Kenyan coffee bean hand brewing individual coffee flavor description Kenyan coffee bean hand brewing is good

Coffee beans have different roasting degrees, and different roasting degrees will have different flavor and taste, so the hand-making parameters of coffee beans with different roasting degrees will be different, light roasting and deep roasting are obvious examples. If you use the parameters of shallow baking to brew deep-roasted coffee, you will find that it is as bitter as Coptis chinensis, but you can tell that this kind of suffering should only be due to the bitter fate.

At present, there are three common roasting degrees of coffee beans on the market: shallow roasting (light roasting), moderate roasting (medium roasting) and deep roasting (deep roasting). Today, we use a light roasted Kenyan boutique coffee on the former street coffee bean list as an example, brewing it in two-stage and three-stage ways to see if there are any different flavors.

Coffee roasting degree

In the 1970s and 1990s, coffee culture was dominated by commercial coffee beans, which contained more or less Robusta varieties and were more or less defective in flavor presentation. In order to reduce this sense of defect, deep baking was widely used. if you use light or medium roasting, it is easy to drink the defective flavor of coffee.

But now the coffee culture has gone in the direction of boutique coffee, which is what we often call the third wave of coffee culture, which will promote the flavor with clean taste and obvious sour sweetness. This trend in flavor has led to the popularity of light baking.

SCA, the American boutique coffee association, has developed a set of baking standards. There are a total of eight levels of baking, very shallow baking, medium baking, medium and deep baking, deep baking, heavy baking, and extreme deep baking.

There are three common baking degrees on the market: light baking, moderate baking and deep baking.

Shallow baking: rich fruit tonality, with sweet and sour flowers and fruit aroma, can feel strong acidity.

Medium baking: nutty, mainly aromas of caramel, cocoa and malt.

Deep baking: with a little bitterness of chocolate, low acidity, strong caramel, spice, wood and charcoal.

Hand-brewed coffee beans-Kenyan coffee beans

Kenya mainly grows four major varieties, sl28, sl34, K7, and ruiru11. Sl28 is the variety with the richest flavor, but because it is not resistant to leaf rust, it can only be planted in the middle and high altitude where the leaf rust is not serious, so it has less yield and good moisture resistance of sl34, so it is suitable for planting in humid and rainy areas of middle and high altitude.

Altitude, latitude, geology: the equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic land around 1600-2100 meters above sea level from the capital Narobi to the mountains of Kenya.

This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans.

Take [front street coffee Kenya Azaria coffee beans] as an example.

Suggestion on coffee baking in Qianjie

This bean is full and round, and in order to fully show its bright and mellow acid, it is baked in a light degree.

Front Street Coffee Kenya Azaria Coffee beans

Machine: Yang family 800N, raw bean 550g

Input bean temperature: 200℃

Flashpoint: 5 minutes 39 percent 30 ", 154.3 ℃

After one explosion, the development was 2: 10 ", 191.6 ℃ came out.

Coffee brewed in front of the street

This time, Qianjie Coffee uses two different brewing methods to brew Kenyan Asalia coffee beans, which are two-stage hand-brewing and three-stage hand-brewing.

Two-stage hand flushing: after the end of steaming, one-time water injection to the end, non-stop in the middle. The taste is balanced, the flavor is outstanding, and it saves a lot of time for coffee shop production.

Three-stage hand flushing: the first stage of water injection steaming, and then divided into two stages of water injection for extraction. Compared with the one-size-fits-all taste, the taste is more layered.

The brewing parameters of Qianjie coffee are as follows: Hario V60, ratio of powder to water 1:15, water temperature 90 ℃, grindness BG#6S (Chinese standard No. 20 sieve pass rate 80%).

In terms of brewing techniques, Qianjie coffee is used to use twice as much steaming water as coffee powder, that is, 30g water for 30 seconds. If the powder-water ratio is 1:15, the total amount of water injected is 225g.

Two-stage hand flushing: after removing 30g water used in steaming, directly inject water to 225g, the total time of water injection is 2 minutes (including steaming time).

Three-stage hand flushing: after removing the 30g water used in steaming, the second stage is injected to 125g and then segmented, and finally stopped until 225g water is injected. The total time of water injection is 2 minutes (including steaming time).

Description of Coffee Flavor of Asalia, Kenya

Two-stage hand-brewed coffee flavor: the overall feeling is relatively soft, the aroma is more obvious, ripe tomato aroma and flower aroma, virgin fruit acid notes, chocolate flavor, Huigan has caramel, cocoa flavor.

Three-stage hand-brewed coffee flavor: the overall taste is distinct, the aroma is obvious, ripe tomato aroma and flower aroma, the entrance has a full sense of juice, virgin fruit and black plum flavor, bright acidity, sweet berries, sweet finish.

Two-stage hand flushing because the water column stirring multi-extraction speed is faster, so the nut flavor is more, the layered feeling is thinner. Three-stage hand flushing due to less water column stirring, although there is soaking time, but the water also quickly seeped through the filter paper to flow down, the extraction flavor is more balanced, aroma, ripe fruit flavor, hierarchical.