Barbara Manor in Panama wash green roses summer hand flush video _ green roses summer suitable for hand flushing

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2018 Best Of Panama (Best Panama) the fifth place in the Rose Summer Water washing Group

🇵🇦 Panamanian Barbara Manor Green Top Rose Summer washing

Panama Boquete Hacienda Barbara Green Tip Geisha Washed

From the baking burst released a strong aroma of flowers, and a very typical flavor of Rosa coffee, fried chicken tastes good! )

Country of origin: Panama / Panama

Production areas: Chiriki, Pokui, Haramillo / Chiriqui, Boquete, Jaramillo

Manor: Barbara Manor / Hacienda Barbara

Bean species: Lvding Rosa / Green Tip Geisha

Altitude: 1650m

Treatment methods: water washing, enzyme anaerobic fermentation / Washed, Yeast Anaerobic Fermentation

Flavor: Jasmine, apricot, bergamot, lemon, honey / Jasmine, Apricot, Bergamot, Lemon, Honey

Every year the world's most eye-catching bidding-the best Panama bid, 2018 bid beans, grand debut!

This batch is the fifth batch of the best Panamanian water-washed Rosa Summer Coffee (BOP GW-05). The manor area is located in Jaramillo, Bok District, Marchiri Province, planted above 1650 meters above sea level, and the variety is Green Tip Geisha.

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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