Which high-quality hand-brewed coffee beans will have strawberry and peach flavors? What water temperature grinding parameters can be used to break out the berry flavor in coffee?

"Peaches" and "strawberries" are fruits that we can often see in the flavor introduction column of coffee beans. Their appearance means that we can taste similar fruit sweetness from the coffee brewed with this bean.

But friends often report that it is difficult for them to taste the aroma of peaches and strawberries from coffee. On the other hand, other fruit scents such as pineapple and citrus could be easily captured, so I asked Qianjie what was wrong. This is a very common situation, why? Because the sweetness of fruits such as peaches and strawberries in coffee is indeed more difficult to capture than other fruit aromas.

Why are peach and strawberry flavors in coffee difficult to capture after all? Qianjie often shares that the flavor we feel from coffee mainly comes from the aroma substances produced during the baking process. Because these aromas contain the same ingredients as the aroma of daily food, we can associate concrete food through these aromas. aroma.

But the reason why it is association is because these aromas are not as complete as actual food aromas. Take the strawberry aroma in coffee as an example. The strawberry aroma in coffee is mainly composed of lipids, furanones and other substances produced during the baking process. These substances are also present in the aroma of real strawberries, so we can rely on them. Think of strawberry aroma. The difference is that the aroma of real strawberries is formed by the combined action of more than 360 volatile compounds. Compared to coffee, the aroma of real strawberries is much more complex.

The second is the difference in concentration. Although coffee has the same ingredients as the aroma of real food, its quantity is not large, only a small part, so the concentration of these aromas cannot compare with the aroma of real food, especially fresh fruits such as strawberries and peaches. Sweet aroma. Then add on the differences in the composition of the former. If we apply the aroma expression of food to taste the aroma in coffee, it will be difficult to taste the flavor from coffee, and it will be more water-soluble flavors such as sweet, sour and bitter.

So how can we better taste the sweet aroma of peaches and strawberries from coffee? There are two specific methods. The first is that we can try to capture a complete aroma outline from the coffee as much as possible. What does it mean? As mentioned earlier in Qianjie, an aroma is composed of many components, and this leads to an aroma having many other secondary aroma characteristics in addition to the main aroma characteristics. For example, in the aroma of strawberries, in addition to the aroma of strawberries, we can feel various aromas such as sweetness, cream, fermentation, floral flowers, etc.; the aroma of peaches is also the same. In addition to the aroma of peach, we can also feel the sweetness of sugar, almond, coconut, floral, and perfumer-like fragrance. These secondary aroma characteristics are usually weaker than the primary aroma characteristics, but are also key components of a certain aroma. So we can try to capture and collect other characteristics other than these main flavors from coffee, and then combine the main flavors and flavors to help us better build concrete flavors.

The second is to improve the expressiveness of the peach and strawberry aromas in coffee through adjustments in brewing, because these two aromas are usually not so prominent in coffee and can easily be covered up by other flavors. So by adjusting the brewing parameters, optimizing the proportion of these ingredients in the coffee, and combining the sniffing techniques mentioned in Qianjie earlier, we can maximize the aroma of peaches and strawberries in the coffee. What should I do specifically? Very simple. First of all, we first found a coffee bean with this kind of aroma. It is said that a clever woman cannot make a meal without rice. If the coffee beans themselves do not have these aromas, no matter how you wash or smell them, it will be difficult to taste them. The aroma you want.

There are many coffee beans with peach and strawberry aromas in the bean list on Qianjie, especially sun-cured beans, because sun-cured processing will allow the coffee beans to ferment deeper, thus developing a stronger fruit aroma. So if you want to feel the sweetness of peaches, then the coffee beans you can choose from include Qianjie Alida Manor·Sun Riot Kaduai, Emerald Manor·Green Label Rose Summer, Esther ALO, etc.; If you want to feel the sweetness of strawberries, then the coffee beans you can choose from include Qianjie Essei Hamau, Qianjie Essei Huakui, or Guixia Village Manor·Red Label Rose Summer...

Since the two aromas of peach and strawberry are easily concealed by other aromas, we can use a high-temperature and rapid extraction method to limit the amount of dissolved substances when brewing. By increasing the temperature of the water and extracting quickly, we can bring out the sweet and sour substances in coffee while limiting the large amount of bitter substances dissolved, thus reducing the substances that can mask these aromas and amplifying their performance. The proportion of powder and water can also be adjusted appropriately, because the purpose of this time is not to obtain a full juice feeling, but to clearly taste a certain concrete flavor, so we can add some water to brew properly, so that the flavor in the coffee has more room to show.

So without saying much, let's share the brewing parameters and briefly introduce the brewing method from Qianjie. The coffee beans selected in this front street are front street Esse·Ha Matthew in the front street bean list. The parameters are as follows: The amount of powder used: 15g. The proportion of powder and water: 1:16. The brewing temperature: 94°C. The grinding degree: 9 scales of Ek43, 80%~85% of the sieve 20. The sieving rate: 1 minute 50 seconds ~2 minutes. The filter cup: V60. Because the brewing method used this time is a knife flow brewing, in order to prevent insufficient extraction, we need to adjust the grinding properly.(Note: It is not recommended to use one-knife flow for beans with too high density), just adjust the original two gears. So first, we use twice the amount of water to steam for 30 seconds.

After steaming, we injected all the remaining 210ml of hot water in one go. Since the amount of water injected is large, we cannot inject too fast, and inject it in circles with moderate water flow.

It takes just over a minute to fill all the hot water on Qianjie. Next, we just need to wait for the coffee to finish dripping before removing the filter cup and ending the extraction.

The total time is 1 minute and 50 seconds! Through measurement, we can get that the coffee concentration is 1.48%, and the extraction rate is 21.93%, which is sufficient extraction. Next is the tasting session. When smelling the wet aroma of coffee, we can already feel the sweet aroma of strawberries and guava. At the entrance, the first thing you taste is the aroma of strawberries, accompanied by the secondary aroma of strawberries such as cream and fermentation mentioned in Qianjie above, followed by guava, oolong tea, and the elegant white flower fragrance. The taste of the whole cup of coffee is very clean and round, and we can capture the aroma characteristics similar to carambola and honey melon in the aftertaste, which is very good.

So the above is all the content shared by Qianjie this time. Interested friends can try it at home. Not only peaches and strawberries, but also other hard-to-capture aromas that exist in coffee can also be amplified in this way. Let us feel and taste it better ~

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