How should I drink Salvadoran chocolate lover coffee? Salvadoran coffee flavor

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Some time ago, some chocolate lovers from El Salvador came back into the front street coffee. The treatment of this bean is very interesting, 50% washing treatment, 50% honey treatment. This treatment can make the native bourbon varieties show different flavors through different treatments, showing a multi-level milk-like smoothness and adding cocoa chocolate to the "chocolate lover".

When tested in the cup, the flavor of this bean is nuts, dark chocolate, cream, berries and caramel. I wonder what kind of flavor it will have when it is flushed by hand.

| | Bean information |

Manor Santa Ana in El Salvador

Manor: Finca Guayabo Chocolate Lover Manor

Variety: bourbon

Altitude: 1450 m

Grade: SHB

Treatment: 50% washing, 50% honey treatment

Use 50% honey treatment with 50% water washing to make a single origin unique coffee, which is the flavor the farm wants to express, so that the coffee is full of chocolate, stone fruit tone, and named it "Chocolate Lover" series.

| | Cooking |

Hario V60

First of all, Qianjie coffee chose the hario V60 filter cup to brew, the flow rate of V60 filter cup will be too fast, because its design itself is focused on the speed of water level drop, so that coffee powder particles can be better extracted. The inner ribs are designed with a curved whirlpool structure to help speed up the flow of water, extending from the bottom to the top, and the exhaust is smooth, increasing the flow path and the contact time between coffee powder particles and water.

Even if it is the same bean, under the premise of the same parameter, the flavor of the extract is also changed. today, Qianjie coffee will be brewed in two ways. The parameters of the two techniques remain unchanged, only the hand flushing technique has been changed.

Parameters: 15g powder, medium and fine grinding (BG6T: Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15

[segmented extraction]

As the name implies, water injection is divided into several stages. Inject a section of water into two or three stages after steaming. We said earlier that the flow rate of V60 filter cup will be on the high side, while segmented extraction can slow down the flow rate of coffee to a certain extent and increase the extraction of coffee powder. The coffee brewed by the method of segmented extraction will have rich layers, which can clarify the flavor of the front, middle and back of the coffee, and it is easier to control the water flow from the edge of the filter cup to reduce the instability in the hand flushing. The downside is that the requirements for grasping the flow rate and controlling the amount of water are relatively high.

Technique: steam for 30 seconds with water twice the weight of powder (33 grams), small water is injected to 120 grams, and when the water level is about to expose the powder bed, slightly increase the water injection to 226 grams, and remove the filter cup when the water level in the filter cup is about to expose the powder bed. (steaming start time) extraction time is 1: 50 "

Flavor: wet fragrance is fruity, the entrance is citrus, lime, chocolate, cream, nuts, sugar. The overall fruit tonality will be more obvious, will be more refreshing.

[across the board]

One-knife flow is the continuous injection of water after steaming, this kind of brewing method is relatively basic. The main control of one-knife flow is also the problem of water injection and flow rate, which can achieve the whole section without losing the sense of balance, and the inappropriate way of water injection will destroy the overall balance of coffee.

Technique: steam with water twice the weight of powder (32 grams) for 30 seconds, directly inject water to 226 grams, and remove the filter cup when the water level in the filter cup is about to reveal the powder bed. (the time of steaming starts) the extraction time is 1: 40 "

Flavor: wet fragrance with a hint of fermentation, with sweet citrus, almonds, chocolate and honey on the palate. The whole will be balanced and the sweetness will be more obvious.

KONO filter cup

Because the flavor of this bean will be biased towards chocolate and nuts when tested in the cup, Qianjie coffee thinks that it can be washed into a pot with a KONO filter cup ~ because the ribs of the KONO filter cup are shorter, the filter paper of the filter cup is more suitable, the exhaust space is limited, the flow rate is slow, and the coffee powder can be soaked because of the increased contact time between coffee powder and water. In this way, the overall extraction is more uniform, the aroma is introverted, the thickness of alcohol in the taste will be better, and the sweetness will be fuller and round.

Parameters & techniques: 15g powder, medium grinding (BG7I: 50% pass rate of Chinese standard No. 20 sieve), water temperature 90 ℃, powder / water ratio 1:15

Technique: steam for 30 seconds with water twice the weight of powder (33 grams), small water is injected to 120 grams, when the water level is about to expose the powder bed, slightly increase some water injection to 225 grams, and remove the filter cup when the water level in the filter cup is about to expose the powder bed. (steaming start time) extraction time is 2: 05 "

Flavor: citrus, nuts, cream, chocolate, honey. It is thicker on the palate, and the sweetness is more obvious.

1. The flavor description varies from person to person and will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, in order to provide reference.

two。 The content will be revised in time according to the new information, subject to the latest update.

| | Summary |

Different utensils have different extraction methods, so the flavor of brewed coffee is different. The method of brewing will also affect the extraction of coffee powder. Under the same parameters and utensils, the method will show different flavor if changed.