It can be said that nearly 70% of the inquiries about Moka pots received at the Front Street Backstage are about how to use a Moka pot to extract light roasted coffee beans. As the saying goes: Everyone has their own preferences for radish and cabbage! Not all friends like to use dark roasted beans with rich caramel aroma to make coffee, so they often choose light roasted beans with outstanding flavor to make Moka pot coffee. As the most cost-effective representative of light roasted beans, Oiran has an affordable price and outstanding flavor, so it has naturally become the first choice of most friends.
But after trying it, many friends found that the extracted Oiran coffee was either tasteless or full of sourness. It does not meet the cup of "Oiran-flavored" coffee that my friends thought. For this reason, these friends came to Front Street and asked how to use a Moka pot to extract the Oiran flavor!
Therefore, today Front Street will share how to use a Moka pot to extract the "Oran flavor" of Oiran? Before that...as always, I would like to introduce to my new friends what an oiran is and what "oiran flavor" means.
What is an oiran?
Oiran is a bean produced in the Hambera region of Ethiopia. Front Street believes that many friends first started to know Oiran at the coffee competition in 2017. Players used Oiran to defeat many Geshas and achieved excellent rankings. Therefore, the oiran's reputation has greatly increased in a short period of time and she has gained many "fans".
But do you know that before the Oiran became an "Oiran", this bean actually won the TOH event held by the African Coffee Association in Ethiopia. It was precisely because of its victory that a Beijing bean merchant decided to buy it and named it Oiran. The intention is to "be the leader of a hundred flowers and outshine the others in beauty".
It is often said in the front street that the courtesan still has the meaning of overpowering the Gesha. Because the original name of Geisha is "Geisha", which means "Geisha" in translation. Geisha is a profession in Japan, and oiran is the leader in this profession. Later, because the oiran achieved good results in various competitions, such an explanation became deeply rooted in the hearts of the people.
At first, Oiran was only produced at the Buku Abel processing plant in the town of Dimtu, Hambera. However, as Oiran's reputation grew, the market demand for it grew, so DW Company began to expand its production scale and put the production areas around the Buku processing plant into the production of coffee beans. They are Buku Saysay, Haro Soresa, Tirtiro Goye, and Seke Bokosa. They are all villages and treatment plants located in Dimtu Town. The furthest distance from the Buku treatment plant is about 4 kilometers.
However, I believe everyone knows that coffee is a crop that depends on the weather. Therefore, the final taste of coffee will be different every year due to climate changes in the growing environment and differences in the details of the processing process. The same goes for the oiran! In 2018, people discovered that the taste of the oirans produced this year was different from the oirans who shined in major competitions last year.
Therefore, in order to distinguish it from the original Oiran, domestic green bean trading companies began to formulate an exclusive batch number for Oiran that is limited to each year - X.0. Calculated starting from 2017, the oiran produced every subsequent year will have the suffix X.0 added. For example, the Oiran produced in 2018 is the second batch, then it is Oiran 2.0, and the Oiran produced in 2019 is the third batch, then it is Oiran 3.0, 3.1 version...
The suffix for the oiran produced this year is: 11. In this way, buyers can clearly know which year the batch of Oiran they purchased comes from and whether it is seasonal coffee.
What is Oiran flavor?
The reason why Oiran is famous is not only because of the fame brought to it by the competition, but also because its flavor is very special, which is different from the traditional flavor of Sidamo production area. The traditional Sidamo flavor is characterized by the flavor of ripe tropical fruits such as citrus, pineapple, and mango, while Oiran also adds rich and sweet flavors such as cream and strawberry. When we combine these flavors, it is the so-called "Oiran flavor".
How to use a Moka pot to extract the "Oran flavor" of Oiran?
Back to the topic, the reason why many friends cannot extract the "Oran flavor" of Oiran is because they have overlooked one important point! That is, Oiran is a light roasted coffee bean, but uses the same grinding and powder volume as dark roasted beans.
Compared with dark roasted beans, light roasted beans do not expand as much and are not as crispy. Therefore, under the same grinding and the same amount of powder, the resistance of the powder cake composed of light roasted coffee powder is not as great as that of dark roasted coffee powder, because there are more gaps and the penetration rate of water is faster. Therefore, the final extracted coffee will have a sour taste due to insufficient contact time between the powder and water. (If the Moka pot is in a "squirting" state when the liquid comes out, then this is the case!)
So for situations like this, we can have different solutions according to different needs (please move here for details on the operation of the Moka pot, Front Street will not go into too much detail here).
The first is to finer the grinding or increase the amount of powder! If you are a friend who uses a grinder to grind coffee powder, then finer grinding is naturally the best choice! Move the scale 2 spaces toward the finer side, and then use the same amount of powder for extraction. The powder cake will become closer due to the reduction in the particle size of the coffee powder. The resistance will naturally increase, and the contact time between the powder and water will be extended. If you are a friend who buys grinding powder, you need to increase the powder amount to increase the resistance of the powder cake. Because the grinding cannot be further fined, we can only increase the resistance of the powder cake through accumulation.
Another way is to control the heat. When the liquid comes out of the Moka pot, turn down the fire source. When the coffee liquid seeps out half of the cup, remove the Moka pot from the fire source to reduce the generation rate of water vapor, so that the contact time between the water and the coffee powder can be appropriately extended. Of course, the first two factors are prerequisites that need to be met.
When we adjust it well, the hot water can be extracted to its maximum capacity. The fully extracted Oiran coffee will naturally not have a sharp sour taste, and the "Oiran flavors" such as strawberry, cream, and citrus can be interpreted!
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
