How to brew coffee with shallow hand? Introduction to the standard method of brewing coffee

Recently, many friends have been asking Qianjie, "how to flush this bean?" , "how do you make that coffee bean?" "my friend gave me some very expensive beans. How can they taste good?" Or something like that.

Qianjie summed up the problem, probably in the face of an untouched coffee bean, do not know how to brew, so ask Qianjie coffee bean brewing method (parameters). However, Qianjie believes that "it is better to teach fish than to teach them to fish." Qianjie will share the method of finding parameters.

Learn about coffee beans

For the coffee beans you encounter for the first time, you must first grasp the information about the coffee beans. The easiest way is to look at the label on the package. If it is a single product coffee beans, the label will at least have the origin, coffee variety, treatment, flavor description, and some will also indicate the degree of roasting. We can use this information to compile the cooking parameters.

Origin: knowing this, we can roughly understand a regional flavor attribute of coffee beans. For example, Ethiopian coffee will be rich in fruit flavor, while Guatemalan coffee will have excellent citrus acidity and particularly smoky taste. These are the coffee flavor attributes of a producing country. Then subdivide it into small producing areas, and the flavor will be gradually refined. Therefore, we can first look at the large producing areas and compare whether they have rushed through the producing areas before. Some of them can be used for reference, and if not, they can be written down, and they will certainly be useful in the future.

Generally speaking, altitude is attached to the production area, which can tell us the softness and hardness of coffee beans. Generally speaking, in the case of the same kind of coffee beans, the higher the altitude, the harder the coffee beans. The hardness of coffee beans has something to do with the grinding scale when we brew. Click "here" for details.

Treatment: this parameter does not have much information in terms of hedge cooking, the only thing to pay attention to is the special treatment, the special treatment of coffee beans taste substances released quickly, generally quick flushing, not suitable for a long time.

Flavor description: this information is very important. If there is no baking degree mark on the coffee label or if the label is too professional to understand, the roasting degree can be judged by the flavor description (combined with the color of the coffee beans). If you know the baking degree, you will know the parameters of grinding degree and water temperature.

Flavor types are basically divided into flowers, fruits, sugars, nut cocoa, is not very similar to the order of flavor wheels. Yes, the flavor described on the flavor wheel is also based on the shallow to deep flavor of coffee beans.

How to look at the flavor description? Flavor description usually has 4-5 flavors, these flavors are not juxtaposed, usually the most obvious flavor will be arranged at the front. If there are four flavors, the proportion of each of them will not be equal to 25%, but may be 50%, 30%, 12% and 8%.

In general, the coffee beans marked in the flavor description of flowers and fruits can be treated in the way of shallow roasted coffee. Coffee beans marked with nuts, chocolate and caramel can basically be cooked in the same way as deep-roasted coffee.

Then medium baking is a relatively balanced flavor, and there may be both fruits and nuts in the flavor description. You can note that if it is a medium-roasted coffee, the description of the fruit will prefer sweet fruits, such as melon, Brin, black grapes, which are characterized by low acidity and high sweetness.

Medium and shallow baking uses a water temperature of 90-93 degrees Celsius, and the grinding degree is 75-80% of the pass rate of the No. 20 screen. On the flavor description, the sour flavor chooses the higher water temperature and finer grinding in this range; the sweeter flavor chooses the lower water temperature and thicker grinding in this interval.

Medium and deep baking uses a water temperature of 86-89 degrees Celsius, and the grinding degree is 70-75% of the pass rate of the No. 20 sieve. The flavor description indicates that the bitter flavor uses a lower water temperature and a thicker grinding degree.

Do different coffee beans need to be cooked differently?

Qianjie believes that it is best to use its most stable water injection technique, because relative to the parameters, the technique is an uncontrollable variable, the use of skilled techniques is to reduce the risk of this variable. And the use of fixed techniques, using the brewing method of changing parameters can better record the change trend of coffee flavor caused by the change of parameters, so as to accumulate the understanding of coffee beans. Over time, there will be no more "strange" coffee beans.