Costa Rican Rose Summer hand Water Powder ratio recommended _ Costa Rican Donna Manor Rose Summer Coffee

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This Rose Summer Coffee is from Donna Manor, located in San Isidro, San Francisco, at 1300 Michael above sea level and belongs to the Bloomas processing plant. Juan Ramon Alvarado bought the land four years ago and began to grow Rose Summer. The estate was named Do ñ a Clemencia in honor of Don Juan Ramon's mother, Do ñ a Clemencia.

Over the past three years, the manor under the Brumas processing plant and the beans processed through it have repeatedly achieved good results in the COE competition. Strict selection of bean seeds and exquisite treatment, coupled with the control of quality, the coffee has been recognized at home and abroad.

The Beneficio Brumas del Zurqui was founded in 1880 by the Rodri í guez Carballo family and is now run by Juan Ram ó n Alvarado Rodr í guez. Finca Dona Clemencia is a new estate he bought three years ago, renamed Dona Clemenia in memory of his mother, Rodri. The estate, which has only one hectare of geisha breeds (Geisha), has just had a small harvest in 2017. It won 28th place in the Costa Rican COE Cup, which is the 28th international bid.

In 2002, when Juan Ram ó n Alvarado Rodr í guez first set up a processing plant in the Central Valley (Central Valley), there were only three small processing plants in the region. Including his treatment plant, Costa Rica has a long history of growing coffee, but in the past 10 years, a new "dry" treatment method has become popular, collectively known as "honey treatment", the function of using scrapers to adjust the scraping degree of pulp. With the color from light to dark (white, yellow-red-white, yellow-red-black), the output presents a "honey feeling" from light to strong, with acidity and complex aroma. Each has its own depth and advantages. Honey treatment started in Costa Rica, while Costa Rica has also developed a micro-processing plant (micro mill) coffee characteristic development, the main feature development is the hope that each small farm can have its own system for handling beans, so that the processing can be done by the farm itself, and the best specialty coffee raw beans can be produced according to their own unique process. Finca Brumas del Zurqui Manor has its own family-owned raw bean processing plant, which originally means "misty valleys". In addition to growing coffee, the estate also helps produce nearby estates and coffee farmers. Began to grow coffee in 1880, Brumas won the champion of Costa Rica National Coffee Competition in 2006, and the "honey treatment" of the manor was immediately valued by bean merchants all over the world. So since 2007, Brumas coffee beans have always been snapped up before the competition.

After the cup test score of the major judges at home and abroad, this Rosa coffee scored 87.88 points. The flavor is floral, grapefruit, green apple, cherry, apple, white peach, dark chocolate, sugar cane, malic acid, phosphoric acid, lingering finish, complex, round and balanced.

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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