Recommendation of rose summer hand flushing temperature grinding in Ethiopia Jinlana processing station _ description of hand flushing rose summer flavor

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The flavor of Ethiopian rose blueberry perfume

Origin: Kersa Village, Tore, Oromia

Bean seed: Geisha

Processing plant: Gelana Station

Altitude: 1350-1600 meters

Handling method: Natural

Picking and processing time: 2017 Universe 2018

Baking degree: Light

Today, as the top rare variety of coffee, Rosa is well known for its elegant aroma and complex fruit juice flavor. Its footprint can be said to have spread to every corner of the coffee producing areas of the world, whether in its famous coffee estates in Panama or as close as Yunnan coffee producing areas in China. In fact, Ethiopia, the birthplace of this variety, has also begun to produce a lot of high-quality Rosa coffee.

Rosa actually originated near Rosa, a remote town in western Ethiopia, where seeds were rolled over to Kenya, Uganda and Tanzania. It crossed the ocean around 1950-1960 to the Center for Tropical crop Research and higher Education in Costa Rica, and was eventually taken to Panama. At first, because of its low yield and low quality, Rosa rugosa was not welcomed by farmers and was gradually abandoned. It shines brightly and comes from a combination of altitude, rainfall, soil, nutrients, and countless other environmental and horticultural factors. Today, all the flavor logos about Rose Summer seemed like a joke at the time. Up to now, there is an upsurge of planting rose summer like a table all over the world, but in my opinion, Panama is still the most representative. The success of a cup of coffee is not just a factor of soil or weather or treatment, it is a real coincidence.

This batch of Rosa Coffee comes from the Jinlana treatment Station in Ethiopia's legal Yegashafi region, 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 in uncultivated areas, with fertile soil and shade trees. This batch of Rosa coffee is dried for 14-20 days with artificially picked all-red fruits for off-the-ground sun treatment.

It has ripe blueberry and white peach flavors, with a long sweetness, similar to a cup of ripe tropical fruit juice.

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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