How to adjust the parameters when making deep-baked coffee with Philharmonic pressure?

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We have used Philharmonic pressure to make flavor coffee before, so today let's try how to use Philharmonic pressure to make a cup of mellow coffee.

The extraction of Philharmonic pressure is based on soaking, so the extracted coffee will be more balanced. However, the editor wants to know, if the Philharmonic pressure is used to make a cup of deep-roasted coffee, how to adjust the parameters to get a full-bodied and balanced cup of coffee?

[experiment]

The beans used in today's experiment are [Jamaica Blue Mountain], which is a washed iron pickup coffee from Clifton Farm, Jamaica. Generally speaking, we will choose medium and deep roasting to highlight its mellow taste and the balanced characteristics of sour, sweet and bitter.

[Jamaica Blue Mountains]

Country: Jamaica

Manor: Clifton Farm

Altitude: 1310 m

Treatment: washing

Variety: iron pickup

Baking degree: medium depth baking

The editor first tries it with the usual hand-flushing parameters, only changing the ratio of powder to water, while the other parameters remain the same, using reverse pressure to extract.

[ratio of powder to water at 1:14]

Pour 16 grams of powder into the Philharmonic pressure, pour in 223 grams of hot water, stir 5 times so that the coffee powder is fully in contact with the water, soak until 1 minute, continue to stir 5 times, and press out in 1 minute and 30 seconds, a total of 1 minute 50 seconds.

Flavor: it has a hint of chocolate, with flavors of milk chocolate, nuts and cream in the mouth, with a slight drop in temperature with obvious sweet and sour tropical fruits, slightly astringent and refreshing as a whole.

[ratio of powder to water at 1:13]

Pour 16g powder into the Philharmonic pressure, pour 203g of hot water and stir 5 times so that the coffee powder is in full contact with the water. Soak until 1 minute, continue to stir 5 times, and press it out in 1 minute and 30 seconds, a total of one minute and 45 seconds.

Flavor: it smells of chocolate, chocolate and nuts in the mouth, with a hint of flowers and smoke, and a slightly sour taste of berries, with a relatively mellow taste.

The blue mountain extracted by [powder water than 1:14] has an obvious sweet and sour feeling, and it is a relatively refreshing feeling in the taste, while the blue mountain extracted by [powder water ratio of 1:13] is thicker than [powder water ratio of 1:14]. The fruit acid is also relatively less obvious. But in terms of flavor, the flavor of blue mountain chocolate and nuts in the proportion of two kinds of powder and water is not very obvious. So the editor tried to fine-tune the grinding degree to BG 6A to see how the Blue Mountain flavor is.

Parameters: grinding degree BG 6A (Chinese standard No. 20 screen pass rate 54%), water temperature 85 ℃.

[ratio of powder to water at 1:14]

Flavor: the palate has sour berries, a touch of chocolate and tea, with a hint of fermented aroma, a thin palate and bright acidity.

[ratio of powder to water at 1:13]

Bouquet: dark chocolate, herbs, smoke and soft berry acidity on the palate, with nutty finish and caramel, a mellow and smooth palate.

When the grinding degree is adjusted to BG 6A, the acid is not so bright, but it is not sweet enough, so the editor continues to adjust the parameters and adjust the grinding degree to BG 5R, that is, the usual hand grinding, to see what happens this time.

Parameters: grinding degree BG 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 85 ℃.

[ratio of powder to water at 1:14]

Flavor: the mouth has soft acidity, with cocoa, nut, cream flavor, the taste is thin, but the sweetness is obvious.

[ratio of powder to water at 1:13]

Flavor: the mouth has soft citrus acid, cocoa, cream, caramel sweetness, overall balance and mellow taste.

Three kinds of grinding degree and two kinds of powder-water ratio were tried. When the grinding degree is BG 6m, the blue mountain made by Philharmonic pressure has obvious fruit acid and refreshing overall, regardless of the powder-to-water ratio at 1:14 or 1:13, while when the grinding degree is BG 6A, it will have obvious chocolate and nut flavor, the fruit acid is softer but slightly less sweet. When the grinding degree of BG 5R is adjusted, the flavor of cocoa, nuts and caramel is very obvious, and the sweetness is also very prominent.

Because the extraction time of the editor in the production of Philharmonic pressure is basically controlled within two minutes, the extraction time will be relatively short, so fine grinding can be used to increase the contact area between coffee powder and water and improve the extraction rate of coffee.

The editor suggests that if you are using Philharmonic pressure to make deep-roasted coffee, you may want to try medium-fine grinding + [powder / water ratio 1:13] and short-time extraction to make it.

END