Compared with other conventional processing methods, anaerobically processed coffee beans usually have a richer and more discernible taste.(mostly), as they tend to be more fermented. For example, the Front Street 90+Eleta in the Front Street bean menu has obvious longan, spice, and citrus flavors, or the Front Street Divide Manor Big Navel has obvious blackcurrant and blueberry flavors.Although anaerobically processed coffee has excellent flavor performance, brewing it well is not an easy task. As Front Street has always shared, because the structure of anaerobically treated coffee beans is different from conventional coffee beans, many friends often get unsatisfactory coffee when applying the brewing mode of conventional coffee beans.It's not that the taste is thin, it'sTaste bland, all in all, the coffee brewed is far from delicious. So today Front Street will share with you how to brew a cup of anaerobically treated coffee~Anaerobic coffee grindingThe main reason why many friends fail to brew anaerobic coffee is due to insufficient extraction! Due to insufficient extraction, the concentration and extraction rate of the coffee are not up to standard, so the taste will be thin and the taste will be bland. The first reason for this problem is grinding! When most friends grind anaerobically processed coffee beans, they will use conventional medium-light grinding because it is a medium-light roasted coffee. But in fact, anaerobically processed coffee beans require a finer grinding degree.becausevast majorityCoffee beans do not have a strong ability to "lock" water.front street believeWhen brewing them on a daily basisEveryone has discovered that anaerobically treated coffee drains water faster when brewing, and all the water poured into the powder layer seeps out of the filter cup within a short time.This is because anaerobically treated beans will have a relatively loose structure. Most beans have been soaked in sugar for a long time during the processing. During the roasting process, the adhesion of sugar will cause the beans to have a stronger caramelization reaction, so part of the structure of the beans will be looser, and the water-locking ability will not be as strong.Fast water discharging speed will shorten the extraction time, and the coffee extraction efficiency will be reduced, making it difficult for the coffee to brew a full flavor. However, finer grinding can greatly improve this problem. Because finer grinding allows the coffee powder to have more surface area in contact with water, the flavor substances dissolve faster. At the same time, the water discharge speed will also be slowed down because the distance between the coffee powder becomes smaller, which can be said to kill two birds with one stone.Therefore, when Front Street brews anaerobically processed coffee beans, it uses a grinding degree that is one step finer than that of conventionally processed coffee beans. For example, when brewing medium-light roasted Oiran, Front Street uses a 10-scale grind, while when brewing anaerobically processed Hija, a 9.5-scale grind is used.Water flow when brewing anaerobic coffeeIn addition to grinding, the size of the water flow during brewing is also something we need to adjust. There are two reasons: the first is that the size of the water flow willIt affects the water discharge speed. When the water flow we use when brewing is larger, the water will be filled out faster and the water discharge speed will be faster, and vice versa. Therefore, we need to extend the extraction time by using a small water flow, so that the coffee can be more fully extracted. It is difficult to achieve this by just finer grinding.Secondly, the powder bed of anaerobic coffee is difficult to lift. When we use large water flow, it is easy to submerge the powder bed and generate bypass water. Therefore, when brewing anaerobic coffee, appropriately reducing the water injection rate can also make the thin taste less likely to occur~Powder to liquid ratio when brewing anaerobic coffeeWe can often smell some salty flavors similar to "doenjang" and "tempeh" in some coffee beans that are very fermented. This is because the aroma concentration of coffee is too high and too concentrated, resulting in aroma changes.An example is cited in the book "The Science of Coffee Aroma": When the concentration of a fruity aroma is not that high, we may smell it as the aroma of peaches, but if its concentration continues to increase, and when it reaches a certain level, it may smell more like the smell of vomit.Because the aroma concentration value is too high, it is difficult for us to distinguish a specific aroma. Anaerobic coffee is often unacceptable for this reason: the aroma concentration is too high. Whether it smells or tastes, many friends will be repelled by its rich fermentation and spice flavor.So if you are a friend who doesn’t have that “heavy” taste and wants coffee that doesn’t have that high concentration, Front Street would recommend brewingheavyWhen making anaerobic coffee, use a powder to water ratio of 1:16 or above. Increasing the amount of water can reduce the concentration of coffee, so the aroma and taste will be less concentrated! Not only will the coffee taste better, but it will also be easier to capture the high-quality coffee flavor.The above are some extraction parameters that we need to pay attention to when brewing anaerobic or heavily anaerobically processed coffee beans. Then Front Street will demonstrate how to brew anaerobically processed coffee beans~The coffee beans used in this sharing are the Front Street Divide Manor·Xijiao in the bean list. It is currently the most popular heavy anaerobic coffee bean in the store because it not only has extremely rich flavor performance, but is also super cost-effective! The extraction parameters are as follows:Amount of powder used: 15gPink to water ratio: 1:15Grinding degree: 9.5 scale of Ek43, 75% screening rate of No. 20 mesh, fine sugar grindingBrewing water temperature: 92°CBrewing method: three-stageThe first step of brewing is still the same steaming process! Use twice the amount of water as powder and steam for 30 seconds.After steaming, we start injecting water from the center and slowly move outward in a circle to wet all the coffee powder, and then use small water flow to make a large circle to inject the second section of hot water. The amount of hot water that needs to be injected in this section is 120ml.After the hot water is poured, let’s first observe the speed of the water. If the water flow is very fast, then we'd better split the third section of hot water into two sections, or use a smaller water flow to inject to increase the extraction time.When the second section of hot water has almost penetrated, we use a small flow of water in a small circle to inject the third section of hot water. This section of hot water has a total of 75ml.Then we just need to wait for all the coffee liquid in the filter cup to drip into the lower pot, then we can remove the filter cup and end the extraction! The total time is 1 minute and 55 seconds, which is still shorter than the conventional coffee extraction time.When you enter the Xizhao that comes out like this, you can feel the obvious sweet and sour taste of grapes, passion fruit, and apricots, along with the elegant floral aroma and a hint of spices. The taste is smooth and thick. It can be said to be a glass of grape juice with a very full taste! Wait until the temperature drops slightly,The acidity of berries and grapes becomes brighter and brighter, and the flavors of spices and chocolate begin to become apparent. The layers are very rich and varied, which makes people say it is so satisfying!
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
