The latest release | A new cooking posture competes with the black honey of Shumawa Manor in Costa Rica.

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Costa Rica has seven coffee producing areas, of which Tarazu, the central valley and the western valley are the three best-known and best-quality areas. Finca Sumava de Lourdes is located in the western valley of Costa Rica, near the city of Naranjo, 1700 meters above sea level, with 10 hectares of Villasarchi, 2 hectares of SL28, 1 hectare of geisha and others.

Shumawa Manor uses the black secret treatment method to deal with Vera Saatchi varieties with colorful and diverse flavors. Villa sarchi is a rare variety cultivated by local coffee farmers in the western valley through the bourbon tree species exchange. It is resistant to strong winds, likes high altitude environment, has excellent flower aroma and elegant acidity, diverse flavor, rich fruit flavor and sweetness.

Cup test flavor description: flavor description: black sugar, flower aroma, citrus, grapefruit, sweet spices, sweet taste.

Brief introduction of Philharmonic pressure

Invented by Aerobie in 2005, Aeropress is a simple coffee brewer similar to a syringe, which combines the characteristics of a drip and filter coffee machine. It is not only durable and easy to carry, but also produces high-quality coffee. The device consists of three parts: an inner tank, an outer tank and a filter cover. The coffee brewed with Philharmonic pressure has a rich taste and can still retain its meticulous flavor.

Comparison of three Philharmonic pressure experiments:

Coffee beans: Costa Rica black dense

Treatment method: black honey treatment

Producing area: Shumawa Manor

Cooking technique: Ailo pressure

Adjustment of experimental parameters: only adjust the ratio of powder to water, including water temperature, soaking time, powder quantity are unchanged.

① powder / water ratio-1:15 (water temperature 90 °C, soaking time 1 minute, powder quantity 15g)

Conclusion: the imported Body (alcohol thickness) is thinner and has no obvious flavor. When the temperature decreases, the fruit acid is obvious and the astringent feeling is not strong.

② powder / water ratio-1:10 (water temperature 90 °C, soaking time 1 minute, powder quantity 15g)

Conclusion: the entrance acidity is extremely obvious, the acidity is very active and rich, the astringency is obvious in the mouth and tongue coating, with the bitter taste of orange peel, and the acidity covers Body perfectly.

③ powder / water ratio-1:13 (water temperature 90 °C, soaking time 1 minute, powder quantity 15g)

Conclusion: compared with the second experiment, Body was significantly improved, and the acidity was the softest and sweetened quickly in the three experiments, but the deficiency was that there was still a little astringency at the end, the coffee liquid smelled of cinnamon, the taste of berries was rich, and the sweet taste of preserved plums. As the temperature decreased, the softer the sour taste, the less acerbity that appeared in experiment 1, with a slight astringency-not obvious, but Body decreased.

Summary:

Although only the ratio of powder to water has changed in the three kinds of cooking parameters, the change of flavor may not be simply due to the ratio of powder to water because of many objective human factors. In the first experiment, the hot kettle was used for cooking, and the water flow was relatively large, which may result in too little extraction in the early stage of immersion, resulting in weak Body, but it will cause excessive extraction of coffee powder in the lower part of the appliance, and because the temperature is at 90 °C, the high temperature will extract more sour taste, so the sour feeling will be more obvious and sharp.

In the second and third experiment, the hand flushing pot is used for water injection, and the water injection with small flow is relatively stable, so the results of the second and third experiment should be more reasonable.

The first two times respectively use a larger or smaller powder-to-water ratio, and the third time to take the middle value is whether we can combine the advantages of the first two experiments to get a relatively good product. I wanted to use 1RV 12.5, but I thought that because the fine flow might extract more material, I relatively added some water so that the tail section could neutralize the front section for a while.

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