What are Xizhao coffee beans? Why did they become champion beans? How to rush to the manor on the dividing line in Colombia?

"Variety" is another choice for some friends when selecting coffee beans in addition to flavor and origin. Because Qianjie Coffee offline stores are the same as online and mainly sell coffee beans, I often meet friends who use the variety as the selection criterion for coffee beans. Two of the most common requirements are: "I want rose summer" or: "I want something special other than rose summer." That "Xizhao" is one of the varieties that will be recommended when the latter requests it on Qianjie. Since this variety shines again at the World Coffee Competition in 2022, it has become a ubiquitous popular fried chicken. The reason is very simple, that is, this variety is indeed quite special, from all levels.

So today, Qianjie will come to share with you what characteristics the variety of Xizhao has, and what methods should friends who bought Qianjie Xizhao use to cook this unique coffee bean?

Sidra, transliteration from "Sidra", also known as "Sydra" or "Bourbon Sidra". In Spanish, Sidra means "apple juice"/"cider". According to data reviewed on Qianjie, Xizhao is an experimental species from Ecuador. In its early years, Nestlé established a coffee breeding center in Pichincha province in northern Ecuador. The main job of this institution was to produce hybrids that performed well in all aspects. When the operation was later interrupted, some hybrid varieties "incubated" by the organization flowed into the fields, including Xizhao.

At that time, the institution mainly used the native species of Ethiopia and the local ironpika and bourbon for crossbreeding experiments, and then the Xizhao itself had the appearance of ironpika and bourbon, it was generally regarded by local Ghanong in Ecuador as a hybrid descendant of Typica and Bourbon.

However, in the "Fourth Wave of Fine Coffee Science", Mr. Han Huaizong mentioned that the World Coffee Research Center WCR and other institutions have conducted genetic identification of the species, and the final results show that it is closer to the local native species of Ethiopia. Especially the pointed body Xizhuo! Xizhao has a pointed body and a round body. A round body means that the bean seed has a round appearance. Genetic testing results of round-bodied Chinese claw show that it is more likely to be a mixture of Tiepika and Rose Summer, while point-bodied Chinese claw refers to the longer, oval version of the Chinese claw.

Its genetic testing results show that it does not contain the ironpica or bourbon genes, and is closer to the native species of rose summer or Ethiopia mixed with other genes, so its flavor is very excellent! For example, in the raw bean competition, high-quality Chinese claws all have one common characteristic-they all have rich fruit and fragrance. The Xizhao in Qianjie Douban has such characteristics. The Xizhao in the Qianjie Bean List is the same one used by the winner of the World Coffee Competition in 2022. It comes from the boundary estate in Colombia. The treatment method is anaerobic sun exposure, and the brew has rich layers and unique flavor. Basically, as long as you like sweet and sour coffee, there is a very high probability that you will become a big fan of this Chinese claw and be fascinated by it.

But because it has a relatively deep fermentation degree, many friends often report that the taste washed at home is not as good as that found in the store. Therefore, Qianjie plans to make a special sharing today to briefly introduce the origin of Xizhao and the corresponding cooking methods to everyone. So next, Qianjie will come to share how to prepare the golden claws of this boundary estate. The extraction parameters are as follows: powder amount used: 15g powder to water ratio: 1:15 brewing water temperature: 92°C Grinding degree: 75%~80% sieving rate of No. 20 sieve, 9.5 scale of Ek43, fine granulated sugar particles (slightly fine)

Using filter cups: The V60 brewing method is the same as previously shared by Qianjie. We can not pay too much attention to dividing it into several paragraphs. As long as the final extraction time can fall within the range we want, then whether it is three paragraphs, four paragraphs, or five paragraphs, it is okay. Front Street generally uses three-stage sections! The first stage of the three-stage stage is simmering. We inject twice the amount of powder to carry out simmering venting for 30 seconds.

After the steaming is over, we use moderate water flow to inject the second section of hot water in a large circle. A total of 120ml of hot water is injected in this section. It should be noted that since the anaerobic treatment of coffee discharges quickly, the water flow when we inject water should not be too large to prevent insufficient extraction due to too short extraction time.

When the hot water injected in the second section has almost penetrated into the ground, we can inject the hot water in the third section with moderate water flow in a small circle in the center of the powder bed. The total amount of hot water in this section is 75ml. After the injection is completed, we only need to wait for the drip filtration to complete, then we can remove the filter cup and end the extraction.

The total time was 2 minutes. The Qianjie Xizhao that rushed out in this way has a very excellent sweet and sour taste. The flavor is very outstanding, but at the same time it is very rich. It has the aroma characteristics of grapes, passion fruits, apricot peaches, flowers, chocolate, and some red wine.

If we make ice cream, the bitterness of the coffee will be further reduced, and it will taste like a cup of grape juice, which is very good ~

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