What's the taste of 90 plus and 90 + coffee bean Clinique? How to cook Clinique with V60 before it tastes good?

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What does 90 + coffee bean Clinique taste like? How to use V60 to cook 90 + Clinique to taste good?

Ninety plus is an internationally renowned coffee bean production and marketing company, Ninety plus is an internationally renowned coffee bean production and marketing company, and is famous for providing rare and unique raw coffee beans. In addition to working directly with coffee farmers, there is a 134-hectare coffee farm in Panama. Since its inception, 2007 has reached more than 40 countries around the world. Named after the variety "Bolo" of "Haricho" and "Amaro Mountain", Tchembe comes from Yegashev and is naturally tanned with longhorn and banana flavors, thick and sticky, accompanied by chocolate and quite a number of layers of citrus and berry flavors.

Joseph Brodsky officially founded Ninety plus in 2007, and since the next year, we can see Ninety plus winning awards in large and small coffee competitions around the world. Among the six finalists in the 2013 WBC World Barista Competition, Ninety plus raw beans were used by contestants from Italy, South Korea and Canada. Exquisite cultivation and processing of raw beans, excellent coffee varieties and unique grading system make Ninety plus a top and unique representative of raw beans in the market. Nuwak Coffee adheres to the concept of providing high-quality raw beans. Ninety plus, the exclusive agent in 2014, is a wonderful raw bean that you must not miss.

Profile Processing system

Develop a Profile Processing system for each bean tailored, planting, harvesting, processing and other processes, and through a cup test and correction, exactly let each bean, give play to its unique fruit flavor.

SolkilnTM special treatment SK = SolkilnTM

In 2013, the original SolkilnTM special treatment method, the use of wood drying chamber, drying coffee beans. After chopping the raft, the drying chamber of wood usually reduces the water content of wood beans to 10-12% through the control and regulation of temperature, humidity and air circulation. Joseph Brodsky uses the same concept as this to create this new SolkilnTm (SK) special treatment method, and officially launched Lotus Solkiln H2 and Silvia Solkiln N2 two top raw bean products in 2013.

Red treatment:

In a special treatment carried out by the 90+ team through its own patented drying technology, the shelled fruit will show varying degrees of red, from light red to ruby red, which will increase the aroma of the coffee again, and the fruit flavor and sweetness will be more significant.

Ruby treatment:

It is the most extreme performance of red treatment, giving full play to the aroma and sweetness of coffee fruit. After the treatment, it will be overfermented accidentally, so it needs a lot of manual care and screening of the fruit, and the fruit that meets the ruby standard must be selected before it can be called ruby coffee bean, so after repeated screening and elimination, the number is extremely rare.

Maker series:

Ninety Plus allows experts, roasters and contestants of the international coffee industry to tailor their own raw beans in Ninety Plus, and officially launch the Maker series in 2014. Different from the centralized processing of manors and processing plants, individuals can choose the ripeness of coffee cherries and handle small batches of coffee fruits in their own way.

Ninety plus's excellent varieties of coffee

In 2004, Joseph Brodsky Coffee began his career in search of the best geisha tree species. He chose the original species (Heirlooms) with good flavor in Ethiopia and planted the native Ethiopian geisha (Heirlooms Geisha) on the estate of NPGE (Ninety Plus Geisha Estate) in Panama.

Ethiopian native variety Ethiopia Heirlooms

Panama Geisha, a Panamanian geisha

Ninety plus unique flavor classification and password classification

Ninety Plus coffee is classified according to "fruit flavor intensity", which is different from traditional water washing (Washed), honey treatment (Honey) and sun treatment (Natural). It is also classified as W2, H2 and N2, but the fruit flavor grades created by different treatments are different, so you may drink sun-treated or water-washed coffee beans in the honey flavor "H2" classification. And is famous for providing rare and unique raw coffee beans. Joseph Brodsky officially founded Ninety plus in 2007, and since its establishment, customers have been in more than 40 countries around the world. Since the next year, coffee competitions large and small around the world have seen the trail of Ninety plus winning the prize. Last year, six finalists of the WBC World Barista Competition, including Italy, Korea and Canada, used raw beans from Ninety plus.

Exquisite cultivation and processing of raw beans, excellent coffee varieties and unique grading system make Ninety plus a top and unique representative of raw beans in the market.

"exquisite raw bean cultivation and treatment method" formulates the Profile Processing system, tailor-made for each bean, planting, harvesting, processing and other processes, and through repeated cup testing and correction, exactly let each bean seed, give play to its unique fruit flavor. Ninety plus unique flavor classification, password classification Ninety Plus coffee according to "fruit flavor intensity" classification, different from the traditional water washing (Washed), honey (Honey), Natural (Natural) classification, the same as the three W2, H2, N2, but different treatments create different levels of fruit flavor, so you may drink sun-treated or water-washed coffee beans in the honey flavor "H2" classification.

W2 = washing flavor

H2 = honey-treated flavor

N2 = naturally treated flavor

90 + Techembe Clinique

Guojia: Ethiopia

Haiba: 1750MUE 2000m

Production area: Amaro Mountains

Product type: heirlooms

Treatment: N2

Grade: Level 7

Named after the variety "Bolo" of "Haricho" and "Amaro Mountain", Tchembe comes from Yegashev and is naturally tanned with longhorn and banana flavors, thick and sticky, accompanied by chocolate and quite a number of layers of citrus and berry flavors.

Flavor description:

Thick, juicy and clean with berries, black cherries, raspberries, honey, citrus and jam.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 91-92 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.