Coffee review

How should the champion claw coffee beans be cooked? What should be paid attention to in the Sidra extraction of the estate of the Colombian dividing line?

Published: 2024-07-18 Author:
Last Updated: 2024/07/18, As the champion bean of the 2022 cooking event, Xizao has always received great attention. But there are a lot of friends in the background reaction, they rushed out of the coffee taste is relatively light, not as full as imagined! Therefore, Qianjie is back to its old business today. I would like to share with you how to rush this hope claw.

As the champion bean of the 2022 cooking event, Xizao has always received great attention. But there are a lot of friends in the background reaction, they rushed out of the coffee taste is relatively light, not as full as imagined! Therefore, Qianjie is back to its old business today. I would like to share with you how this claw should be cooked and tasted best.

The claw on the front street is from the dividing line manor in Colombia! The double anaerobic solarization treatment was used. And it is the application of this treatment that makes the fruity claw develop a fuller fruit aroma! Grapes, passion fruit, apricot taste outstanding and charming, so that it can shine in the world events, many friends also fell after the experience. With regard to the claw, Qianjie has analyzed it in detail in the last article (details can be understood in the article "the Origin of the claw") ~ so, what kind of treatment is this double anaerobic solarization?

Double anaerobic solarization is believed to be very familiar with the process of solarization. It is to dry the ripe coffee fruit directly and peel and peel when the moisture content is reduced to about 11%. Sun-treated beans have a very rich fruit aroma with a hint of fermentation. The anaerobic fermentation is on the basis of the sun, adding the anaerobic operation, first put the coffee fruit into the bucket to extract the air for fermentation, and then carry out the sun drying step ~ while the double anaerobic sun drying is to split the anaerobic step into two times, which can better control the time of fruit fermentation and let the bean taste develop to the desired taste.

Because the degree of fermentation between beans is not the same during the anaerobic process, the color of the bean surface is different (the degree of sugar retention is different). After baking, the bean table will show different colors because of the sugar content! Beans with less sugar stains are lighter in color; beans with more sugar stains are darker because of caramelization! So, next, let's go to the cooking process of Xizao.

Prepare to brew if, like the friends who asked questions at the beginning, the brewed coffee has a light and thin taste, then it means that your coffee is not extractable enough! The reason for this phenomenon is likely to come from the water temperature and the degree of grinding. Therefore, as long as we adjust in the above two points, then we will be able to flush out the coffee with suitable extraction and taste. Let's talk about the degree of grinding first, because the degree of grinding is the problem for most of our friends. The internal structure of anaerobic treated beans will become very loose after re-fermentation, so if we use the grinding degree of conventional treatment to grind it, then the extraction is incomplete due to the fast flow rate during brewing. Incomplete extraction will make the whole cup of coffee taste thin and light! This is because the concentration caused by insufficient extraction is too low.

Therefore, we'd better refine the original grinding a little bit and let the water flow through more slowly, so as to make the extraction more complete. In the former street grinding, for example, the front street uses the 10 scale of ek43 for the routinely treated shallow baked beans, but it will be adjusted to 0. 5, that is, the 9.5 scale of ek43 for beans of this kind of anaerobic type.

In terms of water temperature, because Xizhao belongs to a medium-to-shallow roasted bean, Qianjie will use a water temperature of 92 °C, with fine grinding, and the extraction efficiency is just right ~ the amount of boiling powder is 15g, and the proportion is 1:15 (that is, injecting 225ml hot water), this powder-to-water ratio is just enough to release the flavor of Xi Zao Coffee and will not be too light as a result of too much dilution. With three-stage brewing, the level of coffee can be more prominent!

First of all, let's enter the steaming stage in the cooking process! Twice the amount of water injected from the center of the filter cup, that is, 30ml hot water for 30 seconds of steaming! From the appearance, we can see that due to the loose characteristics of anaerobic beans, the drum exhaust of coffee powder bed is very obvious!

When the steaming is over, we can inject the second stage of hot water! The second stage of hot water is 120ml, and we circle around the center at a uniform speed until it is fully injected! It should be noted that this section of water injection is best to use small water injection, do not let the powder bed too high, so that it will not speed up the speed of launching, so that the coffee is thin.

When the water level is about to hit bottom, we inject the last section of hot water. This section of hot water injection is injected in a circle with large water flow in the center of the powder bed! The circle range can be controlled in the size of a coin.

After the coffee is filtered, you can remove the filter cup, shake the coffee liquid and enjoy the delicious coffee.

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Front Street Cafe

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

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