How to mix coffee brewing water? How to use Paragon ice hockey? Is the tasting cup an IQ tax?

On the field, we can always see the contestants take out all kinds of strange props to make coffee. Without exception, these props can improve the aroma or quality of brewed coffee. Qianjie has tested a lot of props before, and they do have a certain impact on coffee, but most of the props are weak. Without careful comparison, it will be difficult to detect the improvement they bring. So Qianjie realized that if the effect of carrying alone is not obvious, then if we stack these props together like the players on the field, will we be able to make coffee that has obvious differences and tastes better?

good! So let's do a round experiment to see if the superimposed use of multiple props that can improve coffee can make a significant difference to coffee.

Props introduce that this experiment will use three props that can improve the coffee experience, namely, "blending water concentrate", "Paragon ice hockey", and "tasting cup". Before the experiment begins, let's take a look at how these props should be used and what kind of "buff" blessings they will bring to coffee.

Special water for coffee brewing because the allocation of water is the first time, so Qianjie will explain it in detail. We know that water is an important variable that affects the taste of coffee. Seemingly colorless and tasteless water is actually rich in minerals (most). These minerals can control the amount of material extracted during cooking, of course, only some minerals have this ability, such as calcium, magnesium ions and so on. But everything should be in the right amount, and so are the minerals! When there are too many minerals, it will not only affect the taste of the water, but also hinder the extraction of coffee flavor substances, so in general, we will choose a water source that is more suitable for coffee production. On the other hand, the contestants on the field are more advanced, directly preparing water that is more suitable for cooking on the spot, and by letting the water contain the right amount of minerals, it can not only extract the flavor substances perfectly, but also does not affect the taste. And this convenient and quick prop is: "blending water concentrate".

As long as the concentrated liquid is mixed with an appropriate amount of pure water and stirred evenly, the best boiling water with a TDs value of 85ppm can be produced (which contains mainly minerals needed for extraction)! What we will use later is this prepared "special water for coffee brewing".

Paragon ice hockey this little golden ball I believe you are already very familiar with, Qianjie not too much elaboration! Just put it under the filter cup, and it will cool the coffee rapidly by constantly releasing the cold air stored in the body because of cold storage, thereby lowering the coffee as a whole to a temperature that gives us a better sense of taste. (friends who want to know more about this "little golden ball" can go to this article on Qianjie ~ "Paragon")

It can be said that the tasting cup is a prop that will never be absent on the field, and different tasting cup designs will have different effects on coffee. But to sum up, it can make the overall aroma of coffee more easily captured by people's sense of smell, and the taste can be magnified, which will change differently according to different cup designs.

All right, the props used are the above three, so let's go into our cooking experiment.

In the cooking experiment, the bean selected in this experiment is the well-known Sakuran, because it is a weak sour and high sweet bean, and because of its high cleanliness, we can feel the subtle changes in it more directly. Of course, only by comparison can we know whether the superimposed use of these props can make a significant difference to coffee, so this brewing experiment is still divided into two groups: one group is regular brewing without any props, no hockey puck, the regular mountain spring water is used, and the cup used in the final taste is an ordinary espresso cup. The other group uses mixed water to cook, Paragon hockey puck to cool down, and finally taste the cup. The cooking parameters remain the same: 15g powder, 1:15 ratio of powder to water, 92 °C water temperature, three-stage cooking, 10-scale grinding of ek43, 80% screening rate of No. 20 sieve, and V60 using filter cup. That's about it, so let's move on to our cooking process! Skip the cooking process, hey ~

The cooking time of both groups is the same, which is 2 minutes. The temperature of the unused prop group is 72 °C, and the temperature of the prop group is 63 °C. We measured it with a concentration tester, and there is not much difference in the extraction rate and concentration between the two.

(on the left is the prop group Sakuran, and on the right is the routinely brewed Sakuran.) OK, enter the tasting section, but for the sake of fairness, Qianjie gave 2 colleagues and 2 guests and friends a blind test, and chose their favorite cup of coffee.

As a result, everyone chose to use props to cook Sakuran! The flavor of Sakui without props is shown as strawberries, apricots and figs, with outstanding sweetness and soft acidity, and the whole is a cup of sweet coffee with light and elegant aroma, which tastes good; while the flavor of Huakui boiled with props is consistent, but its acidity will be more lively, and under the blessing of bright acidity, sweetness will be more prominent than before. And, after using the tasting cup, the aroma of the coffee has been gathered together, so you can feel more aroma from this cup of Sakuran! The difference between the two is very obvious, after all, even guests who have just come into contact with coffee can clearly feel it.

So we can know that the three props play different roles in different nodes, although the effect of each prop is minimal when used alone, but after the superposition, it can significantly improve the coffee experience! The personal test is effective. You can still play and experience it when you are free.

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