What water temperature should be used to brew fermented coffee in a barrel of San Jose rum, Colombia?

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Yesterday, Qianjie Coffee introduced the rum barrel from Columbia's San Jose Manor to deal with this bean, so what water temperature should be chosen when brewing? The aroma of this bean is relatively rich, what kind of flavor will appear if it is cooked at high temperature?

Before we start our experiment, Qianjie Coffee would like to introduce today's protagonist, San Jose, Colombia!

The treatment of this bean is refined rum barrel fermentation-the coffee fruit is peeled and put into an aged oak barrel for low-temperature fermentation, followed by water washing and finally drying on a sun rack. This unique treatment gives this bean a strong aroma of wine.

In the cup test, it has the flavor of rum, chocolate, tropical fruit and maple syrup.

Cooking experiment

Qianjie coffee is brewed at three water temperatures: 92 ℃, 90 ℃ and 88 ℃. In this experiment, only the water temperature was changed, and other parameters and techniques were kept unchanged as far as possible.

Parameters: filter cup Hario V60, powder quantity 15g, medium and fine grinding (BG 6m: Chinese standard No. 20 sieve pass rate 58%), powder-water ratio 1:15, stage extraction.

[water temperature: 92 ℃]

Steam for 30 seconds with 25 grams of water, small flow center circle water injection to 126 grams, water level drop is about to expose the powder bed, continue to inject water to 226 grams, water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1: 40 ".

Flavor: it has a strong fermented aroma, with chocolate, caramel and soft fruit acid, with a slight smoky taste.

[water temperature: 90 ℃]

Steam for 30 seconds with 27 grams of water, small flow center circle injection to 125 grams, water level drop is about to expose the powder bed with slightly larger water injection to 226 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 43 ".

Flavor: it has a strong aroma of fermented wine, with rum, nuts, tropical fruits, dark berries, cream and oolong tea.

[water temperature: 88 ℃]

Steam for 30 seconds with 28 grams of water, small flow center circle injection to 125 grams, water level drop is about to expose the powder bed with slightly larger water injection to 226 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 42 ".

Flavor: it smells slightly fermented and tastes like chocolate, nuts, citrus, jackfruit and tropical fruits. The overall flavor will be more fruit tonality.

Summary

Compared with San Jose extracted by three different water temperatures, the flavor of coffee brewed at 88 ℃ will be sour, while brewing at 90 ℃ can better show the sweetness and balance of the beans.

Qianjie coffee is recommended to choose 88 ℃-90 ℃ water temperature to brew will be more suitable for this bean, why not recommend higher temperature brewing? Because the baking degree of this bean is moderately baked, coupled with the deep fermentation, the bean quality will be loose, so if the water temperature used in cooking is too high, it will be easy to extract.