Panamanian Morgan Manor carbon dioxide washing method Rose Summer hand flushing demonstration _ what is the temperature in summer?

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Treatment of Rosa Coffee by carbon dioxide washing in Morgan Manor, Panama

Origin: Panama

Manor: Morgan Manor

Production area: Volcan Chiriqui

Altitude: 1700-1850m

Treatment method: carbon dioxide impregnation method

Introduction to the story of Morgan Manor in Panama:

There are many high-quality estates in Panama that grow rose summer. Today we give you a brief introduction to Morgan Manor in Panama.

Morgan Manor is located in the high-altitude area of Volcan, Chiriki Province, Panama. It covers an area of 12 hectares and grows Arabica Rose Summer Coffee trees.

Morgan Manor has been engaged in coffee cultivation for eight years. They provide a good growing environment for coffee trees and take good care of them. Morgan Manor is the award-winning producer of the Rose Summer Coffee Competition at high altitude.

Jamison Savage, the owner of the estate, attaches great importance to the handling of coffee and believes that coffee treatment is a very important factor affecting the quality of coffee beans, so they will try their best to ensure that each batch of coffee beans can be processed in accordance with strict standards to meet the standards of high-quality competition.

Morgan Manor's Rosa Coffee is processed in three ways: tanning / washing / carbon dioxide washing (in cooperation with Sasa Sestic)

Morgan Manor washes rose summer by peeling off the pulp by machine, and then drying the coffee beans on a three-story coffee drying bed designed by Jamison. First of all, the inner surface and external moisture of coffee beans are removed from the top drying bed; then it is moved to the middle drying bed for shade drying, and the longest time is placed in the middle bed; finally, it is placed on the bottom drying bed to continue to cool and air dry, and the bottom temperature is the lowest. During the whole drying process, standardized treatment requires orderly operation of the coffee drying bed and close observation of the change process of moisture. When the moisture content of the coffee drops to 10.5% Mui 11%, the coffee beans can be put into grain woven bags and stored in a dry, cool, dark warehouse. After 90 days, the coffee beans were shelled, classified according to density and shape, and the residual beans were removed.

Morgan Manor is located 1,700 miles above sea level and 1780 meters above sea level. In an isolated, leafy valley, a river runs through the valley, century-old trees stand on both sides, waterfalls pour down steep stone walls, and rainbows appear at the junction of sunlight and dusk. The animals shuttled cleverly through the valley. Through the mist, I saw Rosa coffee trees growing on the steep hillside.

The Morgan family has lived in Volcan in Chiriki for generations, has run the estate for 25 years, and has planted the first rose summer for six years so far. They carefully built the manor, planted beautiful flowers everywhere, and specially built exquisite Alpine-style huts.

Introduction of coffee bean varieties

Geisha coffee beans, some people call it Rose Summer Coffee or Yiqiu beans, are actually the same kind of coffee beans. Its name comes from Geisha Mountain in Ethiopia, which sounds like the famous Japanese geisha, hence its name.

Geisha coffee beans have an extraordinary legend. It turns out that this kind of coffee bean originated from southwestern Ethiopia in Africa. In 1963, Don Pachi Serracin introduced geisha coffee trees from Costa Rica to Panama. Because the yield is not high, it directly affects the harvest, and coffee farmers are not willing to grow it. It wasn't until Daniel Peterson, the owner of the Panama La Esmeralda in Panama, accidentally discovered that at the top of his coffee farm, the coffee beans produced by these geisha coffee trees, which used to be used as a windbreak, had the citrus and floral aroma peculiar to African beans. Independent of its coffee beans, participate in the 2004 Panamanian coffee bean cup test competition and become a hit. Since then, kabou has been unstoppable and has won the Panamanian coffee cup test competition for many years. In the eyes of boutique coffee lovers all over the world, geisha coffee beans are undoubtedly the supreme treasure.

Introduction of carbon dioxide washing treatment:

1. Remove the peel and pulp of coffee in a stainless steel fermentor. The use of double-layer insulated stainless steel can create a clean taste, and the fermentor can move between fermentation chambers at different temperatures.

2. Move the fermentor indoors, and the temperature can be easily controlled. We can learn more about the influencing factors by collecting data. If you want to get more complex acidity, the fermentation time needs to be carried out at a low temperature of 4-8 ℃. To increase sweetness, the temperature should be controlled at 18-20 ℃)

3. Cover and seal the fermentation. In this way, more aromatic compounds can be developed, and there will be more flowers in the coffee.

4. Inject carbon dioxide-this is a decisive step. The injection of carbon dioxide will make the tank into an oxygen-free environment, which significantly reduces the decomposition rate of coffee pectin. The decline of pH slows down, which also means that a relatively small amount of alkyd is formed.

5. Carbon dioxide prolonged the fermentation process to 3 days and the fermentation temperature was 22 ℃. Even at longer fermentation time and lower fermentation temperature, there is no sour taste.

Last year, Sasa drank good coffee at Morgan Manor in Panama. In order to improve its sweetness and aroma, he decided to try carbon dioxide impregnation. The fermentation temperature was set at 20 ℃ and the fermentation time was 65 hours, which improved the sweetness and made the flavor more complex and unique.

Qianjie Baking suggestion / Analysis

Rose summer, as the most outstanding variety of coffee, is very popular with coffee lovers. Among them, the rose summer treated with water can best highlight the flavor characteristics of the rose summer itself. Rose summer is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea.

To fully show these qualities, you have to work on baking. Rosa rugosa is generally planted at a high altitude of more than 1500 meters, which is a kind of beans with high hardness and high density. Its shape is full, medium particle size, thick and long bean body, pointed at both ends.

So how to express the unique flavor of Rosa Rosa by baking?

The idea of baking is that because of the high hardness and density of beans, a large fire will be used to dehydrate in the early stage, and the temperature difference between the bean surface and the bean core will be quickly established. In order to have more fragrance of flowers, Maillard's reaction time is relatively short, so after turning yellow, it will adjust the fire to medium to high, quickly let the beans into an explosion, and shorten the period from yellowing to the beginning of the explosion can also increase cleanliness. The temperature rises too quickly after an explosion will aggravate the caramelization reaction and grind off the aroma of flowers and fruits, so it will greatly reduce the fire after entering the explosion, pull the low temperature to rise, and the throttle will be fully opened at the beginning of the explosion. Drop the beans at the end of a dense explosion to let the bean core develop and mature with the most residual aroma and sugar.

Cup test flavor description:

Flavor description: special carbon dioxide treatment improves the overall flavor and refines the original fruit acidity, sweet fruit aroma, tropical fruit flavor is obvious, such as watermelon, strawberry, blueberry, hard-skinned melon, warm fruit, papaya taste, light acidity, long taste.

Cooking analysis

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

END