Teach you how to make deep-roasted coffee by hand! A hand-made guide to deep roasting coffee beans!

Compared with lightly roasted coffee with fragrant fruit acid, the first feeling that deep-roasted coffee gives people is bitter. However,"bitterness" is only its surface. When we ignore the stereotype of deep-roasted coffee and taste it carefully through bitterness, we can find that it is still bitter! Deep-roasted coffee is actually very good, but there is a certain difference between its taste and lightly roasted coffee. The taste of a cup of deep-roasted coffee is mainly reflected in its taste, its strong coffee aroma produced by the deep caramelization reaction, but it is not limited to this. Also, it will have a smoother and more mellow taste, as well as a long-lasting sweetness that will last after swallowing, making it very comfortable to drink!

And this "comfortable" texture is very difficult to wash out! The difficulty in flushing here on Qianjie does not just refer to how to avoid over-extracting coffee. After all, to achieve over-extracting, it only requires reasonable control of the extraction parameters. The difficulty in making it is that we need to control it well, but also rush out the mellow, high-sweetness and sweetness of the coffee, and give the coffee a more intense aroma. To achieve this, in addition to reasonable control of the extraction parameters, we also need to use some skills to assist.

The "body" of coffee refers to the weight, smoothness, and fullness of coffee in the mouth. High-mellow coffee will provide us with a heavy, tongue-pressing "weight", which can give the coffee a fuller and smoother touch experience. What determines the mellow degree of coffee is the content of substances in the coffee, the most important of which is the soluble matter and oil in the coffee. The more soluble matter and coffee fat are in the cup, the more mellow the coffee becomes, and vice versa. Therefore, if we want a cup of coffee to obtain a high enough mellow degree, we only need to increase the proportion of soluble matter and oil in the cup, and we can achieve this through reasonable extraction and replacement of filter materials.

We will talk about extraction later. The so-called filter material replacement means replacing the filter paper with extremely high filtering performance with a filter cloth, filter screen, etc. with a relatively large pore size. Because the performance of filtration is reduced, oil that was originally blocked by the filter paper and could not seep out can also be added to the coffee. This can not only effectively increase the mellow degree of coffee, but also greatly improve the aroma performance of coffee. Because oil also contains certain aroma substances, its existence can significantly improve the aroma of coffee.

Then again, the sweetness of coffee! The so-called sweetness of coffee refers to the taste buds in which the coffee is slightly bitter or sour at the entrance, and then the sweetness suddenly emerges, gradually exceeding and covering the bitterness (sour) astringency of the coffee, and finally ending with sweetness. experience. But what needs to be noted here is that the degree of bitterness is not necessarily related to the intensity of sweetness. The more bitter the coffee is, the stronger it is. Friends who have tasted extract coffee will know that coffee is really bitter, but it's sweet... If there is... Because regaining sweetness requires enough sweetness in the coffee to support it, it is difficult to produce regaining sweetness just because of bitterness.

Therefore, if we want to break out of the high sweetness and sweetness of deep-roasted coffee, we can't just "ask for" the bitter substances in the coffee, but also want sweetness. But according to the conventional brewing method, it is difficult for us to perfectly control the ratio of bitterness and sweetness. Therefore, Qianjie recommends one of the most commonly used "tricks" when making deep-roasted coffee: high! Strong! Low! Cui!

By high concentration and low extraction, we can suppress bitterness and increase sweetness. Although the concentration of coffee has increased, the bitterness will not rise. The reason is that the extraction rate is relatively low, which does not allow too many opportunities for the bitter substances to be released. Therefore, by having high concentration and low extract, we can improve the sweetness of coffee without increasing the bitterness of coffee. Naturally, coffee will also have a better performance. If the theory is formed, then the next step is to move into practice! Let's share from Qianjie how to make an extremely delicious cup of deep-roasted coffee! Brewing sharing The coffee beans used on the front street in this sharing are Sumatra Golden Mantonin, and the filter paper is made of non-woven fabrics (Flannel filter cloth or other grease-permeable filter material is also available), the extraction parameters are as follows: powder amount used: 20 g Grinding degree: 10.5 scale of Ek43, 80% sieving rate of No. 20 screen (one finer than conventional brewing) Brewing water temperature: 88 ° C Powder to water ratio: 1:13 (1: 15 for conventional brewing) Filter cup: Kono Brewing method: three-stage

If you also use non-woven filter paper to make it, it is best to soften the filter paper with hot water before pouring in the coffee powder, so that the non-woven filter paper can have a higher fit with the filter cup. When all preparations are done, we can start cooking. First of all, we still use twice the amount of water (40 ml) of powder for steaming for 30 seconds!

After the steaming is over, we inject the second section of hot water according to the path around a large circle or a mosquito coil. The total amount of hot water in this section is 120 ml, and the injection is completed in 50 seconds in Qianjie.

When the hot water in the filter cup almost penetrates through and the powder bed at the bottom can be seen, we use a small water flow to inject the remaining 100 ml of hot water in a small circle. Next, you just need to wait for the hot water in the filter cup to completely penetrate out before removing the filter cup and ending the extraction!

The total time is 2 minutes! Although it does not seem much different from ordinary brewing, the quality of the coffee is indeed very much improved. Just as we were about to get closer to taste it, Qianjie's sense of smell was the first to capture the strong "coffee flavor" that came from our faces, which was a compound aroma composed of nuts, caramel, roasted chestnuts, cream, and spices. Then taste it, and you can obviously drink the flavors of chocolate, nuts, caramel, and pine. The taste performance is as introduced by Qianjie. It shows smoothness and mellow that lightly roasted coffee cannot match, thanks to the addition of coffee grease and the increase in concentration brought by high concentration and low extract. At the same time, due to the increase in concentration, the taste of coffee will be stronger. However, it is thick but not bitter, but sweeter! There is no need to taste it carefully. The coffee changes from bitter to sweet in less than 2 seconds. It is the aroma of maltose and caramel. The sweetness lasts for a long time. We can continue to feel the constant sweetness after swallowing the coffee for a long time. No kidding, it's really super delicious!!

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