How should Columbia hope manor rosy summer coffee drink? Suggestions for brewing Rosa Coffee

A few days ago, we had a rosy summer from Hope Manor in Colombia. when tested, the bean had sweet orange, lime, honey, cream, oolong tea and jasmine fragrance. The flavor characteristics of cooking with different water temperatures are also different. I don't know what kind of surprise this bean will bring us under different filter cups.

| | Bean information |

Colombia hopes the manor is rosy in summer

Country: Colombia

Producing area: Huilan

Altitude: 1800m

Treatment: washing treatment

Grade: SUPREMO

Variety: Rose summer

Flavor: orange, lime, ginger, honey, cream, oolong tea, jasmine

| | Cooking |

[Hario V60]

The ribs of the V60 filter cup are distributed in a curved shape from top to bottom, and the length is different, the exhaust is more smooth and the flow rate is faster during brewing, and because of this, the flavor level of the extracted coffee will be more obvious. so the editor will first use V60 to make a pot of rose ~ in the brewing technique, the editor will use segmented extraction to increase the extraction rate of beans.

Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15. Steam 30 grams of water for 30 seconds, stop when water injection to 129g, continue water injection to 229g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is 2:06.

Flavor: it smells of jasmine and green tea, with sour notes of citrus, grapefruit, lime and virgin fruit on the palate, nutty and honey in the middle, and long-lasting brown sugar at the end.

[smart Cup]

The smart cup looks like a trapezoidal filter cup, but there is a piston valve at the bottom of the filter cup. When the filter cup is moved to the sharing pot, the piston valve opens when pressed by the sharing pot. Smart cup is basically based on immersion extraction, if it is difficult to skillfully master a stable flow of water, and can not accept French pressure of fine powder, then smart cup is easy to operate, but also can take into account the choice of flavor.

Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15. Direct water injection to 228g, press out in 4 minutes, remove the filter cup when the powder bed is about to be exposed, the overall extraction time is 4:24.

Flavor: it smells of rice and tea, with sour notes of citrus, passion fruit and orange on the palate, some nutty flavors in the middle, sweet brown sugar and green tea in the finish.

[cake cup]

The cake cup is also called the wave filter cup. The bottom of the wave filter cup has three holes. The flat design makes the current uniform, and it is not as fast as the conical flow, so it is more suitable for coffee which is more resistant to extraction. The cake cup uses the crease of the filter paper to replace the diversion groove and does not directly close the filter cup, reducing the area of direct contact between the paper and the filter cup and creating the largest extraction area. On the one hand, it can help concentrate the extraction, and the hot water can drip down evenly and smoothly, making the coffee extraction more smoothly; on the other hand, it can also slow down the cooling rate.

Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15. Steam 38 grams of water for 30 seconds, cut off the water when injecting to 130g, continue to inject water to 226g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 2:08.

Flavor: the entrance has the flavor of grapefruit, virgin fruit and orange, and the finish is sweet with taffy, which is well balanced as a whole.

[Vietnam drip filter Cup]

Vietnam drip filter cup and cake filter cup will be similar, the bottom is flat, but the top and bottom caliber of Vietnam drip filter cup is the same and the whole is relatively small, coffee powder is more concentrated after pouring into it; although there are more pores, they are relatively small, and the flow rate is relatively slow because there are no ribs in the filter cup, and coffee powder is basically soaked and extracted.

Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15. 38g water steaming for 30 seconds, water injection to 133g water cut off, when the water level drop is about to expose the powder bed, continue to inject water to 225g, remove the filter cup when the water level drop is about to expose the powder bed, (steaming starts) the extraction time is 2:20.

Flavor: it smells of Xuan rice, with sour notes of lime, grapefruit, citrus and Bolin in the mouth, sweet cream in the middle, sweet green tea and brown sugar at the end, and a mellow taste.

| | Summary |

The Hope Manor Rose Summer washed out with these kinds of filter cups has its own characteristics. When cooking with V60 filter cup, it has a relatively rich flavor layer, while when cooking with Vietnam drip filter cup, it will have a more mellow taste, while it will be more balanced with smart cup and cake cup, that is:

Flavor: Hario V60 > Vietnam drip filter Cup > Smart Cup > Cake Cup

Taste: Vietnam drip filter Cup > Cake Cup > Hario V60 > Smart Cup