How to get rid of the juice feeling of coffee? How to make anaerobic coffee? How much water does it use to make coffee by hand?

Anaerobically processed coffee beans usually have a stronger and more recognizable taste (mostly) than other conventional treatments because they tend to be more fermented. For example, the Qianjie 90+Eleta in the Qianjie bean list has obvious flavors of longan, spice, and citrus, or the Qianjie boundary estate·big navel, which has obvious blackcurrant and blueberry flavors.

Although anaerobically processed coffee has excellent flavor performance, making them well is not an easy task. As Qianjie has always shared, because the structure of anaerobically treated coffee beans is different from conventional ones, many friends often get unsatisfactory coffee when applying the brewing model of conventional coffee beans. Either the taste is weak or the taste is weak. In short, the coffee that is washed out is a little far from being good. So today, Qianjie came to share with you how to make a cup of anaerobically treated coffee ~

The grinding degree of anaerobic coffee Many friends can't make anaerobic coffee well mainly because of insufficient extraction! Because of insufficient extraction, the concentration and extraction rate of the coffee are not up to standard, so the taste will be thin and the taste will be weak. The first reason for this problem is grinding! When grinding anaerobically treated coffee beans, most of my friends will use the medium-light grind of conventional treatment because it is a medium-light roast coffee. But in fact, anaerobically treated coffee beans require a finer grind, because most coffee beans do not have too strong water locking ability.

Qianjie believes that when making them daily, everyone has found that anaerobically treated coffee will be drained faster when making, and all the water poured into the powder layer will seep out of the filter cup in a short while. This is because the anaerobically treated beans will have a relatively loose structure. Most beans will undergo long-term sugar immersion during the processing process. During the baking process, the attachment of sugar will cause the beans to produce a stronger caramelization reaction, so some structures of the beans will be relatively loose and the water-locking ability will not be so strong.

Fast drainage will shorten the extraction time, reduce the extraction efficiency of the coffee, making it difficult for the coffee to burst out of its full flavor. Adjusting the grinding can greatly improve this problem. Because finer grinding allows the coffee powder to have more water-contacting surface area, the dissolution rate of flavor substances becomes faster. At the same time, the launching speed will also be delayed by the smaller interval between coffee grounds, which can be said to kill two birds with one stone. Therefore, when Qianjie brewed anaerobically treated coffee beans, it would use a grinding degree that is one notch finer than that of conventionally treated coffee beans. For example, a 10-scale is used to brew the medium and lightly baked Huakui Shiqian Street, while a 9.5-scale grinding is used to brew the anaerobically treated Xizhao.

In addition to the grinding degree of the water flow when making anaerobic coffee, the size of the water flow during making is also the object we need to adjust. There are two reasons: the first is that the size of the water flow will affect the drainage speed. When the larger the water flow we use when cooking, the faster the water will be filled and the drainage speed will be faster, and vice versa. Therefore, we need to use a small water stream to extend the extraction time, so that the coffee can be extracted more fully, which is difficult to achieve by just fine grinding.

Secondly, the powder bed of anaerobic coffee is difficult to raise. When we use large water currents, it is easy to pass through the powder bed and produce bypass water. Therefore, when making anaerobic coffee, appropriately reducing the water injection rate can make the thin taste less likely to occur ~

When making anaerobic coffee, we can often smell some salty flavors such as "soy sauce" and "soy sauce" on some very heavily fermented coffee beans. This is because the aroma concentration of coffee is too high and the aroma changes caused by the concentration. An example is given in the book "The Science of Coffee Fragrance": When the concentration of an aroma with fruity flavor is not so high, we may smell it with the aroma of peaches, but if its concentration continues to increase, and when it becomes thick to a certain extent, it may smell more like vomit.

Because the aroma concentration value is too high, it is difficult for us to distinguish a specific aroma in detail. Anaerobic coffee is often unacceptable: the aroma concentration is too high. Whether it smells or tastes, many friends will feel resistant because of its strong fermentation and spice flavor. So if you are friends whose taste is not so "strong" and want the coffee concentration to be not so high, the Front Street Association recommends using a powder-to-water ratio of 1:16 or above when making heavy anaerobic coffee. The increase in the amount of water can reduce the concentration of coffee, so the aroma and taste will be less concentrated! Coffee will not only make it easier to drink, but also make it easier to capture the flavor of high-quality coffee. These are some of the extraction parameters that we need to pay attention to when brewing an anaerobic, or severely anaerobically processed coffee bean. So next, we will let Qianjie demonstrate how to brew anaerobically treated coffee beans ~

Brewing and sharing The coffee beans used in this sharing are Qianjie Boundary Estate·Xizhao in the bean list. It is currently the most popular heavily anaerobic coffee bean in the store because it not only has extremely rich flavor performance, but also has a super high value for money! The extraction parameters are as follows: powder amount used: 15g powder and water ratio: 1:15 Grinding degree: 9.5 scale of Ek43, 75% sieving rate of No. 20 sieve, fine sugar grinding and boiling water temperature: 92°C Cooking method: three-stage use of filter cup: V60

The first step of brewing is still the same steaming for thousands of years! Use twice the amount of water to steam for 30 seconds.

After the steaming is over, we inject water from the center and slowly circle out to wet all the coffee powder, and then use a small water stream to circle around to inject the second section of hot water. The amount of hot water that needs to be injected in this section is 120ml.

After the hot water is finished, we first observe the speed of water entry. If the water discharge rate is fast, then we'd better split the third section of hot water into two sections, or use a smaller water flow to inject it to increase the extraction time. When the second section of hot water has almost penetrated, we use a small water flow around a small circle to inject the third section of hot water. The total amount of hot water in this section is 75ml.

Then we just need to wait for all the coffee liquid in the filter cup to drip into the lower pot, and we can remove the filter cup and end the extraction! The total time is 1 minute and 55 seconds, which will still be shorter than the extraction time of conventionally processed coffee.

And at the entrance of the Xizhao rush out in this way, you can feel the obvious sweet and sour flavors of grapes, passion fruits, and apricot peaches. Accompanied by the elegant floral fragrance and a little spice flavor, the taste is smooth and thick. It can be said to be a cup of wine. Very full grape juice! When the temperature drops slightly, the acidity of the berries and grapes becomes brighter, and the flavors of spices and chocolate begin to become obvious. The layers are very rich and varied, making people exclaim!

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