How much water should I use to make white rose summer coffee from Santa Teresa Manor, Costa Rica?

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Origin: Costa Rica

Coffee Manor: Santa Teresa

Treatment: washing

Planting altitude: 1900m

Variety: Rose summer

Flavor performance: bergamot, orange, apple, grape juice, fruit sugar

Geisha (Rose Summer Coffee) originated from Geisha Mountain (Rosa Mountain) in southwestern Ethiopia. In addition to its high altitude, Rosa coffee has weak foliar photosynthesis, underdeveloped roots and weak ability to absorb water and nutrients compared with other varieties. This may be the reason why it has a unique flavor.

SantaTeresa (Santa Teresa) is the only coffee processing plant in Costa Rica at an altitude of 2000 meters. Geisha comes from congo at an altitude of 1900 meters. The entire Santa Teresa estate covers an area of 60 hectares, of which Roger (the owner) uses only 9 hectares to grow coffee, while geisha all comes from congo, which is only about 2 hectares.

Roger has been growing coffee with his parents since childhood. He can grow coffee and finish his studies at the same time. Three years ago, Roge decided to build a SantaTeresa micro-processing plant, because he thought that the high altitude environment, the temperature difference between day and night, and the good environment could give the coffee fruit more unique flavor from Tarazhu.

On March 5, 2018, we followed Roger and his son Alex and took their LC79 (the baker's dream car) to visit this treatment plant at an altitude of 2000 meters. Their treatment plant did not have very luxurious processing equipment. We visited the tanning ground and African beds. Roger and Alex were waiting to show us how their treatment station works. At the same time, how to save resources and focus on how to neutralize carbon emissions and environmental protection actions.

Roger loves not only coffee but also the environment. His 2000-meter treatment plant washes roses in summer, which is also impressive.

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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