The difference of coffee brewing taste and flavor between Yunnan coffee bean variety Tippika and Katim variety

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When he came to Qianjie Cafe to introduce Yunnan Tieka coffee beans, baristas would mention that the coffee beans were grown in Qianjie's own estate in Baoshan, Yunnan. Everyone will be very curious, Yunnan coffee market now has a good development, why Qianjie still insist on growing their own coffee?

Why did Qianjie choose to grow their own coffee?

At present, most of the Yunnan coffee sold on the market is Katim coffee. In order to change some of the bad flavor of the Katim variety itself, many of them will use special treatment to change the original flavor of coffee beans. However, Qianjie Coffee believes that changing the flavor of coffee through treatment is not a long-term solution. Everyone has a fresh attitude towards special treatment, and traditional treatment is everyone's love. If the traditional treatment is applied to Katim, a pleasant taste may appear when it is cooked.

So how can we make people drink traditional Yunnan coffee beans and leave a good influence at the same time? That is to grow other varieties of coffee!

Why did Qianjie choose a tin truck?

Qianjie has noticed in several years of planting practice that even if the Yunnan coffee market is developing well, the price of coffee beans has not been raised well, even for coffee beans with special treatment, the price has only increased a little. This is due to the poor flavor of Katim, which is widely cultivated in Yunnan. At that time, someone will ask, "which tin card would be fine?" Indeed, when Yunnan began to grow coffee, it used the variety of iron pickup. However, the yield of this variety is not high, and it is vulnerable to insect pests, and the pay is not proportional to the harvest.

If farmers in Yunnan were asked to cut down Katim and plant iron pickups instead, it would be a money-consuming and time-consuming project. In the four years from planting to harvest, the income of farmers was not enough to support their normal life. Qianjie coffee is from scratch, so the main cultivation of iron pickup coffee, iron pickup coffee has its unique quiet and clean flavor, as well as balanced features, high cleanliness, which can not be achieved by special treatment. In the traditional treatment of coffee fruit, so that everyone can really feel the real flavor of Yunnan coffee.

What is the difference in yield between planting Katim and iron pickup?

Katim coffee trees grow upright in a cylindrical shape and can be closely planted, generally planting 330trees per mu, about 300kg per mu, while the main vertical trunk of Itsuka coffee tree is up to 5 meters, this height means that the distance between branches and nodes on the same branch is longer than other varieties, so planting 100s per mu will probably yield about 100kg per mu.

Where is the coffee estate on the front street?

Qianjie Coffee Yunnan Coffee Plantation is located 1200m in Baoshan, near the Vietnamese border. The average temperature of coffee producing area in Baoshan, Yunnan is 21.5℃, which is basically frost-free all the year round, and Rain Water is abundant all the year round, which is very suitable for the growth conditions of coffee trees. In early March 2021, Qianjie added a new member, the bourbon variety, to the champion. Qianjie will also wait and see what the flavor of the Yunnan bourbon coffee will be.

What is the difference in flavor between the tin card variety and the Katim variety, which are also washed?

This time, Qianjie used Katim and tin pickup, which were also washed from Baoshan production area, to make a comparison to see how the flavor of the two varieties of coffee showed before the traditional treatment.

Qianjie Coffee-- Yunnan Katim Coffee

Producing area: Baoshan, Yunnan

Altitude: 1200 m

Variety: Katim

Treatment: washing treatment

Qianjie Coffee-- Yunnan Huaguoshan Iron pickup Coffee

Producing area: Baoshan, Yunnan

Altitude: 1200 m

Variety: iron pickup

Treatment: washing treatment

In order to improve the alcohol thickness of the two washes of Yunnan coffee, the front street uses kono Mingmen filter cup for brewing. The design of kono Mingmen filter cup short ribs is that the flow rate of coffee slows down during extraction, which can prolong the thickness of extractive alcohol.

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and fine grinding (the screening rate of 0.85 aperture screen is 76%)

Water temperature: 90 ℃

Qianjie uses segmented brewing, first injecting 30g of water for steaming for 30s, when the coffee expands into a "hamburger" shape. The center of the second section is filled with 125g water in a small circle. The height of water injection is 4cm, the strength is gentle, and the tumbling strength of the powder layer is reduced as much as possible, and the flow speed falls at 4G per second. When the water level drops to 1 stroke 2 of the silt layer, the third stage of water injection begins, and the water injection in this section is also gently circled from the center to the end of 225g. Finish the extraction after all the coffee liquid in the filter cup has been dripped, and the time is 2pm / 39 / 01 ". Shake gently after the coffee has been extracted, and then taste it after the coffee liquid is fully uniform.

The cooking flavor of washed iron pickup: rich fruit aromas, melon, herbal aromas, middle nuts, milk chocolate, bright and sour plums at the end, and sweet and sour layers of temperature from hot to warm. Sweet then sour, apricot, citrus sour, aftertaste black tea, a little brown sugar sweet.

Washed Katim's cooking flavor: obvious baked nuts, soft acidity, overall balanced fragrance, solid dark chocolate aroma, light orange peel.

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