Sun Sidamo 90 + Honey Kiss hand flushing parameters suggestion _ 90 + Honey Kiss Coffee how to drink well

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Ethiopia Ninety-PLUS Nekisse

Sidamo Coffee-90 + Honey Kiss

Origin: Sidamo Waliga

Coffee varieties: original species

Treatment: insolation

Baking degree: Nordic shallow baking

Dry incense:

Red cherries, berries, plums, strawberries, peaches, jasmine

Wet incense:

Aggressive aromas of flowers and fruits, lemon, citrus, sweet and sour, wine

Sip:

Sweet tropical water, strawberries, apples, pineapples, lemons

Taffy, cream, Darjeeling tea tail rhyme, taste variety show

Taste experience:

The entrance is light, followed by a variety of palates, and the aftertaste is very sweet.

Fuck, no matter how you rush, you won't fail.

90 + is so capricious!

The following is an excerpt from the network:

Located at very high altitude, the bean shape is small, but the sweetness is very high (usually high altitude beans, high acidity)

The change of Nekisse in cooling is its strong point.

Another feature is the change in the number of days of exhaust, as far as shallow baking is concerned, from the sweetness of 3muri for 5 days, to the juicy feeling for 10 days, to the sour feeling of wine for more than 12 days. In addition, the change in deep baking and shallow baking is no less than that, which can be seen in the great differences in the description of Nekisse in different places.

Nekisse is the third 90-compliant bean found by Ninety Plus after Aricha and Beloya in 2010. And got the highest score of 96 on Coffee Review in that year.

In 2009, the coffee was named after "Nectar from Shakisso", meaning it has the same flavor as nectar from the town of Shaqiso in Hidamo province, Ethiopia. Nikisse is characterized by a creamy and smooth taste, a strong berry sauce, and some batches even have mixed flavors of citrus and a variety of tropical fruits. Although it was originally grown in the Shakisso producing area, the later Nikisse was produced in the Wellega and Sidama producing areas, but the name was retained. We feel that Nekisse's cultivation in Sidamo retains its original nectar and berry flavor, which distinguishes it from all other coffees from Ethiopia.

Origin: 90 + Ethiopia Wellega (Waliga) and Sidama (Hidamo) producing areas.

Production season: 2013-2014

Variety: Ethiopian native species

Level:12

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: the taste is clean and multi-layered. The flavors of peach, berry, passion fruit, cream and milk chocolate are balanced. It's a classic good coffee. From hot to cold, it constantly brings night flowers, blueberries, fragrant wood, cocoa and other surprises.

Tips:

Keywords [90 + / Ninety Plus]

"90 +" does not refer to all coffee with a score of more than 90. Good coffee, one year, one year. Sometimes haunt different manors, but also have different taste characteristics. "90 +" refers to a top range of coffee with 13 flavors. These coffees only come from NinetyPlus Coffee, the creator of American boutique coffee. They are all old varieties of Ethiopian heirloom (Heirloom). After being cultivated in the ecological environment, they are processed according to the standard of works of art to optimize their taste.

Keywords [Level]

In the flavor spectrum of 90 +, there is a "Level" logo. It is the number after the product name is marked "L". For example, L12-means Level 12. The Level is probably in proportion to the price. It represents the grading model of raw beans: according to quality, quantity, production cost, 90 + based on the original excellent raw beans, continue to grade as follows:

Level 7: harvested in a single production area. The rare varieties with meticulous taste and special flavor are selected by hand and then treated by NinetyPlus to reach the standard of more than 90 +.

Level 12: harvest in a single production area. Negative adjectives such as "must be recognized and indelible" are used on the website to indicate that this grade of beans must be a good taste that every coffee maker will never forget.

Level 21 (L21), Level 39 (L39), most of these are Gesha varieties planted in Panamanian manors. Ethiopian Nekisse Red processed by special Red also belongs to Level 39 (L39).

Level 95 (L95) and Level 195 (195) are beans in the advanced microenvironment of the Panamanian manor, which are processed by patented drying technology after a long screening process. Reach the top taste standard in the design. Most of them will be processed under the personal care of the sponsor Joseph. The annual output may only reach about ten to dozens of kilograms. It's a collection.

How to make Sidamo coffee [90 + Honey Kiss]?

Qianjie coffee hand flush reference: weigh 15g [90 + honey kiss] coffee powder, pour into the 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 + Honey Kiss] |

Qianjie Coffee Ice extract [90 + Honeykiss] reference:

Sidamo Coffee [90 + Honey Kiss], shallow and medium roasted, BG bean grinder scale 4B pill 3 grinding degrees, 20 grams of beans, 88 degrees water temperature steaming for 3 minutes, chemex pot, then ice extract with ice water, total water 200ml

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