Columbia anaerobic treatment of coffee beans how to make good? Introduction of hand-brewing parameters of coffee beans in Huayue Night

The flavor of the anaerobic treated coffee beans is very obvious and pleasing, and many friends decided to buy a pack and flush it back after tasting it.

Then the feedback message is that after going back and flushing it, it is really fragrant and tastes good, but when it comes to the throat, there will always be bitterness stuck, and all the pleasures in front of it will disappear. Where is the problem, obviously using a very standard method of flushing, why there is still such a reason? Is it the coffee bean itself? Yes, but not exactly.

Since the rise of anaerobic treatment, it has been controversial. Now there are more nouns such as "fragrant beans" and "flavored beans". There has also been a discussion about whether the "flavor enhancement" treatment represented by anaerobic treatment is the progress or retrogression of fine coffee. There are precedents for these discussions before, and as for whether it is positive or negative, it will be left to future generations to evaluate. Since there are still friends who like this kind of coffee beans, in front of the street to answer friends' problems, these fruitless discussions will put aside the controversy for a moment to see how the anaerobic beans taste good. The state of anaerobic beans observed in the front street is generally the smell of grass when the beans are raw, which is not very good, and the aroma of roasted coffee generally shows the smell of roasting, slightly fruity and floral; while the aroma of anaerobic coffee is compelling when it comes to raw beans, lactic acid-like feeling, after baking, the aroma of flowers is even more exaggerated, more of the performance of dark fruit and dark flowers.

During brewing, the fluffy degree of coffee is much higher than that of traditional coffee beans with similar roasting degree, and the water speed is also quite fast. if you brew coffee beans with normal brewing methods, it will take about 2 minutes, while using the same method to treat coffee beans anaerobically, it will be over in about 1 minute and 20 seconds. This is the biggest characteristic of anaerobic beans, and if you carefully use a sieve or powder ruler to calibrate on time, you will find that at the same grinding scale, the powder diameter of anaerobic beans will be larger than that of traditionally treated coffee beans. Therefore, when confirming the degree of grinding, please do not apply to anaerobic coffee beans according to the standards calibrated by traditionally treated coffee beans. (don't be lazy)

Secondly, Qianjie used anaerobic coffee beans as demonstration beans in a front, middle and back section of coffee extraction. In fact, Qianjie also found that the substances of anaerobic coffee beans "lost" faster. Basically, the coffee liquid in the first two stages dominates the beautiful flavor, while as time goes on, the flavor behind is basically as light as water, bitter and sweet. Therefore, when cooking anaerobic coffee beans, it is best to complete the extraction (15g powder) 2 minutes ago. To sum up, when brewing anaerobic coffee with a particularly obvious aroma, we should first pay attention to whether the degree of grinding is really accurate (80% of screen 20), and the second is to pay attention to time, which is generally controlled at about 1 minute and 40 seconds. The third is the steaming time, in fact, in most cases, anaerobic beans are steamed for 30 seconds, which is a hollow state after expansion (that is, excessive steaming), so the steaming time can be adjusted appropriately according to the actual situation.

In this way, the parameters of the formula are 15 grams of coffee powder, 1:15 powder-to-water ratio, 90 degrees Celsius water temperature and 80% grinding screen screening. Twice the amount of water is steamed for 25 seconds, the second stage is injected with 130ml, and the third stage is injected with 225ml for 1 minute and 40 seconds. Then there is another feature of anaerobic coffee, that is, its soup color is very clear, looks very light, but actually tastes very rich.