Introduction to the Special treatment of Rose Valley Coffee beans what is the process of double anaerobic washing treatment

Rose Valley is a special flavor, everyone's favorite coffee beans, its flavor is rose, peach, wine chocolate. Many people want to know how the flavor of this coffee bean is made, and the answer lies in how to deal with it.

Rose Valley is treated with double anaerobic enzymes. It looks complicated, but it will be easy to understand it step by step along the front street.

Anaerobic is a step of treatment, and the general treatment will be marked as anaerobic solarization, anaerobic washing, and anaerobic honey treatment. In essence, these coffee beans are treated by sunlight, water washing and honey treatment, but the anaerobic step is added to these traditional treatments.

The main function of adding anaerobic step during treatment is to use anaerobes to decompose the sugars in coffee into organic acids, esters, aldehydes and other aromatic substances such as lactic acid and acetic acid under anoxic environment. As a result, coffee beans have a special flavor. The very special peach flavor of Rose Valley Coffee beans comes from the anaerobic step.

The double anaerobic enzyme washing treatment is to carry out anaerobic fermentation twice, the first is the anaerobic fermentation of coffee fruit, and the second is the anaerobic fermentation of coffee beans. Enzymes are actually enzymes that can catalyze fermentation with the help of microorganisms such as yeast. Anaerobic enzyme washing is actually adding enzymes to the anaerobic step to help better ferment the desired flavor.

Put the freshly picked coffee fruit in a sealed container for 12-24 hours of anaerobic fermentation, then remove the coffee fruit and remove the skin and pulp. Then put the remaining coffee beans back in a sealed container and add enzymes for 12-24 hours of anaerobic fermentation. Then take out the coffee beans and put them on an elevated drying bed or put them in a dryer to dry.

After two times of anaerobic treatment, the flavor of Rose Valley is very prominent and the fermented aroma is very attractive.

It is the anaerobic treatment that creates the peach flavor with obvious recognition in Rose Valley. Although the obvious flavor of Rose Valley can be shown in any way, it is not easy to flush Rose Valley well. Share some cooking points of anaerobic coffee beans such as Rose Valley under the front street.

Pay attention to the degree of grinding

The grinding scale of anaerobic treated coffee beans is different from that of traditional treated coffee beans. If you are accustomed to grinding anaerobic beans with the traditional grinding scale of coffee beans, the particle size will actually be thicker than that of conventional coffee beans.

For example, Columbia coffee beans in Qianjie use EK-43s 's 10-scale grinding and washing, and the screening rate is 80% measured with No. 20 sieve. It is also suitable for 10-scale grinding of Rose Valley, and the over-sieving rate is 75% with No. 20 sieve. If the degree of grinding of Rose Valley is to reach 80% of the thickness of the screening rate, the grinding scale needs to be adjusted. Therefore, when brewing a strange coffee, do not replace it directly according to the usual degree of grinding, it is best to use a sieve to calibrate the degree of grinding, which is the most reliable.

-Water temperature problem

The quality of coffee beans treated by anaerobic treatment is loose, the water absorption capacity is good, and it is easy to release coffee substances. Therefore, Qianjie recommends that the initial water temperature be controlled at 90-91 degrees Celsius. Too high water temperature is easy to make coffee bitter, while too low water temperature makes coffee taste low and dull.

-how to cook it

Cooking parameters only need to pay attention to the degree of grinding and water temperature, other parameters as usual, powder amount of 15g, the ratio of 1:15.

In the steaming stage, the anaerobic treatment of coffee beans has obvious effect of water absorption, expansion and exhaust, so it is easy to be oversteamed, which is characterized by a lot of voids on the surface of steamed hamburgers. Therefore, the steaming time is not necessarily fixed for 30 seconds, and the steaming state can be observed concretely. After the coffee burger expansion, the state remains unchanged for 3 seconds before water injection. The time is about 25-30 seconds.

In front of the cooking technique, it is recommended to use three-stage style, first steaming the amount of water injected into 30ml, the second stage injecting water into 120ml, and the third stage injecting water into 75ml. The normal extraction time is about 1 minute and 40 seconds.

Rose Valley washed out in this way will have a very strong aroma of peach and rose, strawberry, peach-like fruit sweet, without a trace of bitter rhyme.

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