Parameter teaching of special coffee making steps: How to make coffee with apple water?

As an authentic Lao Guang, seeing this pile of endless apples, Qianjie will usually bring it to make soup at the first time, but suddenly a friend said that the water made with apples can replace ordinary drinking water to make coffee, and it is said that the taste is amazing! Really???

According to the inquiry in Qianjie, this kind of play has not been around for a long time, and it has only become popular in the circle in recent months. Netizens will first cut or slice the apple, boil it with water for a few minutes, and then cook it by hand. Although you choose different coffee beans and have some deviation, most people give good comments after they try. Is the effect really that good?

Considering that the taste of the apple itself belongs to the fragrance type, and the boiled apple water is slightly sour, sweet and light as a whole, then if you want to drink the delicate taste of coffee, it is best to match the coffee beans that are not too deeply roasted, on the one hand, you can avoid the fruit aroma being masked; on the other hand, it can make the acid of apple water appear harmoniously with the coffee liquid, so as to achieve a more ideal extraction effect.

The front street here uses Ethiopia's Sidamo Santavini, which is medium-to-light baked and boiled with tropical fruits such as guava, dried mango and citrus.

Preparation materials: 1 apple, drinking water 300ml, health pot (boiling pot + heating furnace), and 15g Santa Vini coffee beans. The hand punching parameters are as follows:

Coffee beans: 15g powder / water ratio: 1:15 Water temperature: 90 ℃ Grinding degree: EK43s Bean Mill 10 filter cups: V60

Cooking technique: three-stage style

The first step is to cut the apple into small pieces, pour it into 300ml normal temperature water and start to heat it. Bring it to a boil and continue to cook for 5 minutes. As apple meat absorbs water during cooking, Qianjie recommends a little more water. )

In the second step, while waiting for the apple water to be boiled, we weigh the coffee beans, grind them into powder and pour them into the wet filter paper.

In the third step, the boiled apple water is immediately transferred to the hand flushing pot, and when the temperature drops to 90 ℃, you can start to pour water.

In the fourth step, the first step is to inject 30g steaming in a circle for 30 seconds, and in the second stage, keep a medium and vertical flow and inject 100g apple water around a large circle (timing scale shows 130g), raising the powder bed as high as possible. When the coffee liquid is about to drain, the time is about 1 minute 10 to 15 seconds, the third section of hot water is injected into the third section of hot water with a small flow around a small circle, the liquid level will be consistent with the powder bed, the whole process will take 2 minutes 05 seconds.

In order to make a comparison, Qianjie used the same coffee beans and made another pot of coffee with the same parameters using the daily Nongfu Spring produced by the store.

In front of the street, it was found that the Santa Vini coffee liquid washed with apple water was slightly cloudy and smelled of apple peel and a hint of sugar. By contrast, the hand-developed version of Nongfu Spring was essentially clearer and more profound in color. The coffee liquid exudes aromas of caramel, flowers and sweet oranges.

Nongfu Spring Coffee: it tastes like lemon, blueberry, guava and fruit wine. it not only has rich fruit aroma, but also has moderate mellow thickness and sense of fermentation. after dropping the temperature, the acidity becomes as bright as lemon, with nutty aroma, the layer is very rich.

Apple water coffee: the entrance is first the sweet and sour feeling of apple juice, the juice feeling is very obvious, and then there are passion fruit, mango, and a hint of fermented wine in the mouth, but the concentration is not high, so it still tastes like apple. As the temperature gradually drops, the acidity becomes more obvious, the aroma of the coffee itself has not been brought into full play, and the richness is also lacking.

About 98% of a cup of coffee is made up of water, and the pH of the water determines the flavor of the coffee to some extent. Compared with the ordinary Nongfu Spring, the apple water is weakly acidic, so it weakens the release of some flavor substances in the coffee, while in the front street selection of Santa Vini, it is because of reducing the aroma of the middle and back section, so that the flavor of the coffee is obscured by the apple flavor.

In order to get a better taste, Qianjie chose the washed Yega Chuefei as the extraction object in the second round of Qianjie. The beans are lightly roasted, and the coffee usually has the aroma of white flowers, tea and obvious lemon and citrus notes.

Because the concentration of the first round of apple juice is too high to cover the flavor of the coffee, it is most likely due to the fact that it has been boiled for too long, so here we adjust it to boil and keep it boiling for 3 minutes. In addition, in order to show all the flavor of Yejia Xuefei, Qianjie divides the original three-stage style into four stages of water (30g+65g+65g+65g).

The parameters of the second round are as follows: coffee beans: Esser water wash Yega Chenfei quantity: 15g powder / water ratio: 1:15 Grinding degree: EK43s scale 10.5G Water temperature: 91 ℃

Water injection technique: four-stage type

First inject 30g apple water and steam for 30 seconds, waiting for exhaust to smell the fragrance of apple and citrus at the same time. After 30 seconds, begin to inject the second section of 65g water with a larger straight flow, raising the entire powder layer in about 45 seconds, and then wait for the coffee juice to filter. When the liquid level drops to almost dry up, the third section 65g is injected, and so on, until the total amount of water is 225g.

The Yega Chuefei made by Apple Mariners is obviously more harmonious in taste than the Santa Veni version. The entrance is a blend of apple's own fragrance with coffee flavors of oranges, blueberries, nuts and green tea. The concentration is moderate, the taste is sweet and sour and bright, as if drinking a cup of mixed juice.

In order to have a good time, the front street finally took the Panamanian Poket rose summer and then tried to flush a glass of ice hand with apple water. The parameters are based on store products: 15g coffee beans, powder ice ratio 1:10:5, water temperature 91 ℃, grinder EK43s scale 9.5grid, three-stage water filling.

Finally, Qianjie tasted this cup of "special drink rose summer" and found that the effect of ice flushing of apple water was also very good, especially the sweetness of apples, and the entrance was like sugar. Under the blessing of ice, the citrus acidity and faint fragrance of flowers dissipated, and the whole was refreshing and juicy. I have to say, it was a very special experience.

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