Characteristics of Costa Rican Bach Flavor and explanation of Costa Rican raisin processing course

Front Street I do not know if you have drunk Baja coffee, this is a coffee from the Costa Rican musician series, is named after the famous musician Baja. All know that Costa Rica coffee honey treatment process is superb, and raisin honey treatment you have heard of, then Baha raisin honey treatment method and bring what characteristics, quickly look down.

| raisin honey treatment

Retain 100% pectin and zero water treatment method. The difficulty of honey processing method is improved, which requires strict control of time. On the day of harvesting coffee cherries, the harvested coffee fruits are poured into a large tank, and the ripe and full fruits will sink to the bottom; the immature or overripe fruits will float to the surface, and these floating beans need to be removed. The sifted coffee cherries are allowed to dry on an elevated bed for at least three days, then the cherry skins are removed and the pectin retained before drying. At this stage, climatic factors are key to successful honey processing.

Turn the cherries over and over again during drying to make them dry evenly, but with a good frequency. Dry slowly to ensure that the coffee has fermentation treatment, but not so slowly that excessive fermentation occurs.

The fruit of raisins must be ripe fruit, the moisture content of raisins is only 15- 25%, and the fructose content is as high as 60%. So it's very sweet. Raisins can therefore be stored for a long time, after a long time, the fructose in the raisins may crystallize, but this does not affect its consumption. Raisins can be eaten directly as a snack or placed in pastries, and in some places as a culinary raisin dressing.

Raisins dried in the sun are easy to sour, and the best quality is dried in the shade. Turpan, Xinjiang, China, seedless grapes made of the most famous raisins, Turpan climate is hot and dry, with bricks built into the four walls of the dry room there are many wall holes, the middle is a wooden stick made of support, mature seedless grapes will be put on, after hot wind blowing, quickly can get high-quality raisins.

Coffee fruit raisin honey treatment is exactly how to deal with?

At present, I understand the process flow is [double fermentation honey treatment], that is, first the coffee fruit into a raisin state, then peel honey treatment fermentation, in the flavor of fermentation will be more intense, and pectin preservation than other honey treatment is higher, known as 100% pectin honey treatment really has raisin flavor. This is a very sweet treatment, with white wine taste and balanced acidity, in the flavor of fermentation will be more concentrated, and pectin preservation than other honey treatment is higher, a bit like "noble rot wine" sweet wine, honey, preserved apricots, raisins, peaches and other flavors.

| brewing

Because this [Costa Rica Baha] is a flavored bean, the filter cups selected today are more suitable for brewing flavored beans: V60 filter cups, cake filter cups and ice pupil filter cups. Keep the parameters and techniques consistent. Use a small flow of water to increase the stirring to bring out the aroma of this bean. Brew in three stages to increase the extraction of coffee.

Parameters: water temperature 91℃, grinding degree BG 5R (Chinese standard 20 sieve pass rate 58%), powder water ratio 1:15

Costa Rican Canet Musician Series Baja

Country: Costa Rica Fiscal year: 2003

Production area: Tara Pearl

Altitude: 1,950 M

Treatment: Raisin honey treatment

Grade: SHB

Breed: Cadura

[V60 Filter Cup]

The design of V60 filter cup focuses on the speed of water level drop, which can make coffee powder reach a better extraction flow rate. The internal ribs adopt a curved vortex structure design, which can speed up the flow rate of water, extending from the bottom to the top, so that the exhaust effect can be maintained smoothly from beginning to end.

The curved ribs increase the water flow path to increase the contact time between coffee particles and water. Because its flow rate is relatively fast, it will easily cause uneven extraction, but it is also because of this that the coffee flavor level is more abundant.

Technique: 30 grams of water steams for 30 seconds, water injection to 120 grams for segmentation, and so on when the water level drops is about to expose the powder bed continue to water injection to 228 grams cut off water, water level drops is about to expose the powder bed when remove the filter cup. Steaming starts at 1 minute and 56 seconds.

Flavor: When the temperature is high, the entrance is relatively balanced, with obvious fermented wine fragrance, sweet taste of rice wine and raisin, and some tea feeling at the end; the temperature is slightly reduced, the entrance has berry acidity and black rice tea aftertaste, and the fruit juice feeling is obvious; after completely cooling down, it has orange-like sour and sweet taste, and a touch of sugar returns to sweetness.

[Cake Filter Cup]

The bottom of the cake filter cup is flat and has three drip holes, which allows the coffee powder to be soaked for a large part of the time during extraction, making the coffee powder extraction more uniform. The cup body and wavy filter paper do not stick too tightly together, which makes the temperature more uniform and the water flow more dispersed. The coffee brewed in the cake filter cup has both a mellow taste and a certain level, between V60 and trapezoidal filter cups.

Technique: 37 grams of water steams for 30 seconds, water injection to 120 grams for segmentation, and so on when the water level drops is about to expose the powder bed continue to water injection to 228 grams cut off water, water level drops is about to expose the powder bed when remove the filter cup. Steaming starts. Extraction time is two minutes and three seconds. (Since the bottom of the cake filter cup is flat, Xiaobian will choose to use more water for steaming)

Flavor: It smells of fermented wine, citrus acidity, fruit juice, nuts and almonds in the middle, black rice tea and rice wine in the aftertaste, sugar returning to sweetness, high body.

[Ice Pupil Filter Cup]

The ribs of the ice pupil filter cup are distributed vertically according to the ladder type, and the filter cup can present a filter paper overhead at the bottom of the filter cup, and the filter cup and the filter paper are in a completely sealed state at the top.

One advantage of this design is that since the filter paper at the upper end is in a completely sealed state, if the water flow is too much at once during brewing, the water temperature is too high to flood the diversion tank, but because there is no exhaust space, the water level drops slowly, and it can be soaked like the KONO filter cup to avoid insufficient extraction. Coffee brewed with an ice pupil filter cup will have a good taste, and the flavor will be balanced.

Technique: 28 grams of water steams for 30 seconds, water injection to 123 grams for segmentation, and so on when the water level drops is about to expose the powder bed continue to water injection to 228 grams cut off water, water level drops is about to expose the powder bed when remove the filter cup. Steaming starts. Extraction time is two minutes.

Flavor: It has obvious fermented wine aroma, the taste has the feeling of rice wine, with a slight plum acid tone, the flavor is more inclined to cocoa, almond, nut, caramel sweet feeling, the overall feeling is relatively balanced.

| summary

Three kinds of filter cups can be said to focus on different points, with V60 filter cup brewed out of the [Baha] in the flavor level performance is more rich and varied, cake filter cup and ice pupil filter cup although brewed coffee is relatively balanced on the whole, but cake filter cup brewed out of the [Baha] will still have a good fruit acid, in the performance of mellow is also better; and ice pupil filter cup brewed out of the [Baha] is with obvious fermentation wine fragrance, sweet feeling will be more obvious.

Therefore, the performance of these three filter cups when brewing this bean is:

Flavors: V60 Filter Cup> Cake Filter Cup> Ice Eye Filter Cup

Equilibrium: Ice Pupil Filter Cup> Cake Filter Cup>V60 Filter Cup

Taste: Cake Filter Cup> Ice Eye Filter Cup>V60 Filter Cup