Yunnan Coffee varieties Yunnan small Grain Coffee Baking requirements Yunnan Katim brewing parameters and flavor characteristics

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

With the release of the movie "One Point at Home", more and more friends understand Yunnan coffee. Qianjie has also been asked how to brew the coffee just bought. What kind of flavor should it be? This article will introduce Yunnan coffee in the future.

Arabica coffee refers to Arabica coffee beans because of their small size, also known as small seed coffee, Robusta coffee is called medium seed coffee, and Liberica belongs to the mixed seed coffee. Yunnan is cultivated Arabica coffee, so it is also known as Yunnan coffee.

Yunnan's Arabica coffee is mainly iron pickup, because iron pickup disease resistance is poor, vulnerable to leaf rust, therefore, to observe its growth at any time and place, to each leaf should be carefully cared for. Due to the low yield of tin card, Yunnan's Arabica coffee has another variety: Katim. Katim is a combination of Arabica species and Robusta species. Robusta species has good leaf rust resistance and rich oil, high yield and easy planting. After crossing with Arabica species of iron pickup, Katim has 25% of Robusta gene, which improves leaf rust resistance and retains rich oil. At the same time, it has rich taste of some native species of iron pickup. Therefore, most Yunnan manors begin to plant Katim in large areas. The growing area of iron pickups began to shrink.

At present, the main coffee varieties cultivated in Yunnan are katim, iron pickup, bourbon, kadura, kaduai and so on. But almost all you see on the market is katim. So now Yunnan Arabica coffee refers to Yunnan katim.

In 1959, the Portugal moved the Brazilian bourbon mutant Kadura to East Timor and interbred it with Timtimor, which had a Robusta lineage, and succeeded in breeding Kadtim, which was resistant to disease and had a high production capacity. As leaf rust afflicts coffee producing countries worldwide, katim is being promoted to combat leaf rust and improve productivity with the assistance of international organizations.

Arabica coffee is suitable for growing in the mountains of 800~1800 meters above sea level. If the altitude is too high, it tastes sour, and if it is too low, it tastes bitter. Arabica coffee is mostly planted in dry and hot valleys at an altitude of about 1100 meters, so the acidity is moderate, the aroma is rich and mellow. Many areas of Yunnan Province have unique environments suitable for the growth of Arabica coffee, and the Arabica coffee produced is of excellent quality.

Planting areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other prefectures. Baoshan has an average temperature of 21.5℃ and a maximum temperature of 40.4℃. There is basically no frost all year round. It is recognized as the best producing area of Arabica coffee. The Arabica coffee cultivated here is famous for its strong but not bitter, fragrant but not strong, well-proportioned grain facets, mellow fragrance and fruity flavor. International coffee organization taste experts will Yunnan coffee evaluation for Colombia wet processing of small coffee category, for the world's good quality coffee.

Qianjie Coffee Yunnan Arabica Coffee

Production area: Baoshan, Yunnan

Altitude: 1200m

Treatment method: washing

Breed: Katim

Analysis of Front Street Coffee Roasting

Yunnan Arabica coffee has a slightly muddy and herbal taste due to bean seeds. Front Street roasters use medium and light roasting to prolong dehydration period to weaken the performance of this flavor and highlight the flavor of black tea and plum acid.

The oven temperature is 190℃, the fire power is 120, the damper is opened to 3; the return temperature is 140 ", the damper is opened to 4 when the oven temperature is 145 ℃, and the fire power is unchanged; when the oven temperature is 166℃, the bean surface turns yellow, the grass smell completely disappears, and enters the dehydration stage; when the oven temperature reaches 188℃, the fire power is adjusted to 60 ℃, and the damper is 5; when the oven temperature reaches 8 37", the bean surface appears ugly wrinkles and black stripes, and the toast taste obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, the sound of the first explosion point should be heard clearly. The first explosion starts at 9 00", the damper is unchanged, and the development is 3 minutes after the first explosion. The pot is placed at 198℃.

Front Street Coffee Brewing Advice

V60 conical filter cups are recommended for use on Front Street. The V60 cup has a large mouth, and its unique spiral curved ribs make it easier for air to escape and improve extraction quality. The taste may not be thick enough, but its high concentration of Yunnan coffee acid and distinct aroma is a major feature of it.

Filter cup: V60

Water temperature: 90-92℃

Powder water ratio: 1:15

Grinding degree: medium fine grinding, i.e. fine granulated sugar thickness (Chinese standard No.20 sieve pass rate 70%)

Brewing method: staged extraction. Steaming with 30g of water for 30 seconds, injecting water in a circle with small water flow to 124g, performing segmentation, continuing to inject water to 227g when the water level drops and is about to expose the powder bed, removing the filter cup when the water level drops and is about to expose the powder bed, and extracting for 2 minutes.

Flavor: Soft on the palate, Asian herb aroma, lively and bright acidity, cheeks salivation, sour softness, mellow balance, rich layers, aftertaste dark chocolate, honey, sucrose taste obvious, completely cooled, brown sugar flavor.

More fine coffee beans, please add private WeChat Qianjie Coffee, WeChat: kaixinguoguo0925