How to break out the fragrance of coffee? How to make Yejia Xuefei taste good? What is the flavor of rose summer coffee?

Although the fragrance of flowers is not uncommon in coffee, it is undoubtedly the very attractive one among all flavors. After all, many friends began to be fascinated by coffee because they tasted the fragrance of flowers in coffee.

However, it is not an easy task to brew the fragrance of coffee, because friends often report to the street that they can never brew the fragrance of coffee at home and ask if there is any brewing method that can make the fragrance of coffee. More obvious. Of course there is! But to brew coffee with floral fragrance, we must first meet a prerequisite-use coffee beans with floral fragrance. Not all coffee has a floral aroma, because not all coffee has compounds that produce floral aroma. This has a certain relationship with the variety, planting, and post-processing of coffee.

There is a very good example in terms of variety-rose summer (T2722). We all know that the Guixia variety will have a strong floral aroma. The reason is that the Guixia variety will contain terpene compounds. Terpenes are the natural floral aroma in coffee and are also components of various floral aromas. Coffee beans grown at high altitudes tend to be more likely to have floral fragrance. Because of the large temperature difference between day and night at high altitudes, low temperatures at night will force coffee fruits to slow down metabolism and generate and accumulate more small molecules to resist extreme environments, including substances that can form floral fragrance. Of course, this is also related to the local customs.

Processing and roasting are also factors that affect the intensity of coffee fragrance. Qian Jie has shared it in detail in previous articles, so I won't elaborate on it here. All in all, if we want to break out the floral fragrance of coffee, we need to choose a coffee bean with floral fragrance to brew. For example, Front Street Panama Poquet Guesha and Front Street Yegashefi Godindin in the Front Street Doudou List have obvious floral characteristics.

How to break out the fragrance of coffee? The speed at which flavor molecules in coffee are dissolved by hot water will vary depending on the molecular weight and polarity. This is the research result of American biologist Dr. Lockhart and SCAA senior consultant Ringer. The smaller the mass and the greater the polarity of the flavor molecule, the faster it will dissolve; while the larger the mass and the lower the polarity of the flavor molecule, the slower it will be dissolved by hot water. The fragrance of flowers belongs to the former, and it will dissolve quickly. At the same time, it is not an aroma that is easy to capture. When there is too much other substances in coffee, the flower fragrance will be very easily concealed and people cannot drink it.

So if you want the brewed coffee to have obvious floral aroma, Qianjie's advice is to try not to use too extreme extraction methods. Otherwise, it may easily cause most of the flower fragrance to dissipate before tasting, or be concealed by the taste and aroma of other substances. Although it may sound a bit complicated, the actual operation is still very simple. Sherry, the 2022 WBrC champion, has developed a brewing method for this purpose, and the coffee brewed with it does have a very obvious floral aroma. Without saying much, I will share with Qianjie how to operate this plan ~

Brewing Sharing This plan is a three-stage variable-temperature brewing. The water temperatures in the first section (steaming), second section and third section are 80°C, 95°C, and 80°C respectively. Similar to conventional brewing, the first stage is the steaming stage. The reason why 80°C water is used for steaming is to reduce the efficiency of exhaust and allow the floral flavor to remain longer.

The flavor molecules of the flower fragrance dissolve relatively quickly because of its high polarity. Therefore, if we use regular water temperature to simmer steam, then a large amount of floral flavor molecules will be dissolved in the early stage of cooking due to sufficient exhaust, and then dissipated (partially). Hot water at 80°C can reduce exhaust emissions and retain more carbon dioxide in the coffee powder, thereby reducing the efficiency in the early stage of extraction and delaying the dissolution stage of the flower fragrance slightly. Since the coffee powder is not exhausted enough during the venting stage, we need to use a higher water temperature in the second stage of brewing to make up for the missing extraction efficiency. It is also the main extraction stage, and most of the coffee substances we need will be dissolved at this stage.

The main purpose of the third stage of extraction is to dilute the concentration of the coffee. The dilution of the concentration allows the flavor to be stretched, so that we can better taste the flavor of the coffee. However, because we have already dissolved the main substances in the coffee in the second paragraph, if we continue to use high-temperature water to brew it, it will easily bring out some bad substances. So during this period, we need to use the water temperature back to 80°C to boil to prevent negative flavors such as bitter, astringent, and miscellaneous from dissolving.

This is the general theory ~ Next, Qianjie will come to a practical demonstration of how to operate it! The coffee beans used in this brewing of Qianjie are Qianjie Yejia Shefei·Guodin in the bean list. The extraction parameters are as follows: powder amount used: 15g Grinding degree: 9.5 scale of Ek43, 80% sieving ratio of No. 20 sieve, fine granulated sugar grinding powder to water ratio: 1:15 Brewing water temperature: 80°C, 95°C, 80°C Use filter cup: V60 It doesn't matter if you don't have two brewing pots at home, because steaming does not require high-precision water control, so we just need to prepare an additional container that can be filled with water and fill it with hot water at 80°C for steaming ~ Then after the second stage of water injection is completed, add a certain amount of cold water to the manual brewing pot to reduce it to 80°C, so that even if there are no two brewing pots, you can still carry out variable temperature brewing. So, first of all, We use hot water at 80°C for steaming ~ the amount of water injected is twice the amount of coffee powder (30ml), and the steaming time is 30 seconds.

After the steaming was completed, we switched to hot water at 95°C for the second stage of water injection. The amount of water injected in this section is 130ml, and the water flow is moderate and injected around a large circle.

After the hot water injected in the second stage seeps out of the filter cup, we switch back to the hot water at 80°C for the third stage of brewing. The amount of water injected in this section is 65ml, and inject it in a small circle around the center of the filter cup with a small water flow. After the injection is completed, we only need to wait for all the hot water in the filter cup to flow out, then we can remove the filter cup and end the extraction ~

As Qianjie introduced, the fruit tinding boiled in this way is indeed very fragrant. Whether it smells or after drinking the coffee, you can feel the obvious white fragrance of flowers. In addition, other flavors such as lemon and berries are well expressed. The taste is smooth and clean. The finish is oolong tea, which is very good ~

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