How should red cherry coffee be brewed in the sun? Introduction of the Red Cherry Project

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Speaking of Yejia Xuefei, I believe many of my friends will immediately think of its floral fragrance and citric acid notes. Today, Qianjie Coffee would like to share with you the beans of the red cherry sun-treated project.

What is the Red Cherry Project?

We often see this word in Essel's coffee beans. In fact, this was put forward by Trabocca, the largest raw bean manufacturer in the Netherlands, in 2007 in pursuit of high-quality Ethiopian beans. In other words, the Red Cherry Project (ORC) is actually a project to improve the quality of coffee on small-scale farms.

Red Cherry plans to increase the purchase price of high-quality raw coffee beans to encourage coffee farmers to pay more attention to every process of picking and processing coffee beans. The coffee beans produced in this way are of better quality and taste, and can be better recognized in the end market, thus balancing the relatively high purchase price of coffee.

The Red Cherry program is also a reinforcement, which makes the farm pay more attention to the process of selecting beans, and the prices of these coffees will naturally be relatively higher.

Brewing and sharing

Strawberry filter cup

The design shape of the inner rib of the filter cup is a little distributed structure, which is very similar to the small seeds on the strawberry, and the pore diameter at the bottom is relatively small, so it can be seen that its flow rate should be relatively slow so as to improve the extraction rate.

After adding the filter paper, there are many bumps between the filter cup and the filter paper, so the degree of fit is not very high. Water can permeate the filter paper and flow away from the gap between the bumps to prevent over-extraction. And these bumps can be attached to fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, and greatly reduce the probability of over-extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1:15

Steam with 30 grams of water for 30 seconds, inject water to 120 grams in the center of the small flow, continue to inject water to 226 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) extraction time is 1: 50 ".

Flavor: it smells floral, with citrus and sweet orange in the mouth, honey and preserved fruit sweet when the temperature comes down.

Origami filter cup

There are many deep longitudinal grooves on the edge of the origami filter cup, and the bottom is a large outlet hole, which makes its flow rate faster. The ceramic origami filter cup has relatively good thermal conductivity and thermal insulation.

Qianjie coffee chose to brew with tapered filter paper this time, because the tapered filter paper is slowly reduced down, so the powder layer in the middle is thicker and four weeks will be thinner; and the tapered filter paper has a poor fit with the filter cup. The exhaust of coffee powder can be relatively smooth when brewing, and it will be easy to flow away from the gap in the middle of the filter cup if the water level is high during brewing.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1:15

Steam with 30 grams of water for 30 seconds, inject water to 120 grams in the center of the small flow, continue to inject water to 226 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) extraction time is 1: 55 ".

Flavor: sour notes of citrus and lemon, sandalwood, sweet honey.

Cake filter cup

The bottom of the cake filter cup is flat, the flat bottom design can make the coffee more sufficient in the extraction process, and there are only three small holes in the bottom, and its flow rate is relatively slow, so that the coffee powder can be soaked and the extracted coffee will be more balanced.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1:15

Steam with 35 grams of water for 30 seconds, inject water to 120 grams in the center of the small flow, continue to inject water to 226 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is 1: 56 ".

Flavor: it smells with a hint of flowers, the entrance is sour notes of citrus and lemon, sweet sucrose, black tea, thick taste.

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. Qianjie coffee is made by reverse pressure this time.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1:15

Directly inject water to 225 grams, stir the powder bed so that the powder is in full contact with water, soak for 30 seconds, stir five times, soak for one minute and press it out. (start timing at the end of water injection) the extraction time is 1: 30 ".

Flavor: the entrance is carambola, grapefruit, citric acid, sugar sweet, Yuyun tea feeling.

SOE

Finally, Qianjie Coffee will share with you a SOE made of red cherries!

SOE's full name is "Single Origin Espresso", that is, single-origin espresso. This concept exists as opposed to the blending of espresso.

Parameters: grinding degree: Pegasus 900N bean grinder 1.6, powder / water ratio 1:2, double handle, powder quantity 20g, extraction 40g coffee liquid, time 24 seconds.

Flavor: rich fermented fruit, obvious citrus acid notes, sweet honey, oolong tea.

Summary

If you choose different utensils for cooking, even the same bean will have a different performance! You can also choose utensils according to the flavor you want to express when cooking.