How to make jasmine cold extract coffee? Is the jasmine + latte good?

Jasmine, with the sweetness of roses, the tranquillity of magnolia and the elegance of camellias, whenever the white bone blossoms are in full bloom, the fragrance of the flowers permeates the air, making people relaxed and happy. In coffee, we often feel the smell of jasmine, such as washed Yejia Xuefei, emerald green standard rose summer, the fresh fragrance of flowers gives a little freshness to the whole cup of coffee.

So Qianjie had a whim, if you directly combine jasmine and coffee, I do not know what kind of effect it will show.

Jasmine Milk Curry

There are many milk cafes that can be paired with jasmine, such as latte, cappuccino, Australian white, piccolo and so on. Australian white is chosen in Qianjie. Thin milk foam and mellow coffee can set off the fragrance of flowers. As for the use of fresh flowers or dried flowers, it is recommended to choose the dried flowers picked after they are mature and in full bloom, which is convenient for preservation while the aroma is more distinct, and it is not easy to be pantothenic when soaked.

With regard to the way to extract the fragrance of jasmine, some friends may think that jasmine can be added to the Italian concentrated extraction, just like the sweet-scented osmanthus coffee made before Qianjie. However, because the petals of jasmine are much larger than the fine and small dried sweet-scented osmanthus, Qianjie places it on the top of the compacted pressed powder for direct extraction, affecting the density of pressed powder, resulting in channel effect, resulting in spatter.

In addition, we need to know that the Italian concentrated extraction time is only 20 to 30 seconds, in theory, it is very difficult to obtain most of the jasmine. Therefore, Qianjie adds jasmine petals to the fresh milk, uses the milk to extract the fragrance of the flowers, and finally merges with the concentration.

First take the chilled milk from 150ml, add 0.81g of dried jasmine, stir so that the milk fully infiltrates the petals, then put it in the refrigerator. After soaking for 4 to 5 hours, filter the petals and pour them into the milk tank. When it comes to the concentrated extraction part, Qianjie uses 20 grams of warm sun mixed coffee powder to extract double Ristretto, that is, 25 grams of coffee liquid in 22 seconds. Finally, the prepared milk will be sent to 50-55 ℃ thin foam, and then complete the fusion of the two and draw flowers, sprinkle a few petals for decoration. A glass of Jasmine White is done.

The coffee is not yet in the mouth, and you can smell the faint scent of white flowers. It tastes like vanilla chocolate milk, with sweet rock sugar of jasmine and the aroma of oolong tea. After swallowing, there is still a floral finish. In the view of Qianjie, it should be better to use fruity beans to make jasmine milk coffee. You might as well try it.

Jasmine cold extract

Compared to espresso, the steps of reengraving jasmine cold extract at home are much easier. We just need to choose our favorite type of coffee beans, then find the right proportion and grinding degree of powdered water to match it, wait one night, filter the coffee grounds with filter paper, and then add ice cubes according to our own taste.

Considering that jasmine tea mainly provides aroma and thin taste, our cold extract can choose medium-shallow roasted coffee beans with floral and fruit notes. After soaking for a long time, the flower aroma and fruit notes complement each other, showing a rich taste. It can be bright and sour washed beans, such as Asalia in Kenya, Pokuet in Panama, Tintin in Essex, or sun-dried beans with soft fruit, such as sun cherries and Panamanian Alida iron pickup.

Coffee beans: 30g sunflower butterfly, grind: No. 20 standard screen pass rate 85% (EK43s scale 9.5), powder-water ratio: 1:10, jasmine: 1.5g, soaking time: 6: 8 hours. Panamanian sunflower butterflies are used in the front street here, and the ripe coffee cherries are sun-dried, showing citrus, honey and grape aromas in the cup. The cold extract made with jasmine presents a natural light-colored flower fragrance and round black tea feeling, which is very refreshing.

Jasmine hand punch

Hand flushing has an extraction time of about 2 minutes, and under the repeated washing of hot water, the jasmine will gradually release its fragrance with the flow of water, so only 5-6 flowers are mixed in Qianjie to ensure that the coffee not only has its own flavor, but also adds a hint of elegant flowers.

Cooking parameters: 15g powder, powder / water ratio 1:15, grinding degree: EK43s scale 10 (China 20 standard screening rate 80%), water temperature: 91 ℃, filter cup: V60, cooking technique: three-stage.

The hand flavor of jasmine + sunflower butterfly: the entrance is peach and citrus juice, with a hint of dried fruit, accompanied by the fragrance of jasmine, like drinking a cup of jasmine-flavored fruit tea.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province