Taste and flavor characteristics of black coffee shallow roasting deep roasting black coffee beans recommended brewing methods

When it comes to black coffee, many friends' first reaction is bitter and astringent, or the only thing they can think of is American coffee. Indeed, American coffee seems to have become synonymous with black coffee. When the boutique coffee market was not developed a few years ago, the quality of American coffee beans was average, which led to the extracted American coffee being bitter and astringent, with no flavor to speak of. In recent years, with the promotion of boutique coffee, the production of American coffee beans has been greatly improved, and there are more boutique coffee beans reflected in everyone's line of sight. There are also many ways to make black coffee in the market. What are the methods of making black coffee in Qianjie this time?

What is black coffee?

Black coffee refers to coffee made without any sugar or milk. Black coffee is made with only coffee beans and potable water. Because the coffee liquid brewed is dark in color, it is commonly known as black coffee. At present, there are many kinds of black coffee on the market. The black coffee in Qianjie currently offers espresso, American coffee, hand coffee and ice drop coffee.

Is black coffee as bitter as possible?

The taste of coffee includes several dimensions: sour, sweet, bitter, sweet and mellow. the taste of coffee beans from different areas is different, in addition to the unique properties of black coffee beans, the roasting degree of coffee beans, the fineness of coffee powder grinding, water temperature, brewing speed, techniques and so on, all determine the flavor of a cup of coffee.

Coffee from some places, such as Manning, is known for its mellow taste, and the bitterness of the taste is obvious. African beans are sour, but the bitterness is less prominent.

How do we choose black coffee beans that suit us?

There are two kinds of black coffee beans provided by Qianjie Coffee: one is individual coffee beans, and the other is Italian concentrated coffee beans. Individual coffee refers to the coffee produced from a specific producing area, a specific producing area and a specific plantation, with a unique special flavor that can reflect the local culture. Italian espresso coffee beans, also known as integrated coffee, is to mix a variety of individual coffee beans together, so as to give full play to the strengths of various individual coffee beans, and the comprehensive blending beans are made from coffee beans from different areas to make a more balanced taste.

Qianjie Coffee is currently making espresso using a blend of beans treated in sherry buckets and sun-treated Yegashifi red cherries. 60% of the Honduran sherry barrel coffee beans provide flavor and mellow thickness for this mixed bean, and 40% of the sun Yega Sheffield provides more aroma and acidity.

The production method of Qianjie espresso

Qianjie concentrated extraction parameters:

Grinder: Pegasus 900N

Degree of grinding: 1.6

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Powder content: 20g (double espresso)

Extraction amount: 40ml

Extracted espresso flavor: smooth taste, medium mellow thickness, palate with obvious acidity accompanied by a hint of berries, whisky, strong chocolate flavor.

The making method of Qianjie American Coffee

After Qianjie uses the espresso production method described above to extract espresso, iced American coffee is made into espresso in the ratio of 1:7 concentrate to ice water, that is, a single portion of 40ml concentrate with 280ml ice water. The ratio of Hot American Coffee is also 1280ml 20ml single espresso mixed with 140ml hot water, 40ml double concentrated with 280ml hot water.

The method of making hand-made coffee in Qianjie

This time Qianjie Coffee uses Ethiopian Yega Xuefei as a demonstration of hand-brewing.

Producing area: Yega Xuefei Gedeo Zone

Altitude: 1900-2300m

Variety: original species (Heirloom)

Treatment: washing

Grade: G1

Filter cup: HARIO V60

Water temperature: 90ml, 91 degrees.

Degree of grinding: BG#6m (size of fine sugar)

Ratio of powder to water: 1:15

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows that about 125 grams), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams are injected at 3 places (about 225 grams shown by the electronic scale), about 1 minute and 40 seconds. 1: 55 "~ 2: 00" titration is completed, remove the filter cup, and complete the extraction.

Yega Xuefei fruit dingding flavor: the entrance has bright acidity of citrus, full feeling of berry juice and obvious feeling of oolong tea.

Preparation method of ice drop coffee in Qianjie coffee

Ice drop coffee is a kind of coffee that takes time to brew. The taste of coffee brewed by different water temperature will be different, and the astringent substance of coffee is not easy to be dissolved at low temperature. Low temperature extraction is that coffee powder is exposed to water at low temperature for a long time, only flavor substances with smaller molecules, such as flower and fruit, are extracted, while flavor substances with larger molecules, such as smoking and roasting flavor, are difficult to be extracted. therefore, cold-soaked coffee is more able to drink the flavor of coffee beans, smooth taste, hierarchical and sweet obvious.

Use ice water to extract for a long time, after extraction, put into the refrigerator for fermentation, slightly fermented ice drop coffee, with a touch of fermented aroma, the taste will also tend to be thick.

Parameters for making ice drops of coffee in Qianjie

Ratio: 1:10 (60g coffee powder 600ml ice water)

Ice water production: 1:1 edible ice and edible water

Degree of grinding: the size of coarse sugar (a little thicker than that of medium baking hand)

Steps for making iced coffee from Qianjie Coffee

1. Put a round filter paper in the lower part of the powder cup, wet the cup wall with water, put in the ground 60g coffee powder, and then shake the coffee surface, or you can use the weight of the powder hammer to gently press the powder layer to make the surface smooth.

two。 Spread a piece of filter paper on the coffee powder layer. Because the tension of the filter paper enables the water to evenly distribute the surface of the coffee powder layer for extraction, if there is no filter paper, the water droplets for a long time will drip the powder bed out of a pit.

3. Using ice water to wet the whole powder layer, this step is like hand steaming, which can improve the consistency of the extraction effect and the finished product.

4. Add 1:1 ice water to the drip bottle to adjust the falling speed. Qianjie recommends dripping at a speed of 7 drops in 10.7 seconds.

5. After the production is finished, it is poured into a sealed clean, water-free and oil-free bottle and put into the refrigerator for oxidation, so that the flavor molecules of ice drop coffee can be released and then tasted.