What are the characteristics of Starbucks' autumn coffee beans? How to brew the autumn coffee mixed with Latin American coffee

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The leaves are getting yellow, the cool breeze is blowing, and before you know it, autumn has come quietly.

Every autumn, people can always think of cool weather, warm scenery and a cup of hot coffee. Every year, Starbucks also launches a comprehensive coffee bean packaged in autumn leaves to welcome the arrival of autumn and Thanksgiving.

A Comprehensive introduction to Starbucks in Autumn

Autumn mixed coffee beans (also known as Thanksgiving mixed coffee beans). On the packaging, designers use the orange (maple leaves) that can be integrated into autumn as the main tone to experience the feeling of autumn wind across maple leaves in the artistic conception of autumn wind and colorful fallen leaves. This coffee bean has been on sale since 2008. From 2008 to 2011, the autumn coffee bean is called Thanksgiving Day coffee bean.

Starbucks hopes that when you drink this coffee, you can feel the warmth of nature, and when you are grateful to human beings, you can also be grateful to nature. Therefore, it comes with a coffee bean with a natural flavor and autumn flavor, which is also suitable for traditional Thanksgiving dishes and dessert pastries.

As a result, Starbucks chose coffee beans from Sumatra, Indonesia and Guatemala to make this coffee bean with a mellow, sweet, smooth, herbaceous aroma.

Introduction of Sumatra producing area in Indonesia

As a large archipelago country, Indonesia is born with excellent coffee growing environment and latitude ~ each island has different characteristics due to different topography and climate. Among them, Sumatra is the main place where Arabica coffee is grown in Indonesia, and Manning Coffee, which is loved by many coffee gluttons, comes from here. (note: Mantening refers to Arabica coffee grown in Sumatra, not the producing area, and its name comes from the local Mantenin people.)

In Sumatra, there are two main coffee-growing areas: Aceh in northern Sumatra, representing the coffee beans "Qianjie Coffee PWN Gold Mantenin Coffee beans" and the Linton Coffee area in Danau Toba Lake in south-central Sumatra, representing the "Lindong Mantenin Coffee beans selected from Qianjie Coffee rations".

The difference between the two is that PWN gold Mantenin coffee beans will be selected by hand at least three times after harvest and drying to ensure that the specifications of the coffee beans are more than 18. There are less than 3 defective beans (300g raw bean samples), which belongs to the highest grade G1. PWN is dark green in color and is a neatly shaped flat bean.

There are many beans on the market that are not issued by PWN but hang the golden manning brand, in fact, these can only be called boutique mantenin, authentic PWN manning coffee beans will have the certification certificate of PWN company method.

In terms of flavor, the entrance of Lindong Mantenin Coffee has strong herbal aromas, dark chocolate, caramel, sweet back, PWN gold mantenin coffee entrance mellow and clean, rich nutty and caramel aromas, with chocolate aromas, long-lasting finish and high sense of balance.

Introduction of Antigua producing areas in Guatemala

The Antigua Valley of Guatemala has always been the most famous coffee producing area in Guatemala, and the local microclimate provides excellent conditions for growing coffee. The combination of rich volcanic soil, low humidity, sufficient sunlight and strong temperature difference between day and night, etc., has created the personality of coffee in Antigua.

Active volcanoes in Guatemala bring fertile volcanic soil to Antigua as well as unique volcanic pumice. The cooling material after the eruption of volcanic magma is porous and insulated, which is very suitable for moisturizing in the soil and just makes up for the problem of low rainfall in the producing area. At the same time, with the common shade trees in this area, it is not easy to lose water and make the coffee fruit have a unique flavor.

Coffee grown in Guatemala has a soft fruit acid, nut, caramel and slightly smoked flavor, such as "Qianjie Coffee Antigua Flower God Coffee beans". Different from coffee beans in other Antigua producing areas, Huasheng coffee beans are professionally and rigorously planted by the famous Raminita Manor, showing the bright and clean "goddess" posture of Huasheng coffee.

In terms of flavor, Huashen coffee beans have a very pleasant and elegant floral main flavor, with soft acidity and a chocolate-like tail rhyme, the overall taste is clean and bright.

How to cook coffee beans from Starbucks Autumn complex, Indonesia and Antigua?

All three kinds of coffee beans are mellow and solid in taste, so Qianjie Coffee recommends using Kono filter cup for drip extraction.

Compared with the common V60 filter cup, the ribs of the Kono filter cup only extend from the filter hole to the 1ram 3 of the filter cup wall. When the filter paper is glued to the filter cup, the air can not directly penetrate the whole filter cup, so it can slow down the low speed of water flow, thus achieve the effect of soaking, and help to release coffee flavor substances more fully.

Parameters, Qianjie coffee is recommended to use coarse grinding (coarse sugar size, China 20 standard screen screening rate of 70-75%), 88 degrees Celsius water temperature, 1:15 powder-water ratio with KONO filter cup.

In terms of brewing techniques, Qianjie coffee is recommended to be extracted by stages. Specific cooking method: press the timer. The first boiling water is 30g, then steaming for 30s; then the second stage of small water is injected around to 125g; wait for the water of the powder bed to reach half of the total weight, and then continue to be injected around with a small amount of water to 225g, after all the drip filtration is finished, the total extraction time is about 2 minutes and 10 seconds.