What are the characteristics of moderately roasted coffee beans? what is the proportion of hand-made gold in Kenya?

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Qianjie-moderate roasting characteristics of coffee, sharing of brewing parameters of Kenyan coffee

In the degree of shallow roasting, the "local" of coffee itself is most likely to be expressed, and the bright and lively flavor of sour fruit is probably the flavor that this degree of roasting wants to present, coupled with "black" coffee extraction methods such as hand brewing, siphon and Philharmonic pressure. it is the practice that is most in line with the core concept of the third wave of boutique coffee.

Lightly roasted coffee also contains more chlorogenic acid. Many coffee studies have reported that this ingredient can improve high-density lipoprotein cholesterol, protect the liver, slow down arteriosclerosis and other effects, taking advantage of the natural diet that has sprung up in recent years to make fine black coffee even more prosperous.

In the extraction, because the cell wall of shallow roasted coffee is less damaged, it doesn't matter that we can use a little more violence in the extraction. That is, fine grinding (the size of fine sugar), high water temperature (about 88 meters 92 degrees), high water flow (height of hand flushing pot, pressure by throwing the pot, etc.), high ratio of water to powder (about 113.33 color 1mura 16.67).

Discussed from the current mainstream SCA system, deeper baking can modify the acid that is too strong and sharp. For example, why did Mantenin and Kenyan AA tend to take deeper baking? The main reason is that because of the origin and treatment, the acid quality of these two beans is strong, while deep baking plays a great role in slowing down the stimulation of acid on the human tongue and turning it into sweetness and mellow.

Parameters of Kenyan coffee brewing in Qianjie

Kenya baragwi PB beans

Country: Kenya

Production area: Gichugu, Kirinyaga

Farm: Paraguayan cooperative

Altitude: 1700 Murray 1800 masl

Baking degree: medium and light baking

Beans: SL28, SL34 and Ruiru11

Treatment: washing

Flavor description: aromas of grape juice, red plums and apricots

Sharing: the ratio of powder to water is 1:15, the water temperature of grinding degree BG-6S is 91 °30g and steaming for 30s, the second stage water injection is cut off to 125g, the third water injection is carried out when the water level is about to expose the powder bed, the water injection is cut off to 225g, the filter cup is removed from the powder bed when the water level is about to be exposed, and the extraction time is 2 minutes.

Knowledge gifts: Kenya coffee producing areas are mainly distributed in the central province, the eastern province, the western province of the Rift Valley and Nyanza province.

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