Not long ago, a friend complained to Qianjie: every time I buy coffee beans, the flavor description is full of fruit flavors, and I don't want to make it too much, or it is only a faint acidity. So I pointed out to the front street how to brew the juice of coffee. When drinking a cup of coffee, everyone will have different associations and understandings of taste based on their own taste preferences and memories. The juice of coffee is usually the fruity aroma of the prenasal olfactory, and the sourness and sweetness of the postnasal olfactory after swallowing, which is reminiscent of the experience of eating a certain fruit.
Coffee beans from Kenya are known for their distinct and complex berry notes, ideal for extraction, with a dense acidity and rounded sweetness, and a smooth and sticky coffee liquid, which has a juicy texture after biting into a tomato.
Considering that this coffee bean has a rich acidic fruit flavor, Qianjie wanted the fruity aroma to be clearer, so the ratio of powder to water was increased to 1:16. For example, a single cup of powder is 15 grams commonly used in front street stores, that is, 240 grams of hot water needs to be injected. With V60 01 filter bowl, 91 degrees Celsius water temperature, caster sugar grind (EK43S scale 10, 20 standard screen pass rate 82%)
In the process of segmented extraction, the extraction rate of different substances in the coffee powder is inconsistent, and the order of flavor release is sour, sweet and bitter. If you want the coffee to have a higher proportion of sour and sweet, then the second injection after simmering needs to use the most water to extract a large amount of sour substances from the previous stage. At the same time, the amount of water in the last section is reduced, and it is mainly used to replenish the sweetness and increase the touch of the mouth. In this way, the coffee tends to exhibit an active and dense fruit acidity, without lacking in body.
According to the brewing experience of Qianjie, the coffee with a large flow of water is more layered and the acidity will be more prominent, while the coffee with a small flow of water is more prominent with a soft and round sweetness. Therefore, if you want to highlight the sweet and sour fruit and rich layers of coffee, without causing the aftertaste to be too short and the taste too thin, Qianjie uses a large stream of water to extract.
Ground coffee: 15 grams.
Total water intake: 240 grams.
Water allocation: 30 grams for the first section, 130 grams for the second section, and 80 grams for the third section.
Start by pouring in 30 grams of water and simmer for 30 seconds. After steaming, the second section of the front street uses a medium-to-large flow of water (greater than 7 g s) to quickly inject 130 grams of water into a large circle outward. Once all the coffee has fallen into the pot, pour the remaining 80g of hot water into a small loop using a small stream of water (less than 4g s). After the coffee liquid is fully dripping into the sharing pot, the extraction is completed for 2 minutes (error 10 seconds).
It is worth noting that the water distribution in the second section is more, if the water is too urgent, it is easy to pile the powder wall too high, and after the water level drops, the particles on the edge of the filter bowl are difficult to be washed by the hot water in the last section, which is easy to lead to insufficient extraction. Therefore, the final water level of the rising water should be controlled properly and not chased too high. After the second section is injected in the front street here, the water level will be controlled as much as possible at the height of 3 5 of the filter bowl.
If the form of ice brew is used, it is necessary to compensate for the shortening of the extraction time due to the lack of water injection, as well as the faster release of the coffee substance, and the grind needs to be adjusted more finely, which is used here in Front Street 95。If you use a No. 20 screen, the grinding pass rate of ice flushing is between 82-83%. Similarly, according to 15 grams of coffee powder, the ratio of powder to water is 1:11, and the corresponding total water injection is 165 grams, adding 75 grams of ice cubes, and the water distribution is 30 grams, 90 grams, and 45 grams.
In this brewing method, the hot hand brew can highlight the dense berry sour aroma of Kenyan coffee, and the juice tends to be small tomatoes; The ice hand brew is more like a glass of chilled plum juice, with the sweetness of ripe blueberries on the finish, which is very suitable for summer.
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