90 + Lotus Sun Rose Summer hand Coffee how much is appropriate _ hand 90 + Lotus Coffee how much is it?

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Lotus (Lotus N2)

The origin of the name: the development of Lotus flavor is modelled on the unstained lotus, a perennial aquatic plant that is sometimes mistaken for water lilies. Although the sun roses summer coffee is to dry the fresh fruit directly, the clean taste of the coffee beans is close to that of washing. The lotus itself can adapt to the environment where humans or other warm-blooded animals are active by adjusting the temperature of its petals. Lotus breaks the impression that the basic flavor of Rose Summer has always been. In the process of naming "Lotus", we were also influenced by a song called "Lotus Flower" from the British band Radio Commander in Oxford. This song mainly expresses people's pursuit of inner relief, freedom, low-key survival and love of music and sensory enjoyment. Just like this coffee, people who want to drink it can also experience such a state of mind. The MV of the song presents a pure and varied expression of music.

[Origin]: ninety + Rosa Manor of Panama

[variety]: Rose summer

[Level]: 39

[altitude]: 1250m-1650m

[treatment]: insolation

[flavor]: mixed aromas of figs and honey, with rich layers of melon, kiwifruit and slightly tropical fruits on the palate.

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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