Is coconut water good for making coffee? How to make coffee by hand with coconut milk? Coconut green American practice

The world of coffee has never lacked innovation. We often see tricks on different raw materials. For example, the combination of coconut + coffee can be divided and combined into various different shapes. There are coconut water + concentrated coconut green American style, thick coconut milk + concentrated raw coconut latte, and coconut + cold extract iced special drinks... In short, ordinary raw raw ingredients are superimposed on each other to form a novel taste.

But just yesterday, Qianjie found another "evil cultivation" method that also linked the two-making coffee with coconut water. Note that this does not mean adding coconut water to the brewed black coffee, nor does it mean using coconut water to replace ordinary drinking water to brew the ground coffee powder.

At first, Qianjie frowned and felt a little unacceptable, but when I turned around, I realized that since coconut chicken is also drunk after boiling, it seemed not impossible to heat it and use it to make coffee, and some experienced people also gave positive comments. In order to find the answer, Qianjie came to find out today.

material preparation

More than 98% of a cup of hand-brewed coffee is water, so what water is used to brew greatly affects the final flavor of the coffee, as does coconut water. Here, fresh coconut green is used on Qianjie because it is not only rich in juice, but also rich in amino acids, vitamins and minerals. The aroma and taste are very sweet. Of course, if we want to be more convenient, we can also directly purchase ready-made boxed coconut water, and the brand can choose it.

The taste of coconut water is fragrant and sweet. Qianjie believes that the coffee beans used with it should not be too deep or too shallow, because coffee roasted too deep can easily conceal the fragrance of coconut, while beans roasted too lightly often show strong acidity. It is difficult to control the taste of coconut water.

For example, we can choose Sidamo Alo, Huaquai, strawberry candy, Tara beads, Jade Manor Diamond Mountain, Guixia Village Chaka, etc. Here, Sidamo Alo is used as a demonstration. It is traditional sun-treated and belongs to medium to light baking. After boiling, it has the flavors of magnolia, mango, orange, and strawberry.

Preparation ingredients: 3 coconuts, heating stove, 15 grams of Sidamo Alo coffee beans. Combined with the past experience of Qianjie, if we want juice and coffee to complement each other, we must control the concentration well, so we can't let the coffee taste too concentrated, so the powder-water ratio here will be set at 1:16; and, in order to improve the release rate of flavor substances, Qianjie plans to divide the total amount of water into 4 stages. Specific parameters are as follows:

Coffee beans: 15 g

Powder water ratio: 1:16

Water temperature: 91~92℃

Abrasion degree: EK43s-10 grid/C40-24 grid (sieve rate of No. 20 screen is 80%)

Filter cup: V60

Cooking technique: Four-stage style

Use special tools to open 3 coconuts, pour all the juice inside into a hand-flushing pot, heat until it is close to boiling, and then wait for the temperature to drop to 91~92 ° C;

Weigh 15g of coffee beans, grind them into fine granulated sugar, pour them into a moistened filter paper and gently pat them flat;

The first is to steam, inject 30g into a circle and wait for 30 seconds, when you can smell the faint fragrance of coconut; in the second section, inject 90g of hot water from inside to outside with a large water flow (the timing scale shows 120g), and the injection point can be raised appropriately;

When the coconut water is about to run dry and the powder bed is exposed, the time will fall to about 55 seconds to 1 minute and 05 seconds. At this time, the third section of 60g is injected with a small water flow and a small circle, and then the coconut water is waited again to run dry. Finally, the last section of 60g is injected at a central point, which takes 2 minutes and 10 seconds.

Qianjie observed that the coffee liquid brewed with coconut water looked a little turbid and smelled of coconut sugar and coffee. However, the first thing that was felt at the entrance was not the flavor of coffee, but the salty taste of coconut water, which should be caused by heating. After the first bite, the flavor of Alo began to appear. It tasted like orange, pineapple, and peach, but under the action of coconut water, it became less obvious, more like a cup of coconut-flavored coffee.

Coconut water and ice rush

As the saying goes, since we are here, we strike while the iron is hot and continue to use coconut water to make a cup of iced coffee. The parameters are still based on the standards produced by the store:

Coffee beans: 15g Sidamo Alo

Powder to water ratio: 1:10

Ice cubes: 75g

Water temperature: 91~92℃

Abrasion degree: EK43s-9.5 grids/C40-22 grids (sieve rate of No. 20 sieve is 82%)

Filter cup: V60

Cooking technique: three-stage

Put 75g of ice cubes into the lower pot, and pour ground coffee powder into the filter cup. In the first section, inject 30g of coconut water in a small circle from the center outwards with a small water flow and wait for 30 seconds; After 30 seconds, press the same method Inject 60g of coconut water in the second section, and don't inject the water too quickly, which will easily break through the powder layer; when the coffee liquor is about to dry up, inject all the remaining 60g of coconut water to ensure that the time falls within 1 minute, 50 seconds to 2 minutes.

To be honest, iced coffee brewed with fresh coconut water does not have much advantage in flavor. The taste of coconut green, the sweetness and sweetness of citrus and the obvious black tea taste at the entrance of the coffee. Fortunately, it is supported by ice cubes, so It's very refreshing to drink and is suitable for Cantonese who are still wearing short sleeves.

After two rounds of attempts, whether it is flavor or taste, the overall coffee brewed with coconut water can only be regarded as an average. You can play with it once or twice. However, if you pursue the flavor of coffee and buy coconut or coconut water to heat it by hand, and then donate precious beans, Qianjie thinks that it is unnecessary. Not only is it difficult to achieve the desired effect, but the used hand-brewed pot has to be cleaned multiple times, which is really troublesome.

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