Tasting Profile 6-Illy Red (Illy taste evaluation)

Today, at least I can solve the second problem, because this time the evaluation is Illy red cans, that is, the moderate baking money of their family. You can buy it in many imported supermarkets.

If it's illy, in an inert gas can, it's "fresh."

I have mentioned many times that Illy is a company that I respect very much. Without the industry standard set by Dr. Illy (http://www.douban.com/note/200033558/)), I'm afraid espresso won't grow so fast. What is more rare is that although it is a commercial company, it not only ensures the stability of the product, but also it is real but not flamboyant, and the taste is a good interpretation of the essence of Italian concentration.

The reason for this evaluation of Illy is that I happen to have a can on hand. Moreover, the last time I tried Strada's transformer experiment at the Illy headquarters in China, I used illy as the evaluation object. At that time, it occurred to me that if Illy has nine kinds of mixed beans, if I try different grinding, powder amount, and water temperature, it should theoretically show a variety of styles. Of course, another reason for this evaluation is that I held a quiz in my coffee group to introduce some knowledge of coffee grease. (http://www.douban.com/group/topic/27492627/)

For so many reasons, I am very curious about the embodiment of various styles of illy. Moreover, the boutique baking industry is springing up like bamboo shoots after a spring rain, I think it is more necessary to understand and understand the uniqueness of illy.

Coffee maker: La Marzocco Mistral Paddle

Grinder: Mazzer Mini Manual (only 250g beans, and need to be adjusted, so change the small machine)

Evaluation period: 5 months after baking, but not unsealed. Canned gas filling

Powder content range: 18.5g-21g

Water temperature: 93.2-95.6 °

Coffee bean composition: unknown

This time, Mazzer mini is used for adjustment and evaluation.

Due to the different evaluation of the capsule last time, I am free to change the parameters. So I started trying to start with a small amount of powder. The first time is about 18.5g.

The Espresso of 30ml was extracted by pre-embedding for 5 seconds and flow rate within 25 seconds. The palate is well balanced with a certain amount of plum acid and floral aromas. Although the sour taste is not obvious, the persistence of the aftertaste is still very long.

I am not the only one drinking this drink, but also several other colleagues. They also like it very much, although they do not particularly remember the flavor, but the whole has a clean and comfortable cleanliness. In this cup, we can see very clearly that the color of the oil is light, and indeed this cup does not have an obvious sense of stickiness.

If you use this photo to guess in a group, I guess many people will guess that it is illy.

Although one of illy's greatest inventions is the canning of inert gas, which extends the life cycle of coffee beans. But after all, it has been a long time since September 2011. A long time means the decay of flavor. Therefore, we need to find a way to extract the maximum flavor per unit time without excessive extraction. Therefore, instead of evaluating fresh coffee beans in the past, I raised the water temperature to 95.6 °and changed the original 25 seconds extraction to 23 seconds to achieve a certain consistency. To reduce the flow rate, I added the amount of powder to 20g and adjusted the grinding degree accordingly.

The flow rate is still the same as last time, but after careful observation, the color change of the coffee began to slow down.

When the coffee turns brown, cut it off. After changing a cup, I can't believe the color myself.

On the palate, first of all, it gets thicker, but the price is that the acidity begins to decrease. It was replaced by obvious spiciness. This illy is the same as I expected, reflecting a completely different style.

You may ask, which one tastes good? My colleagues also asked me. I thought about it for a long time and didn't want to give an ambiguous answer.

I prefer the first one.

Although this one sells well and is sticky. But I like the smell of flowers in the first cup and the sour taste of plums very much. Although you can say that this kind of impartiality is moderate, it is not easy to achieve a little bit of flavor, while the taste is very clean and sweet. More importantly, although the first cup is not very sticky, it is more balanced than the second.

Cappuccino, using 160ml's cup is ingenious. Because the coffee is medium-roasted, and the fullness is not so high, less milk and more foam can refresh the taste of the coffee as much as possible. Although the taste is slightly light, like espresso, there are some flavors of everything, vanilla and butter, and they are also very sweet.

Summary

I wrote this brief review because I read the introduction of illy on the Internet, either a stereotyped description of Italy's national treasure, or some people in the industry were dismissive of him. For me, the significance of the illy review is that this brand of coffee is available in many places. Many coffee lovers can use this as a benchmark to understand the taste balance. Even, like me, you can change some parameters a little bit to ponder the appearance of its different flavor.

For baristas, it's not easy to make the same for every cup of coffee. For a coffee roasting company, each roasted coffee is sold on a large scale all over the world, and it is even more rare to supply it all year round. Sometimes, we see the boutique coffee shop says, "Seasonal Blend, it's not showing personality, but it's helpless." Because no matter how much they like the mix, they can only guarantee a certain type of coffee beans at a specific time.

I don't want to push illy to a shrine, but there is no coffee on the altar. But for a me who is just about to learn to bake, it does give me a lot of inspiration. End.

China Coffee Trading Network: www.gafei.com