The method of volcanic flushing comes from the hand-flushing method of deep-roasted coffee beans in Japan.

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The technique of volcanic flushing comes from Japan, which gets its name from the volcanic eruption when brewing. When Qianjie coffee is brewed by volcano, deep-baked coffee beans are generally selected, using the carbon dioxide contained in the beans, after many times of steaming. Coffee powder bulges like volcanic eruptions. The reason for using deep-baked coffee beans is that deep-roasted coffee beans have more carbon dioxide. Volcanic flushing does not mean that shallow roasting is not suitable. Qianjie Coffee believes that we can not ignore the fact that the selection of shallow roasted coffee beans for volcanic steaming and water flow will be more difficult than deep roasted coffee beans, and the alcohol thickness of shallow roasted coffee beans will be higher than that of common hand brewing techniques. This brewing method can make coffee have better mellow thickness and sweetness, avoid the bitterness of deep-roasted coffee, and the playability of volcano is very high, which is unassailable for this kind of "hamburger" enthusiasts.

The principle of volcanic flushing extraction: it uses the carbon dioxide contained in beans, the coffee powder suspended on the surface has a heat preservation effect, similar to the principle of steaming, and the coffee powder at the water injection bulges like a volcanic eruption. so deep-baked beans are more suitable because they release more carbon dioxide and keep bulging for a long time.

Advantages: coffee taste mellow, with mellow and strong body, sweet obvious.

Disadvantages: due to the volcanic impact of the first 1 stroke 3 is excessive extraction, and the latter 2 stroke 3 is insufficient extraction, resulting in uneven coffee liquid, after flushing, it is necessary to shake well, so that the two "failed" coffee liquid mixed together to form a perfect coffee. However, shaking well in the time, will make the temperature drop, if you want to directly maintain the temperature with high temperature extraction, it will lead to dry coffee.

The necessary conditions for playing: 1. The beans are fresh. The current is steady and fine. The requirement of steaming is high.

Take Qianjie Golden Manning as an example.

Country: Indonesia

Grade: G1 3 times by hand

Company: PWN

Producing area: Aceh GAYG Mountain, North Sumatra

Treatment method: wet planing method

Variety: ateng

Altitude: 1100-1600 m

Baking degree: medium and deep baking

Mantening is not a variety, not a producing area, but a Japanese soldier drank a very delicious coffee during the colonial period, so he commissioned the rubber production department in northern Jiangsu (then PWN) to help him find this kind of coffee. The person in charge of PWN went to many producing areas to collect a lot of high-quality coffee beans and sent them to Japan for tasting. One of them attracted the Japanese, and they asked what kind of coffee it was. The head of PWN wanted to say that their rubber department was near MANDHELING, but gave the name MANDHELING because it was not convenient to disclose commercial sources.

PWN registered the gold manning as a trademark, which means that only the gold manning produced by PWN can be regarded as the real "golden manning" in the future.

After wet planing, PWN Gold Manning has to go through three manual selections to select full and flawless beans, and finally presents Golden Manning with uniform color and uniform bean shape. The golden manning bean order is more than 18, and the defective bean is less than 3 (300g raw bean sample). It belongs to the highest grade G1, the color is dark green, and it is a neat flat bean. It is said that when dealing with raw beans, the sunlit mantenin gives off a golden luster, so it is named golden manning.

[cooking parameters]

Powder content: 20g

Filter cup: KONO

Powder / water ratio: 1:15

Temperature: 88 degrees

Degree of grinding: BG#6K

[cooking technique]

40 grams of powder steamed for 30 seconds, the center outward yuan coin circle, hamburger expansion stop water injection, hamburger slightly down the center to the outward dollar coin circle water injection, repeat this water injection method, until the total amount of water injection reaches 2 200ml 3 (that is, 10ml), the front street is a total of 16 times, each time water injection 10ml. When arriving at 200ml, the water is injected around the circle to 300ml, the total extraction time is 3 minutes and 15 seconds, and the total amount of water injection is 300ml.

