How to Brew Yunnan Typica Specialty Coffee Huaguoshan Coffee Beans | How Much Does a Cup of Yunnan Small Bean Coffee Cost

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Essential Pour-Over Coffee Equipment Guide

In recent years, pour-over coffee has become very popular. Many friends who want to enter this field want to buy a set of pour-over equipment but don't know how to choose. Getting the best value within budget is ideal. Today, I'll recommend a set of essential pour-over equipment, including filter cup, manual or electric grinder, gooseneck kettle, thermometer, electronic scale, filter paper, and glass server. The classic six-piece starter set for pour-over beginners includes:

1. Gooseneck Kettle

We commonly use the Bonabita gooseneck kettle, made of stainless steel with an elegant appearance that effectively controls water flow speed, volume, and direction. The kettle has smooth lines and comfortable grip, with gentle water flow that even beginners can control well. Generally speaking, it's very user-friendly. Beginners should use a narrow-spout kettle (inner diameter 6mm or above), with a professional swan-neck design for more effective control of water flow speed and moderate flow volume.

2. Filter Cup

V60 Filter Cup:

We commonly use Hario V60 glass and plastic models. They have faster flow rates and can complete brewing in a short time. The V60 offers three key features for versatility:

(1) 60-degree cone angle: This extends the time for water flow through coffee grounds toward the center.

(2) Large filtration hole: This allows us to control coffee flavor by changing water flow speed.

(3) Spiral ribs: Create a twisting function that increases the extraction of soluble substances, allowing air to escape upward from all sides, maximizing the contact area between coffee grounds, air, and water.

Kalita Wave Flat Bottom:

Kalita Wave is a Japanese flat-bottom pour-over filter cup. The flat-bottom design allows for more thorough extraction. Although the aroma and flavor variations of pour-over with the Wave cup may not be as intense as cone-shaped filters, it provides overall bean flavor, substantial mouthfeel, and sweetness.

They can be classified as manual or electric. Regardless of category, my personal suggestion is to buy the best grinder you can afford!

3. Manual Coffee Grinder

HARIO manual grinder is very lightweight here, made of hard plastic, compact and convenient to carry. The powder storage space is smaller than standard grinders, with a maximum capacity of only about 22 grams. The grinding chamber is relatively small, requiring more time to grind coffee beans. However, you don't need to grind too forcefully, as the handle might fall off if not securely fastened. Adjusting its grinding device is easy - just open the grinder and tighten or loosen the plastic screw connected to the bottom to easily adjust grind coarseness.

Electric Grinder: Little Steel Cannon

There are three different blade types: flat burr, conical burr, and ghost tooth.

[Flat burr] grinds coffee beans by "shaving," increasing the surface area of cell walls. Therefore, flat burrs can increase coffee concentration and extraction rate in a short time, significantly enhancing coffee aroma quickly.

[Ghost tooth] grinds by crushing, producing particles closer to spherical shape with more uniform proportions of coarse and fine powder. Therefore, the coffee taste is cleaner, with more three-dimensional and full flavors, but machine prices are higher. We use the ghost tooth little steel cannon.

4. Filter Paper

Kono unbleached coffee filter paper 100 sheets, Type 01 for 1-2 people, with almost no paper taste.

5. Electronic Scale

The electronic scale is often the most overlooked yet simplest tool. It measures powder amount and water volume during brewing. How much coffee to extract requires how many beans ground to powder, following a specific water-to-coffee ratio.

6. Thermometer

The thermometer measures water temperature. There are also cost-effective thermometers available on various platforms.

7. Server

The server is used for holding coffee. If drinking alone, you can skip the server and directly drip into a mug. For brewing multiple cups, a server is necessary. With its scale markings and transparent material, the server helps easily understand and control the extraction process, making it more than just a serving vessel.

Understanding Yunnan Coffee Beans

With the equipment ready, before brewing Yunnan beans, we must first understand the characteristics of these beans and find the best way to express this Yunnan coffee bean [Flower and Fruit Mountain].

