What does coffee cleanliness mean? What affects the cleanliness of hand-brewed coffee?

Our love for a cup of coffee can come from many reasons, such as the complex and rare flavor, the mellow and solid taste, the rich and varied layers, or the origin story of this cup of coffee, etc. In addition, there are some relatively small reasons. For example, there are many friends around Qianjie. The reason why they like a cup of coffee is because of "cleanliness."

Cleanliness here does not mean that the coffee liquid is transparent, nor does it mean that the flavor complexity is low and there is nothing in the coffee. It means that the coffee does not have any unpleasant flaws when drinking, and at the same time, the flavor of the coffee is not blurred and clearly recognizable! Although it doesn't sound like it is difficult, it actually has high requirements for the quality of coffee. Planting, processing, baking, and then brewing, in short, a series of links from seeds to cups need to be handled very carefully.

Before the concept of fine coffee was widely spread, exported coffee beans were often handled too simply and crudely by local farmers, resulting in coffee beans often having some undesirable flavors. Among the flavor wheels in the old version of SCAA, there is a "negative flavor wheel" specifically used to describe defective flavors.

What is a negative flavor round? Even the flavors displayed on this edition of the flavor wheel are all recognized as those defective flavors that are unlikable and unpleasant to drink in the mouth. As Qianjie mentioned earlier, these defective flavors have the opportunity to form in a series of links related to coffee. For example, when undercooked coffee beans are mixed with coffee beans, it will cause grass or straw flavor in the coffee, which is mainly due to the impact of unripe fruits harvested during the harvesting process; or Poor care during the processing process will cause the coffee to mold and over-ferment, which will produce negative flavors such as musty taste; there is also the smoky smell caused by uneven baking leading to burns on the surface of the coffee beans, and the hay smell caused by insufficient baking development...

In addition to defective flavors, there are also miscellaneous flavors that affect the cleanliness of coffee. Miscellaneous flavor is relative to cleanliness. It includes defective flavors, but is not limited to defective flavors. For example, when tasting a cup of coffee with fruit flavors such as berries and citrus on the current street, you found that there were also some flavors such as nuts, cocoa, and toast mixed together. Although they are not negative flavors, when they appear in fruit-based coffee, they can easily feel messy and unclear. Just like the kind of cup with everything in it, but it is placed in a mess. This can also be a manifestation of lack of cleanliness.

With the arrival of the era of fine coffee, people in every link have paid attention to the quality of coffee. Harvesting all red fruits has become a basic operation in most production areas, and the processing skills in each production area have also begun to become more sophisticated, basically avoiding bad flavors as much as possible from the source. As downstream end consumers of coffee, we only need to choose a reliable roaster (such as... Qianjie is very reliable

), then attention can almost be focused on the final brewing. Because there are already layers of checks by bean hunters and bakers, there is basically no possibility of beans of poor quality appearing in your hands.

Of course, you should not underestimate the process of brewing and extraction. Proper extraction is also crucial to the cleanliness of the coffee. In most of the time, the cleanliness of a cup of coffee is poor and a lot of miscellaneous flavors appear, which are the result of improper extraction. For example, when making coffee in our hands, we may over-extract the coffee due to reasons such as too high the water temperature, too fine the grinding, too long the time, or too much water and stirring, and release too much bitter macromolecules, ultimately allowing the flavor of the coffee to be covered up by messy flavors such as wood and bitterness.

In addition, residual oil stains such as the brewing utensils that are not cleaned, the filter paper pulp tastes too strong, and the "dryness" feeling that the coffee beans are too fresh will give the coffee a mixed taste and reduce the cleanliness of the coffee. Therefore, not only the extraction parameters, but also the various details during brewing require us to strictly control. Only in this way can we make a cup of coffee with high cleanliness.

But basically speaking, as long as the coffee beans you choose are of high quality and reasonable extraction parameters, the brewed coffee will almost always have a high degree of cleanliness. If you also want to taste a cup of coffee with relatively high cleanliness, you can try the two beans in the Qianjie coffee bean list: Qianjie Jade Manor·Washed Green Label Rose Summer, and Qianjie Esser·Sun-cured ALO. With extraction parameters such as water temperature of 92 ° C, powder and water ratio of 1:16, extraction time of 2 minutes to 2 minutes and 20 seconds, and grinding degree of 75% to 80% sieve rate of No. 20 screen, you can get high cleanliness. Coffee. The former can clearly feel the aroma of citrus, jasmine and green tea when you drink it, while the flavor of the latter is expressed by mango, pineapple and magnolia. Their taste is mainly sweet and sour, and they taste like creamy and have a clear and rising cleanliness~

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