Characteristics of light roasting method of Rosa coffee what is the roast degree of Rosa coffee beans

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Rose Coffee, a coffee variety with delicate flower aroma and fruit acid, subverts coffee judges and changes coffee flavor trend. Its fame has led the development trend of boutique coffee in the past 18 years. Rosy summer coffee, English is Geisha Coffee, because the transliteration is the same as Japanese geisha, and have the name of geisha coffee, but many baristas do not like this title, they think that this coffee should not have the impression of a Japanese geisha, so more and more people use the Chinese name Rosa, literally more beautiful.

Panamanian Rose Summer Coffee comes from South America, but it is quite different from South American coffee bean flavor. on the contrary, it is somewhat similar to Ethiopia's coffee, which is thicker and thicker than Ethiopia's. If Ethiopia's coffee is like a cup of scented tea, then Panama Rose Summer Coffee is like a cup of juice, sweeter and more balanced. Panamanian Rose Summer was originally introduced from Ethiopia, but because of Panama's micro-environmental factors, the coffee flavor of Panama Rose Summer is unique and unsurpassed.

Geisha is a caffa forest from the Gesha region of Ethiopia. In 1931, an Englishman and other native coffee varieties sent the beans to Kenya in the name of Gesha. It was introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953 and numbered as T2722. Panama was introduced from Costa Rica's rose summer variety in the 1970s by Mr. Francis Coselaxin of Dongba Seven Farm Garden.

Compared with other coffee varieties, the biggest characteristic of Rosa coffee variety is that its yield is very low, and its shape is characterized by long branch nodes, long distance between nodes, less flowering and less fruit, but good disease resistance. So when it was first introduced to Panama by Rosa, it was used for research and cultivation. Later, around 2000, the owner of the Panamanian Jade Manor discovered that the variety had a very characteristic fragrance, as charming as perfume, so it was independent of the variety and won the championship in the BOP (Best Panama) Competition in 2004.

Before Rosa coffee beans were known to the world, the coffee we pursued was full-bodied and full-bodied. But after Rose Summer Coffee beans, what we pursue is obvious acidity and fresh taste. The roasting style of coffee beans has also developed from deep roasting to forward roasting in order to retain more sour taste.

There is a saying in the coffee industry that 60% of the flavor of a cup of coffee comes from raw beans, 30% from roasting, and 10% from brewing. In addition to the local flavor, the flavor of coffee beans also needs to be shown by roasting. When a coffee bean comes back, the Qianjie coffee roaster first knows from the packaging where the coffee bean comes from, what variety it is, how high it is, and what its outstanding flavor is, and then fine-tune it according to the baking curve of the coffee bean in this large producing area, and then conduct a cup test to select the typical baking line that is most suitable for this coffee bean, so that everyone can taste the most beautiful flavor of this bean.

We all know that light roasted coffee beans are sour, with more floral flavor and citric acid, such as Ethiopian coffee; medium roasted coffee is more balanced, with a little nut and soft acidity, such as Costa Rican coffee; deep-roasted coffee beans are bitter, nutty peanut caramel flavor, such as Brazilian coffee, Mantenin coffee.

Would you like your coffee beans roasted light or medium-deep?

First of all: rosy summer coffee raw beans: very beautiful blue-green, jade-like warm texture, smell of fresh grass, peach, berry and oolong tea that most coffee beans do not have, it seems that aroma and taste of this kind of things need to cooperate with association, but the faint smell of tea is obvious to us.

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of second explosion, and two explosions and one sound are more commonly used baking degrees, as mentioned earlier, it can give play to the characteristics of the bean itself, too shallow will produce miscellaneous smell. if it is too deep, it will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.

Rosa coffee ripe beans: roasted ripe beans, there will be some "wrinkles", with this "sexy wrinkles" beans are to highlight its original taste and acidity, but if the quality of the raw bean itself is not high, there will be some miscellaneous flavors, such as decaying soil flavor, grass flavor and dry flavor, which roasters should try to avoid. Roasted Rosa coffee has charming lemon citrus aroma and super sweet honey cream flavor.

