Roasting curve guide for rose summer coffee beans Different treatments for rose summer coffee Taste description

Compared to the typical Panamanian coffee flavor, the distinct character of Geisha Rosette coffee is impressive. Rosette coffee is full of jasmine aromas, with orange, lemon and honey acidity and sweetness. The taste is clean and soft. Slightly sour not bitter, full of floral aroma, no wonder some people describe rose summer coffee as coffee is not like coffee, more like a cup of juice tea. Flavor Description: With lychee, blueberry, floral and sweet orange, the taste is clean and balanced, the fruit taste is rich and full, and the layers are varied.

What kind of roasting curve should be taken for rose coffee beans? In fact, what kind of roasting curve should be adopted for any coffee beans, Qianjie will roast according to the country of origin, production area, altitude, flavor, etc. of coffee beans. Coffee beans are roasted to light, medium and deep roasting, and the flavor of coffee beans varies according to the roasting degree. For example, the flavor of deep-roasted mantnings is herbal, pine and nutty. If you change the deep-roasted mantnings to a lighter roast, the flavor will become sharp and pungent, and it will not be the flavor of mantnings itself.

Coffee Roasting Ideas for Guixia

Roasted in a medium light (slightly modified from batch to batch), Front Street roasters want to preserve more of Rosedale's fine acidity and highlight the character and aroma of Rosedale beans. This roasting degree does not change much the high hardness of the beans at high altitude, so it is necessary to increase the extraction rate to present a fuller flavor level. Higher water temperatures and finer grinding are used to stimulate more aromatic substances.

The popularity of specialty coffee is a clarion call. More and more coffee shops in Taiwan are focusing on coffee beans and using home-roasted beans. Many people have questions. Why are coffee beans mostly medium roasted? The reason probably has something to do with Taiwanese's established impression of coffee. Coffee is mostly bitter with slightly astringent acid, but many single-serve coffees can highlight the acid taste of coffee only when they are lightly roasted, so moderate roasting brings out some bitterness and releases some sourness to better meet the market. But in fact, there are many beans are not suitable for shallow baking, acid discomfort is not appropriate, baked beans and beans is also a university knowledge!

Guixia Coffee

In 1931, Guixia was exported from Geisha Mountain in southwest Ethiopia to Kenya in obscurity, Tanzania and Costa Rica, and transplanted to Panama in the 1960s. After nearly half a century, it was amazing, defeating the ever-winning varieties such as Boben, Kadura, Kaduai and Tibika, winning the first prize in the 2005, 2006 and 2007 Panama National Treasure Bean Cup Test Competition.

Rose summer coffee beans are world-famous because of its rich floral, citrus berry, fruit juice, the lower the temperature, the more delicate the acid, the overall rich flavor. Coffee cultivation throughout Panama revolves around the Chiriqui Volcano region. Rose summer coffee beans can be said to be quite picky about the growing environment. It needs to be planted in areas with high altitude, cloud shade or a large number of shade trees and fertile soil to harvest charming flowers, delicate fruit acids and rich taste flavors.

Rose summer coffee belongs to Panama's Emerald Manor's rose summer coffee is the best to drink, this is also because Panama's micro-climate environment has created a special flavor of Panama's rose summer. After rose summer became famous, manors were planted everywhere. In addition to Panama's rose summer coffee, there were also rose summer coffee from Colombia, Guatemala and Costa Rica. Although Panama's rose summer coffee was very good, the rose summer coffee flavor from other producing areas was also very good!

Costa Rica Rose Summer Coffee

Costa Rica has grown coffee for nearly two hundred years. Coffee is an important cash crop in the country. The industry is very mature. Nowadays, there are also new estates. These estates have resources and are willing to grow coffee varieties in the summer. The most famous one is the rose coffee beans of Candle Manor. Such as the Costa Miraso summer coffee blend on the front street.

The Milasu coffee beans at Front Street are treated with raisin honey, which is to dry the ripe coffee cherries, remove the peel pulp and retain all the pectin layer, and then dry them. Qianjie found that coffee treated with raisin honey tasted thicker, more persistent and sweeter than ordinary honey treated coffee.

