Kalita cake cup flushing technique of rose summer coffee beans in Spland Rosa Manor, Panama

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Spland. Rosa tanned and washed Rosa coffee

Coffee producing country: Panama

Manor: Spland Rosa

Planting altitude: 1650-1720m

Treatment: insolation

Coffee flavor: rich floral aroma, lemon grass, chocolate, tropical fruits, berries, melon, coconut sweet

Treatment: washing

Coffee flavor: elegant dried plum and fig flavors, ripe red fruit aftertaste, jasmine aroma of tropical fruit, passion fruit

Introduction to the manor:

The Panamanian Spland Rosa Rosa Garden, owned by Finca Lerida Coffee Estate, Lerida Manor, Panama, is located near the town of Poquet in the province of Chiriki. The history of its boutique coffee can be traced back to the coffee export trade that began in 1929. Here, coffee cultivation attaches great importance to the harmonious development of the local ecological environment, and the manor is surrounded by Volcan Buru National Park and La Amistad International Park, home to more than 550species of birds. There is a retro hotel in the center of the manor, which is designed to complement the natural beauty of the surrounding area.

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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