A brief introduction to the Taste of Yunnan small Coffee an Analysis of the reasons for the weak Coffee made by hand

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Qianjie-Yunnan Tieka Coffee and hand-made Coffee Flavor knowledge sharing

Due to the unique geographical environment and climatic conditions, Yunnan coffee has formed a unique flavor of strong but not bitter, fragrant but not strong, with a little fruit flavor. World-class coffee experts evaluate it as a good coffee in the world, and its cultivation techniques and per unit yield are also world-class. Yunnan coffee is a variant of Arabian original species, which is generally known as Yunnan small-grain coffee, evergreen shrub, with small nuts, thick peel, sweet pulp, mellow products and low caffeine content, so it is also called light coffee. It is the main cultivated variety in the world.

Its excellent growth environment is low latitude, high altitude, sufficient rainfall and suitable sunshine, so the north latitude is 15. The ideal growing area for coffee is between the Tropic of Cancer and the Tropic of Cancer. Our planting base in Yunnan is located at 23 ℃ north latitude and 99 ℃ east longitude, with a low elevation of 1230 meters, a height of 1540 meters, a height difference of 310 meters, a topography of mountains and slopes, and a large undulation, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night, these unique natural conditions form the special taste of Yunnan coffee-thick but not bitter, fragrant but not strong, slightly fruity.

Huaguo Mountain, Yunnan

Producing area: Baoshan, Yunnan

Variety: iron pickup

Altitude: 1200m

Treatment: washing

[cooking parameters]

Yunnan Huaguo Mountain: V60 filter cup, 88 degrees, 15g powder, 1:15 powder / water ratio, grinding degree BG 6W (Chinese standard 20 sieve pass rate 64%), 25-125g-227g water 30 seconds steaming, the first small flow injection to 125g, the second stage slightly large water injection to 225g, time 2:05 seconds

Flavor: supple entrance, Asian herbal aroma, lively and bright sour taste, good balance between cheeks, soft acidity, mellow balance, rich layers, obvious taste of dark chocolate, honey and sucrose, brown sugar flavor after complete cooling.

Hand brewing coffee is dripping principle without pressure, hand brewing can only extract 30-40% coffee substance. The coffee machine is extracted with pressure, and the coffee machine extracts 90% of the coffee substances, so the hand brew is relatively light, and the Italian one is relatively strong, but the advantage of hand brewing is that these 30-40% of the extracted substances are good, suitable for single coffee; and the coffee machine is all suitable for Italian coffee and fancy coffee.

Knowledge expansion: the design of the wide top and narrow bottom of the hand punch pot, the starting point of the spout is at the bottom of the kettle body, so that in the process of water injection, the water flow will not be large and small because the starting point is higher than the surface of the water. The pot has a capacity of about one liter, so when brewing more coffee, the water will not be enough.

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