90 + White Barumi, how many cups of Rosa hand? a cup of Rosa v60 is better than a cake cup.

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Panama 90 + Baru volcano geisha [honey treatment]

2018 TISCA hand flush champion kakalove optional beans

Panama NinetyPlus Baru Honey Gesha's beautiful and refreshing honey treats Rosa coffee, sweet and sour fruit tower with chocolate. Flavor: fresh, sour and sweet, American grape (

Balu Volcano Rose Summer, Panama

90 +

Production area: Baru

Treatment method: honey treatment

The "90 +" tag often makes coffee lovers feel sense of security, not to mention a rosy summer. Balu volcanic soil provides rich nutrients for this rose summer coffee. After honey treatment, the dry aroma has peach, cherry, wine, flower and egg flower aromas. At the entrance, you can feel the aroma of wine, mango jam, passion jam, fruit mixed wine, with strawberries and peaches, the overall taste is round, strong flavor, sweet feeling. He is worthy of the top student of "90 +".

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.

Grape), chocolate, cedar, musk, magnolia. Balanced sweet and sour juice, smooth and saturated taste. The end has harmonious aromas of fruit and flowers, with a chocolate taste.

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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