The three major categories of coffee, instant, hanging ear, and fine beans, are also the three stages from small white to old coffee guns, to fine beans, aside from addiction, basically it is certain that this is a deep coffee lover. Coffee merchants, too, will produce a variety of products for these three groups of people, and even crossovers to grab each other's market.
As a non-professional coffee seller, in fact, I don't like to toss fine beans, one is the high price, the other is difficult to control, and the third is the difficulty of brewing. These three factors add up, a good bean, in the end may not be able to fall a good.
First of all, the price, even if it is the same bean, because the channels are different, the quality and price of the cost performance will be greatly reduced, for xiaobai is fine, can cheat or cheat, anyway, it is buying and selling, for the information difference and knowledge threshold to pay tuition is not unusual. But one thing is the same, that is, as a second-channel dealer, in the eyes of big coffee merchants, it is also a leek.
In addition, it is a check, how to distinguish whether a bean is of high quality, in addition to the place of origin, there are many processes to go through later, and it is not a very professional player, most of them also listen to the first-hand sellers, and then drink it themselves. In fact, whether this pass is put in place and into the customer's mouth, it may not be so. And not a good one!
Finally, brewing, the first two problems have been solved, a bean sold out, grinding, brewing are relatively professional things, everyone's difference is big, some people can brew out a better flavor than expected, some people may rush out the taste of commercial beans. Whose fault is it that the tiger is out of the wood, and the turtle jade is destroyed in the tree? Don't ask, ask is the fault of a second-way dealer. Not to mention that the human mouth is not consistent with the identification of flavor.
Saying so much, it is nothing more than paving the way for the beans I will recommend below, in case the mouth is not so satisfied, don't scold me, first admit to saving my life!
Beans in this issue: Flower Kui
Name of Product: Sunshine - Hua Kui Origin : Gucci hambella Grade: G1 Altitude: 1950-2300m
Geographical area : Cuckoo treatment plant Variety : Heirloom Baking degree: medium and shallow Treatment: sun
Flavor Description: Bromeliad, cream
Some people say that if there is a bean that can be compared with Gem Summer, it is Hua Kui. Both of these goods originated in Ethiopia, both became rising stars, and some people spent a lot of time discussing the difference between Gem Summer and Hua Kui, and I will only make a brief description.
First of all, let's talk about the name, why is it called Hua Kui? Ancient scientific expeditions have the distinction of yuan, list eyes, and flowers, and The Qinglou Pinhua (beauty pageant) also has the sayings of Hua Kui, Hua Yin, and Hua Fu, and Hua Kui is the first place of The Flower.
In 2017, sun-dried coffee beans produced by Buku Abel of Hambella were sent to THEH to compete and won the Ethiopian Sunshine Group. Its rich berries are popular for their creamy flavor. Also in the same year, Hongshun introduced the same batch of beans, perhaps hoping to compete with the geisha, and gave him the name "Hua Kui". Then another contestant won the second place in the brewing competition with it, and since then, the name of Hua Kui has been sounded.
The flower queen originated from the Hambella appellation, which was first translated as a geisha, and then a geisha as a gem summer. Is there a bold idea here: Hambella appellation = geisha = gem summer = hua kui? Don't think about it, this is not a concept, the name of the coffee beans of Hua Kui, Hambela is the appellation, and Gem summer is the bean species. And the most famous gem summer is in Panama, where the three of them are equal to each other with hammers. That's it!
The flavor of the flower quill
As mentioned earlier, Hua Kui won the prize for its berry cream flavor, so its outstanding flavor must be so that it can be called Hua Kui. Compared with the prominent floral aroma of The Gem Summer, the fruity aroma of Hua Kui is more intense, strawberry, passion fruit, citrus, etc., some even have wine aromas, tea feeling, cream and other flavors. However, the flavor of this thing, each batch will not be exactly the same, and it is also closely related to its growing environment and treatment. The flavor of Hua Kui changes somewhat every year, and it is easily affected by factors such as temperature and rainfall. But overall it doesn't deviate too much.
Brewing method
Filter cup: V60, water temperature: 91 degrees Celsius, powder volume: 15 grams, powder-to-water ratio: 1:15, grinding degree: medium fine
Inject 30 grams of hot water to completely wet and steam the coffee powder for 30 seconds, inject a fine stream of water from the center point and slowly circle to 125 grams for segmentation, when the water level in the filter cup drops to the nearly exposed powder bed, continue to fill the circle with water to 225 grams, the total extraction time is about 2 minutes.
Small recommendations
If you want to highlight the high-quality acid and rich fragrance of Hua Kui, the grinding degree is fine, the water temperature is slightly higher, and the precipitation of substances in the coffee is accelerated.