Jensen Manor Red Standard Rose Summer Coffee hand how to make _ Rose Summer Coffee tds

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Jensen Manor Red Standard Rosa Coffee belongs to a limited number of exquisite batches!

Flavor | Wild ginger blossom, orange blossom, sweet peach, jujube, plum wine

Baking degree | shallow baking

Production area | volcanic area (Volcan)

Altitude | 1500 m

Variety | Geisha / Rosa (Geisha)

Treatment | Solar

Jensen Manor is located in the volcanic area to the west of Baru Volcano, with a total area of 1200 hectares. Its soil is rich in nutrients and volcanic ash.

Because geisha varieties need to be planted at high elevations, the area where coffee farms can grow geisha is very limited, and the refined cultivation of geisha is even more precious.

This manor has a unique environment, so that the geisha coffee beans here are increasingly cherished. The harvest fruit is mainly crimson coffee fruit, and the manor has more scientific planting management to improve the yield and quality.

The Peterson family in Panama first introduced the variety of geisha to everyone in 2004, and the international community has been crazy about Geisha ever since. Also known as "the champagne of the coffee world".

There is a new finalist for the Best Panamanian Coffee Award awarded by the Panama Fine Coffee Association (SCAP) in 2013. It's Carl Jensen's Jensen Village horticultural geisha! Janson Geisha should be rarely heard of in Taiwan, because the manor is mainly for domestic sales, not for export; in addition, more than 50% of the manor grows Geisha coffee and is the second largest producer of Geisha in Panama. This time we imported directly from Panama and became Taiwan's general agent in 2016. Carl Jensen, originally a Swiss, fell in love with the peaks and valleys of Volcan in Panama in the early 1940s and began growing coffee beans and animal husbandry on Panama's first automated farm after marrying his wife Margaret.

Jensen Farm not only has its own coffee processing plant to process coffee cherries, but also uses the best roasting methods to show the perfect cup test results.

In order to demand perfect quality, Jensen Manor will be paid $4 a day, strictly requiring workers to harvest only the most mature and beautiful ripe red coffee fruits. This area used to grow alpine avocado, which was transported directly to the capital Panama City after harvest. Because of its special flavor and dense taste, it is a high price of fruit.

Now this area is dominated by coffee, and alpine avocado will be mixed among them. The manor fertilizes about 4 times a year. For the first time, after the coffee fruit is harvested, it is mainly nitrogen and phosphorus, and then paired with other trace elements.

Others will use appropriate organic fertilizers in July and September. For the last time, three weeks before the harvest period, foliar fertilizer imported from Canada will be sprayed for the final nutritional supply. No fertilizer will be applied throughout the coffee harvest season.

Sun-dried beans will be dried naturally for 4 days, depending on the weather. When the moisture content is about 40%, it will take more than 12 days to slowly dry the raw beans by machine. After each batch of raw beans are dried, they will be loaded into black grain bags, plus a layer of PP plastic woven bags commonly known as fertilizer bags, which will be cooked in the bean warehouse for 3 months to effectively prevent moisture and block light. The inherent advantages of the farm make the geisha show the most perfect flavor.

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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