Rose Valley Coffee Bean Anaerobic Fermentation Principle Brewing Anaerobic Special Treatment Coffee Powder Water Fast Reasons

introduction

A lot of friends asked the front street why their own anaerobic treatment of coffee beans at home is obviously the use of medium roast coffee beans grinding degree, but the water speed is particularly fast, after the extraction of coffee will always have the feeling of water... What was the problem? Here's how to adjust parameters when brewing anaerobically treated coffee beans.

What is anaerobic treatment?

Anaerobic treatment is to put fresh coffee fruit into sealed barrels for low-temperature fermentation, temperature control at 10-15 degrees Celsius. Under the anaerobic environment of low temperature, the decomposition speed of pulp and pectin decreases, which prolongs the fermentation time and makes coffee beans present more sweet taste.

Anaerobic coffee beans not only increase in sweetness, but also change in cell wall tightness. For example, anaerobically treated ultra-hard beans, also grown at high altitudes in Central America, tend to be less cellular and looser after roasting than ultra-hard beans treated traditionally.

What parameters should we adjust when launching fast?

When brewing occurs when the water speed is fast, the first consideration is the degree of grinding. Qianjie most often uses the grinding scale of EK43S #10 when brewing medium roast coffee beans (most medium roast coffee beans have a thickness of 80% through the Chinese standard No.20 sieve under this grinding scale), so can the anaerobic treatment coffee beans be ground with the same scale to achieve 80% sieving rate?

Front Street this time used two anaerobically treated coffee beans from different Central American regions for EK43S #10 grinding, Costa Rican Musician Series anaerobically honey treated Mozart coffee beans after grinding screening rate of 76%, Colombia Big Tree Manor double anaerobic washing rose valley coffee beans after grinding screening rate of 77%.

The brewing time of Mozart coffee brewed with EK43S #10 scale after grinding is 1 47", the flavor performance is: raisin, slightly fermented, pineapple sour and sweet, the aftertaste is not strong, the overall thin; the brewing time of Rose Valley coffee is 1 45", the flavor performance is: rose, berry sour and sweet, only sour and sweet, the overall thin.

Although the sieving rate is close to 80%, due to the loose structure of the beans themselves, the water speed is fast and there is no time to extract more flavor substances, so Qianjie adjusts the grinding degree to EK43S #9.5. After adjusting the grinding degree, the sieving rate of Mozart coffee beans is 81%, and Rose Valley coffee beans is 82%.

Mozart coffee brewed with EK43S #9.5 scale after grinding brewing time is 157 ", flavor performance: fruity fermentation, orange flower aroma, berry sour, pineapple aftertaste, aroma obvious, smooth taste; Rose Valley coffee brewing time is 155", flavor performance: rose, peach aroma, berry sour, chocolate aftertaste, aroma obvious, full taste.

If the water speed is still faster after adjusting the grinding degree, what is the reason?

That is, the water injection speed is too fast! Regardless of the filter bowl used for brewing, Qianjie recommends that the water flow should be controlled at a rate of 4 g/s and that the water flow should be stable and vertical into the powder layer.

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