How to break out the mellow degree of coffee! What parameters should be used to brew medium and deep roasted coffee beans?

"my request for coffee is not to be too sour or too bitter. Do you have any suitable coffee beans?"

This is the kind of advice that Qianjie often receives when selling beans, because not all friends can accept the "extreme" taste of light-roasted coffee and deep-roasted coffee, which is either sour or bitter. The coffee that this kind of friends prefer to drink has a more harmonious and balanced taste, because this kind of coffee tends to have a high sense of sweetness. So generally speaking, Qianjie will recommend this kind of friends to buy "moderately roasted" coffee beans.

Because moderate roasting does not break down all the sour substances in the coffee beans into other substances, the remaining sour taste makes the coffee not always bitter or very sour, and the taste is balanced and soft. And Qianjie 2013 in Qianjie bean list is a good traditional baked bean ~ Qianjie 2013 is a tin truck planted in Yunnan in 2013. At first, Qianjie began to grow coffee because he wanted to know more about coffee cultivation and raw beans, so at first he chose Katim, who had been growing in the "big town" for half a year. With the in-depth understanding of coffee, we realize that in order to grow a good quality coffee, variety, planting environment, treatment, these three elements are indispensable. So before long, Qianjie set up a plantation in Yunnan and planted the first batch of iron pickups.

The coffee, which was planted in 2013, began to have a good harvest in 2020. In terms of treatment, Qianjie hopes to retain more Yunnan flavor, so it chooses the traditional sun treatment. In terms of roasting, Qianjie chose a moderate degree of roasting for the beans, which allowed the coffee to retain its original flavor while having a better mellow taste.

But, you know, it's not that easy to make a medium-roasted cup of coffee! Because medium-roasted coffee beans need to be extracted in a balanced and gentle way, just like the taste. Otherwise, it will taste thin because of the poor degree of extraction, or the degree of extraction is too high, resulting in bitter taste. It doesn't have the kind of balanced and mellow taste at all. It doesn't matter, today in front of the street to share what kind of parameters to use how to brew, in order to get a cup of rich and mellow, balanced taste of medium-roasted coffee bar!

In terms of filter cups, Qianjie will recommend using filter cups with a slower flow rate, because moderately roasted coffee beans have a higher expansion rate and tend to enter the water faster. So we need to use slow-flow filter cups like Kono to prolong the contact time between water and powder and make the coffee more mellow and full-bodied.

In terms of grinding, because medium baking gives beans a higher brittleness than light baking, medium-baked beans have finer grains than light-baked beans under the same grinding. Therefore, we need to adjust the coarse grinding to increase the size of the grinding particles and reduce the hindrance of the powder layer to the launching speed. (if we use a V60 filter cup, then we don't need to thicken it.) in terms of water temperature, we need to lower the water temperature slightly, because we need to extend the extraction time, which will greatly increase the extraction rate of hot water. In addition, medium roasted coffee is better extracted, so on the basis of light roasting coffee, we need to reduce it by 2 ~ 3 °C.

That's about it, so then Qianjie will demonstrate how we should cook this moderately baked Qianjie 2013.

Combined with the above theory, our extraction parameters are as follows: the amount of powder is 15g, the grinding degree is Ek43 10.5scale, the screening rate of No. 20 sieve is 80%, the ratio of powder to water is 1:15, the water temperature is 88 ~ 90 °C, the cooking method is three-stage type, and the filter cup is Kono. Similarly, we first steam, with twice the amount of water powder (30ml) from the inside to the outside of the circle injection, steaming time for 30 seconds!

Then the second section of hot water is injected, and the 120ml hot water is injected in a large circle with a small flow. When the water is almost permeated, we can prepare to inject the last section of hot water.

Finally, use a large flow of water to inject the third stage of hot water (75ml) around a small circle, and then just wait for the coffee liquid to complete the drip filtration, and we can finish the extraction!

The 2013 Qianjie that rushes out in this way is not the flattery of Qianjie. It is really mellow, with a balance between sweet and sour. The flavor is characterized by strong aromas of chocolate and nuts, slight berries and apricot acid, sweetness of brown sugar and the tail of black tea. Hierarchical, mellow and delicious! -END-