Introduction to the parameters of double impregnation of Rosa Coffee in hand-made Santa Ferrisa Manor

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

Introduction to the manor:

The century-old Santa Ferrisa Manor is Atilan on the west and the famous Antigua Antigua on the east. There are two volcanoes in the adjacent area, namely Volcan Acatenango and Volcan de Fuego. The elevation of its own processing plant is about 1550 meters, and the actual elevation of coffee can be as high as 1900m. Climate, soil or altitude are the top conditions of an excellent manor.

In 1940, MR.TRINIDAD.CRUZ founded Santa Ferissa Manor in Acatenango, a well-known producing area in Guatemala. The manor has entered the fourth generation of operation. Santa Ferissa Manor is located at an altitude of 1500-1920m, with an annual rainfall of 1200-1500mm. After years of management, the quality of Santa Felisa coffee is also reflected in the entire coffee-growing environment to avoid artificial chemical pesticides. Grow coffee trees in the form of organic fertilizer-red worm compost, hire local Mayans in the humanities, provide handicraft art courses in the school environment and Mayan culture for female farm employees, and give considerable care in life and work

Country: Guatemala Guatemala

Producing area: Akernango Acatenango

Manor: Santa Felisa Manor FINCA SANTA FELISA

Planting altitude: 1800 m

Average annual temperature: 18 Murray 22 degrees Celsius

Annual rainfall: about 800m / m / 1200mm

Cup test: 86.25 points

Bean seed: rose summer

Treatment: double impregnation treatment

Flavor: sweet sucrose, honey, cream, vanilla

This rose summer coffee is rosy summer, and the variety comes from Africa, so St. Felicia Manor calls it "African rose summer", which is different from the Central and South American rose summer represented by Panama. The specific producing area is called "Mist Mountain" in the manor, which is famous for its clouds all the year round. Due to low temperature, high humidity, slow ripening coffee fruit, especially sweet, it will only be harvested above Brix 22. This misty summer is the competition batch, and this rose summer coffee is the fourth batch of Lot#4 in the Seventh 2016 St. Felicia's own auction.

Treatment method is different from general water washing, using double impregnation method (Double Soak), and Kenyan water washing (Kenyan process) is quite similar, cherry fresh fruit peel pulp, impregnated in the fermentation tank for 24 hours, and then washed and impregnated for 24 hours, twice a total of 40 hours fermentation time, in the process, the lighter raw beans will be selected and removed, and finally dried in the sun field for 5-10 days. This treatment especially highlights the clean aftertaste and bright acidity.

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