How does the deep-roasted coffee taste good? What kind of coffee is better at deep roasting? Deep-baked Manning how to rush

Guide reading

Today, when shallow roasting coffee is popular, the pleasant flower-scented fruit acid attracts many friends to join the boutique coffee. On the other hand, the deep-roasted coffee with the original "coffee flavor" (sweet and bitter fragrance) is difficult to capture a new heart. If shallow roasting coffee is a dancing girl in the forest, then deep roasting coffee is a calm and meaningful uncle. So today, let's analyze the heart of this "uncle" layer by layer.

Deep roasted coffee

When it comes to deep-roasted coffee, it is bound to think of key words such as "oil black, shiny, thick, bitter, fragrant" and so on. In fact, it is not difficult to see that the biggest difference between deep-roasted coffee and light-roasted coffee is "deep-baked bitter, shallow sour and sweet." In fact, it is also true that for the dazzling variety of shallow roasted coffee, deep-roasted coffee gives people the first feeling of bitterness. If you ask me to say, suffering is only its surface, through its suffering, can reflect the real charm.

First of all, deep-roasted coffee is only the definition of roasting degree, because of the deep roasting degree (long baking time and high temperature), caramelization and Mena reaction is significant. When the fiber of coffee begins to carbonize, the bitterness becomes more obvious, and the flavors such as flower aroma and fruit acid also transition to nuts, chocolate, cream and so on.

Cooking skills

[select beans]

Not all deep-baked beans are the same flavor, such as deep-baked Kenya AA is almonds, chocolate, soft acid, high cleanliness; deep-baked gold mantenin is pine, herbs, nuts, caramel, mellow. This brewing selection is the Indonesian Lin Dong Mantenin of Qianjie Coffee. The specific information is as follows:

Producing area

Lindong producing area of Sumatra

Altitude

1100-1600m

Variety

Iron pickup

Treatment mode

Wet planing method

Flavor

Baked toast, nuts, caramel, pine, herbs

[cooking utensils]

It is recommended to use a thicker spout, and the filtering apparatus can choose Kono cone filter cup, Kalita trapezoidal filter cup or flannel filter cloth, which is conducive to brewing more mellow coffee. This time, Kalita ladder filter cup was used for cooking.

[degree of grinding]

The texture of deep-baked beans is relatively loose, the water absorption efficiency is high, the powder layer is easy to expand by water, and it is easier to extract flavor substances. In order to prevent excessive extraction, rough grinding is selected in the degree of grinding (the pass rate of No. 20 standard sieve is 60%).

Rough grinding can reduce the contact area between coffee powder and water, so that coffee is not easy to bring out bitterness and astringency due to high temperature water at the beginning of brewing, combined with slow brewing, prolonging the extraction time, lowering the water temperature in the latter section, and then slowly bringing out the flavor and taste substances.

[water temperature]

The water temperature will be about 86-88 ℃ for cooking, slightly reducing the water temperature can reduce the extraction efficiency and avoid bitterness and other flavors.

[ratio of powder to water]

1:13 is used in the powder-to-water ratio and 20 grams of coffee powder is used to reduce the powder-to-water ratio to make the coffee taste more full-bodied. In the case of a certain extraction rate, the coffee extracted with less water will be more full-bodied.

[technique]

Preheat the filter cup, slowly pour in the coffee powder, flatten it as much as possible, and avoid shaking the filter cup (because shaking narrows the distance between the coffee powder). The coffee powder layer will slowly expand into a "hamburger" when 40g of water is injected in a small circle in the middle of the first section and steamed for 30 seconds.

The center of the second section is injected with 120g water in the outer circle, the water injection height is close to the powder layer as far as possible, the action is slow, and excessive mixing is avoided. 100g is injected into the last stage, and all the coffee liquid from the filter cup flows into the next pot to finish the extraction. The extraction time is 2 minutes.

[flavor]

Smell of herbs, rosin, taste of nuts, chocolate rich flavor, mellow thickness is very good, just the entrance of the bitter rhyme quickly dissipated, ushered in a strong sweet, the mouth is very comfortable.