Costa Rican Mila Pearl Manor Rose Summer Coffee Bean hand-brewing parameters sharing _ anaerobic fermentation Solar Rose Summer

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Origin: Costa Rica

Coffee Manor: Milasu Manor

Treatment method: anaerobic fermentation and solarization

Planting altitude: 1600m

Variety: rose summer coffee

Flavor performance: floral fragrance, peach, bergamot, passion fruit

Anaerobic fermentation and solarization treatment:

"the average fermentation time of anaerobic fermentation and sun treatment is 24 hours, and then it will be sent to the greenhouse for storage for 4 days to remove the pectin layer.

The final drying operation is carried out after being placed in an African bed for 18-20 days, and finally the coffee is sealed in a bucket.

This rose summer coffee bean comes from Milasu Manor in the Tarazu region of Costa Rica, which is a very small estate, and the whole estate is taken care of by Esteban and his family.

Esteban Sanches he was originally a member of the family of Little Candle Farm next door. Because of his insistence on coffee beans, he set up a manor Mirazu on his own. In the early days of his establishment, he got to know the European team. Because he agreed with the concept of Sanches and saw his efforts and persistence, the team began to help build the treatment plant. The small wet treatment machine of the treatment plant was designed and assembled by Sanches himself.

In the coffee garden, Sanches said that the quality of coffee starts with the trees themselves. Although machines can separate the good from the bad, if the quality of the coffee is good, there is no need for the machine to distinguish between the good and the bad. He also said that God gives us a beautiful environment, and we take care of the coffee beans with love. This is feedback and sharing. Thank you for your help so that he can realize his dream. He is also willing to share his experience and achievements with other farmers so that everyone's coffee dream can come true.

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

END