Jason Manor, how are the roses in summer? Is it cost-effective? Jensen Rose Summer Cooking parameters course

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Jensen Manor is a famous coffee farm in Panama, which is no less famous than the Emerald Manor. The quality of the main rose summer is very high. For what? In front of the street, let's briefly talk about one of the points. Panama has fertile volcanic soil is the soil formed by volcanic eruptions, which contains volcanic ash, lava and basalt. The volcanic soil is usually porous, so the soil permeability is good, and because the lava of the volcano is easy to weathering, coupled with the eruption of volcanic ash particles are very small, very easy to be absorbed and decomposed by soil microorganisms, and compared with other rocky mountains are easier to be absorbed and used by plants, creating a high-quality rosy summer. Of course, this is just one of the factors, and there are other factors waiting for you to learn for yourself in this article.

About Jensen Manor.

In 2004, the Peterson family of Panama first introduced the rose summer variety to everyone, and since then the international community has been crazy about it, calling it the champagne of the coffee world. The 2013 Panamanian Fine Coffee Association awarded the Panamanian Coffee Awards with a new finalist-Carl Jensen's Jensen Manor Rose Summer. The owner of the estate, Mr. Carl Janson, who was originally Swiss, came to Panama and fell in love with Volcan, a place surrounded by mountains similar to his native Switzerland. He married his wife Margaret and bought the estate in 1940. In order to maintain the balance of the natural environment, Jensen Manor operates both animal husbandry and coffee cultivation, and its family has co-operated the estate for three generations.

Jensen Rose Summer is rarely heard of in China, because Jason Manor is mainly for domestic sales and does not export. At this high altitude, nutrient-rich volcanic soil, abundant rainfall and suitable temperature, Jensen Manor has gradually become the second highest yield of rose summer among Panamanian estates, and 50% of the estates are planted with rose coffee trees. This estate not only has a dedicated processing plant to deal with its coffee cherries, but also makes great efforts in baking in order to improve the reference of cup test results. These efforts have improved the quality of the coffee beans of Jensen Manor, which made it the runner-up in the BOP competition.

Variety

The pronunciation of Geisha is the same as Japanese geisha, so it is also called geisha coffee. Because the tree species are taller than ordinary coffee trees, they are originally planted in a small area of the manor and are used as windbreaks. In order to take part in the annual competition for the best coffee in Panama, the son of the manor owner searched all the coffee trees in the manor for testing, so that Geisha had a chance to appear on the stage. Since then, he has also participated in various world coffee competitions, winning a total of 11 championships.

The species of Geisha was discovered in the rose forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953, little attention was paid to Rose Summer until one day, Don Pachi was originally brought to Costa Rica from the town of GESHA in southwestern Ethiopia, and then Rosa entered Panama along the southern route, where Esmerada Manor in Panama separated it from other varieties and won the National Coffee Competition. Rose is full of sweetness and cleanliness on the palate, with rich aromas ranging from berry and citrus to mango, papaya and peach. A very obvious lemon (bergamot) general aftertaste is also a typical cup test attribute. So far, Rose Summer has been the champion of coffee varieties.

Analysis of raw beans of Qianjie coffee

Rosa coffee raw beans have a very beautiful blue-green, Rosa pea beans are relatively slender, both ends are as warm and moist as jade, and they smell of fresh grass, peach, berry and the unique milky sweetness of oolong tea that most coffee beans do not have. it seems that the aroma and taste of this kind of things need to be associated with each other, but the faint smell of tea is obvious to us.

Qianjie coffee roasting analysis roaster Yang family 600g semi-direct fire

This coffee has larger particles, higher density, larger heat absorption during baking and faster Mena reaction. In the first batch of roasting, I put the beans at a higher temperature of 200 degrees and constantly exert firepower before the coffee beans are dehydrated and yellowed to ensure that there are enough calories to last until the end of the baking. Finally, the temperature of the bean is 200 degrees, and the firepower is relatively small, and the firepower is gradually increased according to the need in the baking process. Under this method, the dehydration time of coffee is longer than that of the first batch, and the heating rate is 6-8 degrees every 30 seconds. In order to highlight the characteristics and aroma of this bean, use shallow baking, so that the baking degree can show the characteristics of the bean itself, and if it is too deep, it will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves. In the baking stage, a smaller initial firepower of 140 degrees and a slower baking rhythm are used to express the multi-level flavor of this coffee.

The furnace temperature is 200 degrees Celsius, the fire power is adjusted to 160C after opening the throttle for 30 seconds, the throttle is adjusted to 3, the temperature recovery point is 132oC, and the furnace temperature is adjusted once at 153.3 degrees Celsius. At this time, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140C, and the throttle is adjusted to 4. At 9'00, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, to 9: 47 "start to explode, adjust the firepower to 50 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 2: 40" after an explosion, 197.1 degrees into the pot.

Test results of Qianjie coffee cup

Flavors: Maple syrup, lemon and citrus, apple, rose, dark chocolate, pomegranate, ripe grapes, peaches and dark berries

Jensen Manor in Panama

Manor: Johnson Manor

Producing area: Vulcan District (Volcan)

Variety: Geisha Rose Summer

Treatment: insolation

Altitude: 1750m

Qianjie coffee is recommended for brewing by hand.

Degree of grinding: 3.5 (Japan Fuji R440) Water temperature: 91 °C V60, 15g powder, water temperature 91 degrees grinding 3.5, ratio of water to powder close to 1:15

30 grams of water is steamed and the steaming time is 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup. The time begins during brewing, and the water injection is brewed to 30g, then stop the water injection and wait for 35 seconds for the second water injection. The second time of water injection is the same as before, draw a circle clockwise with the center of the filter cup, the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid the channel effect, the cake cup belongs to the immersion type, so 91 degrees water injection can give full play to the flavor of Rose Summer. Segment: water injection to 120ml, slow water injection to 225ml, that is, 30-120-95

Description of coffee flavor in Qianjie

Rose summer is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea.

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