Variety:

Typica, the oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties derive from Typica. It has elegant flavor but weak constitution, poor disease resistance, susceptible to leaf rust, and low fruit yield.

Typica beans are slender and elongated, with tall tree bodies and oval fruits. Branches are slightly inclined. Typica has four slender branches in an open posture, inclined at 50-70 degrees. The top leaves of Typica are copper-colored, with opposite long oval leaves, smooth leaf surfaces, long terminal branches with few forks. The flowers are white, growing at the base where petioles connect to branches. Mature coffee cherries look like cherries, bright red in color, with sweet flesh containing a pair of seeds - the coffee beans.

Indeed, Yunnan Catimor and related hybrid varieties now occupy a large market share. A good bean's lineage accounts for a large proportion. Choosing the right variety, planting at appropriate altitude, and experimenting with processing methods that express unique flavors after maturity helps find the regional characteristics that Yunnan specialty coffee should have.

Growing Altitude

Growing areas are mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other regions. Baoshan has an altitude of 1200 meters or above, with an average temperature of 21.5°C, reaching up to 40.4°C. Basically frost-free year-round, it's recognized as the best arabica coffee producing area. The arabica coffee cultivated here is rich but not bitter, fragrant but not strong, with small, uniform particles, mellow aroma, and fruity notes.

For Arabica, 1200 meters is the quality watershed. Yunnan benefits from the Gaoligong Mountains north of Baoshan, which block the driving Siberian cold current in winter. June to August is the rainy season, often sunny for a few minutes, then rainy for half an hour, with lingering clouds and mist. Numerous mountains form protective microclimates for coffee growth.

Processing Method:

The harvested cherries are processed with a depulping machine to separate most fruit flesh from coffee beans, then parchment beans are guided to a clean water tank and soaked for fermentation to thoroughly remove residual fruit flesh layers. In the past, washed processing was often the preferred method for fine coffee beans.

Through washed processing, immature and defective beans are selected out due to buoyancy, and the fermentation process is better controlled. Therefore, unlike natural processed beans with impurity flavors, washed coffee presents distinct fruit acidity, slightly stronger complexity, and cleaner cup characteristics. However, because it's too "thoroughly clean," flavor richness is somewhat weaker.

Cupping:

[Dry Aroma]: Pear-like fruits, vanilla, honey, honey peach, ripe orange aromas

[Wet Aroma]: Nutty aroma, caramel, herbal notes

[Slurping]: Smooth entry, Asian herbal plant aroma, lively and bright acidity, mouth-watering on both cheeks, balanced soft acidity and richness, rich layers, distinct black chocolate, honey, and cane sugar in aftertaste. After complete cooling, brown sugar flavor increases.

Brewing:

[Pour-Over Parameters]

Filter cup selection: V60, Kalita wave, and Kalita flat bottom are all suitable

V60 Demonstration

Parameters: 15g powder, water temperature 90°C

Grind level 4, water-to-coffee ratio close to 1:15

Total time around 2:00

Technique: 25-30g water for bloom, bloom time 30s, first pour to 120g then stop

Vertical water flow, small slow circular motion; second pour to 225g, water flow and circular speed slightly faster to reduce powder particles blocking the filter cup, causing over-extraction.

Other Extraction Suggestions:

French Press: 3.5-4 grind level / water temperature 90°C

Siphon: 4 grind level, water temperature: 89°C

AeroPress: 2.5 grind level, water temperature 88°C

Yunnan Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Yunnan washed Typica Flower and Fruit Mountain coffee beans have full guarantees in both brand and quality. More importantly, they offer extremely high value - a half-pound 227-gram bag costs only about 69 yuan. Calculating at 15g powder per cup, one bag can make 15 cups of coffee, costing less than 5 yuan per cup. Compared to cafe prices that often reach dozens of yuan per cup, this is truly a conscientious recommendation.

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