Costa Rican musicians series of Shaobang Coffee 3 / 1 Open way to share!

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A few days ago, the street coffee just entered a batch of Chopin of Carnett Manor in Costa Rica. When it comes to the coffee of Carnett Manor in Costa Rica, nothing is more impressive than the musicians series! Before the series, there were three branches of Mozart, Beethoven and Bach, followed by a coffee bean called Chopin. Chopin's rose fragrance was obvious and the sweetness was more prominent during the cup test. So today, Qianjie Coffee will share with you what kind of surprise it will bring to us when brewing with different utensils.

Hario V60

The bottom of the Hario V60 filter cup is a large water outlet, 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 a certain extent and increases the extraction of coffee powder, which can better show the aroma and rich flavor of this bean.

Parameters: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 15; cooking method: segmented extraction. Steam for 30 seconds with 34 grams of water, small water injection into 96 grams of water, that is, water injection to 130 grams of water segments, water level drop is about to expose the powder bed, continue to water injection to the end of 225 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 56 ". Flavor: obvious rose and fermented aromas, with citrus and berry acidity on the palate, raisins, sucrose sweetness and tea.

Ice pupil filter cup

The ribs of the ice pupil filter cup are distributed vertically according to the ladder type, the bottom of the filter cup can show the appearance of a filter paper overhead, while at the top end of the filter cup and the filter paper is a completely sealed state. One advantage of this design is that because the filter paper at the top of the filter cup is completely sealed, if the water flow is too much and the water temperature is too high to flood the diversion tank, there is no room for exhaust, and the water level drops slowly, but soaks like a KONO filter cup to avoid insufficient extraction.

Parameters: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 15; cooking method: segmented extraction. Steam for 30 seconds with 35 grams of water, and the small flow is injected with 97 grams of water, that is, when the water level is injected to 132 grams, continue to inject water to the end of 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. (the time of steaming starts) the extraction time is 1: 56 ". Flavor: wet aroma with sweet-scented osmanthus and fermented aromas, sour notes of imported strawberries, citrus and lemon, sweet sucrose.

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: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 15; cooking method: segmented extraction. Steam for 30 seconds with 35 grams of water, small water injection of 95 grams of water, that is, water injection to 130 grams of water segments, water level drop is about to expose the powder bed, continue to inject water to the end of 226 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start time) extraction time is 2 minutes. Flavor: wet aroma with floral and fermented aromas, with aromas of strawberries, tropical fruits and cream on the palate.

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 this time choose to use flat filter paper to brew, because it is flat, coffee powder can be evenly distributed on the filter paper, so that the extracted coffee will be more uniform.

Parameters: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 15; cooking method: segmented extraction. Steam for 30 seconds with 38 grams of water, small water into 90 grams of water, that is, water injection to 128 grams of water for stages, water level drop is about to expose the powder bed, continue to water injection to the end of 225 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 58 ". Flavor: wet fragrance with fermented aroma, taste with strawberries, tropical fruit sour and sweet, preserved fruit, sucrose sweet, green tea.

Summary

Costa Rican Chopin, which has so many pots of coffee in the front street, is quite sweet no matter what kind of utensils are brewed. In terms of aroma, the coffee brewed with V60 filter cup and strawberry filter cup is better; in the overall sense of balance, the coffee brewed with origami filter cup is slightly better, while the taste and aftertaste of coffee brewed with ice pupil filter cup is good!

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