Rose Valley Coffee beans how to make a good drink? Introduction to the flavor characteristics of Colombian anaerobic coffee beans

I remember the first time I tasted the Rose Valley coffee bean, I was amazed by the obvious flavor of peach. This flavor is much more recognizable than ordinary coffee beans, and it was later learned that the coffee beans were washed with double anaerobic enzymes.

What is anaerobic treatment? Anaerobic treatment is to first put the coffee beans into a sealed container to control the oxygen content, ph and temperature in the container to make the coffee beans ferment into a sweeter and richer flavor. For example, the double anaerobic enzyme washing treatment used in Rose Valley, double anaerobic is the anaerobic step to do twice, the first time is to put the skin and meat in a sealed container for low-temperature fermentation, and then remove the peel and pulp and then carry out a low-temperature anaerobic fermentation, adding enzymes here to help fermentation. The drying process is carried out only after the fermentation is completed.

It is the anaerobic treatment that creates the peach flavor with obvious recognition in Rose Valley. Although the obvious flavor of Rose Valley can be shown in any way, it is not easy to flush Rose Valley well. Share some cooking points of anaerobic coffee beans such as Rose Valley under the front street.

Pay attention to the degree of grinding

The grinding scale of anaerobic treated coffee beans is different from that of traditional treated coffee beans. If you are accustomed to grinding anaerobic beans with the traditional grinding scale of coffee beans, the particle size will actually be thicker than that of conventional coffee beans.

For example, Columbia coffee beans in Qianjie use EK-43s 's 10-scale grinding and washing, and the screening rate is 80% measured with No. 20 sieve. It is also suitable for 10-scale grinding of Rose Valley, and the over-sieving rate is 75% with No. 20 sieve. If the degree of grinding of Rose Valley is to reach 80% of the thickness of the screening rate, the grinding scale needs to be adjusted. Therefore, when brewing a strange coffee, do not replace it directly according to the usual degree of grinding, it is best to use a sieve to calibrate the degree of grinding, which is the most reliable.

-Water temperature problem

The quality of coffee beans treated by anaerobic treatment is loose, the water absorption capacity is good, and it is easy to release coffee substances. Therefore, Qianjie recommends that the initial water temperature be controlled at 90-91 degrees Celsius. Too high water temperature is easy to make coffee bitter, while too low water temperature makes coffee taste low and dull.

-how to cook it

Cooking parameters only need to pay attention to the degree of grinding and water temperature, other parameters as usual, powder amount of 15g, the ratio of 1:15.

In the steaming stage, the anaerobic treatment of coffee beans has obvious effect of water absorption, expansion and exhaust, so it is easy to be oversteamed, which is characterized by a lot of voids on the surface of steamed hamburgers. Therefore, the steaming time is not necessarily fixed for 30 seconds, and the steaming state can be observed concretely. After the coffee burger expansion, the state remains unchanged for 3 seconds before water injection. The time is about 25-30 seconds.

In front of the cooking technique, it is recommended to use three-stage style, first steaming the amount of water injected into 30ml, the second stage injecting water into 120ml, and the third stage injecting water into 75ml. The normal extraction time is about 1 minute and 40 seconds.

Rose Valley washed out in this way will have a very strong aroma of peach and rose, strawberry, peach-like fruit sweet, without a trace of bitter rhyme.