How to make Lanshan No.1 Coffee by hand the taste of Lanshan Coffee is good introduction to the brewing method of Blue Mountain Coffee, Grinding degree and Water temperature parameters

It is said that expensive coffee beans must be well cooked and not wasted. In fact, Qianjie believes that as long as they are good coffee beans can not be wasted, they should be well brewed. Now there are many ways to make coffee, and people's love and pursuit of coffee is not only in the cafe, but also to enjoy the pleasure of brewing coffee at home.

As the boutique coffee in the coffee, Blue Mountain Coffee is the most mellow coffee in the world. How can it be brewed to taste that flavor? For this, Qianjie shares the experience of making Blue Mountain Coffee to everyone.

For brewing, Qianjie will be divided into light roasted and medium-deep roasted coffee beans, because different roasting degree of coffee beans, the use of utensils, water temperature is also different. Blue Mountain Coffee beans, Qianjie Coffee roasters use medium and deep roasting. At the same time, it is also necessary to understand the characteristics and general flavor characteristics of coffee in that country.

Although there is a lot of introduction to Blue Mountain Coffee in Qianjie, it is still necessary to learn about Blue Mountain Coffee first. There may be a lot of coffee labeled Blue Mountain Coffee on the market, but only what is produced in Jamaica is a real Jamaican Blue Mountain Coffee. The Blue Mountains are located in the eastern part of the island of Jamaica, hence its name because it is surrounded by the Caribbean Sea. On clear days, the sun shines directly on the blue sea, and the peaks reflect the bright blue light of the sea. The highest peak of the Blue Mountains, which is 2256 meters above sea level, is the highest peak in the Caribbean and a famous tourist attraction. Located in the coffee belt, with fertile volcanic soil, fresh air, no pollution, humid climate, foggy and rainy all the year round (the average precipitation is 1980 mm, the temperature is around 27 degrees), this climate has created the world-famous Jamaican Blue Mountain Coffee. It also creates the highest price coffee in the world. This kind of coffee has the characteristics of all good coffee, not only full-bodied and mellow, but also because of the perfect combination of sweet, sour and bitter coffee, it has no bitter taste at all, only a moderate and perfect sour taste. It is generally drunk on a single product, but because the output is very small and the price is extremely expensive, it is generally made with coffee with a similar taste on the market.

As you can see, the planting altitude of Blue Mountain Coffee is very high, but the classification of Blue Mountain Coffee is divided according to the altitude and the size of coffee beans.

Blue Mountain Coffee varieties

Blue Mountain Coffee has an ancient breed of coffee-iron pickup. Among the current varieties of coffee, there are actually very few ancient varieties. However, even if the Blue Mountain Coffee with the blood of Iron pickup is not all the real Blue Mountain, only those who grow at a specific high altitude can be called the real Blue Mountain Coffee.

The Jamaican Blue Mountain No.1 Coffee introduced by Qianjie Coffee comes from Clifton Farm, the largest estate in the area, which is also a small-scale cultivation by international standards, many of which are small landowners whose families have been working on the land for two centuries. By comparison, Qianjie Coffee thinks that Blue Mountain one of Clifton Farm performs very well and can be used as one of the outstanding representatives of Blue Mountain Coffee.

The treatment of Blue Mountain Coffee

In the past, Blue Mountain Coffee was only treated with water, but later, it also introduced sun-treated coffee beans. There is tanned and washed Blue Mountain Coffee on the front street.

How to correctly flush blue mountain coffee beans by hand? Qianjie Coffee thinks that in order to make a good pot of coffee, it mainly starts from these four aspects: water temperature, grinding thickness, powder-to-water ratio, brewing method. 1. Water temperature

When making coffee by hand, Qianjie coffee will choose different water temperature according to the degree of roasting. When roasting, the substances in the coffee beans are lost with the deepening of the roasting degree, so the deep-roasted coffee beans will lower the temperature in order to avoid extracting too much odor. It is recommended to choose a water temperature of 90-91 ℃ for medium and light baked beans and 88 ℃ for medium and deep roasting.

For example, the flavor of this Blue Mountain coffee bean is mainly famous for its mellow taste and balanced flavor, while Qianjie Coffee will use medium-deep roasting to deal with it in order to highlight the mellowness of Blue Mountain coffee. 2. The degree of grinding of coffee is also related to the degree of roasting. The degree of grinding refers to the size of coffee particles, because the degree of grinding will affect the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the degree of grinding is fine, the coffee is easy to be extracted in the process of extraction; on the contrary, the coarser the degree of grinding of coffee, the less substances extracted by water in the same time, but the coarser the degree of grinding is, the coffee is prone to insufficient extraction.

