Costa Rica Diamond Manor Coffee how to make _ Diamond Manor Honey treatment Coffee brewing suggestion
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
[Costa Rican Coffee Tara Pearl Diamond Hill Manor] (deeply baked in water)-soft orange notes, toast, caramel can be sweet, clean, mild taste, ideal acidity, unique strong anaerobic fermentation, as the name implies, is the fermentation reaction in the absence of oxygen. The main microorganisms supporting this fermentation reaction are lactic acid bacteria and yeasts.
Lactic acid bacteria is a kind of anaerobic bacteria, which needs to survive in a hypoxic environment. Yeast is a kind of facultative anaerobes, which can carry out aerobic respiration and multiply in large numbers under aerobic conditions, and carry out slow anaerobic respiration to maintain life under anoxic conditions.
The anaerobic fermentation of coffee beans takes advantage of the characteristics of these bacteria.
After removing the pectin, the coffee cherry is put into the fermentor and purposefully mixed with more pectin, which aims to provide the yeast with more fermentation substrates to enrich the fermentation products, and then seal the fermentor to monitor the fermentation process.
In the whole process, monitor the temperature, PH value, pressure, sugar content and other data in the fermentor.
All this is done to make pectin produce more flavor with the help of microorganisms and transfer these flavors to raw beans during soaking.
Just like baking, the fermentation process cannot go on indefinitely, just as the roaster terminates the baking, and the raw bean processor terminates the fermentation process at the right time according to his own experience. to get a new cup of coffee with a highly complex flavor.
Costa Rican Coffee Diamond Honey treatment
Honey treatment
It will have the same sweet and supple taste as honey
Representative origin of Central America
Both dry and wet fragrances are balanced and soft.
Rich flavors of figs and dark chocolate
Brown sugar sugarcane flavor with a hint of caramel smoothness.
Analysis of Costa Rican coffee brewing
Recommended cooking method: hand flushing
Degree of grinding: 3.5 (Japanese little Fuji R440)
V60 filter cup, 15g powder, water temperature 90 degrees, grinding degree 3.5, ratio of water to powder 1:15
Stew with 40 grams of water for 30 seconds
Section: water injection to 107 g cut off water, slow water injection to 227 g.
That is, 40-107-227
The total time is 2 minutes and 02 seconds.
BG grind 4QM 90 degrees water temperature.
Bean grinder
Grinding degree
Powder quantity
Filter cup
BG
4Q
15g
V60
Water temperature
Stuffy steam
The second stage of water quantity
The third stage of water quantity
Total time 2:02
90 degrees
40g water for 30s
67g
120g
Total water volume: 227g
Sweetness: ☆☆☆
Acidity: ☆☆
Bitterness: ☆
Other suggestions for trickling extraction:
French kettle: recommend 3.5murmur4 grind degree, water temperature 91 degrees.
END
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Colombia COE Award-winning estate Las Cochas Las Cajes Farm Introduction
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Colombia is currently the third largest coffee-producing country in the world. Vietnam coffee, which was originally second only to Brazil but specializes in the production of Robusta thick beans in recent years, has surpassed Colombia's runner-up position. So-called commercial beans were first grown in Colombia in the mid-1830s,
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Costa Rica La Haas Manor Coffee brewing parameters sharing _ what is the anaerobic Yellow Honey treatment
For more information about coffee beans, please follow the Coffee Workshop (Wechat official account cafe_style) Costa Rican Coffee La Lajas Manor is located in the central valley at the foot of the Pos de Alajuela volcano. It has been operated by the Chacn family for more than 80 years. The manor is 13001500 meters above sea level and has an annual output of about 46000 kg. La Lajas Manor every year
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