There are several methods of brewing coffee with one knife and one knife is the highest level of coffee learning.

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Introduction of one-knife flow extraction of Qianjie-hand-made coffee

One knife flow. Complete the cooking with a single injection of water. Coffee powder is constantly soaked in water to fully release the aromatic substances in the coffee powder. The amount of water injection is controlled to achieve the whole stage of extraction without destroying the overall balance. What will be the flavor of different filter cups when they are cooked with one knife?

Kenya. With a wonderful, pleasant fruit aroma, balanced and delicious acidity, rich layers, weak alcohol thickness, very unique.

The division of raw beans in Kenya is also extremely strict. Grade according to size, shape and hardness. According to bean type, the highest level is PB (round beans), accounting for 10% of the export volume. In order of size: e (like beans), AA++,AA+,AA,AB,C,T, TT and so on. So, this time, "Kenya AB TOP (top)" coffee beans were selected for extraction experiment.

Producing area: Nyeri

Baking: medium and deep baking

Treatment: washing

Ratio of water to powder: 1:15 (12g powder) Water temperature: 90 °thickness: coarse grinding (coarse sugar is slightly thicker) (I try to control the difference between positive and negative "2ml" in the whole stage of water injection to maintain the correct rate of extraction)

"kalita 185 filter cup" (cake cup).

Extraction: one-cut cooking method, non-stuffy steaming, fine water slowly injected into the required water-powder ratio of water. I used 12g powder and injected 175ml water at the ratio of 1:15 to wait for the end of the drip filtration.

Extraction time: 1:45 seconds

Extract flavor: black plum, orange peel, berry ripe notes. The sweetness is clear and bright, and the thickness of alcohol is strong. Soft and sour, sweet and sweet, with a long finish.

"Cake Cup" overall extraction balance, even if there is no steaming, but the front part of the flavor is still very bright, tempting people to "hand". But at the same time, because the launching speed is slow, it is easy to cause tail-end over-extraction. You need to pay attention to the speed of water injection.

Knowledge point: it is richer than a knife stream, and it can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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