How to brew Yunnan small coffee beans? tips and steps for making Katim Coffee without bitterness

In the past, the question of coffee may be more about whether it is imported, but now it may be more likely to say that our Yunnan small grain coffee in China is very delicious. With the implementation of domestic products, Yunnan coffee can be seen in every cafe now. Although Yunnan coffee has been known and recognized by everyone, it is not very well understood, or how Yunnan coffee should be brewed to taste good. Today, in front of the street, I will tell you how to brew Yunnan coffee.

Yunnan is the largest coffee grower in China, and the climate there is very suitable for growing coffee, also known as the golden belt. The western and southern parts of Yunnan Province are located between 15 °N and the Tropic of Cancer, most of which are 1000-2000 meters above sea level. The topography is mainly mountainous and sloping, with large undulation, fertile soil, sufficient sunshine, rich rainfall and large temperature difference between day and night. Qianjie believes that it is precisely because of these unique natural conditions that the flavor of Yunnan small-grain coffee is formed: it has the characteristics of strong and mellow flavor, mellow but not strong flavor, mellow taste and sour fruit taste.

Qianjie likes Yunnan coffee because it is Chinese's own coffee. There are two Yunnan small grains of coffee in Qianjie, one is Katim, the other is tin pickup coffee beans. Because Katim has the gene of Luodou, the flavor and taste of Katim is slightly inferior to that of iron pickup coffee beans. In Lincang, Yunnan Province, Qianjie also has its own coffee farm, growing an ancient coffee variety, the iron pickup.

Yunnan coffee producing area

Coffee cultivation in Yunnan is mainly distributed in Lincang, Baoshan and Pu'er, which has natural resources of low latitude, high altitude (1000-2000m) and large temperature difference between day and night, which makes Yunnan a golden growing area for producing Arabica coffee.

Baoshan:

Yunnan small grains of Qianjie Coffee comes from Baoshan. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small-grain coffee cultivated here is famous at home and abroad for its strong but not bitter, fragrant but not strong, well-proportioned small noodles, mellow and fruity. International Coffee Organization tasting experts evaluate Yunnan coffee as the highest quality coffee in the world, such as Colombian wet-processed small-grain coffee. Yunnan Katim coffee beans are labeled Yunnan small-grain coffee according to the market custom.

Pu'er:

Pu'er coffee has a history of one hundred years. It began to be cultivated at the end of the 19th century and developed into industrialization in 1988. Now the planting area of coffee in the city has reached 767000 mu, making it the main coffee producing area and coffee trade distribution center with the largest planting area, the highest yield and the best quality in the mainland.

Lincang:

Located in the southwest of Yunnan Province, the Tropic of Cancer runs through the south, Pu'er to the east, Dali to the north, Baoshan to the west, and Myanmar to the southwest. It is a bright pearl in the southwest of the motherland because it is close to the Lancang River. The annual average temperature in Lincang is between 16.8 ℃ and 17.2℃. The dry and wet season is obvious and the sunshine is sufficient.

Qianjie Coffee has set up its own manor in Lincang, Yunnan Province. Then, before 2021, Street Coffee produced the first home-grown coffee bean-Qianjie 2013 Iron pickup Coffee.

Yunnan coffee bean varieties

At present, Katim coffee beans are the most widely planted in Yunnan, while a small amount of iron pickup coffee beans and bourbon coffee beans are planted in Baoshan area. Although they all belong to Arabica species on a large scale, these varieties are very different in nature.

Processing methods of coffee beans in Yunnan

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. But there are also sun-treated coffee beans. On the front street, Katim has water to wash Yunnan small grains of coffee and suntan Katim coffee, as well as, of course, the sun-tanned iron pickup coffee from our Qianjie coffee farm.

Parameters for brewing Yunnan Katim coffee in Qianjie:

As the flavor of Yunnan coffee is not sour and nut-based, Qianjie coffee chooses moderate roasting, which can retain the herbaceous aroma and soft acidity of Yunnan beans, with finer grindness and higher water temperature. Use V60 to brew the filter cup. Pour the ground coffee powder into the filter cup and you can smell the aroma of bean herbs and nuts.

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.

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.

In addition, because the grinder in everyone's hand is different, the parameters are also different. Here, Qianjie suggests 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 to grind coffee powder, and then pour it into the sieve to weigh the coffee powder (be sure to sift until 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 not easy to make when brewing coffee. 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 will teach you how to pour water into the three stages of hand-brewed coffee. Three-stage brewing technique: (three-stage brewing method of Yunnan Katim coffee in Qianjie)

Use v60 filter cup to have richer coffee flavor, water temperature 88 ℃, water powder ratio 1:15, powder content 15g, grinding degree (China 20 standard sieve pass rate 75%).

First water injection: steaming (to help exhaust)

Now wet the v60 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 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.

From the beginning of water injection, the extraction time is 2: 39. Next, pick up the whole cup of coffee and shake it well, then pour it into the cup and taste it.

[Qianjie washed Yunnan small grain coffee flavor] herbal, nutty, chocolate, caramel, black tea feeling.

[front street sun Yunnan Katim coffee flavor]: nuts, chocolate, spices, caramel, plums.

Suggestion on brewing coffee in Qianjie

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans is a very important part of brewing. 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.

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