[flavor description]

Intense chocolate and herbal aromas, full-bodied body, full of caramel sweetness, strong aftertaste and a long finish.

What will be the flavor of different stages of volcanic flushing?

Qianjie compared two different stages of volcanic flushing methods, water temperature, powder-to-water ratio and cooking time are the same as above, 20g powder quantity, Kono filter cup, 1:15 powder-water ratio, 88 ℃ water temperature, grinding degree BG#6K.

40 grams of powder steamed for 30 seconds, the center outward yuan coin circle, hamburger expansion stop water injection, hamburger slightly down the center to the outward dollar coin circle water injection, repeat this water injection method, until the total amount of water injection reaches 2 200ml 3 (that is, 300ml), when reaching 200ml, the water flows around and injects water into 300ml.

The difference is that the two times of water injection before reaching 200ml are different. The above water injection times in Qianjie is 16 times, and this time it is shortened to 8 times, that is, the amount of water injected each time is 20ml.

[flavor description]

The taste of body is weaker than that of multiple segments, but the palate is softer, chocolate, nutty and creamy.

Take [Qianjie Yemeni mocha coffee beans] as an example.

Country: Yemen

Producing area: Matali

Altitude: 1400 m

Variety: iron pickup, bourbon

Treatment method: solarization treatment

Baking degree: medium baking

The beans in Qianjie are moderately baked, and the same method of volcanic flushing is used to compare the two different segments.

[cooking parameters]

Powder content: 20g

Filter cup: KONO

Powder / water ratio: 1:15

Temperature: 88 degrees

Degree of grinding: BG#6M

Sharp-eyed friends may find that the degree of grinding used in Qianjie here is different from that of the beans mentioned above, because Qianjie determines that the degree of grinding is based on the passing rate of 70-75% of the standard sieve powder of No. 20, and the degree of grinding between different beans is determined by many factors, such as variety, altitude, baking degree, treatment and so on.

[cooking technique]

Multiple step-by-step cooking techniques: 40 grams of powder steamed for 30 seconds, the center to the outward dollar coin circle, hamburger expansion stop water injection, hamburger slightly down the center to the outward dollar coin circle water injection, repeat this water injection method, until the total water injection reaches 2 200ml 3 (that is, 200ml), the front street is a total of 16 times, each time water injection 10ml. When arriving at 200ml, the water is injected around the circle to 300ml, the total extraction time is 3 minutes and 15 seconds, and the total amount of water injection is 300ml.

Less step-by-step cooking technique: 40 grams of powder steamed for 30 seconds, the center to the outward dollar coin circle, hamburger expansion stop water injection, hamburger slightly down the center to the outward dollar coin circle water injection, repeat this water injection method, until the total water injection reaches 2 200ml 3 (i.e. 200ml), the front street is a total of 8 times water injection, each time water injection 20ml. When arriving at 200ml, the water is injected around the circle to 300ml, the total extraction time is 2 minutes and 35 seconds, and the total amount of water injection is 300ml.

[flavor comparison]

Multiple segments: the entrance immediately felt mellow body, strong flavor of jackfruit, with cinnamon and chocolate aroma, acidity close to green apple acid, caramel sweet, strong back sweet, long finish. But once had the exquisite throat bite feeling, after drinking will feel the tongue surface is dry.

Less segmented: body will be weaker than multiple segments on the palate, but the palate is softer, the aromas of cinnamon and chocolate are just right, the acidity is weakened, it is easier to be accepted, and there is almond aroma, jackfruit's taste is not too strong, and the finish has aromas of black plum and cream.

Through the comparison of brewing and cooking in Qianjie, it is found that the more segments the Yemeni mocha coffee beans are, the less water is supplied each time, and the higher the extraction rate is, the easier it is to overextract. The number of segments is less, although the taste and taste will be weakened, but the flavor resolution will be higher, will not be too concentrated to lead to imbalance.

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