Witch Manor Green Top Sun Rose Summer hand brewing Coffee how much Water is used _ Rose Summer hand brew how much Coffee Powder

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This rosy summer coffee bean comes from Cotova Manor, which is located in the Poquet producing area of Panama, 1700-1850 meters above sea level. The manor has a strong social and environmental awareness, in order to ensure a clean, safe and sustainable environment, the manor uses traditional concepts but the latest technology to grow and handle coffee. LAS BRUJAS is also a region that has performed very well in the best Panama competition in the past two years, and it is very worthwhile to try a Rosa coffee bean.

The estate of the Katova family is located in the Baru volcano area and has a unique microclimate and volcanic topography. Its five estates are located in the Baru volcano area of Poquet, with an elevation of about 1300-1800 meters. It is cool and frost-free at night, dry and sunny during the day, and is deeply affected by the micro-weather of the Pacific Ocean and the Great West airstream. The wind is very strong, and there are a large number of huge coniferous forests in the park, all of which are more than 200 years old. Rain Water is abundant in the growing period and has a clear dry and wet season.

The Catova family has five estates, namely Finca Kotowa Duncan, Don K (Finca Kotowa Don K), Witch (Finca Kotowa Las Brujas), Crystal River (Finca Kotowa RIO Cristal) and Catova (Finca Kotowa tradicional).

Although there are five estates in Catova, the coffee that has won many prizes in BOP in the past two years has come from the Witch and Duncan Manor. Although the two estates are near the Baru volcano, the flavor of beans is obviously different, and the summer flavor of sun roses at the witch manor is more tense and clear.

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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