Does flannel hand-brewed coffee also belong to hand-brewed coffee? the cause of clogging of flannel coffee powder

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Flannel filter cloth can retain some of the oil esters of coffee because its pores are larger than filter paper, unlike filter paper, which usually filters out all oil esters, so the coffee made with flannel filter cloth is thicker and smoother than filter paper.

When brewing, because there is nothing else around the flannel filter cloth, the water in the flannel filter cloth can flow away directly from all sides. And the flow rate of flannel filter cloth is different from that of flannel filter cloth. Today, the editor uses the reverse side to cook.

Bean information

Jamaica Blue Mountains

Producing area: the Blue Mountains of Jamaica

Manor: Clifton Farm

Altitude: 1310 m

Treatment method: washing treatment

Variety: iron pickup

Baking degree: medium and deep baking

Clifton Farm

Clifton Hill is by far the oldest coffee producer in Jamaica, and only Clifton Farm in Jamaica has a "tropical rainforest" logo. The Blue Mountain area is a small area with a planting area of only 6000 hectares, and it is impossible to grow all the coffee marked "Blue Mountain" there.

Clifton Farm is the largest estate in the area, but it is also small-scale farming by international standards, many of which are small landowners whose families have been working on the land for two centuries. It is recognized as a very high-quality and world-famous producing area of Blue Mountain Coffee.

Cooking experiment

The editor intends to first use the common grinding degree of V60 filter cup: BG-5R (Chinese standard 20 screen pass rate 56%) and KONO filter cup common grinding degree: BG-6M (Chinese standard 20 screen pass rate 45%) these two grinding degrees to test! This experiment only changes the degree of grinding, other parameters and techniques are basically the same!

Parameters & techniques: the amount of powder is 20g, the water temperature is 85 ℃, the ratio of powder to water is 1: 13; boil in an one-cut way, steam for 25 seconds with 40 grams of water, stop injecting water to about 260g, and remove flannel when the water level drops and is about to reveal the powder bed.

[BG-5R (56% pass rate of China Standard No. 20 screen)]

The time of steaming starts and the extraction time is 2: 20 "

Flavor: it smells of cocoa and spice, with flavors of cocoa, cream, blueberry, caramel and Chinese fir in the mouth, but slightly astringent and concentrated in fruit acid.

[BG-6M (45% pass rate of China Standard No. 20 screen)]

The time of steaming starts and the extraction time is 2: 17 ".

Flavor: aromas of spices, nuts and cream, with aromas of raspberries, blackberries, almonds and caramel on the palate, with hints of flowers and fermented fruit on the finish, but the palate is thin and light.

The blue mountain coffee brewed with [BG-5R] will have a slightly astringent taste. Because the grinding degree is fine and the extraction time is long, the extracted coffee is strong and a little too exquisite, and the taste will be a little sour and too concentrated.

Although the blue mountain coffee brewed with this grinding degree [BG-6M] tastes smooth, it is thinner and lighter as a whole. The editor wants to increase the alcohol thickness of coffee on the basis of [BG-6M], so the degree of grinding is adjusted to [BG-6A (64% of Chinese standard No. 20 screen pass rate)], other parameters and methods remain the same.

[BG-6A (64% pass rate of China Standard No. 20 screen)]

The time of steaming starts and the extraction time is 2: 15 "

Flavor: it smells nutty and creamy, with flavors of milk chocolate, sucrose, vanilla, citrus, mulberry and cream in the mouth.

Summary

When brewing with flannel filter cloth, the flow rate is relatively fast when the water level is high, but after the water level is lowered, there is a thicker coffee powder wall around it, and the ultra-fine powder will adhere to the mesh of the filter cloth, resulting in a slower flow rate.

Therefore, the editor suggests that when using flannel filter cloth to cook deep-baked beans such as Blue Mountain, we can choose a moderate grinding degree to reduce the occurrence of over-extraction caused by fine coffee powder and slow flow rate during coffee extraction.

END