance of the hollowed-out filter cup is more exquisite. The small editor summarizes the characteristics of the hollowed-out filter cup:

1. Fast flow rate (good exhaust because there is no cup wall)

2. The edge coffee powder is not easy to over-extract (because the water has reached the edge will penetrate the filter paper and flow down, the soaking time is shorter).

3. Easy to under-extract/uneven extraction (faster flow rate, shorter soaking time, if the water flow is large and the brewing is uneven, it is easy to under-extract or uneven extraction).

4. The degree of adhesion between filter paper and filter cup is not high, and filter paper is easy to fall down.

5. The hollow filter cup is easy to shake and tilt to one side due to rapid flushing of large water flow.

So what is the editor going to do today? The small series uses the methods of [one-knife flow] and [segmented extraction] to brew the beans with different water temperatures, so it is 2+1+N (temperature) expression.

What's a "red cherry"?

Simply put, Trabocca, one of the largest coffee bean merchants in the Netherlands, has deep roots in Ethiopia. Menno Simons, the founder of the company, knew almost nothing about coffee until he traveled to Ethiopia and accidentally was amazed by the unique taste of local coffee beans. At the same time, it is also engaged in the trade of other primary agricultural products, including cocoa and various fresh fruits, and is committed to finding various high-quality raw materials, paying attention to environmental protection and paying attention to farmers 'lives.

The company's vision is "Discover, Develop, Deliver." Menno Simons started his company by visiting coffee growing areas, plantations and processing plants across Ethiopia to discover the fascinating variety of coffee beans. The Red Cherry Project was born.

The Red Cherry Program encourages coffee farmers to be more careful in every step of the process by raising the purchase price of premium green coffee beans. The coffee beans produced in this way have better quality and taste, and can be better recognized by the end market, thus balancing the relatively high purchase price of coffee.

The small series of this [Yejia Shefei Red Cherry] is from Altland Manor.

The average planting area of each small coffee farmer here is about 0.6 hectares, composed of hundreds of coffee farmers. Its planting altitude is nearly 2000 meters, the climate temperature difference is large, and the soil is fertile, providing an excellent growing environment. The beans themselves emit a strong aroma of raisins and fermented wine. The near-brown beans are actually small in size, slender, but the weight on the hand is very solid. After baking, we found that the bright berry aroma, or the rich chocolate-like aftertaste, makes this bean have a bright performance whether it is light baked or deep baked.

Xiaobian tried to use high temperature, moderate and low temperature water to brew lightly baked "red cherries", now start our brewing experiment!

[One Blade Flow 95℃]

Parameter: Hollow filter cup/95℃/BR 5G/1:15

Method: 31 grams of water steams 30 seconds after direct water injection to 225 grams, see the powder bed after removing the filter cup, the total time 1 '29 ". (Because the water temperature is relatively high, in order to prevent over-extraction, Xiaobian uses large water flow to quickly flush when brewing.)

Flavor: The overall taste is a little astringent, relatively thin, smells rich floral, ripe strawberry fragrance, roasted almond aroma, drinks caramel, oolong tea, cocoa, herbal, black rice tea flavor, temperature drops by citrus fruit acid, sour is not obvious, sweet honey.

[Fractional extraction 95℃]

Parameter: Hollow filter cup/95℃/BR 5G/1:15

Method: 30 grams of water steams 30 seconds after water injection to 135 grams, see powder bed after water injection to 222 grams, see powder bed remove filter cup, total time 1 '32 ". (Fractional extraction because the soaking time is relatively long and the water temperature is relatively high, so the small enough water flow will be slightly larger than the knife flow to prevent excessive extraction caused by too long extraction time.)

Flavor: The overall feeling is relatively mellow, smelling rich floral, grass, lemon aroma, drink up with berry, kumquat, cream, chocolate, spice flavor, sweet caramel, finish with rose aroma.

