The front street coffee teaches you how to make a flower butterfly coffee bean from Panama!

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Qianjie coffee is often asked by guests, how to make the beans of Panamanian Flower Butterfly? So today Qianjie Coffee will share how we brew the beans of Panamanian Flower Butterfly!

Let's first introduce the beans of Panamanian Flower Butterfly to Qianjie Coffee.

The bean, which comes from Pokuit in Panama, is made up of 70 per cent of rose summer and 30 per cent of Kaddura and Kaduai. Qianjie coffee will choose to bake it to a shallow roast, so that it can better show the aroma of flowers and fruits.

Qianjie Coffee is going to share with you how we make this butterfly coffee!

1. Filter cup

In the choice of filter cup, Qianjie Coffee thinks that it is a good choice to choose Hario V60 filter cup or cake filter cup to brew. There is a large outlet hole at the bottom of the Hario V60 filter cup, and the inner ribs are distributed in a curved whirlpool structure, extending from the bottom to the top, which makes the flow rate of coffee faster, but at the same time, its ribs are bent, so it slows down the flow rate of coffee liquid to some extent and increases the extraction of coffee powder. This can better show the Panamanian flower butterfly this bean aroma and rich flavor levels.

There are three small holes in the bottom of the cake filter cup, which makes the flow rate of the coffee in the filter cup slow, mainly soaking, and the flat-bottomed design makes the coffee powder bed flat at the bottom of the filter cup, which is more fully and evenly extracted. Using the cake filter cup to cook, the aroma is obvious, the flavor is balanced, and the taste will be relatively thick.

2. Degree of grinding

The degree of grinding is very important for coffee! If the degree of grinding is fine, then the brewed coffee is easy to extract and has a bitter taste; while the degree of grinding is rough, then the brewed coffee is prone to insufficient extraction and sharp acid. According to the roasting degree of coffee beans and the characteristics of coffee beans to choose different grinding degree, can reduce the release of bad taste, but also to cooperate with the corresponding cooking methods!

Because this Panamanian flower butterfly is high altitude, coupled with light roasting, so the bean texture is harder and more resistant, so Qianjie coffee will choose to use medium grinding to brew.

3. Water temperature

For a cup of coffee, after the degree of grinding is determined, that is the temperature of the water. How important is the water temperature to coffee? If the water temperature is too high, then the brewed coffee will become bitter; if the water temperature is too low, the brewed coffee will be insipid, or only sour, not sweet.

When cooking the beans of Flower Butterfly, Qianjie Coffee will choose higher temperature water to bring out its floral fragrance. Generally speaking, the water temperature will be 89-91 ℃.

4. Ratio of powder to water

After Qianjie coffee has chosen the degree of grinding and water temperature, the next step is the proportion of powder and water when brewing! The appropriate proportion of powder and water can well show the flavor of coffee ~ if the proportion of powder and water is too small, the brewed coffee may be too concentrated and difficult to taste too much; the proportion of powder and water is too high. then the brewed coffee may be so light that it tastes like a cup of coffee-flavored water.

When cooking the beans of Flower Butterfly, Qianjie Coffee chooses the powder-water ratio between 1:15 and 1:16, which can show the characteristics of Flower Butterfly very well.

5. Cooking techniques

Qianjie Coffee will choose to use segmented cooking techniques for extraction. The method of segmented extraction can not only show the rich flavor of coffee, but also improve the extraction of coffee powder.

The above is the brewing parameters of Panamanian butterfly beans shared by Qianjie Coffee!

Finally, Qianjie Coffee would like to share with you some points to pay attention to when brewing Panamanian butterfly beans:

① because the roasting degree of Flower Butterfly Coffee is relatively shallow, so the expansion degree in steaming is not high.

② in the brewing near the end, will find that the powder has sunk, in fact, this is very normal, because the bean roasting degree is shallow, there is not much gas in the coffee beans, the exhaust is naturally not exuberant, in the brewing time the coffee gas has dissipated a lot, so near the end of the coffee powder because there is no gas support, so all sank.

END