Colombia Flower Rose Summer Coffee

Flower rose summer coffee comes from Colombia's most famous cymbidium producing area. Colombia coffee is no stranger to everyone. Colombia is very famous in the fine coffee industry, and cymbidium producing area is the representative of Colombia classic flavor, with the flavor of nut caramel and the sour and sweet feeling of berry. Hanami Coffee This coffee bean is a combination of rose, kadura and kaduai. The washing method is also a classic traditional treatment method. Very intense chamomile and pink pepper notes at high temperatures, rose and summer notes at medium temperatures, citrus and honey notes, slightly bitter and almond notes at low temperatures.

Panama Rose Summer Coffee

Panama rose summer coffee comes from South America, but it has a completely different flavor from South American coffee beans. On the contrary, it has a similar flavor to Ethiopian coffee. It tastes stronger and thicker than Ethiopian coffee. If Ethiopian coffee is like a cup of scented tea, Panama rose summer coffee is like a cup of juice. It tastes sweeter and more balanced. Panama rose was originally introduced from Ethiopia, but because of Panama's micro-environmental factors, so create Panama rose summer coffee flavor unique, can not be surpassed.

Boquete Boquete grows at an altitude of 1400- 1,900 m, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, beautiful scenery, rich soil, climate and soil are very suitable for producing high-quality coffee. There are also many excellent estates distributed in the Boquet region. In addition to Emerald Estate, there are also Elida Estate and Catawal Duncan Estate, which produce high-quality boutique coffee. The most famous is the Rose Summer Coffee of Emerald Manor.

Rose Summer Coffee Bean Treatment

Rose summer coffee beans most of the most primitive washing and sun treatment method. Qianjie thinks that the coffee flavor treated by sun is thicker than that washed, with obvious juice feeling and strong sweet feeling; while the washed taste is cleaner and richer, which can better reflect the local coffee flavor. Therefore, most of the ration beans in Qianjie are washed with water.

Water washing method: Flotation of picked fruit to remove under-dense/rotten coffee fruit and branch sand. The peeled fruit is then fermented in a fermentation tank for 18-36 hours in order to remove the pectin layer through the acid produced by fermentation. After fermentation, the coffee fruit is cleaned and finally dried in the sun to reduce the moisture content of the coffee beans to about 11%. Sun-dried coffee beans are stored with parchment on them until the parchment is removed before export.

Sunlight treatment method: placing the selected fresh rose summer coffee cherries in a greenhouse to dry in the sun until the raisins are dried, then putting the rose summer red cherries with partial moisture removed into a sealed container, extracting oxygen for 36 hours of dry fermentation, and finally peeling and retaining 100% of the flesh for fermentation.

Front Street Brewing Rose Summer Coffee Parameters:

Front Street uses medium fine grinding/fine granulated sugar (China No. 20 standard sieve sieving rate 80%. Use 15 coffee powder, then brew with V60 filter cup, 91 ° C water temperature, 1:15 powder/water ratio and three-stage water injection method.

The three-stage extraction is carried out by stewing twice the amount of coffee powder with water, that is, 30 grams of water for 30 seconds, and the reason why the stewing process is needed is to allow the coffee powder to discharge the internal carbon dioxide gas, so as to make the extraction in the latter stage more stable. Water is injected into the filter cup by small water flow in a circle until 125 grams, and then water is injected into the filter cup until 225 grams. After the water drops in the filter cup are finished, the filter cup is removed. The extraction time is 200 "from the beginning of water injection. Next, shake the whole cup of coffee evenly and pour it into the cup to taste it.

Front Street Brewing Coffee Advice:

For coffee brewing, Front Street has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped by Front Street Coffee are roasted within 5 days. Front Street Roasters 'motto is "Freshly Roast Good Coffee," so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

For friends who need grinding, the front street reminds you warmly: coffee beans are ground in advance, so there is no need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor mellow, so you can drink a cup immediately after receiving coffee powder. However, coffee powder needs to be brewed in time, because coffee powder oxidizes faster after contact with air, that is to say, the flavor of coffee will disperse faster, and the flavor of coffee will not be so good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

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