Introduction on how to brew Yunnan small Coffee

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Qianjie Coffee-Yunnan small Coffee brewing and sharing

Catimor is widely popularized and planted in coffee growing areas of Yunnan Province, such as Dehong, Baoshan, Pu'er, Xishuangbanna, Lincang, Wenshan, Yuxi and so on.

In 1959, the Portuguese moved the Brazilian bourbon mutant Kaddura to East Timor to mix with Tim timor, who was of Robusta descent, and unexpectedly succeeded in breeding Kadim with disease resistance and super production capacity. As leaf rust affects coffee-producing countries around the world, with the help of international organizations, countries vigorously promote Katim to fight leaf rust and increase production capacity.

Treatment method

This bean is washed.

Screening coffee cherries-removing pulp-fermentation-washing-drying-shelling

Curry farmers use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to thoroughly remove the residual pulp layer, which is washed to show obvious acidity and cleaner taste.

Qianjie coffee Yunnan Katim brewing and sharing

Recommended cooking method: hand flushing

Filter cup: V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding, that is, the thickness of fine sugar (VARIO 50: 57% pass rate of Chinese standard No. 20 screen)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 124 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 2 minutes.

When boiled in a V60 filter cup, it smells nutty, with herbs, chocolate, caramel and a hint of acidity in the finish.

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