Qianjie believes that a qualified bean baker, just like a tea maker, can learn how raw beans should be baked through the origin, manor, and variety of raw beans, and through the naked eye, touch and smell. In order to best show the flavor of the beans themselves. It is unusual for a bean baker to bake out his own characteristics. Of course, this is possible. just like Pu'er tea, not all of them taste the same. Even if they don't tell the year, they will tell which tea they produce. Wuyishan tea is not all of the same taste, so the bean baker can show his own style through the difference of baking curve and machine professionalism in the process of baking beans.

How do you bake when you get a rose summer?

If you fully show the personality of Rose Xia, you must make some efforts on baking. Rose summer is usually planted at a high altitude of more than 1500 meters, and what we get is 1700 Michael hard, high-density beans, which are full in shape, medium grain size, thick and long, and pointed at both ends.

In order to highlight the characteristics and aroma of this bean, shallow baking is used in the front street, so that the baking degree can show the characteristics of the bean itself, and if it is too deep, it will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of the coffee bean and the roaster's understanding of the bean itself. In the process of baking, it should be noted that the curve of rose summer baking should not be too long, otherwise the flavor will be rigid. After an explosion, the temperature rise should not be too high, the two ends of Rose summer are sharp, it is easy to have black focus, the temperature rise below 4 degrees will be better, shallow baking will reveal the aroma of tea rose.

We made a cup test and comparison to see what is the difference in flavor.

[curve 1] with bright citrus and lime acid notes, obvious floral aromas of jasmine and chamomile, with creamy, sucrose sweetness and green tea aromas at the end.

[curve 2] the sweetness is obvious, with the flavor of caramel, chocolate, bergamot and sweet orange.

Hand-impact comparison:

[curve 1] it has obvious aromas of chamomile and jasmine, bright acidity, sweet and sour taste of lemon, citrus and bergamot in the entrance, honey and maple sugar in the middle, fresh green tea aroma in the end and long-lasting sucrose. On the whole, it is a relatively refreshing feeling.

[curve 2] the entrance has obvious sweetness of caramel and chocolate, as well as the aroma of oolong tea, the temperature drops slightly, and you can feel the soft acidity of oranges and bergamot at the end. The overall taste is mellow and smooth.

Summary

Compared with the two kinds of roasted summer, Qianjie thinks that the aroma of shallow roasted summer will be more obvious, and the flavor level will be more rich, and the whole will be more refreshing, while the middle and deep rosy summer will have a more mellow taste and sweetness will be more obvious. the fruit acid also tends to be softer. Although the taste of rose summer baked in medium and deep depth is not bad, because the flower and fruit aroma of rose summer seed itself is relatively rich, if the baking is deeper and the development time is longer, it will be easy to wear away a lot of the unique flavor of rose summer and become more balanced. More emphasis on sweetness. Therefore, in order to retain these unique flower and fruit aroma, Qianjie will choose to shorten the development time of beans, retain more flower and fruit aroma, showing the unique flavor of Rose Summer.

As I just said, the flavor of beans can also change with the baker, but Qianjie believes that it is best to follow the most basic local flavor of coffee. If you say: roast Mantenin coffee to sour, do you think this is OK? Friends who are familiar with coffee may say that this is abnormal, because everyone knows that Mantenin is herbal, silking and nut flavors, which is what people call bitter and suddenly sour, which is definitely not normal.

Parameters of Qianjie Rose Summer Coffee:

When brewing coffee in front street, Kono cup and V60 filter cup are more used. Kono cup is usually used for medium and deep roasted coffee beans, which can better retain the alcohol thickness of coffee, while V60 filter cup is usually used for light roasting or medium-shallow roasting, so the brewed coffee is rich in taste. In the front street, the V60 filter cup is often used when brewing Rosa Coffee, because the design with a 60-degree angle has a spiral rib design, so we can fully extract the essence of Rosa Coffee by controlling the number of times the water has been injected into the water. At the same time, the design of large water holes avoids excessive extraction of coffee. The body of the V60 filter cup has a large round hole connecting the diversion ribs at the top and the bottom and the center, which speeds up the flow rate of the water, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the coffee extracted is more layered.

Filter cup: V60, water temperature: 91-92 degrees Celsius, powder amount: 15g, water ratio: 1:15, grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 80%).

[Panamanian washed Pokuit Rosa Coffee]: it has clear acidity of citrus, lemon and bergamot, smooth and creamy taste when swallowing, and sweet taste of green tea and honey at the end.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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