90 + Black Balu sun roses summer hand brewing parameters recommend _ Baru rose summer coffee how to make a good drink?

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Panamanian Coffee recommendation:

Panamanian Coffee 90 + Baru Rose Summer (White Baru): Ninety Plus Rose Summer Manor, Baru volcano producing area, planted at 1800m above sea level. Pick 100% red berries by hand. 90 + special honey treatment refined. Full-bodied aroma, rich fruit flavor. White peach, orange, bergamot flavor, fruit sugar sweet.

Panama 90 + Baru volcano geisha ◥

Panama NinetyPlus Baru Natural Gesha

Lively sweet and sour, soft syrup on the palate, with lime at the end and aromas of hazelnut and peach blossoms.

Baking degree: shallow

Treatment: insolation

90+ is an internationally renowned coffee bean production and sales 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.

Joseph Brodsky was officially founded in 2007 and started the following year. Since now, we can see Ninety plus winning awards in large and small coffee competitions around the world. In the 2013 WBC World Barista Competition a few years ago, six finalists used raw beans from Italy, South Korea and Canada. Exquisite cultivation and processing of raw beans, excellent coffee varieties and unique grading system make 90 + a top and unique representative of raw beans in the market.

In 2004, with the rise of geisha in Panama, the unique aroma set off an upsurge in the search for excellent varieties all over the world. Joseph Brodsky, like other raw bean producers, researchers and enthusiasts, went deep into the remote mountains of Ethiopia and went to the wild primeval forest where coffee originated in search of Geisha tree species. Although he didn't get what he wanted in the end, he believes that in so many native forests, there are still many excellent and unknown native species. It may not be discovered because the remoteness has not been discovered, or because it has not been carefully treated and cultivated. So the next year Joseph Brodsky immediately invested a lot of effort in Ethiopia, he looked for valuable coffee beans and worked with local estates to improve and refine the raw bean treatment process, and to develop a Profile Processing raw bean system so that each bean can play its complete flavor. In 2009, Joseph Brodsky began to grow native Ethiopian geisha in Panama. He bought land, created a "Ninety Plus Geisha Estate" estate, and built Ninety plus Sensory Room at the same time. In recent years, he has developed SolkilnTM special treatment, which has been innovative in every aspect of raw bean treatment, and has taken the lead in the coffee boutique market.

How to make Panamanian coffee [90 + Black Baru] well?

Qianjie Coffee hand reference: weigh 15g of [90 + Black Baru] coffee powder, pour it into a grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| | Ice extract [90 + Black Baru] |

Qianjie coffee ice extract [90 + Black Baru] reference:

Panamanian Coffee [90 + Black Baru], light and medium roasted, BG bean grinder scale 4B pill 3 grinds, 20g beans, 87 degrees water temperature steaming for 3 minutes, chemex pot, then ice extract with ice water, total water 200ml

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