Flavor characteristics of Costa Rican red honey hand-made Costa Rican red honey coffee Vera Saatchi red honey
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Suggestions on hand punching temperature, grinding degree and powder-to-water ratio of red honey in Tobushi, Costa Rica
Hand rinse Costa Rican red honey. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 90 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the powder bed water to reach half, then water injection, slow and uniform water injection until 225g water, finally shake the filter cup to increase the extraction, the ratio of water to powder is 1:15, and the extraction time is 2:04.
Brumas processing Plant (Red Honey) Velassa Strange species in Costa Rica
Costa Rica's Brumas microprocessing plant (Brumas del Zurqui) is familiar to almost everyone in Taiwan's boutique coffee industry, and it is not too much to win the Cup of Excellence Cup in 2012, commonly known as the Honey King. Blumas Manor is located in the central valley of Costa Rica (West Valley), the height is about 1500m, the temperature fluctuates greatly, about 15 degrees Celsius to 30 degrees Celsius, including volcanic topography.
The honey treatment method developed by Brumas Manor owner Juan Ramon Alvarado established the Brumas micro-processing plant in 2004 and won the champion of the Costa Rican National Coffee Competition in 2006. Juan uses the BRIX meter to measure the sugar content to determine the best harvest time for coffee cherries, followed by honey treatment.
The variety, Villasarchi, is a rare variety bred by local coffee farmers in the western valley through the cross of bourbon trees. It is resistant to strong winds, likes high altitude environment, has excellent acidity and a variety of fruit aromas.
Taste analysis: water pear, orange fruit, roasted walnut, soft but lively acidity, sweet brown sugar, sweet aftertaste
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Costa Rica red honey processing Kanet Manor Mozart musician series Mozart how to drink
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Costa Rica Tobusi Manor red honey treatment method Hand brewing temperature, grinding degree, powder water ratio Suggestions Costa Rica red honey treatment Kanet Manor Mozart Costa Rica Canet Mozart exclusive refined honey treatment method spectrum graceful special flavor Yellow Kaduai
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The emergence of Pacamara (Pacamara) Coffee quality Reform in El Salvador
The exchange of professional baristas please follow the birth of the coffee variety Pacamara (Pacamara) in the coffee workshop (Wechat official account cafe_style) ~ this legendary variety has peculiar plant shape and raw bean shape huge leaves and tall tree shape, the huge raw bean is known as the strange variety of El Salvador ~ he was unknown and was recognized by the judges in the 2003 / 04 COE competition.
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