Taste characteristics of hanging-ear coffee brewing flavor of Sidamo and Brazilian red fruit hanging-ear coffee

Hand-brewing coffee is now almost a compulsory course for coffee lovers. Of course, some people do not want to buy so many coffee utensils. Qianjie Coffee is not easy for more guests to drink delicious fresh coffee beans at home. At the same time, it is not easy to spend too much effort and elegance, adding several different kinds of hanging-ear coffee. Some people will think that hanging-ear coffee is unprofessional. Qianjie Coffee doesn't have to belittle it in this way. After all, if a kind of delicious food is to be integrated into the public, it needs to be used more easily.

In order to make the best hanging ears, in addition to having excellent quality and high-quality coffee beans, Qianjie Coffee pays great attention to the whole production process of hanging ear bags, from grinding to packaging, every step is strictly controlled.

1. Grinding

The first determinant of the cooking quality of ear bags is that the flow rate is too slow or too fast, which depends on the bean grinder. If the grade of the bean grinder used in the Qianjie baking factory is not enough and the grinding quality is not good, a large amount of fine powder will be caused in the grinding process, the grinding will be uneven, the flow rate of the "plug powder" will slow down when cooking, and the soaking time will be too long. The result is that the taste is cloudy and the flavor is not good. No matter how good the beans are, they are not able to show their due flavor.

After testing in the front street of the grinding degree, with a similar hand grinding degree and testing the actual flow time, the overall cooking can be controlled between 1 minute 30 seconds to 1 minute 45 seconds. At this flow rate, it can have excellent taste and flavor.

two。 Cleaning of grinder

The shadow of the flavor includes not only the grinding degree, but also the cleaning of the bean grinder.

The Qianjie team strictly requires the Qianjie bakery to carefully clean the bean grinder before starting to grind the ears in different producing areas. Objective to make the flavor out of each ear to be the most primitive, complete and unmixed.

3. Automatic packaging machine

Qianjie baking factory uses mechanical automatic packaging on the packaging ear, and carries on the mechanical packaging immediately after the production of the ear hanging, to ensure that each bag is fresh and sealed in the hands of lovers.

Front street coffee sun Sidamo and half-sun Brazilian red fruit hanging ear coffee taste comparison.

Sidamo (Hidamo) is a province of Ethiopia and the superior administrative unit of the famous Yegashafi. The Cedamo producing area is the southernmost coffee producing area in Ethiopia, with an average elevation of 1400-2000 meters above sea level. The coffee produced is obviously sweet, known as sweet coffee. Sun Sidamo has a light floral aroma, rich berry acidity and a sense of fermentation, which is smoother than that of washed Sidamo.

Sun Sidamo earbag cooking flavor: light floral aroma, berry juice-like taste, smooth taste, comfortable and pleasant acidity and aroma.

The hilly woodland of 700m-1200m in South Minas, Brazil, is the earliest production area of Brazilian coffee. Due to the increase in labor costs, it is now mostly harvested mechanically, and it is also the earliest commercialized area of coffee. The main cultivated and well-known variety is bourbon (including yellow bourbon, red bourbon, Pingdou Shan du Shi). Brazilian red fruit coffee refers to Brazilian red bourbon coffee, which usually has citrus acidity, nutty aroma, cocoa-like finish and round taste.

Semi-washed Brazil red fruit ear bag cooking flavor: the entrance is sweet, with a hint of lemon aroma, rich nutty flavor, the back section is dark chocolate sweet, the overall taste is round.

How to make Qianjie coffee with earbags?

1. First of all, the net content of coffee powder in hanging-ear coffee has a fixed label. (the net content of Qianjie coffee is 10g)

two。 Like hand-brewed coffee, take the proportion of powdered water recommended by Qianjie at 1:15, so the brewed coffee liquid should be 150ml, and the water temperature should be about 90 ℃.

3. Preheat the mug (water cup), take out and tear open the seal of the earbag, open the ears at both ends of the filter bag, hang it on the rim of the mug, and flatten the powder layer.

4. The first stage of water injection, as long as the coffee powder layer is completely wet, carry on a 30s steaming.

5. After the stuffy steaming, the second water injection is carried out, and the small water flow is filled directly around the circle, waiting for the powder layer to drop slightly and continue to be filled, repeatedly, until the coffee capacity in the cup reaches 150 milliliters, and the hanging ear bag can be removed when the coffee liquid flows into the cup. The whole brewing process is completed in about 1 minute.