How to brew Panamanian Hartman coffee with V60, Philharmonic pressure, siphon pot and KONO?

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The editor has always thought that [Panama Hartman] this bean is very special, the unique red wine treatment gives this bean a good sweet and sour taste and red wine aftertaste, and the taste is more mellow. So the editor wondered, how can we make this bean show a different style?

| Red wine treatment

Red wine treatment (also known as carbon dioxide treatment), also known as red wine treatment, is inspired by the brewing technology of red wine.

Red wine treatment can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, while airtight fermentation makes aromatic substances less volatile. Carbon dioxide impregnation is a new treatment method used in red wine treatment, which is to remove the pulp and peel of coffee beans and put them into a stainless steel container and inject carbon dioxide into the oxygen-free state. Then seal the fermentation barrel and develop more aromas.

| | Cooking |

[KONO]

Let's first use the KONO filter cup to make a pot ~ because the ribs of the KONO filter cup are relatively short, it will stop when it is less than half the height of the filter cup. The main purpose of this design is to ensure that in the process of dripping, the filter paper can be attached to the wall of the filter cup after absorbing water, so that the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down. so that coffee powder is soaked for a large part of the time, which increases the water absorption time of coffee powder particles, thus making the extracted coffee more balanced as a whole. It is not easy to cause insufficient extraction.

Extraction parameters & method: water temperature 91 ℃; moderate grinding (BG 6m: Chinese standard 20 sieve pass rate 47%); powder to water ratio: 1V15; powder weight 15g; steaming with 30g water for 30 seconds, small flow water injection to 120g in stages, continue to inject water to 229g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 216g.

Flavor: it smells light, with sweet and sour citrus in the mouth, creamy, nutty in the middle, caramel and red wine in the finish.

[V60]

Because the ribs of the V60 filter cup are distributed in a curved shape from top to bottom, and the length is different, the exhaust is more smooth and the flow rate is faster when brewing, and it is precisely because of this that the flavor level of the extracted coffee will be more obvious. In the brewing technique, the editor will use the method of segmented extraction to increase the extraction rate of beans.

Extraction parameters & manipulation: water temperature 91 ℃; moderate grinding (BG 5R: Chinese standard 20 sieve pass rate 58%); ratio of powder to water 1: 15; powder weight 15 g; steaming with 34 g water for 30 seconds, small flow water injection to 133g, water injection to 227 g when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 1: 49 ".

Flavor: it smells floral and fermented, with sweet and sour citrus, kumquat and kiwi fruit in the mouth, creamy, nutty and Pu'er tea in the middle, chocolate in the aftertaste and long-lasting black sugar sweetness in Huigan.

[Philharmonic pressure]

Aiole pressure is to mix coffee powder with water and extract coffee by squeezing the air. There are not only the filter paper for brewing coffee, but also the immersion extraction of French kettle and the fast and pressure extraction of espresso. Put the Philharmonic pressure kettle body and pressure bar together, put it upside down, pour in the coffee powder and a certain proportion of hot water, stir and soak, then cover the filter cover and press the Philharmonic on the sharing pot. Using reverse pressure to extract coffee is more likely to be extracted by soaking.

Extraction parameters & method: water temperature 91 ℃; moderate grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); ratio of powder to water: 1R15; powder weight 15g; direct water injection to 225g, stirring powder bed to fully contact water, stirring five times after soaking for 30 seconds, reversing pressure when soaking to one minute, (timing at the end of water injection) extraction time is 10.028 "

Flavor: it smells slightly fermented, with sour notes of citrus and lemon in the mouth, nutty and almond flavors in the middle, cocoa and Xuanmi tea in the aftertaste.

[siphon pot]

The principle of coffee extraction in a siphon pot is mainly realized through the pressure difference. First, the lower cup of water is heated to boiling, and then inserted into the upper pot to make the lower pot show a state of high pressure. due to the pressure difference between the lower pot and the upper pot, the hot water is mixed with the upper pot coffee powder and extracted, and the fire source of the lower pot is removed at the end of the extraction process, so that the pressure difference between the lower pot and the upper pot is instantly reduced, prompting the coffee extract to flow back to the lower pot. The siphon pot is mainly soaked, so the coffee brewed will be more balanced and mellow.

Extraction parameters & method: water temperature 91 ℃; moderate grinding (BG 5m: Chinese standard No. 20 sieve pass rate 64%); ratio of powder to water: 1 13; powder weight 15 g; pour 197g water, add powder when hot water arrives in the pot, stir powder bed so that powder water is fully contacted, stir 5 times in 30 seconds, stir 3 times in 50 seconds and remove fire to allow coffee liquid to flow back, extraction time is 10.036 ".

Flavor: it smells of fermented wine and ripe fruit, with aromas of mango, ripe apple and citrus in the mouth, nutty and cocoa in the middle, caramel sweet and mellow.

| | Summary |

If you use different utensils to cook the same bean, the flavor of the bean is also different. The editor suggests that if you want an obvious flavor, you can try to cook with [V60 filter cup] [Philharmonic pressure]; if you want a cup with a mellow taste and a balanced flavor, you can try to use [KONO filter cup] [siphon pot].