How to make a pot of deep coffee that is sweet and sweet? What do you need to pay attention to when you wash deep baked beans?

In the last article, if we want to make a good cup of deep-roasted coffee, we have to flush out all its features: the aroma of caramel chocolate, the mellow and smooth taste, the rich deep-baked flavor, and the long high sweetness. These are the unique characteristics of deep-roasted coffee. So today, let's share with Qianjie how to get out of these "soul" features of deep-roasted coffee!

Extraction parameters first, we need to know that the tissue structure of deep-roasted coffee beans has been in a very loose state after being roasted for a long time. If we continue to use the parameters of shallow baking beans for extraction, then it will be very easy to get a cup of real bitter coffee. Therefore, whether it is water temperature or grinding, we need to adjust these parameters which will affect the extraction efficiency. Lower water temperature: shallow baked beans are cooked at high water temperature because of their hard texture and need high extraction efficiency to bring out aroma substances "violence"! But deep-baked coffee beans obviously do not need too tough "means". The loose structure can easily rush out the negative taste of the extract under the extraction of high water temperature. Therefore, Qianjie suggests that when cooking deep baked beans, it is most appropriate to lower the water temperature to 86 ~ 88 °C, which is adjusted according to the grinding degree of coffee beans. The finer the grinding, the lower the water temperature!

Grinding adjustment: in grinding, the grinding scale of deep baked beans needs to be thicker than that of shallow baked beans. The reason for the thickening is not only that it is easy to extract because of the loose nature, but also because the deep-baked beans are more brittle, and the ground particles are finer than the shallow baked beans of the same scale. Therefore, it is necessary to correct the deviation created by these two aspects through thickening. Take Golden Manning as an example, Qianjie generally uses the 11 scale of Ek43 to obtain a coarse granule of sugar, which is 70% of the over-screening rate of screen 20.

Filter cup selection of deep-roasted coffee mellow taste is the need to use enough extraction to obtain the characteristics, if the use of a filter cup with faster water speed such as V60, then the taste is obviously not ideal, after all, the overall extraction efficiency is low, the flow rate is too fast to ensure that enough bitter substances can be extracted to support the mellow feeling. Therefore, if it is medium and deep roasted coffee beans, Qianjie will recommend that people use slower flow filter cups, such as Kono, fan-shaped filter cups, and so on. A slower flow rate can prolong the extraction time and make it easier to get a full-bodied cup of coffee.

The ratio of powder to water can be determined according to your own taste. For example, the proportion of powder and water used in Qianjie is 1:15. The concentration of deep-roasted coffee brewed with this ratio is just right, and the flavor is very good. But if some friends like to show more flavor, then the proportion of powdered water can be raised to 1:16, the concentration of coffee can be diluted, and the flavor can be better displayed; if they like to drink more full-bodied friends, then you can pull down the proportion of powder and water, around 1:14. But do not pull too much, because the concentration is too concentrated will lead to the flavor can not show, it is easy to drink uncomfortable ~

Qianjie Association recommends using three-stage method, on the one hand, it can prolong the extraction time, on the other hand, it can better extract the taste we want, and it can bring us a higher fault tolerance rate, which is one of Qianjie's favorite points ~ if we choose the 1:15 ratio, then we can divide the water into 30/100/95ml. Deep-roasted coffee does not require too much stirring to extract the substances in the coffee, as we mentioned earlier, they are easy to extract. So when brewing, we can appropriately slow down the speed of the circle, reduce the excessive flow of water to make the coffee powder roll too much, and reduce the negative taste.

The specific operation is as follows: first, use twice the amount of water to wet the powder bed and steam it for 30 seconds (the end time of deep baking beans can be judged according to the wettability of the powder bed, not necessarily 30 seconds); after the end of steaming, we use a smaller flow (5ml/s) to slowly inject the second section of 100ml hot water around a large circle. When the water level is about to reach the bottom, also use a small flow in the center, slowly round a small circle (coin size) to inject the remaining 95ml hot water; when the coffee liquid is completely filtered, you can remove the filter cup and enjoy the coffee! Generally speaking, if you finish brewing in about 2 minutes, there is a good chance that this cup of deep-roasted coffee will have all the characteristics mentioned at the beginning. However, if the extraction time deviates too much from 2 minutes, for example, more than 10 seconds less, then the whole cup of coffee will have a better taste, but the taste and taste will be weak. It is best to adjust from grinding or cooking techniques, and the specific degree of adjustment needs to be judged according to the feelings you drink. It's the same with more than 2 minutes.

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