Guatemala beauty estate honey treatment rose summer hand wash and sun rose summer hand wash what is the difference?

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Introduction to Fairview Manor Information

The Fairview Manor is located in Guatemala and its name comes from the beautiful meaning: when you are on the farm, no matter where you stand, you can enjoy a large area of beautiful mountain scenery and pine forest scenery, which is a unique natural beauty of the Jalapa and Jutiapa regions.

This coffee soil is very young, and the bidding for Rosa Coffee from Fairview processing Plant began in 2015, and it has been only three years since this year. Since 2017, the owners of this soil have expanded the cultivation of coffee varieties, and now there are Malakadura and Pagomara varieties. In the low-lying part of this coffee area, a river called Panna runs through, which not only provides water for the processing plant to process coffee, but also breeds a variety of rare animals and plants around it.

The coffee land covers a total of 12.5 hectares, and in addition to the cultivation of Rosa Coffee, it is expected that Malakadura and Pagomara varieties of coffee will also be put into production in the next few years. For farmers, winning the ranking of this bid is an important step in their next development and growth.

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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