Costa Rican Mozart how to make a good drink | share the skills of making coffee by hand.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Even if the same filter cup is used, the flavor of the same bean under different brewing methods is different. Today, Qianjie Coffee wants to share with you the use of different methods to brew [Costa Mozart] this bean!

| Bean information

Let's introduce today's protagonist-Mozart! This bean, whether dry or wet, was amazing. After all, there were very few beans with such a special aroma.

And its treatment method is also very interesting, called [raisin honey treatment]. Retain 100% pectin and zero water treatment method. This increases the difficulty of honey processing methods and requires strict control of time.

On the day of harvesting coffee cherries, the harvested coffee fruits are poured into a large tank, and the ripe and full fruits will sink to the bottom; the immature or overripe fruits will float to the surface, and these floating beans need to be removed. The sifted coffee cherries are allowed to dry on an elevated bed for at least three days, then the cherry skins are removed and the pectin retained before drying. At this stage, climatic factors are key to successful honey treatment. The coffee cherries should be turned over constantly during the drying process to make them dry evenly, but the frequency of turning should be controlled. The drying should be slow to ensure that the coffee has fermentation treatment, but not too slow to cause excessive fermentation.

| Brewing Share

The filter cup of choice for today's Front Street Coffee is the Hario V60. V60 filter cup can be said to be a filter cup that Qianjie Coffee likes to use. Because the design of the filter cup focuses on the speed of water level decline, the internal ribs adopt curved vortex structure design to assist in speeding up water flow. Therefore, when the filter cup is used, the thickness of the injected water flow and the height of the water level are required to be relatively high. Front Street Coffee will generally choose to use a staged extraction method to match the filter cup, slowing down the flow of coffee and improving the extraction of coffee powder.

Brewing parameters unchanged, only change the brewing method!

Parameters: Powder 15g; Medium and fine grinding (BG 6M: 58% pass rate of Chinese standard No.20 sieve); Water temperature 90℃; Powder water ratio: 1:15

[Brewing 1]

Steaming with 28 grams of water for 30 seconds, injecting water in a circle to 122 grams in the center of small water flow, injecting water in a circle to 230 grams in the first section of slightly larger water flow when the water level drops to be exposed to the powder bed, and removing the filter cup when the water level drops to be exposed to the powder bed. The extraction time is 1 '56 ".

Flavor: Wet fragrance is osmanthus fragrance and fermentation fragrance, the entrance is citrus, strawberry acid tone, and then turn into caramel, raisin, preserved fruit sweet, sucrose back sweet. The overall taste will be more balanced and mellow.

[Brewing II]

Steaming with 28g water for 30 seconds, small water flow faster circle water injection to 121g segments, water level drops to about to expose the powder bed with increased water flow circle water injection to 227g, water level drops to about to expose the powder bed remove the filter cup. (Steaming start timing) Extraction time is 1 '45 ".

Flavor: Wet fragrance is osmanthus fragrance, entry is strawberry, citrus, tropical fruit flavor, caramel, preserved fruit sweet feeling obvious. The overall taste is thin and refreshing.

[Brewing 3]

Steaming with 30g water for 30 seconds, directly filling water in a circle until 227g water is cut off, removing the filter cup when the water level drops and the powder bed is about to be exposed, and extracting time is 1 '40 ".

Flavor: It smells floral, with strawberry, tropical fruit and sweet orange flavors on the palate, as well as nutty, raisin and caramel flavors.

| summary

[Brewing 1] and [Brewing 2] both chose the staged extraction method for brewing, the difference lies in their extraction time and the size of the water column and the stirring of the water column during brewing.

The method of [Cooking 1] is to use a small water flow to fill the water in a circle at the center in the first stage after steaming, and to slightly increase the water flow and expand the circle range to brew in the second stage of water injection. The coffee extracted by this method will be more balanced and will make the coffee taste thicker.

The method of [brewing II] is to use small water flow to inject water in a circle faster in the first stage of water injection after steaming, and use larger water flow to inject water in a circle in the second stage of water injection. During the whole brewing process, the coffee powder is stirred by water flow, and the extracted coffee can have a better performance in aroma.

[Brewing three] is a knife flow, that is, continuous water injection after steaming, this brewing method is relatively basic ~ a knife flow is mainly controlled by the water injection amount and flow rate, can achieve the whole section without losing the sense of balance, but inappropriate water injection method, will destroy the overall coffee balance.

END