Ruoxia Village Manor Golden Standard Rose Summer hand Coffee Powder should be ground in how many seconds is the best

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Guoxia Village Manor (Gesha Village)

Gold label batch

Sun-dried Gori Rose Summer Coffee

What is the Gold Standard batch?

Gold standard batch

It accounts for only 5% of the annual output of Ruoxia Village. The batches usually selected by competitors from all over the world, bakers with high quality requirements will also be purchased, with complete traceability, outstanding flavor and high complexity of each batch. It is the best grade of the manor second only to competitive bidding.

Rich in berries. Rum aromas and blueberries. Figs. Golden Standard Gori Geisha Rose Summer Coffee with carambola flavor

Sun treatment brings rich citrus and berry sweetness.

Ultra-high altitude (2000-2300) increases fruit thickness and sweetness.

The owner of Gesha Village is Adam Overton, an out-and-out American who was not a coffee shop owner but a documentary filmmaker. His wife, Rachel Samuel, is Ethiopian and a photographer. The two were commissioned to shoot a documentary about coffee in Ethiopia in 2007, and their dream of building their own estate sprouted as they became more and more in touch with Ethiopian land and people.

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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