عباد الشمس شمس دافئة مزيجمقدمة حبوب البن:
[Sunflower Warm Sunshine Blend]
Varieties: Caturra, Catuai, Pacas, Heirloom
Flavors: Chocolate, cream, vanilla, fermented winey notes, gentle fruit acidity
When people think of blends, they usually imagine beans suitable for making espresso. Blends mainly select 2 two or more types of coffee beans to be blended either before or after roasting. The purpose of blending is to achieve a more pleasant and complex aroma, distinctive flavors, enhanced balance and richness, a thick and full-bodied mouthfeel, and to complement the strengths and weaknesses of the beans for overall balance.
In this season of winter sunshine, I wanted to create a blend suitable for both pour-over and espresso. For the flavor profile, I aimed for this blend to have an inviting aroma upon the first sip, a thick mouthfeel with gentle fruit acidity, and a medium-to-high sweetness in the aftertaste.
After our discussions, we ultimately decided to use 6：4 wine barrel-fermented Sherry and natural red cherry beans to create this [Sunflower Warm Sunshine Blend].
| Roast Curve Analysis
For a blend, it needs to have body good sweetness, and overall balance. Considering that mixed beans may encounter uneven roasting during the process, we adopted a gradual reduction in heat during roasting to ensure the beans develop more uniformly.
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The drum temperature was set to Celsius 210℃ for bean loading, with the fan set to 4, and the heat at 200. The turning point was at 1'30"，92℃; when the drum temperature reached 140℃, the fan was opened to 6; at this point, the bean surface turned yellow, and the grassy smell completely disappeared, entering the drying phase. When the drum temperature reached 180℃, the heat was adjusted to 10, and the fan was opened to maximum 10；
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9'30"; at this stage, the bean surface showed ugly wrinkles and black spots, the toastiness distinctly transitioned to coffee aroma, marking the prelude to first crack. At this point, it’s important to listen carefully for the first crack sound. At 10'38", first crack began, and development continued for 3'40“ ,197.5℃ before dropping the beans.
The specific brewing method is as follows:
* Cupping
Flavors: Sipping reveals fermented winey notes, vanilla, cream, citrus, and chocolate
* Pour-over
Parameters & Technique
Pour-over dripper: KONO dripper
Water temperature: 87℃
Coffee dose: 15 grams Coffee-to-water ratio: 1:15 Grind size: Medium-fine grind (BG 6W: 45% passing rate through a standard Chinese No. 20 sieve) Brewing technique:
Step extraction Use 30 grams of water for blooming, with a blooming time of about 36 seconds. Inject 95 grams of water using a small stream in a circular motion centered on the grounds, i.e., at 125 grams of water for the first pour. When the water level drops and is about to expose the coffee bed, continue pouring to 227 grams total. Remove the dripper when the water level is about to expose the coffee bed (start timing blooming). Total extraction time: 2'00".
Flavors:
When served hot, it has gentle fruit acidity, noticeable sweetness, rich winey notes. As the temperature changes, chocolate and vanilla notes emerge, with a prominent creamy aroma in the aftertaste. Espresso
* Parameters
Grind size (Fiamma
grinder 600N), coffee dose #1.8, extraction of 14g grams of coffee liquid, time 20One gram of coffee liquid, time20s。
Flavors: Smooth mouthfeel, medium body, with noticeable fruit acidity accompanied by subtle berry aromas, winey notes, rich chocolate flavors, and a distinct sweet aftertaste.
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