Manual Panama green standard rose summer coffee parameters recommended _ green standard rose summer coffee can be brewed several times

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Even if the same type of coffee is grown, such as Guixia, the coffee grown at 1400m above sea level tastes different from the coffee grown at 1900m above sea level. Even if it is the same Panama coffee, the neighboring Volcan region and the Boqui specialty region are different, and the Boqui specialty region has a richer acid and a higher sweetness.

The terroir affects the flavor of the coffee. But it has a far more profound impact on bean bakers and farmers. When choosing the roasting level of a coffee, the roaster must consider not only the underlying flavor and aroma of the beans, but also the molecular composition of the coffee beans, which is deeply influenced by the terroir.

Farmers need to adjust planting methods and green bean treatment methods according to terroir, which includes geographical conditions, climate and allocation of agricultural resources.

Emerald Manor:

Hand picked ripe coffee fruit, and because of the care and special care of the natural environment, won the Rainforest Alliance certificate, Jade Manor although known for the geisha variety, unique manor environment and green bean processing technology, so that the manor coffee beans won love

Green label [collection batch], planted at an altitude of 1600- 1800 meters, from Jaramillo, Quiel, Cañas Verdes three different estates mixed beans, although not the highest bidding beans, this grade of rose beans still has the classic flavor of rose coffee beans, floral, fruity, citrus aromatic acid, thick and juicy taste, select the most mature coffee fruit to create a strong sweet, bright acid, delicious flavor.

[Solarization]

The harvested coffee fruit is poured into a large tank. The ripe and full fruit will sink to the bottom and remove the floating beans. Put the whole coffee fruit with skin and belt on the bean drying field to dry naturally to about 12% moisture content. It takes about two to four weeks. Finally, a hulling machine knocks off the dry, hard rind, pulp and sheepskin layers, and the green beans emerge.

Emerald green label:

What we got was 1600-1800 meters of hardness and high density of 18-year-old seasonal green standard rose summer, full shape, thick and long bean body, both ends pointed.

Select 170 degrees under the bean temperature, to 800 "to start a burst, reduce the fire to 80 degrees, throttle to 3.5, after a burst of development of 130", 193.5 degrees under the pot, when the pot has oolong tea fragrance, baking degree a burst of dense medium and low beans.

Emerald green label: rich flavor layers, the mouth burst of flowers, strawberry fruit and intense but soft citrus citric acid. Flavors vary with temperature, from jasmine, citrus to berry, honeysuckle, finally to fruit sugar, oolong tea, finally Hami melon aftertaste, peach sweetness, honey aroma, fresh and comfortable, bright and balanced, aroma layer is very strong, fruit sweetness and strong sweetness.

[Panama Green Label Rose Summer Coffee Hand-brewed Reference]

Cake cup, using immersion extraction, so that coffee powder and water contact surface area increased, compared with V60 brewing can improve the texture, drink more viscous feeling;

15 grams of powder, water temperature 91-92 degrees, grinding BG 5R (China marked 20 sieve pass rate 64%), water powder ratio close to 1:15-16

Method: 27g water steams, steams time is 30s. The hot water in the hand-flushing pot draws a circle clockwise with the center of the filter cup as the center, starts timing when brewing, infuses water to brew to 27g, then stops injecting water, waits for 30 seconds, and carries out the first injection.

The first injection of water is the same as the previous one, the speed can be slightly slowed down, the speed can be accelerated when winding to the outer circle, the water is cut off at about 1:15 seconds, and the liquid level drops by 1/3, then the water is injected again, the second injection is concentrated in the center, the water flow does not rush to the place where the coffee powder is connected with the filter paper, so as to avoid channel effect, the extraction is completed at about 2:05 seconds, and the tail section can be omitted (the longer the time drags, the astringency and rough taste will increase.

Subparagraphs: 30-125-230g

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