一樣的悶蒸不一樣的效果 Same Blooming Method but Different Effects
People always want to moisten all the coffee powder they can see during blooming when doing pour-over coffee, but we seem to forget that the invisible part may not be moistened. What you can see is the ground coffee in the top of the filter cup, what you can't see is the ground coffee in the bottom center of the filter cup. It sounds obvious, so let's try it out.
[Blooming with water in the middle]
The first type is referred to as “blooming with water in the middle.” We concentrate water at the center of the filter cup, because this part with a relatively large amount of powder and coffee powder that cannot be seen in the center of the filter cup, while blooming under the premise of limited water, there is bound to be not enough water to wet the coffee powder in the upper outer ring of the filter cup. As a habit, we always feel that the powder in the outer ring is not moist enough. But as everyone knows, concentrate the steaming water in the center, and then wait for the water to slowly wet to the outer ring, and at the same time, the overall wetness will increase, and the entire extraction rate will increase.
風味品評: 熱帶水果 鳳梨乾 風味明顯飽滿 甜感高 厚實滑順
Flavor evaluation: tropical fruit, dried pineapple, obviously full flavor, very sweet, full body and smooth.
[Blooming with water pouring in circles]
The second is referred to as “blooming with water pouring in circles,” mainly to make the coffee powder that can be seen moistened, but under the premise of limited water, there is bound to be insufficient water to moisten the coffee powder in the center of the filter cup, where the part with relatively more coffee powder. As a habit, seeing the surface of the entire filter cup is perfectly moist, we are very happy. But as everyone knows, when blooming is finished and the water is poured, the coffee powder in the center begins to contact the water. We start to extract and pour the water, but large part of coffee powders in the center start to become wet, so the overall extraction rate is flat and it feels like only the first part of the extraction of soluble substances. That's it.
風味品評 : 熱帶水果 鳳梨 風味較弱 甜感略低 酸感明顯
Flavor evaluation: tropical fruit, pineapple, weak flavor, slightly less sweet, obvious acidity
咖啡粉 20克 / 熱水87度 / 悶蒸 30克水 30秒 / 總注水 330克 / 得咖啡液 285克 / 總時間 2分30秒
The above pour-over parameters are:
20g of coffee / 87°C of hot water / blooming 30g of water for 30 seconds / total water 330g / 285g of coffee liquid / total time 2 minutes and 30 seconds
The barista and one of our the regular customers drink two cups together, and both prefer the first cup of coffee. From this small experiment, it is obvious that the method of “blooming with water in the middle” is better. With the improvement of the extraction rate, the flavor of the coffee is enhanced, and the taste is mellow and sweet. This extends the discussion in the Justin Coffee Classroom article last week. Although aroma and aftertaste cannot be both perfect, we can improve both at the same time. With the improvement of the overall extraction rate, the aroma is improved, and the aftertaste is long. Having different blooming ideas and try it out!
哥斯大黎加 塔拉珠 法蒂瑪處理廠 酒桶 日曬
風味描述: 熱帶水果 鳳梨乾 可可 葡萄 焦糖 Body厚實黏稠
The Coffee used in the experiment is
Flavor Descriptions: Tropical Fruit, Dried Pineapple, Cocoa, Grape, Caramel, Full Body
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