How to rush out a pot of tiger Manning with different flavor? Tiger Manning cooking

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| | Bean information |

The beans cooked by the editor today are from [Tiger Manning] from Niazi, Indonesia.

Ache Sumatra Tiger Mandheling

Aceh Sumatran tiger Mantenin

Producing area: Aceh

Varieties: Caturra, Typica, Sidikalong

Soil: volcanic soil

Altitude: 1500m

Treatment method: wet planing method

Baking degree: medium and deep baking

The requirement of Mantening tiger is that the taste will have the aroma of traditional Chinese medicine, and beans can only be called tiger if the bean is more than 17 eyes and the defect rate is less than 4%.

| | Cooking |

Only the method of cooking is changed, and the parameters remain the same.

[parameters] Powder quantity: 16g; filter cup: KONO; medium grinding (BG 6m: Chinese standard No. 20 sieve pass rate 50%); water temperature: 88 ℃; powder-water ratio: 1:14

[gimmick 1]

First steam 30 grams of water for 30 seconds, circle water injection to 130 grams in sections, when the water level is about to expose the powder bed, increase the flow slowly to 230 grams of cut-off water, remove the filter cup when the water level is about to be exposed to the powder bed, (steaming starts) the extraction time is 1 minute 39 percent 52 ".

[flavor] there are flavors of cocoa, smoke, herbs and soft fruit acids in the mouth, with creamy sweetness and pine aroma in the middle, and sweetness of caramel and licorice at the end. It is full-bodied and mellow in the mouth.

[gimmick 2]

[flavor] there are flavors of cocoa, nuts and herbs in the mouth, creamy in the middle, caramel and licorice at the end. The overall flavor is relatively clean and the sweetness is obvious.

* the flavor description varies from person to person and will be affected by water temperature and cooking method. This cooking provides the same cooking apparatus and parameters, according to the description defined by the flavor wheel, for the purpose of providing a reference.

| | Analysis |

Comparing the tiger Mantenin cooked by the two methods, we can obviously feel that the performance in the taste and flavor is different.

[trick 2] the small flow center is injected with water, the water column is small, and the main stirring is the coffee powder bed in the middle, which brings less stirring to the powder bed at the edge, and it is not easy to have the foul smell of extraction even if the tail section is retained.

We used TDS concentration meter to measure the coffee liquid produced by these two methods:

[manipulation 1] TDS:1.35%, extraction rate: 15.36%

[manipulation 2] TDS:1.29%, extraction rate: 15.32%

By testing the TDS and extraction rate of coffee liquid, we can see that this is consistent with our above analysis.

| | Summary |

The editor feels that when brewing deeply roasted beans such as Tiger Manning, if more stirring is added during brewing, it is easy to extract more flavor substances, which can make the coffee taste more full-bodied, but there is also a risk of extraction at the same time. Reducing stirring during brewing reduces the amount of substances extracted, and at the same time reduces the risk of overextraction, which can improve the cleanliness and sweetness of coffee.

END