Sharing the complete brewing tutorial of Yemen Mocha coffee beans｜I almost used up all the utensils I had...

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Yemeni Mocha

Mocha is often assumed to be a fancy coffee with chocolate sauce in espresso, but there is actually a single-origin coffee called Mocha. The name Mocha comes from the port of Mocha in Yemen. According to legend, in the 17th century, the place where Europeans first imported coffee and spread it to the world was the world's largest coffee port - Mocha Port.

Although Ethiopia was the first country in the world to discover coffee, Yemen was the first country in the world to produce coffee on a large scale as a crop. In the early 17th century, the first batch of Yemeni coffee was exported to Europe via the ancient small port of Mocha Port, which amazed the Europeans. Because all exported coffee sacks were printed with the MOCHA mark to prove that they were transported from Mocha Port, Europeans called the delicious coffee shipped from Mocha Port "Mocha Coffee", which is why Mocha became synonymous with coffee in the early days.

In Yemen, the only processing method is traditional sun drying. Yemeni farmers' sun drying method is rougher than that of Ethiopia, and they directly spread it on the roof to dry! ! This is different from the delicate sun drying of Yirgacheffe or Sidamo, where red fruits are picked and spread flat on "elevated net beds". This is the main reason why Yemen has a strong game flavor.

Yemen coffee has a rich, complex, wild, mellow flavor, strong fermentation flavor and low acidity. In addition, Yemen coffee often contains an uncertain factor (the time of rainfall in the season) that makes people unpredictable. It is not an exaggeration to call it the most special coffee in the world. Since it is such a special bean, how should we show its characteristics? Let's take a look at the 7+1 ways to play with [Yemen Mocha] today!

Hand pouring

First of all, of course, there is the more common one - hand pouring! Hand pouring can be said to be my favorite one! After all, different filter cups can bring different performances to the same bean.

V60

Since the spiral cone design of the filter cup focuses on the speed of the water level drop, the coffee powder particles can be extracted better and the flow rate is faster. The internal ribs are designed with a curved vortex structure to help speed up the water flow, extending from the bottom to the top, indicating a smooth exhaust effect. The curved ribs increase the water flow path to increase the contact time between the coffee powder particles and the water. Therefore, the editor will choose to use the three-stage brewing method.

Parameters: The grinding degree is BG 5R (60% passing rate of China standard No. 20 sieve), the water temperature is 88℃, the powder-water ratio is 1:15, and water is added to 122 grams for segmentation. When the water level drops and is about to expose the powder bed, water is added to 226 grams to end brewing. The extraction time is one minute and fifty-two seconds.

Flavor: Rounded grape acidity on the palate with distinct chocolate, sweet spice flavors and a malt finish.

KONO

Unlike the V60 filter cup, the KONO filter cup has shorter ribs and mainly uses immersion extraction. The filter paper is tightly attached to the filter cup to limit the airflow, which allows the water and coffee powder to have a longer contact and soaking time in the filter cup, ensuring the extraction time and extraction rate of coarse grinding. This allows the coffee powder to be fully extracted, improves the mellow taste, and makes the flavor more concentrated.

Parameters: The grinding degree is BG 6M (China standard No. 20 sieve pass rate is 50%), the water temperature is 88℃, the powder-water ratio is 1:15, and a small flow of water is slowly brewed to 120 grams. When the water level drops and is about to expose the powder bed, continue to add water to 225 grams to end the brewing. The extraction time is two minutes and three seconds.

Flavor: Rich, with distinct flavors of nuts, chocolate, spices and red berries.

Smart Cup

The Smart Cup combines the advantages of the French Press and the Pour-Over Coffee Pot. It is simple, convenient and easy to use. It extracts coffee by immersion, which does not require much skill. If you find it difficult to master the stable water flow and cannot accept the fine powder of the French Press, then the Smart Cup is an easy-to-operate and flavorful choice. There is a piston at the bottom of the cup, which is usually in a submerged state (there are four legs below to keep it suspended in the air). After pouring water into it, it is closed under pressure, and the piston firmly blocks the water flow. When it is placed on the container, the piston below is lifted up and the coffee flows out.

In order to distinguish the flavors from other immersion extractions and to show the deep chocolate aftertaste of mocha coffee, this time we deliberately adopted the method of front-end filtering extraction and back-end immersion extraction.

Parameters: grinding degree BG 5R (China standard No. 20 sieve pass rate 58%), water temperature 88℃, powder-water ratio 1:15.

Pour 40g of water, steam for 30 seconds, move the filter cup to the sharing pot, filter and add water until 110g, and continue to add water until 200g is about to appear . When the powder bed is about to appear, remove the filter cup and add the remaining 25g of water, soak for 10 seconds, and then move it to the sharing pot for filtering. The total extraction time is two minutes and twenty-four seconds.

