Costa Rican goddess Ruoxia hand coffee how much is a cup of coffee? how many grams of rose summer coffee beans

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Costa Rican goddess manor washed rose summer coffee Geisha boutique coffee beans, coffee beans in the top goddess. It contains vanilla, citrus, lemon, floral fruit flavor, white grape juice-like texture, crisp and bright acidity, smooth taste and sweet finish.

Tara bead goddess manor (Finca EI Diosa) water washing geisha, using cinnamon color baking, from the Tara bead (Tarrazu), multi-tower (Dota Valley) producing area, about 1800 meters above sea level, Costa Rica's rose summer coffee is not like the Panamanian geisha full of lemon, citrus, black tea and other African wild, but more herb fragrance and clean flavor.

Manor style: the Dota Valley area in Costa Rica's most famous Tarrazu is famous for producing micro-batch boutique beans. In 1865, the multi-tower region enjoyed the reputation of good coffee in Costa Rica, because the highway construction extending from the capital to the multi-tower valley had to pass through the Tarazu producing area, so the elder brother coffee bureau used to mark Dota Tarrazu when it marked its products. This area is a typical plateau topography, no matter the soil or temperature and humidity are the best choice in the growing conditions of coffee.

Goddess Manor (Finca EI Diosa) is a manor established in the 1960s. The manor grows coffee by organic farming, uses local native trees and fruit trees as shade, uses fertilizer which is also coffee cherry pulp mixed with molasses, and adds fertile soil with high mineral content in neighboring mountain areas combined with microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee planting. California earthworms are also used to cultivate organic soil. And directly used as the main source of coffee trees in the fertilization period and mixed planting a variety of coffee varieties. All 100% ripe red berries are selected by hand, washed and then slowly sun-dried (Slow Dry), and the raw beans are dried in a greenhouse to slow down the drying rate.

The baker said: every batch of raw coffee beans from different countries will be treated in a scientific and rigorous manner. The moisture content and density of raw beans are the necessary reference values for baking, and the appearance and treatment of beans are the micro-adjustment of baking techniques. More willing to find a better baking limit in the conversation of brewers. All this is just to show the outstanding side of coffee beans to those of you who like it.

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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