And because everyone's hand of the grinder is different, so the parameters are not the same, here Qianjie suggested that we buy a No. 20 cup test and correction screen, screen aperture 0.85mm, we take 10g coffee beans, adjust a general grinding degree into coffee powder, and then pour into the sieve to sift out the coffee powder to weigh (be sure to sift to no coffee powder can be sifted out to complete the screening).

The screening pass rate is 70% 75% (10g sieve 7-7.5g) is the most suitable degree of grinding. The grinding degree of hand-baking is 80% for shallow baking and 75% for medium-deep baking. If it exceeds the suitable screening rate, it is appropriate to adjust the coarse grinding degree, and if it does not reach the appropriate screening rate, it is necessary to reduce the grinding degree properly. 3. Powder-water ratio

This is the difference of the extraction parameters of Qianjie coffee according to the scaa gold cup extraction theory. [heavy taste] 1 the difference of the extraction parameters of hand-made coffee [heavy taste] 1, the difference of the extraction parameters of hand-made coffee according to the gold cup extraction theory [heavy taste] 1, the difference of the extraction parameters of hand-made coffee according to the gold cup extraction theory [heavy taste] 1).

The specific brewing amount of coffee beans is 14.5 grams and 15.5 grams of water, which is the easiest to reach the golden range of 18% 22% gold cup extraction rate and 1.15% 1.35% concentration. Therefore, Qianjie Coffee suggests that you might as well use the 1:15 powder-to-water ratio that is easy to make when brewing this Blue Mountain coffee bean. Of course, it can be adjusted according to everyone's taste. 4. Washing and cooking technique

Finally, the hand punching technique is also very important, which can be seen frequently, such as three-stage style, one-step flow, drip-by-drop style and so on. Here in Qianjie Coffee, beginners are advised to use three-stage water injection to brew, because this method is suitable for light-roasted, medium-shallow and medium-deep roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee.

Next, Qianjie Coffee shares the three-stage water injection of hand-made Blue Mountain Coffee. Three-stage cooking technique:

Qianjie believes that the high-quality flavor of Blue Mountain coffee lies in the balance of sweet and sour, mellow thickness and full aroma. On baking, Qianjie chose medium-deep roasting, which can highlight the nutty and cocoa aromas of coffee beans. Better alcohol thickness can be obtained by using KONO filter cup. The water temperature is 88 ℃, the ratio of water to powder is 1:15, the amount of powder is 15g, and the degree of grinding (the pass rate of China No. 20 standard screen is 75%).

First water injection: steaming (to help exhaust)

Now wet the KONO filter cup to make the filter paper fit better with the coffee filter cup. Put 15g coffee powder into the water in the sharing pot at the same time and steam with 30g water for 30s. Many coffee lovers don't know why hand-brewed coffee is steamed. In fact, steaming is because coffee beans in the roasting process from raw beans to cooked beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided. After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly. These are precisely the purpose and significance of steaming hand-made coffee. Second water injection

After steaming for 30 seconds, the second water injection was carried out, and the small water injection around the center was started until 125g stopped. In order for the penetrating force of the water column to be concentrated, the range of movement around the water column should be small, about the size of an one-dollar coin, and then go out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

The third water injection

When the coffee powder layer drops to half the position of the filter cup, the same method is injected into the second stage until 225g, and the filter cup can be removed after all the dripping is completed. From the beginning of water injection, the extraction time is 2 minutes 39 percent 00 ".

From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter.

The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

Then pick up the whole cup of coffee and shake it well, then pour it into the cup and taste it.

These are the steps for Qianjie Coffee to brew Jamaican Blue Mountain coffee beans.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans is a very important link, the freshness of coffee beans can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

[front Street Sun Blue Mountain Coffee] slight acidity of berries, reminiscent of plums and mulberries, with a good overall balance, dark chocolate and nutty flavors, with a slight sense of fermentation. [Qianjie washed Blue Mountain Coffee] dark chocolate, nutty flavor, creamy smooth taste, sweet and sour balance

Qianjie thinks that hand-brewing coffee is actually simple and simple, the key lies in more practice, practice makes perfect, then brewing coffee to drink is a piece of cake.

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