Five brewing methods of hand-made coffee introduction to the skills and characteristics of hand-brewing coffee

Qianjie knows that there are many ways to cook a bean, and different cooking methods have different flavor and taste, which can bring different experiences to guests. Qianjie is experimental and will use different brewing methods to find the special features of different coffees, whether it is French kettle, siphon pot, Italian extraction, etc., are all an experience of brewing. So let's share the different ways of cooking a bean in Qianjie today and see if there is any difference.

| | Bean introduction |

Yejasuefei is a small town in Ethiopia with an elevation of 1700-2100 meters above sea level, which can be said to be one of the highest coffee producing areas in the world. In other words, it originally belonged to the Sidamo producing area, but because of the unique flavor of the coffee produced here, it was separated separately.

Ethiopia Yirgacheffe

Wash Yega Xuefei

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1800-2000 m

Treatment: washing treatment

Variety: native species

[cake filter cup]

The bottom of the cake filter cup is flat, and this flat-bottomed design allows coffee to be extracted more fully. And there are only three small holes at the bottom, so its flow rate is relatively slow, so that the coffee powder can be soaked and the extracted coffee will be more balanced.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 31 grams of water for 30 seconds, water injection to 122g in the center of small flow, water injection to 227g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is two minutes.

Flavor: it smells of lemon and nuts, the entrance is citric acid, sugar is sweet, with a hint of flowers, the aftertaste of oolong tea.

[KONO]

The ribs of the KONO filter cup are relatively short, and the fit degree of the filter paper filter cup is relatively high, so that when brewing, the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down, so that a large part of the time of coffee powder is soaked, which increases the water absorption time of coffee powder particles, thus making the whole extracted coffee more balanced and less prone to insufficient extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6m: 50% pass rate of Chinese standard No. 20 sieve); water temperature 90 ℃, powder / water ratio 1: 15; steam with 31 grams for 30 seconds, small flow center water injection to 124g, water level drop to 228g when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to expose the powder bed. (steaming starts) the extraction time is 2: 10 ".

Flavor: the entrance has cream, lemon flavor, black tea aftertaste. The aroma is more introverted and sweet.

[French kettle]

The French kettle can be said to be a kind of convenient appliance! It is quite simple to use a pressure pot to make coffee, that is, to soak the coffee completely in the pot, and then use a pressure bar with a metal filter to separate the coffee from the coffee grounds. The coffee obtained by this brewing method has a very good mellow feeling, which can increase the texture and oil. It is a relatively convenient and easy-to-use appliance.

Parameters & techniques: powder weight 20g; medium and fine grinding (BG 6m: Chinese standard No. 20 sieve pass rate 50%); water temperature 90 ℃, powder / water ratio 1: 15; direct water injection to 300g, stirring 5 times at 1: 30 ", let powder water fully contact, soak until 2 minutes to press out and filter out, the extraction time for all coffee is 2: 30".

Flavor: with floral aroma, citric acid notes in the mouth, sweet cream and sugar, black tea aftertaste, thick and smooth taste.

[strawberry filter cup]

The design shape of the inner rib of the filter cup is a little distributed structure, which is very similar to the small seeds on the strawberry, and the pore diameter at the bottom is relatively small, so it can be seen that its flow rate should be relatively slow so as to improve the extraction rate.

After adding the filter paper, there are many bumps between the filter cup and the filter paper, so the degree of fit is not very high. Water can permeate the filter paper and flow away from the gap between the bumps to prevent over-extraction. And these bumps can be attached to fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, and greatly reduce the probability of over-extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 30 grams of water for 30 seconds, water injection to 121g in the center of small flow, water injection to 226g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to be exposed. (steaming starts) extraction time is 1: 58 ".

Flavor: it smells of flowers and tea, with sour notes of lemon and citrus in the mouth, chocolate finish and a mellow taste.

[SOE]

The extraction parameters are as follows: coffee powder quantity: 20g coffee liquid quantity: 40g extraction time: 27 seconds

Flavor description

Citrus, berry, fermented aroma, sticky, moderately bitter, moderately high acidity, bright and lively acidity

| Summary |: when different utensils are used to cook the same bean, the flavor and taste are different. So when you choose which utensils to cook, you can choose according to what you want to show the flavor of beans and the characteristics of the utensils.