Hand-made coffee gouache ratio? Why do you make West Java coffee? The story of growing coffee in West Java?

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Hand brewed coffee over water? How do you make West Java coffee? West Java coffee growing story?

S795 = S288 / Kent ((S288 (S26) x Typica)/Arabica x Liberica)

collecting and screening by hand, keeping ripe fruits, shelling the fruits during processing, keeping pulp, placing in a greenhouse for 21 days in sunlight,

During this period, the coffee beans are turned over every 30 minutes to achieve uniform sunlight. The coffee beans are manually washed and screened out. The coffee beans are allowed to stand for 15 days.

And then packaging it.

Origin: Indonesia- Mont Tikukur

Region: West Java

Altitude: 1400 - 1600m

Breed: Lini S795

Harvesting: Hand picking

Soil: volcanic black soil with numerous micronutrients

Sundried & Honey Process

Blooming period: March to May, September to November

Flavor:

Open the raw bean bag mouth already has bursts of flowers and fruits and full of square fragrance sun flavor; brewing mouth floral complex, taste feel like

Mango and jackfruit tropical fruit flavor, soft taste, sweet lingering.

Flavor Elegant S795 known in Indonesia as Jember , by East Java's Jember Coffee Research Center

The Center introduced native varieties from India to Javanese farmers, who called the S795 variety Jembe.

S795 has a blue-green color and a high yield of 2,000 kg/ha. The Indonesian government's Ministry of Agriculture is vigorously promoting this excellent variety.

Other local varieties were improved, and Toraja, one of the varieties of Sulawesi, also contained S795.

And what about the textual research of S795's native tree species-natural variation and hybrid? According to the data, after verification, the original

S288 is an excellent hybrid bred in India in 1946. S288 (second generation) from India and Kent variety gave birth to disease resistance.

Strong, productive, large and delicious S795, 70% of the bean body is 17 mesh.

The predecessor of S288 is from the lineage S288 (first generation) mixed with Typica and named S26, because the first generation of S288 is not beautiful, and

It smells of Liberian Liberica. Indian botanists in turn used the first generation of S288 and Typica hybrid Kent

It was then mixed with the second generation S288 to become the current S795. It has strong resistance to leaf embroidery disease, and its flavor is close to Arabica, with a slight taste.

Wild smell. In summary, S795 has Liberian ancestry, but it was carefully cultivated by Indian botanists and successfully washed away.

Liberia's coquettish flavor makes the flavor more elegant and disease resistant. Many cross-species alternative coffees are also one of the sources of game.

Basic tips:

1. Filter paper with hot water before brewing

2, coffee powder and brewing water ratio of 1:15

3. Brew the brewing water twice at a ratio of 4:6

The key to coffee brightness is coarse grinding

Coffee tastes good when it's ground, but few people know how to brew it. The 4:6 brew method perfectly extracts the flavor of the ground coffee.

The left side of the picture shows medium fine grinding particles and the right side shows coarse grinding particles. The thickness of the right side is OK. Then follow the above tips to make clean and bright coffee.

Grasp the timing of the second injection

The first 4 in the 4:6 brewing method, that is, 40% of the water volume, should be further subdivided into 2 water injections. The water injection should be maintained at a certain speed, so that the coffee powder can be stirred in the filter paper, and the sour and sweet coffee can be successfully extracted. In addition, the first water injection also has the function of fumigation, and the whole water should be evenly crossed.

Most importantly, the second injection should be carried out after the first injection has been filtered out. Tetsu Kasuya sees the timing of the second injection as more important than mastering the 4:6 ratio, which is the key to determining coffee flavor.

Adjust coffee strength with 60% water

Coffee brewing, a popular point is to dissolve the ingredients of coffee beans in water to extract the flavor of coffee, which is determined by the previous 40% brewing. After flavor extraction, the next step is to adjust the concentration. Use the remaining 60% of hot water, try to divide it into 3 parts for brewing, and a cup of exquisite coffee will be born after completion!

Brew coffee with the simple tips described above and put it in front of you! Our employees who ran to the scene were very lucky to get a cup

It's not bitter and it keeps the acidity right where it is, it's clear in the mouth, it's clean in the end, and it makes you want to drink it again after the last drop.

To brew such delicious coffee,