Introduction of Yunnan Coffee Bean varieties the difference of hand-flavored flavor and taste between Yunnan iron pickup and small-grain coffee

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When it comes to Yunnan coffee, everyone can't get around the topic of coffee variety. in Yunnan, coffee is mainly iron pickup and Katim, first iron pickup and then Katim, and now Katim, who has the advantage of backwardness, accounts for the vast majority of Yunnan small-grain coffee and becomes what everyone calls Yunnan small-grain coffee. Today, Qianjie Coffee will talk about the current situation of Yunnan Coffee and the things that Qianjie grows in Yunnan. As early as half a year before the coffee was roasted in Qianjie, Qianjie had already started a coffee planting trip. At that time, we grew coffee in a place called Dazhen in Guangdong. when the Katim we planted grew to 20 centimeters, Qianjie began to understand the order of importance among coffee varieties, growing environment and treatment methods. We realized that when we planted the wrong coffee in the wrong place in the first place, the flavor of the coffee beans was unimaginably bad.

So Qianjie gave up its planting plan in Guangdong, and in Qianjie, while baking coffee, we continued to move forward with the idea of growing boutique coffee. One after another, we visited the Institute of Thermal Sciences (Institute of Tropical Agricultural Science), which has in-depth research on coffee cultivation and the coffee provenance bank of the Ministry of Agriculture, and a small number of farmers who planted fine coffee figured out the reasons why Tibika and Bourbon, the mainstream varieties of fine coffee, were not planted in Yunnan. Also in the case of coincidence, found suitable land for planting. If you just want a ready-made self-owned coffee farm, it's really easy. The reason why farmers in Yunnan have been reluctant to grow coffee is that one kilogram of coffee is more expensive than the selling price, and they are unwilling to pick coffee when they are mature unless they have surplus labor at home. At this time, buy a small piece of land from the farmers before harvest, and then do the sun, honey treatment and so on. Yunnan boutique coffee will come out in two or three months. We do not know whether this controversial practice is correct, as the old factory director Yuanyunka made a comment earlier: "the current situation of more than 1 million mu of Katimo in Yunnan is the main problem in front of us that urgently needs to be reformed and improved." So it's good to have arguments, but we can't deny all the efforts we're making now. " In the fog, Qianjie coffee chose one of the most difficult roads: choose highlands, breed Arabica seeds, and plant them properly.

Qianjie decisively chose the tin card species in terms of seed selection, because as the oldest variety, its flavor is beyond doubt, and Yunnan has a history of growing iron pickups as early as 100 years ago, which is one of the reasons why Qianjie thinks tin cards are feasible. The output of iron pickup is very low, only 1/3 of that of Katim on average, and it is also very susceptible to leaf rust. Therefore, higher agricultural technology and manual cooking costs are needed. The iron pickup card has distinct features, and it may be the most easily identified variety. These plants are conical, with main vertical trunks up to 5 meters high. This height means that the distance between branches and nodes on the same branch of Typica is longer than that of other varieties. The lateral branches form an angle of 50 to 80 °with the vertical trunk. The trunks and branches are not very strong, the leaves, fruits and beans are usually slender, the bud tips of the young leaves are bronze, and Typica has a smoother leaf surface and fewer wavy boundaries than other Arabica varieties. The typical Typica fruit is bright red when it ripens.

The bronze color of the top leaf of the iron pickup is one of the characteristics, with large beans, pointed oval or thin pointed shape, and some people call it "red top coffee". Iron pickup coffee has its unique quiet and clean flavor, as well as balanced features, high cleanliness, but the only drawback is insufficient production, altitude requirements, at the same time easy to infection with leaf rust, and resistance to diseases and insect pests is not strong. Of course, Qianjie will also know some good Yunnan coffee before its own Yunnan iron truck is produced.

Qianjie Coffee Yunnan Huaguo Mountain

Producing area: Baoshan producing area, Yunnan, China

Altitude: 1200m

Variety: iron pickup

Treatment: washing

Qianjie came to the Yunnan producing area of the planting season and really realized what the rainy season is. It is sunny for a few minutes and it rains for half an hour. Because of the perennial rainy season and unstable climate, most coffee beans in Yunnan are treated with water washing. Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. In the past (about five years ago), washing was often the first choice for good coffee bean treatment. Through water treatment, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not mixed like sun beans, but shows obvious acidity, complexity and cleaner (without any negative flavor, such as astringency or sharpness). Qianjie Coffee Baking Analysis Qianjie Baker thinks that Huaguoshan coffee beans with moderate slow baking can best reflect its round and smooth, full-bodied flowers and fruit aroma.

Roaster: Yang family 600g semi-straight furnace temperature to 200 degrees Celsius into the pot, the throttle set for 30 seconds to adjust the firepower of 160 degrees, the throttle unchanged, the temperature recovery point of 1: 33 degrees, adjust the firepower of 168 degrees, at this time the bean watch turns yellow, the smell of grass completely disappears, dehydration is completed, firepower is adjusted to 130 degrees, throttle is adjusted to 4. On the 8th '45th floor, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, to 9: 07 "start an explosion, adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), 3 degrees 00" after an explosion, 198 degrees into the pan. Qianjie Cup Test Qianjie Coffee will be tested within 8-24 hours after the sample coffee beans are roasted. Qianjie coffee makers generally use the cup test bowl capacity of 200ml ceramic bowl, which will be marked with 150ml and 200ml scale, according to SCAA standards, the TDS of water is about 150ppm, TDs is too low will easily cause over-extraction, too high will affect the taste and easy to lack of extraction, the cup measured the use of water temperature of 94 °. The cup test grinding degree according to the cup test standard of SCAA, the grinding degree is controlled as 20 standard screen (0.85mm), and the passing rate is 70% Mel 75%. Ratio: 11 grams of coffee powder plus 200 milliliters of hot water, that is, 1VR 18.18, so that the concentration of extraction happens to be within the range of 1.15% Murray 1.35% gold cup, soaking time: 4 minutes.

Yunnan Huaguoshan Coffee Bean Cup Test: rich aromas of fruit, melon, herbal aroma, supple in the mouth, middle nut, milk chocolate, lively and bright sour plums at the end, good balance on both cheeks, medium body in thickness, sweet and sour in the first, acidity in the aftertaste of apricot, citrus notes, and a little brown sugar. Qianjie coffee brewing Yunnan small grain hand brew recommends 15 grams of coffee powder, the ratio of powder to water is recommended at 1:15, hoping that the flavor can be clearer at 1:16, and the filter cup chooses v60 filter cup with a boiling water temperature of 88 degrees Celsius, in order to make the acid softer. Fine grinding / fine sugar size (the pass rate of sieve 20 is 80%).

Qianjie sectional cooking technique: steaming with 30 grams of water for 30 seconds, injecting water around the circle to 125 grams for segments, continuing water injection to 225 grams when the water level is about to expose the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (stifling starting time) extraction time is 2: 00 ".

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