Information introduction of washed bourbon coffee beans in Rwanda COKO producing area _ Rwanda coffee brewing suggestion
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
DOUBLESHOT
As one of the most famous self-baked boutique coffee brands in the Czech Republic, Doubleshot has contributed a lot to the Czech domestic boutique coffee market. so far, Doubleshot has opened three coffee bars, a bean baking factory and a boutique coffee training center. Their goal is to bring outstanding and transparent coffee to Prague and the Czech Republic as a whole.
Back in 2009, when the Doubleshot team was divided into two parts, a group of people, including founder JaroslavTu Qing ek, went to a coffee farm in Central America for an internship, while the other half of the team worked at the 49th Parallel bean baking factory in Canada. After more than a year of preparation, the first Doubleshot was opened in 2010.
At present, most of the raw beans of Doubleshot come from direct trade. In order to improve their quality, they are deeply involved in the planting process of farmers in the producing area. In Africa and Central America, they strive to find coffee beans that reflect local customs, varieties, treatments and planting ideas. So far, they have established strong cooperative relations with more than 15 farmers, processing plants and manors.
When it comes to baked beans, they currently use a 60-year-old Probat UG 22, which tends to be light-baked, so you can usually feel fruit tonality, molasses and jasmine aromas.
[Rwanda] COKO washing
Flavor description: raisins, citrus, spices
Origin: Rwanda
Zone: Twongerekawa Coko
Treatment: washing
Variety: bourbon
Harvest date: 2017.05
Doubleshot's suggestion on cooking
Hand flushing: 60g coffee beans are injected with water 1000ml, the ratio of powder to water is 16.6, the water temperature is 94 degrees Celsius, and the total cooking time is 3-4 minutes.
Concentrated: 18g coffee powder extracted 36g espresso, the ratio of powder to water was 1:2, the total extraction time was 25-30 seconds.
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