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Coffee in Pu'er

Release time:

2022-04-12

"Chinese coffee looks at Yunnan, and Yunnan coffee looks at Pu'er. Pu'er has been called China's 'Coffee Capital '..." With these confident commentary, we saw a string of snow-white coffee flowers and a handful of red fruits on the big screen. In front of the screen we are quiet, as if brought into the world of coffee. The breeze in March in Yangchun blew from one end of the hanging corner building of Ziyuan Coffee Factory, gently touching the tip of my nose with the breath of coffee, and then gently blowing to the other end. The table in front of us was filled with all kinds of delicious snack fruits, the most striking of which was the glass coffee set for brewing coffee and two finished coffee products, one marked "sun " and the other marked "honey treatment " . even if they were covered with filter paper, the aroma of coffee would have spilled around, diffused throughout the room.

After watching the development film of Pu 'er coffee, the following is to watch the young and handsome barista explain and perform the brewing step, which is completely different from the simple brewing instant coffee in people's impression. The barista's graceful posture, skillful skills, beautiful soup color and fragrant taste of coffee are all full of praise. I am more and more uncontrollable in love with you, our Yunnan small grain coffee.

When the teacher asked who would try first, my love and love prompted me to rush to answer loudly. Learn from the technician's appearance just now, every move and every style should be like a model. Extreme, can match with it, favorite, can embrace with it.

The first step is to prepare the water. The water temperature requirements of various varieties of coffee are different. I chose the local small-grain coffee treated by sun, and the brewing water temperature is about 80 degrees. The filter paper is folded about one centimeter along the edge, attached to the inner wall of the filter cup, poured with clear water around the edge, let the water flow wet the filter paper filter cup from top to bottom, and then pour out the water. This step is to clean the filter paper and make the filter paper stick to the inner wall of the filter bowl to separate the air. As I work in the laboratory, I have a good idea about this step. One of the steps in the analysis of samples is also filtering. Years of technology have made me very skilled. The barista couldn't help asking me, look at your appearance and learn tea art. I didn't answer. I smiled at him proudly and was naturally happy.

The ratio of coffee powder to water is 1:15 . I put in 20 grams of coffee powder and make it flat on the bottom of the filter paper. The cloth powder is required to be even and flat. Pour in the prepared 80 degrees of water. Water injection should try not to pour the coffee powder on the contact surface with the filter paper. It can be injected in the middle of the coffee powder, and then pour a small circle outward. The position of this small circle is between the center of the circle of the cloth powder surface and the center of the big circle of the contact surface of the filter paper. The water injection flow rate should be controlled evenly, and the amount should be just soaked with coffee powder. After a few seconds, it should be fully wet. The filter paper absorbs impurities, and the coffee powder surface spits small bubbles. Like a frog floating on the water, small eyes blink. When the flour stops spitting small bubbles and the filtrate changes from a rain curtain to beads with broken lines, water can be officially filled. 20 grams of coffee powder is injected into about 300 grams of water, which should also flow evenly and slowly. When the water level reaches the powder surface, the filter bowl should be removed at a speed. At this time, the key point is that the filtrate cannot be completely filtered out, and the later filtrate will bring in various mixed odors. Finally, lift the coffee pot and gently shake it clockwise, so that the brewing process is completed.

To brew a pot of coffee, you should first taste it yourself before you can taste it for others. This is the rule. So I fanned the smell and smelled it first, then took a sip and put it in my mouth. Wow! The taste is mellow and fragrant, thick but not bitter, fragrant but not strong, and with a touch of fruit. The fertile soil in which it grows and the bright sunshine it receives seems to come to mind.

(Luo Meiyan)

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