How to rush the red mark in Ruoxia village to taste good Ailok pressure V60 siphon pot pressure kettle smart cup big fight

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The editor has recently tried many kinds of Rose Summer in Rose Xia Village, so he chose one of them-"Red Standard Rose Summer in Rose Summer Village" to show its charm under different extraction appliances. When tested in our cup, this bean mainly showed its citrus fruit flavor and the mellow feeling of nuts and cream. what kind of surprise will it bring us when extracted through [Smart Cup], [French kettle], [siphon pot], [V60] and [Philharmonic pressure] respectively?

Let's learn about beans first.

[Ruoxia Village Manor Red Mark]

Producing area: Banchi Maggie, Ethiopia

Manor: Guoxia Village Manor

Altitude: 1909-2069

Treatment method: sun treatment

Variety: Gori Rosa

Baking degree: shallow baking

[smart Cup]

Parameters: 15g powder / 1mm 15tick 91 ℃ / grindability BG-5R (the pass rate of Chinese standard No. 20 sieve is 58%)

Technique: directly inject water to 223 grams, soak for 3 minutes, then press out, see powder bed to remove filter cup, total extraction time 3: 25 "

Flavor: yellow sugar, citrus, jasmine, orange blossom, nuts, berries, the overall flavor is relatively clean, sweet taste is more obvious.

[V60]

Parameters: 15g powder / 1mm 15tick 91 ℃ / grindability BG-5R (the pass rate of Chinese standard No. 20 sieve is 58%)

Technique: 30 grams of water steaming for 30 seconds, water injection to 126 grams of powder bed and then injection to 228 grams, see powder bed to remove the filter cup, the total extraction time is 1: 55 ".

Flavor: nuts, cream, plums, maple syrup, citrus, lemon, flowers, the overall feeling of sweetness is more obvious, but also rich in layers.

[Philharmonic pressure]

Parameters: 15g powder / 1 15tick 90 ℃ / grindability BG-5R (the pass rate of Chinese standard No. 20 screen is 58%)

Technique: direct injection to 221 grams after cross pressing powder 3 times, stirring 3 times in 30 seconds, pressing out at 1: 15 ", the total extraction time is 1: 31".

Flavor: tropical fruit, citrus, cream, fermented fruit, pineapple, green tea, the overall feeling is more balanced.

[French kettle]

Parameters: 15g powder / 1 15tick 90 ℃ / grindability BG-5R (the pass rate of Chinese standard No. 20 screen is 58%)

Technique: pour water directly to 226 grams, stir 5 times, stir 3 times when soaking for 30 seconds, add a pressure bar to press down the coffee grounds in 1 minute, and completely pour out the coffee liquid for 1: 32 ".

Flavor: citrus, cream chocolate, sandalwood, almonds, brown sugar, the aftertaste has obvious floral aroma, the overall taste is mellow, fruit juice is obvious.

[siphon pot]

Parameters: 20g powder / 1 10 / grindability BG-6M (the pass rate of Chinese standard No. 20 screen is 48%)

Technique: put 210g of water in the lower pot, plug the upper pot tightly when the temperature of the lower pot is 90 ℃, and so on when the temperature of the upper pot reaches 90 ℃, pour the coffee powder into full contact with the water, stir again after 30 seconds to destroy the powder shell, remove the fire source in one minute, wipe the lower pot with a dry cloth to speed up the reflux of coffee liquid.

Flavor: chestnut, citrus, jasmine, orange, honey, caramel, green tea, plum, toffee, the overall taste is relatively round, the aroma is obvious.

Total knot

The flavor of [Ruoxia Village Red Standard Rose Summer] in [V60] and [Smart Cup] will be closer, and they all tend to be rich in nuts; [V60] belongs to trickle filtration with ribs to help drainage in the process of extraction. the use of segmented extraction techniques to help its extraction more complete, so the extracted flavor is not only rich in nut flavor and obvious hierarchical sense. The [smart cup] is immersed and the editor is directly injected with water and stirred less, the extraction rate is relatively lower, so the taste is more clean and refreshing.

In [siphon kettle], [French kettle] and [Philharmonic pressure] extract, the flavor of Rose Summer Village Red Standard Rose Summer is very rich and round, rich fruit flavor and mellow juice, sweet and sour balance. What is the reason for the high mellowness of these two extraction methods? This is because their coffee liquids contain grease. Let's analyze that the siphon pot uses a filter cloth, which is not as dense as the filter paper, and the coffee liquid will bring the oil to the coffee liquid in the next pot during reflux; while the French kettle uses filter paper, but the way out of the pot is poured out from above, everyone knows that the oil is lighter than water, so it will flow into the sharing pot with the coffee liquid. [Philharmonic pressure] in the process of pressing out the coffee liquid, there is an external force to help the coffee liquid flow out faster, and some of the oil will be oppressed as the water is pressed into the sharing pot.

Because there is more oil in the coffee liquid of siphon pot, French kettle and Philharmonic pressure, it has a different flavor from the coffee extracted by the other two methods.

The following is the editor's comparative picture of the flavor and taste shown by the five extraction methods (purely personal feeling, for reference only).