Esselgrana Manor original rose summer sun hand washing parameter recommendations_rose summer how to hand wash the best drink

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Light baking in the sun

Taste spectrum: fragrance red heart dragon fruit breathless lime Sprite

Origin: Ethiopia Guji Grana processing Plant

Altitude: 1350 Murray 1600

The Rose Summer Coffee comes from the Grana treatment Station at the junction of Cochell and Grana Abaya, which was established in 2014 under the charge of Mr. Israel Degefa. The area where the treatment station is located covers an area of up to 700ha of coffee, mostly uncultivated, with fertile soil and shade trees.

Thanks to the fertile soil of the primitive rainforest and the fully sheltered growth environment, the original rose summer of Ethiopia presents a more varied sense of hierarchy.

After that, the full-ripe cherry fruit was picked manually, and then the elevated off-ground sun treatment was carried out. According to the different weather conditions, the drying time of 14-20 days was used to dry the roses in the Grana Manor, which entered the mouth today.

Ethiopian Rose Summer-Grana Manor Rose Summer Coffee, moderately roasted, better balanced. Shallow strawberry jam and pineapple flavor, with a yellow sugar texture in the finish. It's not such a mysterious summer, it's very close.

Today, we introduce the common methods of Qianjie coffee hand roses summer coffee: three-stage style.

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup kalita cake cup

Increase the steaming time or water cut-off times to improve the rich taste of the coffee.

Segmented extraction method of three-stage water injection

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

Qianjie [suggestion on hand-brewing parameters of Rosa Coffee]

Cake cup, the use of immersion extraction, so that coffee powder and water contact surface area increased, compared with V60 cooking can improve the texture, drink more sticky feeling

15g powder, water temperature 91-92 degrees, grinding BG 5R (64% pass rate of China marked No. 20 sieve), water powder ratio close to 1:15-16

Technique: 27g water steaming, steaming time for 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup, starts the time when brewing, injects water to 27g, then stops the injection and waits for 30 seconds to inject water for the first time.

When the first water injection is the same as before, the speed can be slowed down slightly, speed up a little when you go around the outer circle, cut off the water at about 1:15 seconds, and then inject water again when the liquid level drops 1 inch 3. The second water injection is concentrated on the central water injection. 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. Finish the extraction at about 2:05 seconds, and the longer the time is, the longer the extraction can be done. The astringent and rough taste will increase.

Segment: 30-125-230g

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