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Panamanian Jade Manor carbon dioxide yeast treatment Red Standard Rose Summer

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Panamanian jadeite manor carbon dioxide yeast treatment special micro-batch 29-60 PRUEBA 1 this rose is the most precious red mark in the jadeite manor, can be listed in the red mark must be the manor's top, cup test score of more than 90 points of beans, and this rose uses a special carbon dioxide yeast

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Special microbatch 29-60 PRUEBA 1 for yeast treatment of carbon dioxide in Jadeite Manor of Panama

This rose summer is the most precious red mark in the jadeite manor. it must be the top of the manor if it can be listed in the red mark, with beans with a cup test score of more than 90 points, and this rose summer is treated with a special carbon dioxide yeast method, which preserves the sun flavor while improving the cleanliness of the coffee. Rosa Rosa, whose output is already very small, is even rarer in this special way of treatment.

About the carbon dioxide yeast method:

Fermentation in an environment with low oxygen concentration can reduce the rate of sugar decomposition in pectin, thus avoiding the acidity of alcohol. Therefore, after injecting carbon dioxide, the fermentation time can be extended to nearly three days, even if it does not produce a dry taste or the taste of acetic acid. Sealed containers can help produce more aroma, and coffee can have more floral flavor. Studies have shown that when it is fermented at low temperature, 4mur8 °C will bring more complex acidity to the coffee, while if you want to achieve more sweetness, it can be fermented at a slightly higher temperature, that is, 18 Mel 20 °C.

On the basis of the treatment of carbon dioxide anaerobic fermentation last year, the Emerald Manor further considered how to bring richer flavor to the coffee while ensuring excellent acidity and cleanliness. Relatives of the Peterson family, who run the beer business in the United States, gave them advice and inspiration. In the process of beer fermentation, the use of different yeasts can lead to more attractive floral and fruity flavor of beer. As a result, the Peterson family began to try to use beer yeast for anaerobic fermentation of coffee to bring more sour, sweet and novel sun flavor to the coffee.