Coffee beans have chocolate flavor? Coffee beans with chocolate flavor are recommended to you

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Front Street-Columbia Huilan Water washing

Colombia Huila

Huilan, Colombia

Producing area: Huilan

Altitude: 1500-1800

Variety: Caturra Kaddura

Treatment: washing

Powder / water ratio: 1:15

Water temperature: 90 degrees

Water injection: 1:2, that is, 20g water, about 4 laps evenly at medium speed.

A small water column is injected from the center, and then slowly wound out, just like gently laying a layer of water on the noodle, although it is a small water column, please be careful not to slow down the circle speed, because once the circle speed is too slow, the water column will flow in a single direction, so that the draught of the powder layer is uneven.

After the end of the first water supply, coffee powder particles will push each other because of exhaust, resulting in expansion.

Steaming: steaming for about 8 seconds, because it is deep baked, personal taste is heavy, 8 seconds steaming taste is thick, basically no miscellaneous smell, with slight sour and obvious chocolate, nutty flavor. When the expansion reaches the highest point or comes to a standstill, it is the time to add water for the second time.

Secondary water injection: quickly draw a circle from the center to the edge, inject 80g of water, and keep the water level full of powder. The purpose of two times of water injection is to make the coffee cells spread rapidly. Basically, 80% of the flavor at this stage will be extracted. The purpose of the rapid circle is to let the water flow produce convection between the cells, thus more evenly soaking into the cell wall. Extract the fruity sour taste and the middle flavor. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

Three times of water injection: after staying for 5 seconds, three times of water injection, be sure to keep the flow stable, steady, steady, important things said three times, the remaining water injection until the end. Fast flow and slow flow rate, the circle should be small, the purpose is not to let the fine powder sink to the bottom (because the second water injection is relatively fast, resulting in convection, which will cause the fine powder to sink to the bottom, block the filter hole, resulting in over-extraction), and the coffee powder on the side will be soaked evenly. Otherwise, it is easy to extract the bitter, earthy and astringent taste from the coffee cells, and the taste is very mixed. The ideal state of this process is to mainly extract sweetness. The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water.

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