Costa Rican Bach Coffee roasting suggestions Costa Rican Coffee Bean Flavor Story

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Costa Rican coffee beans from Central America retain their original flavor in a medium-roasted way. After opening, the beans have the aroma of roasted sugar. The ground coffee powder has the aroma of sugar-fried chestnut shell, but the taste is full of citrus flavor. Meticulous and palatable, in addition to hot drinks, it is also suitable for making iced coffee, which tastes like lemon black tea.

Focus on the promotion of the combination of special flavor coffee (Specialty Coffee) and Italian coffee (espresso), with high sensitivity and rich knowledge of coffee, so that each roasted coffee bean can completely retain its best characteristics and flavor.

Origin: Costa Rica

Treatment: honey treatment

Baking degree: medium baking # 58

Front street coffee cup test Costa Rican coffee evaluation: three-dimensional citrus fruit, kumquat and roasted sugar cane, taste is very smooth, strong flavor but not muddy.

Costa Rican Bach coffee beans

The recommended brewing parameters of Qianjie coffee are: V60True 90 ℃ / 1 15tick powder / medium fine grindability / brewing for 2 minutes.

The flavor of Costa Rican coffee brewed by the barista of Qianjie Coffee shows that at high temperature, the aroma is refreshing and multi-layered, with a mixed style of vanilla, nuts and wood, forming a bitter and sweet aftertaste similar to whisky. At medium and low temperatures, the acidity suddenly increases, and the medium-and low-grade grease taste disappears instantly, turning into a moderate citrus acidity, with a silky and smooth taste, especially on the side of the tongue. Belong to a good companion who lives slowly and spends a good time, which is very suitable for manor coffee lovers to taste slowly.

Costa Rican Bach coffee beans