How many seconds does it take to make black rose summer coffee at the right temperature?

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Costa Rica COE wins crown Herbalife estate rose summer black honey treatment method

Costa Rica West Vally Herbazu Geisha Black Honey

A sweet, clean and balanced drink, not very sumptuous but very palatable beans

Country of origin: Costa Rica

Region: West Valley/ West Vally

Manor: Herbazu Manor/ Herbazu

Bean seed: Guixia/ Geisha

Altitude: 1500m

Black Honey Process

Flavor: Citrus, Cranberry Dried, Cocoa, Clean Taste, High Sweetness/ Citrus, Cranberry, Cocoa

The owner of Helbasu Manor is the brother of the farmer Peladell, and is also a neighboring farm. It has won several COE awards and became the COE Crown Jun Manor in 2015. As a regional leader, he insists on challenge, research and development, and achieved the fourth best result of COE a few years ago. But even with such good results, he was never proud and always asked us about the cup test results of his beans when he saw us every year during the growing season. He constantly breeds new varieties and actively participates in COE competitions. He inherited his father's character and his grandfather's farm with excellent soil. 27 rows of rose fields can be seen in his growing plot. Among them were the orange rose variety, the bourbon variety, and a natural variety of unknown varieties. Every time we went to his farm we had great expectations and learned something new every time. Such industrious, modest style, let us have incomparable trust in his beans.

Today, we introduce the common techniques of Qianjie Coffee Hand-brewed Rose Summer Coffee: three stages

three-stage water injection

Fractional extraction, injecting one section of water into three sections

Suitable for light, medium and light roast coffee beans

Use filter cup kalita cake cup

Increase stewing time or water cut-off times to enhance coffee flavor.

Fractional Extraction Method of Three-stage Water Injection

Advantages: More rich than a knife flow layer, can be clear coffee before, during and after the flavor. The method is to increase the amount of water injected each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and to do three-stage extraction with small, medium and large water flows.

Disadvantages: There will be relatively high requirements for water flow rate and flow rate.

Front Street [Guixia Coffee Hand Brewing Parameter Suggestion]

Cake cup, using immersion extraction, so that coffee powder and water contact surface area increased, compared with V60 brewing can improve the texture, drink more viscous feeling;

15 grams of powder, water temperature 91-92 degrees, grinding BG 5R (China marked 20 sieve pass rate 64%), water powder ratio close to 1:15-16

Method: 27g water steams, steams for 30s. The hot water in the hand-flushing pot draws a circle clockwise with the center of the filter cup as the center, starts timing when brewing, infuses water to brew to 27g, then stops injecting water, waits for 30 seconds, and carries out the first injection.

The first injection of water is the same as the previous one, the speed can be slightly slowed down, the speed can be accelerated when winding to the outer circle, the water is cut off at about 1:15 seconds, and the liquid level drops by 1/3, then the water is injected again, the second injection is concentrated in the center, the water flow does not rush to the place where the coffee powder is connected with the filter paper, so as to avoid channel effect, the extraction is completed at about 2:05 seconds, and the tail section can be omitted (the longer the time drags, the astringency and rough taste will increase.

Subparagraphs: 30-125-230g

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