[One Blade Flow 90℃]

Parameter: Hollow filter cup/90℃/BR 5G/1:15

Method: 31 grams of water steams 30 seconds after direct water injection to 226 grams, see the powder bed after removing the filter cup, the total time 1 '49 ". (Because it is a knife flow, the water column will be finer than the segmented extraction, so that it has enough extraction time.)

Flavor: The overall feeling is relatively soft, clean, aroma is more obvious, with lemon fragrance, flower fragrance, ripe orange aroma, drink up citrus, plum, flower flavor is more prominent, nutty flavor is weak; back Gan has honey, cocoa flavor.

[Fractional extraction 90℃]

Parameter: Hollow filter cup/90℃/BR 5G/1:15

Method: 30 grams of water steams 30 seconds after water injection to 127 grams, see powder bed after water injection to 228 grams, see powder bed remove filter cup, total time 1 '50 ". (Due to the longer soaking time, the fractional extraction will be slightly larger than the one-knife flow to prevent over-extraction caused by too long extraction time.)

Flavor: The overall taste is thick and mellow; the taste of licorice, spice, cocoa and hazelnut is obvious, the fruit flavor of citrus and berry is weak, and it smells of floral and fermented wine. The sweet taste has caramel flavor.

[One Blade Flow 85℃]

Parameter: Hollow filter cup/85℃/BR 5G/1:15

Method: 29 grams of water steams 30 seconds after direct water injection to 226 grams, see the powder bed after removing the filter cup, the total time 2 '06 ". (Because the water temperature is low, the brewing water flow is thin and slow in order to obtain a higher extraction rate.)

Flavor: The overall palate is round, soft and persistent. It smells of rose and lemon, drinks lively citric acid, drinks a cup of scented tea, with cream, cocoa flavor, and sugar sweetness when sweet.

[Fractional extraction 85℃]

Parameter: Hollow filter cup/85℃/BR 5G/1:15

Method: Water injection 29g steams 30 seconds after the water injection to 125g, after seeing the powder bed, water injection to 225g, see the powder bed remove the filter cup, total time 2 '05 ". (The low water temperature of the fractional extraction is also slow brewing, and the brewing time is extended to make it more balanced in flavor.)

Flavor: The overall taste is mellow and balanced. It smells of jasmine and ginger. It tastes like maple sugar, lemon tea, vanilla syrup, cocoa and cream. It tastes like maple sugar and honey.

Under the hollowed-out filter cup, the flavor of "red cherries" brewed at different water temperatures by using [one-knife flow] and [segmented extraction] is also very different.

At high temperatures, the aroma extracted will be more obvious and lasting, because the extraction time is short, so it will be thinner to drink, and the fruit flavor will be more obvious after the temperature drops. It can well feel the flavor performance in the process of temperature change. [One knife flow] Due to the faster extraction speed of stirring, the herbal and nut flavors are more, but due to the high extraction rate, even with the help of the hollow filter cup, it seems to be a little over-extracted. If it is used in V60 or a filter cup based on soaking, it may have been severely over-extracted. [Segmented extraction] Because there is less stirring, although there is soaking time, the water flow quickly permeates the filter paper, so it is not easy to extract and the extraction flavor is more balanced, aroma, ripe fruit, nut flavor, distinct layers.

In the medium temperature,[One-knife Flow] is stirred more, even if it takes about the same time as [Segmented Extraction], the flavor extracted from it will be more inclined to citrus fruit flavor, and the overall taste is fresher and cleaner.[Segmented Extraction] is soaked for more time, and the extraction rate is higher, so the flavor is more inclined to nut flavor, and the taste is more mellow.

At low temperatures, it is generally slower. It is hoped that higher extraction rates can be achieved by extending the extraction time. The flavors of [One-Blade Flow] and [Segmented Extraction] were relatively similar. In terms of the taste of [One-Blade Flow], it was more rounded, while [Segmented Extraction] was more persistent. In low temperature extraction, flavor layering is less than high and low temperatures, but it has the advantage that flavor can maintain a good flavor even after the temperature drops.

The "red cherry" brewed at high, medium and low temperatures in the hollowed-out filter cup is more expressive than the "red cherry" under the hollowed-out filter cup.