The extraction technique of hand-brewed coffee introduces how Kenyan coffee beans flush out the juice feeling.

Not long ago, a friend complained to Qianjie: every time I buy coffee beans, the flavor description is full of fruit flavor, and it is either too outstanding or only slightly sour. So move forward the street, how to flush out the juicy feeling of coffee.

When drinking a cup of coffee, everyone will have different associations and understanding of the taste according to their own taste preferences and memory. The sense of juice reflected in coffee is usually the smell of fruit in front of the nose, coupled with the sour and sweet smell behind the nose after swallowing, which is reminiscent of the experience of eating a certain fruit.

As the saying goes, a skilful wife cannot make bricks without rice. Coffee wants to be able to flush out a juice-like taste, as long as the beans themselves have flower and fruit aroma substances, and at the same time, the roasting degree is just sour and sweet. There are many flavors of fruit juices, including citrus acid, malic acid, tartaric acid and lactic acid. The more common fruit flavor descriptions are citrus, lemon, passion fruit, apple, pomelo, berry, grape, apricot, peach, plum and so on. Here in front of the street, the typical representative of juice coffee-Asalia coffee beans of Kenya, is selected for demonstration.

Kenyan coffee beans are famous for their bright and complex berry notes, ideally extracted with both dense acidity and round sweet fruit, smooth and sticky coffee, with a juice-like taste after biting off the tomato. Considering that this coffee bean is rich in sour fruit flavor, Qianjie wants the fruit flavor to be clearer, so use to increase the proportion of powder to 1:16. In the past, street stores used to take 15 grams of powder per cup as an example, that is, 240 grams of hot water needed to be injected. Match with V6001 filter cup, water temperature of 91 degrees Celsius, grinding degree of fine sugar (EK43s scale 10pm 20 standard sieve pass rate 82%)

In the process of segmented extraction, the extraction rates of different substances in coffee powder were different, and the order of flavor release was sour, sweet and bitter. If you want more sour and sweet coffee, then the second injection after stewing needs to use the maximum amount of water to extract a large amount of sour substances in the first paragraph. At the same time, the amount of water in the last stage is reduced for coordination, which is mainly used to supplement sweetness and increase the tactile sensation of the mouth. In this way, coffee is easy to show active and dense fruit acidity without lack of mellow feeling at the same time. According to the brewing experience of Qianjie, the coffee injected with large water flow has a rich sense of hierarchy and the acid quality will be more prominent, while the coffee injected with small water flow will highlight the soft and round sweet feeling. Therefore, if you want to highlight the sweet and sour fruit and rich layers of coffee, it will not cause the afterrhyme to be too short and taste too thin, so the front street uses large and then small water to extract. Coffee powder: 15g total water injection: 240g water distribution: 30g in the first stage, 130g in the second stage, 80g in the third stage

First inject 30 grams of water to start the clock and steam for 30 seconds. After steaming, the second section of the front street uses a medium-large flow (greater than 7g/s) to quickly inject 130g of water around the big circle. After all the coffee liquid has fallen into the pot, use a small flow (less than 4g/s) and slowly pour in the remaining 80 grams of hot water in a small circle. After the coffee liquid is dripped into the sharing pot, finish the extraction for 2 minutes (error of 10 seconds). It is worth noting that there is a large amount of water distribution in the second stage, and if the water injection is too urgent, it is easy to pile up the powder wall too high. after the water level drops, the particles on the edge of the filter cup are difficult to be washed by the last section of hot water, which can easily lead to insufficient extraction. Therefore, the rising final water level should be controlled properly and do not have to chase too high. After filling the second section of the front street here, the water level will be controlled as high as possible at the height of 3x5 of the filter cup.

If the ice form is used, it is necessary to make up for the shortage of less water injection that shortens the extraction time, and the coffee substance is released more quickly, and the grinding degree needs to be adjusted more finely. 9.5 is used here in the front street. If you use the No. 20 screen to judge, the grindability pass rate of ice flushing is between 82-83%. Similarly, according to 15 grams of coffee powder, the ratio of powder to water is 1:11, the corresponding total water injection is 165g, add 75g ice, and the water distribution is 30g, 90g, 45g.

In this way, hot hand brewing can highlight the dense raspberry aroma of Kenyan coffee, while ice hand brewing is more like a glass of chilled black plum juice, with the sweetness of ripe blueberries, making it perfect for summer.

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