张橡胶

张橡胶

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There is no absolute brewing method.

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The text discusses how to brew a cup of coffee using hand brewing methods, focusing on two main factors: bean information and bean condition. **Bean Information:** It emphasizes the importance of details such as altitude, processing method, and roast level. Higher altitudes generally yield more complex flavors, while lower altitudes tend to produce richer, less acidic coffee. The specific beans discussed are medium-altitude, sun-dried Arabica beans from Bali, known for their fruity and floral notes. **Bean Condition:** The text explains the concept of "resting" coffee beans, which refers to the release of carbon dioxide after roasting. For beans that are over a month old, the focus should be on extracting their inherent flavors. A brewing method is suggested using 15 grams of coffee with water at 92°C, emphasizing a total water-to-coffee ratio of 1:14 to 1:16 for optimal flavor balance. In conclusion, the author reflects on their experience with coffee, noting that while they typically roast their own beans, commercially available beans provide more consistent and reliable flavor profiles.

Taking hand brewing as an example—how to brew a cup of coffee beans that you haven't tried before, I believe there are two key elements:

  • Bean information
  • Bean condition

Bean Information#

A bag of roasted coffee beans usually contains relevant information about the coffee beans on the packaging. Taking the one I have as an example.

This is an Arabica bean originating from Bali's Pupuan, processed by sun-drying, at an altitude of 1200-1300 meters, with flavor descriptions of: berries, bananas, peaches. The MIX in the bean variety information means it is a blend of different cultivars, not a single variety like Typica or Catimor. The roast level is light-medium.

It sounds complicated, and a lot of information can be unfriendly to beginners. From a personal perspective, there are three key points worth paying attention to:

  • Altitude
  • Processing method
  • Roast level

Regarding altitude, you can remember one formula: the higher the altitude, the higher the acidity, the more complex the flavor, leaning towards tropical fruits, floral notes, and wine-like characteristics; the lower the altitude, the richer and less acidic, with flavors leaning towards cocoa, nuts, wood, or earthiness.

An altitude of 1200-1300 meters is considered medium altitude in coffee growing environments, with balanced flavor performance and moderate acidity, possibly accompanied by floral notes.

However, altitude is not the only factor determining flavor; bean variety, processing method, roast level, and extraction method also affect the flavor profile of coffee. At the same altitude, washed coffee beans have a cleaner flavor and brighter acidity, while sun-dried beans exhibit rich fruit and wine aromas.

Returning to this bag of beans, as a sun-dried, medium-altitude, light-medium roasted coffee bean, we can infer that this is a coffee bean with rich aroma, noticeable acidity, and a fruity flavor profile. Additionally, this is a bag of beans that has been roasted for over a month, meaning there is no issue with carbon dioxide retention, but it may not necessarily be fresh.

Bean Condition#

"Bean conditioning" generally refers to the process of roasted coffee beans releasing carbon dioxide. There are many methods to accelerate carbon dioxide release, and as a coffee bean that has been roasted for over a month, we can rule out the issue of carbon dioxide residue, meaning the "bloom" phase in hand brewing needs to be adjusted. The focus should be more on extracting the flavor compounds from the coffee beans themselves.

At the same time that carbon dioxide is released, the flavor compounds in the coffee beans will also diminish. As a coffee bean that has been roasted for over a month, if I want to experience its origin flavor as much as possible, using high temperature and fine grind can extract more of the front-end flavors of the coffee beans, making the aroma and acidity more pronounced. Then, adding water to rebalance the taste.

Taking 15g of coffee grounds as an example, with water at 92°C, in the first phase, pour in a circular motion to give 120g of water, and after the dripping ends, pour in 80g of water at a steady rate in the center, for a total water amount of 200g. Extraction ends here, and subsequently, additional water can be added to balance the taste based on the initial flavor, keeping the total water amount in the range of 1:14 to 1:16.

Conclusion#

For a long time, I haven't had much opportunity to work with roasted coffee beans. As someone who drinks a cup of coffee every day, my source of caffeine comes from purchasing green coffee beans online and roasting them myself. Due to relatively primitive equipment and methods, I have experience but find it difficult to summarize universally applicable insights. Mature, commercial roasted coffee beans have a traceable path, with controllable roasting and professional cupping translating into readable bean information, allowing for a structured approach to get started.

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