What does it take to make a perfect cup of Chon Coffee?

Is there anything special about roasting Chon coffee beans?

 

Roasting Chon coffee beans.

 

Roasting is an art. It’s a lot like sculpture with the beans being the stone and the flame being the chisel. A thorough understanding of the beans is a must.

 

With no exception for Chon coffee.

 

For Chon beans have a high sugar content, a dark roast would mean their special sweetness is wasted while a too light roast would mean a thin body. 'Ihus a light to medium color is usually intended.

 

What's more, Chon beans of early crop tend to be more astringent, while of late crop tend to be more bitter, so each batch has to be roasted separately so as its undesired property is reduced.

 

And yet, due to the half digestion that changes the composition of the beans outer part more than of the inner core, a special roasting procedure is required to bring out the best properties.

 

The knowledge does not come easy: it took us a whole year of continuous experiments.

 

All we do is to make sure the legendary beans have to become the ledendary coffee it is expected of.

 

What does it take to make a perfect cup of Chon Coffee?

 

If you do not frequently make coffee, brewing the Chon coffee can be quite an intimidating job.

 

But in fact, that anxiety is probably due to the value of the coffee and has almost nothing to do with the coffee itself.

 

You can absolutely make it like you do with any ordinary coffee, as long as you know the three key brewing factors: the method, the grind size and water volume.

 

It’s best to have a good espresso maker: all you need to do is to check if the grind is fine enough, then just go on to dose it, tamp it and pull the shot.

 

A dripper or French press need a coarser grind. Yet, for these brewing methods are inherently faulty of letting the tiny charcoal particles into the brew, it is advised that you filter them out with a paper filter.

 

And keep in mind that no more than 30 ml of water should be used for every 10g of grind, no matter what method you use.

 

Then you can have a perfect cup of Chon coffee, thick enough, hot, full of aroma that will give you unforgetable moments of enjoyment.

 

All it takes is your confidence. And a bit of more attentiveness.

 

The coffee grinder should be activated for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used.

 

Fillter coffee

 

Espresso coffee should be ground to a vey fine size. It is important to only adjust the

grind not the tamping pressure for flow rate control.

 

Espresso’s extraction time to fill two 1 oz cups should be between 25-30 seconds. The goal is to have a dark red flow with no change in color.

 

Vietnamese “phin” is highly valued for its simplicity, but making a perfect cup of Chon Coffee with in isn’t simple.

 

After grinding coffee beans, the volatile oils that were previously protected inside the bean are exposed to the air which oxidizes and stales the coffee, so it is important to dose as quickly as possible, which is from 7_ 10g for a single shot.

 

After dosing, tamp the coffee 3 times with increased pressure for each tim, then turn the espresso tamper. 720° to polish the surface.

 

Take extra prudence in adding sugar to a freshly brewed Chon espresso, for it’s a lot less A bitter yet a lot sweeter than ordinary coffee. It’s best to practice “add and try”, bit by ' bit until you feel the taste is perfectly balanced on your toungue.

 

Chon coffee is best enjoyed for full satisfaction as plain espresso, but you can make. latte with it. Don’t add ice or you’ll lose the great aroma.

 

Coffee aroma can either be sensed nasally via smelling the coffee through the nose or retronasally when aromatic volatile compounds drift upward into the nasal passage. With either way of practice, you will find Chon coffee aroma is rich with a subtle chocolaty nuance.

 

Body is the weight of the coffee that can best be sensed by rubbing the tongue against the roof of the mouth. Chon coffee body is usually medium due to the light roast. Its thicker viscosity, however, results from a higher caramel content in the brew.

 

Coffee acidity is usually a highly valued quality. Sourness, however, is an extreme of acidity and can be considered a defect. Chon coffee’s acidity is typically clean and strong, but it doesn’t taste sour since it is offset by a high level of sweetness.

 

Coffee’s bitterness results from the interaction of certain compounds with the circumvallate papillae on the back of the tongue. Chon coffee’s bitterness typically results from caffeine which has a distinct bitter taste and only accounts for around 10% of the total perceived bitterness in ordinary coffee.

 

Astringency is caused by compounds that can precipitate salivary proteins on the tongue. For Chon coffee, it is the single most serious spoiler because it’s not masked by bitterness like it is in ordinary coffee. That explains why astringency level must be approximated for each batch of Chon beans so as it can be effectively treated in roasting.

 

Aftertaste is the sensation that is experi-enced after the coffee is swallowed. It is the lingering remnant of the coffee taste. Chon Coffee’s aftertaste is typically sweet with such a long permanence that it doesn’t get lost even after a few sips of freshwater.

 

How to turn your enjoyment into your utmost indulgence?

 

You don’t have to be a coffee connoisseur to enjoy the great sense of indulgence in a cup of Chon coffee.

But to make the utmost out of it, you might need to know the two principles of self-indulgence.

 

Firstly, you should empty your mind of such preconceptions as coffee has to taste bitter, or too much acidity will compromise the smoothness.

 

Because Chon coffee is in fan devoid of any bitter aftertaste, and its richness in acidity complemented by the sweetness actually makes up the full mellow taste like no other coffee on earth.

 

Cup weasel coffee

 

Secondly, relax your senses instead of forcing them to work just to give your mind “the right judgement”.

 

Then your nose will unmistakably recognize the nuance of chocolaty aroma, while your tounge feels the well-rounded rich flavor and your throat catches the trade-marked sweet sensation.

 

With your mind being free and your senses having fun, the great pleasure will come. Naturally. And unforgetably.

Then there is one last thing you will need to remember: keep your indulgence short in one cup, or you could run a risk of caffeine overdose.

http://bancaphetrungnguyen.com/