Costa Rica Tarazu saints area priest rose summer should be how to cook?

Father rose summer beans can be said to be quite favored by the editor recently. today, the editor plans to use several instruments to flush this priest rose summer to see what kind of flavor this bean will show when cooking with different utensils.

| Father Rose Summer

40 kilometers south of San Jose in Tarazu, Costa Rica, there is a place called the area of saints, which is 1600-1650 meters above sea level. There are 63 coffee farmers in the Tarraz-Frailes area, each with about 1-2 hectares of coffee plantations, which sell coffee cherries harvested to large companies every year to make a meagre profit.

For the local people who believe in Catholicism, the priest is not only a missionary, but also a more learned and well-connected role in the whole village. Later, the priest decided to use his relationship to rent space with nearby processing plants to help small farmers turn coffee cherries into raw beans and to help find better buyers.

| | Cooking |

[V60]

Because 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 smoother and the flow rate is faster during brewing, and it is precisely because of this that the flavor level of the extracted coffee is more obvious. and the flavor level of Rose Summer itself is relatively rich. So the editor will first use V60 to make a pot of Rosa ~ in the brewing technique, the editor will use the method of segmented extraction to increase the extraction rate of beans.

Parameters & techniques: grind degree 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1: 15; steam 30 grams with 30 grams of water for 30 seconds, water injection to 125g section, water level drop is about to expose the powder bed, continue water injection to 226g stop, water level drop is about to expose the powder bed to remove the filter cup. (steaming starts) the extraction time is two minutes.

Flavor: it smells of ginger, with sour notes of lime, citrus, nectarine and sweet orange in the mouth, cream in the middle, brown sugar, cocoa and tea in the aftertaste. The flavor level is rich and the flower fragrance is obvious.

[strawberry filter cup]

The design shape of the inner ribs of this filter cup is a little distributed structure, which is very similar to the small seeds on strawberries, and the pore diameter at the bottom is relatively small, and the fit between the filter cup and filter paper is not very high. Water can permeate the filter paper and flow through the gap between the bumps to prevent over-extraction. And these bumps can also be attached to fine powder, so that when the fine powder is attached to the edge of the cup wall, most of the particles soaked at the bottom are relatively coarse particles, so when the extraction rate is increased, avoid over-extraction.

Parameters & techniques: grind degree 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1 / 15; steam 30 grams for 30 seconds, water injection to 123g section, water level drop is about to expose powder bed, continue water injection to 228g stop, water level drop is about to expose powder bed to remove filter cup. The extraction time is one minute and 55 seconds.

Bouquet: it smells of ginger and fermented flowers, with sour notes of lime, citrus and grapefruit on the palate, almonds and cream in the middle, cocoa, berries and oolong tea in the finish.

[hollowed out filter cup]

The skeleton of the hollowed-out filter cup is distributed in a network, the filter paper and air are fully released, the extraction is not easy to block, the water flow is smooth, and the water can flow down from around when brewing coffee, reducing the risk of over-extraction.

Parameters & techniques: grind degree 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1: 15; steam 30 grams with 30 grams of water for 30 seconds, water injection to 128g section, water level drop is about to expose powder bed, continue water injection to 226g stop, water level drop is about to expose powder bed, remove filter cup. The extraction time is two minutes and ten seconds.

Flavor: it smells floral, with sour notes of lime, citrus and grapefruit in the mouth, almonds in the middle and sweet honey and scented tea at the end.

[cake filter cup]

The bottom of the cake filter cup is flat, which allows the powder layer to be evenly distributed at the bottom of the filter cup, so that the coffee extraction can be carried out evenly. The special design of the diversion groove is replaced by the crease of the filter paper, the filter cup is not directly affixed, the area of direct contact between the paper and the filter cup is reduced, and the maximum extraction area is created. 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. The flow rate of the filter cup is relatively slow, so that the coffee powder is soaked most of the time, so the extracted coffee is mostly balanced.

Parameters & techniques: grind degree 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1 / 15; steam 30 grams for 30 seconds, water injection to 130g section, water level drop is about to expose powder bed, continue water injection to 226g stop, water level drop is about to expose powder bed to remove filter cup. (steaming starts) extraction time is two minutes and five seconds.

Flavor: it smells of jasmine, with sour notes of citrus, lime, sweet orange and plum on the palate, nutty in the middle, sugar and green tea on the finish.

[siphon pot]

The principle of coffee extraction in a siphon pot is mainly realized through the pressure difference. First, the lower cup of water is heated to boiling, and then inserted into the upper pot to make the lower pot show a state of high pressure. due to the pressure difference between the lower pot and the upper pot, the hot water is mixed with the upper pot coffee powder and extracted, and the fire source of the lower pot is removed at the end of the extraction process, so that the pressure difference between the lower pot and the upper pot is instantly reduced, prompting the coffee extract to flow back to the lower pot. The siphon pot is mainly soaked, so the coffee brewed will be more balanced and mellow.

Parameters & techniques: grind degree 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1: 14; steam 30 grams with 30 grams of water for 30 seconds, water injection to 130g section, water level drop is about to expose powder bed, continue water injection to 226g stop, water level drop is about to expose powder bed, remove filter cup. (steaming starts) extraction time is one minute and thirty seconds.

Flavor: it smells fermented and floral, with sour notes of citrus, grapefruit and passion fruit in the mouth, almonds and cream in the middle, sweet sucrose and a feeling of fruit tea.

| | Summary |

Although beans are the same, the style of cooking with different utensils is different. Usually when brewing, if you want to get a cup of coffee with rich flavor, you can choose to brew it with fast-flowing filter cups such as V60 and strawberry cup. if you want to get a cup of mellow coffee, you can choose soaking utensils such as siphon pots and cake cups.

Flavor: Hario V60 > strawberry cup > siphon pot > hollowed-out filter cup = cake cup

Taste: siphon pot > cake cup > strawberry cup > hollowed-out filter cup > V60