Flavor: Rich taste, with strong dark chocolate and spice aromas, and a slightly sour taste of black plum after cooling.

AeroPress

The AeroPress is a magical device that combines the immersion extraction method of the French press, the filter paper filtration of hand-poured coffee, and the fast, pressurized extraction principle of espresso. Through pressure extraction, it can combine the richness of espresso, the purity of hand-poured coffee, and the smoothness of the French press.

Parameters: grinding degree BG 5R (China standard No. 20 sieve pass rate 60%), water temperature 88°C, powder-water ratio 1:15, extraction time two minutes.

Use the “reverse pressure method”. Pour in 30 grams of water and steam for 30 seconds, then directly pour in 200 grams of water, gently stir for 5 circles, and when it is soaked to 1'30″, invert and press out, then add 25 grams of water to adjust the concentration.

Flavor: Bright and tart, citrus-flavored, sweet on the palate with a hint of aftertaste.

French Press

The French press is a coffee brewing method that completely soaks the coffee in the pot, and then uses a pressure rod with a metal filter to separate the coffee and coffee grounds. This brewing method produces a very mellow coffee, which can increase the texture and oil. It is a relatively convenient and easy-to-use tool.

Parameters: grinding degree 6M (Chinese standard No. 20 sieve pass rate 50%), water temperature 88°C, powder-water ratio 1:16, extraction for two minutes.

Steam with 30g water for 35 seconds, stir gently for three to five times, and press down at a constant speed after soaking for 1'30".

Flavor: With the aroma of chocolate and spices, soft fruit acidity, some herbal flavor and caramel sweetness, the overall balance and mellow taste.

Flannel

Flannel filter cloth can carefully and slowly extract the delicious ingredients of coffee beans. The filtered coffee has a mellow and deep taste, which is the biggest charm of flannel filter cloth. Flannel can retain some of the oil in the coffee because its pores are larger than those of filter paper, unlike filter paper which usually filters out all the oil. Therefore, the coffee brewed with flannel will be mellower and smoother than that brewed with filter paper.

In addition, during the brewing process, because the flannel has coarse pores and can filter at all positions below the water level, unlike the filter paper which can only filter through the gap between the filter cup and the filter cup, the flannel water filtering speed is slightly faster than the general filter cup and filter paper combination (the flow rate of the front and back of the flannel is different!)

Parameters: grinding degree 5M (China standard No. 20 sieve pass rate 60%), water temperature 88℃, powder-water ratio 1:15, extraction two minutes and thirty seconds.

Steam with 30 grams of water for 30 seconds, add water when the amount reaches 100 grams, and when the water level drops to about to expose the powder bed, continue to add water until the amount reaches 225 grams to end the brewing.

Flavor: Rich and smooth, with a rich dark chocolate flavor, a lingering caramel aftertaste, and a slight drop in temperature, with flavors of spices and berries.

Siphon

Watching the water gradually rise up when brewing coffee with a siphon is a visual enjoyment. The siphon pot is also mainly based on immersion, so the brewed coffee will be more balanced and have a mellow taste. Because it is filtered with flannel, unlike filter paper, flannel filtering will retain some grease. If you look closely at the surface of the coffee liquid, you can find a thin layer of grease, which is why it tastes smoother.

Parameters: The grinding degree is BG 6A (China standard No. 20 sieve pass rate is 55%), the water temperature is 87℃, and the powder-water ratio is 1:13.

After the water reaches the upper pot, adjust the heat until there is no bubbling or backflow. Add the powder into the water and stir it in two circles. After 35 seconds, stir it in circles 5 times. After 50 seconds, remove the heat and wipe the top of the pot with a wet cloth to allow the coffee liquid to flow back. (The time starts from adding the powder). The total time is 1'10".

Flavor: Clear, soft flavor with a distinct spicy aroma, grape and red berry flavors, and rounded acidity.

Espresso

Finally, let’s use [Yemen Mocha] to make a SOE!

Parameters: grinding degree Pegasus 600N 1.4, powder-water ratio 1:2, double-head 20g extraction of 40g coffee liquid, extraction time 20 seconds.

It smells very obvious oolong tea, and the sweet and sour taste of grapes is obvious, with the flavors of sweet spices, caramel and chocolate, and the aftertaste of oolong tea is long-lasting. Add 140 grams of water in a ratio of 1:8, and the sourness of grapes and berries, with a light sweetness~ Add milk to make milk coffee, which smells and tastes very obvious oolong tea and the sweetness of toffee.

The playability of coffee is probably that different utensils express completely different feelings. Even if it is the same bean, different parameters and different utensils will present completely different feelings. I wonder which kind of utensil you like more?

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