New Caledonia New Caledonia | flavor of Leroy variety [Pointed Bourbon]

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New Caledonia New Caledonia | Leroy variety [Pointed Bourbon] bourbon flavor?

New Caledonia (French: Nouvelle- al é donie), located near the Tropic of Cancer, is an overseas dependency of France in southwestern Oceania. New Caledonia, which is still French, is expected to hold a referendum on independence in November 2018. New Caledonia has produced coffee since it was first grown by Friar Marist in 1840 and is known as the "Leroy" variety (also known as Pointed Bourbon), which has earned the president's nickname because it is regularly delivered to the Elysee Palace, a favorite coffee of former French President Jacques Chirac. New Carnesian coffee is also fascinated by famous people like Sir Winston Churchill and Aldorra Balzac.

New Caledonian coffee is known as half of the caffeine of regular coffee. Ordinary Arabica coffee has a caffeine content of 1.1% to 1.7%, while half of them have a caffeine content of 0.6% to 0.9%. This is very rare. The Leroy variety is unique to New Caledonia, but this variety is very vulnerable to disease, resulting in a very rare yield. Plus its labor cost is very high, so this is one of the most expensive coffee in the world.

Lost glory, New Caledonia is a former French colony, with only 10 per cent of the land available for farming, with coffee and corn as its main crops. Missionaries introduced coffee from La R é union in 1860, but by 1987 only 40 tons were produced each year, of which 37 tons were exported, mostly to France. The variety of coffee beans is an extraordinary Robbite coffee with excellent quality and rich taste, but it is delicate and only needs to be lightly roasted. New Caledonia is mentioned only as a fond memory of its past glory, and it is hoped that future coffee drinkers will have the opportunity to taste this traditional flavor.

Glass test: elegant balance, chocolate, citrus and multiple floral aromas, and acidity in the cup, smooth and refreshing taste

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji degree of grinding 3. five

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.