What is the difference between the water temperature and grinding of anaerobically treated coffee beans when brewed in the sun and washed in water? What is the reason why anaerobic single-product coffee comes into the water so quickly?

Many friends want to maximize the advantages of brewing a cup of coffee, so they will develop their own brewing plan for each bean. Such friends are not in the minority. After all, Qianjie sells coffee beans. You can often meet friends who buy multiple beans and then ask in detail about the brewing plan for each bean.

Be reasonable, it's not that this can't work, of course it can! But if you formulate an exclusive plan for each bean, it will be a burden for many friends, because the things to record are too complicated, and the cost of trial and error will be relatively high. Therefore, under normal circumstances, Qianjie Association recommends that everyone classify coffee beans and formulate a brewing plan based on the roasting degree or processing method of the beans. In this way, there is no need to record too much information, and the scope of the plan is relatively wide. One plan can be used by all beans that meet the requirements.

So today, Qianjie plans to share what adjustments we can make in our plan when making coffee with different treatments such as sun-cured, washed, and anaerobic. Because plans for brewing different baked beans have been shared before, the content shared by Qianjie today is how to formulate plans based on the characteristics of different treatments to brew their respective advantages.

How to make sun-cured coffee? What are the characteristics of sun-cured coffee? As Qianjie mentioned in detail in the previous article, compared with other conventional treatment methods such as water washing and honey treatment, it is characterized by a richer sense of hierarchy and prominent flavor. Because sun treatment can ferment coffee very fully, we can often taste the complex and rich fruit aroma on sun coffee.

When brewing coffee with this characteristic, Qianjie usually chooses to increase the powder-to-water ratio and then reduce the dissolution of bitter substances, because such a practice can give the coffee a sufficient fruit aroma while having sufficient concentration, sweet and sour. It tastes like drinking a cup of freshly squeezed fruit juice. Take Qianjie as an example. When Qianjie is brewing beans in the bean list such as Qianjie Esseau, ALO, Huakui or Qianjie Jade Estate·Diamond Hill, the parameters used are: 92°C water temperature, fine sugar grinding (75%~80% sieving ratio of No. 20 sieve), powder and water ratio of 1:15, and the extraction time of 15g of powder is controlled within the range of 2 minutes to 2 minutes and 20 seconds.

When using such parameters to brew lightly roasted coffee in the sun, we can almost stably brew a cup of delicious coffee with outstanding flavor, solid taste, mainly sweet and sour taste, and very juicy taste!

How to make washed coffee? The characteristics of washed coffee are somewhat different from sun-cured coffee. Because there is not too much fermentation, the taste of the coffee itself will not be affected too much. We can taste more of the variety and terroir itself from washed coffee. taste. Fresh and clean, and compared to coffee, it tastes more like a cup of flower and fruit tea. This is what we can drink from most washed coffee.

If we want to amplify this feature, especially when brewing washed coffee beans with floral fragrance, Qianjie will recommend that everyone appropriately reduce the water temperature during brewing. Because the floral fragrance in coffee dissolves quickly, reducing the water temperature can effectively slow down the dissipation of floral substances in the early stage, so that we can feel more aroma when tasting. But because we need to fully dissolve the flavor substances in coffee, we need to extend the extraction time to make up for the lack of extraction efficiency caused by the decrease in water temperature. In addition, the proportion of powder and water can be appropriately reduced, so that the flavor in coffee has more room for display.

Take Qianjie as an example. When washing medium and light coffee beans with obvious floral fragrance in the bean list such as Qianjie Panama Poquet Rose Summer, Emerald Manor Green Label, Red Label Rose Summer, or Qianjie Yejia Shefi Goodin, the following parameters will be used: water temperature of 90°C, powder to water ratio of 1:16, fine sugar grinding (75% to 80% sieve rate of No. 20), and 15g powder The brewing time is between 2 minutes and 2 minutes and 30 seconds. Because these beans all have a floral flavor, under such parameters, the floral flavor of the brewed coffee is very strong. Then we can taste the aroma of citrus and berry fruits. The final finish of green tea is very good.

How to make anaerobically processed coffee? The characteristics of anaerobic coffee must be very familiar to everyone. Because the beans have undergone deeper fermentation, the anaerobically treated coffee will have a more prominent and concrete flavor, and at the same time have a higher sweetness. But compared with other treatments, it is slightly more difficult to make anaerobically treated coffee.

Because most anaerobic treatments will make the structure of coffee beans loose, although their flavor substances will be easier to extract, they will be discharged too quickly. When many friends first come into contact with anaerobic coffee, they often tend to rush out insufficiently extracted coffee with thin taste and faint taste. This is because water and coffee powder are not fully contacted and cannot dissolve the flavor substances we want. So if we want to break out the characteristics of anaerobic coffee, we first need to ensure that the coffee can get enough extraction. The parameters used when brewing anaerobic coffee on Qianjie are roughly the same as those used for making sun-dried coffee. They are: water temperature of 92°C, powder-to-water ratio of 1:15, and the extraction time of 15g of coffee powder is controlled to about 2 minutes. The difference is that the grinding degree will be finer, at about 80% of the sieve rate of No. 20. The only way to ensure that the flavor substances in the coffee can be fully dissolved. Or you can replace it with a filter bowl with a slower flow rate.

So the above is all the content shared by Qianjie this time. What you need to note is that the above-mentioned shares on Qianjie are all the brewing parameters of medium and lightly roasted coffee beans. If the brewing object is medium and deeply roasted coffee beans, then grinding requires two thicker gears based on the original, and the water temperature is 3 - 4 degrees lower. Only in this way can we avoid the bitterness of the coffee and get a delicious cup of coffee ~

- END -

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473