Uncover the Science Behind Segmented Coffee Brewing for Enhanced Flavor Profiles.
Flavor performance at different extraction stages
In order to clearly distinguish the flavors released at different stages, Qianjie prepared a lightly roasted fruity coffee and a medium-roasted nutty coffee as brewing objects, and used a four-stage method to pour water, and then used four preheated sharing pots to collect the coffee liquid in each stage.
Coffee Beans: Kenya Kirin Yaga AA & Qianjie Yunnan Sun-dried Iron Pica
Powder Volume: 16g
Total Water Injection Volume: 240ml (30ml, 70ml, 70ml, 70ml)
Grinding Degree: EK43 at 10 scales (80% pass rate of No. 20 sieve)
Water Temperature: 90℃
Filter Cup: Hario V60#01
Water Injection Method: Four-stage
Key Points:
- Using two types of coffee beans: Kenya and Yunnan.
- Powder volume is 16 grams with a grinding degree at EK43's 10 scales.
- Four-stage water injection with a total volume of 240ml: 30ml, 70ml, 70ml, and 70ml.
- Water temperature is maintained at 90℃.
Specific operation:
- first inject 30ml of hot water into the first section and steam for 30 seconds. After about 25 seconds, quickly replace the second sharing pot and reset the weight of the electronic scale.
After the steaming is over, inject the second section in a circle from the inside to the outside, while raising the powder layer. The target water volume is 70ml. When the water in the filter cup is about to run out, immediately replace it with the third sharing pot, return the weight to zero, and continue to inject the third section of water, and then wait for the coffee liquid to drip filter... Repeat 3 times until the target amount of water is fully injected, and you can successfully get two sets of 4 different stages of coffee liquid.
Because of the additional "changing pots" and "peeling" actions in the middle, the total extraction time will be extended. The brewing time of Kenyan coffee is 2 minutes and 18 seconds, and the dripping time of Qianjie Yunnan Iron Pica is 2 minutes and 26 seconds. Next, Qianjie plans to taste each cup and record the flavor performance, and then mix them all and try them.
Coffee Bean Introduction
Today, we explore the flavors of two coffee beans: Kenya Kirinyaga AA and Yunnan Sun-Dried Typica from Fore Street.
First Stage (Bloom)
- Kenya Kirinyaga AA: Berry, plum, caramel, with a rich texture and prominent acidity and saltiness.
- Yunnan Sun-Dried Typica from Fore Street: Nutty, caramel, herbal, with high intensity, dominated by bitterness and saltiness.
Second Stage
- Kenya Kirinyaga AA: Grape, black plum, prune juice, cranberry, light floral notes, with a noticeable juiciness and a slightly bitter aftertaste.
- Yunnan Sun-Dried Typica from Fore Street: Hazelnut cookie, chocolate, sugarcane juice, red grape, with clear flavors but short lingering notes.
Third Stage
- Kenya Kirinyaga AA: Prune, hawthorn, citrus, with a smooth tea-like feel, subtle aroma, and sweet entry.
- Yunnan Sun-Dried Typica from Fore Street: Almond, pear, fruity sweetness, barley tea, with slightly lower intensity and weaker flavor.
Fourth Stage
- Kenya Kirinyaga AA: Olive acidity, green tea finish, overall bland taste, and thin aroma.
- Yunnan Sun-Dried Typica from Fore Street: Almond, herbal, tea notes, with the lowest intensity, resembling over-steeped Pu'er tea.
All Stages Combined
- Kenya Kirinyaga AA: Dried cranberry, black grape, pear tea, with a balanced and moderate taste, good juiciness.
- Yunnan Sun-Dried Typica from Fore Street: Hazelnut, sugarcane, cream, caramel cookie, peach, melon, with rich aroma and well-balanced flavors, full-bodied.