Sharing of high-quality coffee brewing techniques: Teach you the taste and aftertaste of green tea that makes coffee

The sense of tea, a Chinese born with familiar adjectives, often appears in the world of coffee and becomes one of the flavor descriptions of all kinds of high-quality coffee.

Tea lovers once told Qianjie that if you encounter a kind of coffee, it will be a wonderful thing with the aroma of flowers and fruits and the tonality of tea rhyme. However, even if she bought beans with a "tea taste" description, she could not get the taste and taste of the store every time. Either excessive extraction led to bitter taste, or the flower fragrance was sour, but it didn't taste like "tea." So he came to ask Qianjie if there was any way to make the coffee feel like tea.

Let's get this straight. What is the sense of tea in coffee?

When we drink tea, tea polyphenols are not only an important component of tea rhyme and tea feeling, but also one of the main components of tea aroma and brown color. Among a series of polyphenols, tea tannins, which account for the largest proportion, will make our mouth feel "rough". When the concentration is high enough, it will form the so-called tea feeling.

In the world of coffee tasting, we judge the performance of a cup of coffee by the sense of smell before drinking, the sense of touch at the entrance, and the sense of smell behind the nose after swallowing, and describe the flavor by combining with the food we have come into contact with in the past.

Therefore, for a cup of coffee, the aroma, the aftertaste and the degree of sweetness in the mouth make us recall a certain kind or a particular kind of tea, such as the freshness and purity of green tea, the honey flavor of black tea, the flower and fruit aroma and roasting aroma of mixed oolong tea, the aroma of black tea, etc., then we can call this cup of coffee "tea".

Which coffee beans are more likely to have a tea feeling?

As we all know, light roasting can retain the fruit acid in the coffee, while greatly reducing the release of bitter substances, coupled with the rich aroma of the beans themselves, it will make people feel that the whole cup of coffee does not taste like bitter black coffee, but more like a cup of tea.

Take the bean list in front street, for example, Panamanian water-washed rose summer, such as Green Standard, Pokuit, Flower Butterfly, Water-washed Jejafite Tintin, Kafa Forest and other high-altitude beans, often show raw Jin Hui gan, such as green tea and green tea. Sidamo Sakui, Rose Village Golden Standard & Red Standard, New Oriental Rose Summer and other sun / honey treated fruit acid coffee tend to be round and mellow black tea and scented tea. On the other hand, the bitter and bitter balanced beans such as Paradise Bird and Qianjie Tieka often have the flavor of Pu'er tea.

How can we rush out the sense of tea?

If you want the coffee to show the ideal tea tone, Qianjie thinks that you can start with three small details: using a flat-bottomed filter cup (providing soaking effect), increasing the amount of water injection (increasing the material release at the end), and reducing the flow of water (prolonging the extraction time). Here is a demonstration of the water washing card method forest for everyone.

Coffee beans: Essel water washing card method forest filter cup: ceramic cake cup water temperature: 92 °C powder content: 15g powder water ratio: 1:16

Grinding degree: EK43s scale 10 (20 sieve bowl sieve powder to 80%)

Three-stage extraction: first pour 15g coffee powder into the filter cup and flatten it, then inject 30g of water into the first stage and steam for 30 seconds. At the same time, the timing starts, and the whole small water flow center injection begins to circle outward. Pay attention to ensure that the whole powder layer can be moist.

In the second stage, 120g of water is still injected with a straight small stream of water, in order to raise the whole powder layer, which can be circled as much as possible, so that all the coffee particles can be discharged and extracted, which is finished in about 1 minute 05 seconds, when the chronograph shows 150g.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject 90 grams of the third section, try to control the flow is not too large, because it is easy to disperse the coffee powder layer and cause insufficient extraction, and through soft flushing, it can also improve the release of sweet substances in the back of the coffee.

Finally, the amount of water injected is 240 grams, and the filter cup can not be removed until all the coffee liquid has been filtered. The time is about 2 minutes and 20 seconds. In this way, the Kafa forest not only has the flavor of white flowers, citrus and nectarine, but also has the fragrance of grapefruit peel and Sydney tea after the entrance, accompanied by a thorough Huigan, which is really like a cup of scented tea.

-END-