Costa Rica La Lajas Coffee Manor introduces how to make coffee with Philharmonic pressure?

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Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, as the country's name means in Spanish: a fertile coast. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world. Coffee farming is an extremely important industry in Costa Rican agriculture. The coffee beans produced at its high latitudes are famous in the world, with mild taste, high acidity, aroma and rich texture, so they are very popular. The raw beans are green and have large grains as a whole, all of which belong to Arabica species.

The historical origin of the development of the local coffee industry

The coffee industry in Costa Rica started early, with the first batch of coffee exported to Colombia and Chile in 1820. In 1854, an importer and exporter, with the assistance of William Lyon, captain of the British merchant ship the Sovereign, successfully exported 100 pounds of coffee to London, which became popular and was praised by the British aristocracy as the "golden bean" from Costa Rica. Since then, coffee has become the main cash crop in Costa Rica and changed the humble status of the former Spanish colonies. Increasingly wealthy coffee farmers send their children to Britain for further study and return to their hometown to become doctors and engineers. Coffee farmers have a high status in Colombia. In 1897, the citizens of San Jose, the capital, witnessed the completion of the National Theater donated by coffee tycoons. Coffee wealth brings stability to Costa Rica's politics, economy and democracy, which is rare in Central American countries. In addition, Colombia has a law that only allows the planting of Arabica, and Robusta is a "contraband" in its territory, which is also the only initiative seen in the world.

Located in the central valley area at the foot of the Po á s de Alajuela volcano, Ras La Haas Manor has been operated by the owner Chac ó n family for more than 80 years. The estate is 1300m above sea level and has an annual output of about 46000 jin. During the annual production season of La Lajas Manor from December to February, the owner insists on harvesting only ripe and red fruits, and most of them use dense treatment and sun drying to enhance the sweetness and mellowness of the coffee, and at the same time, it is placed in the African shelf-type sunburn field to ensure that the coffee can evenly receive the sun and avoid excessive fermentation. At the same time, the manor has also actively obtained international organic certification, which has been certified by USDA of the United States, JAS of Japan and NOP of Japan.

[Philharmonic pressure]

The playability of this instrument can be said to be quite high! After all, Philadelphia pressure is a combination of the immersion extraction method of French filter kettle, the filter paper filtration of hand-brewed coffee, and the pressure extraction principle of Italian coffee.

Through pressure extraction, it can have both the richness of espresso, the purity of hand-brewed coffee and the smoothness of a French kettle. And the coffee made by reverse pressure and positive pressure also has its own characteristics.

Parameters & techniques: grinding degree: BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature: 90 ℃, powder-water ratio: 1:15.

Take the way of reverse pressure, pour in 15 grams of powder and directly pour water to 225 grams of cut-off water, stir three times so that the coffee powder is in full contact with hot water, stir to increase extraction in one minute, reverse pressure in one and a half minutes, and the overall extraction time is two minutes.

Flavor: aromas of spices and fermented fruits, with notes of cocoa, cream and lime acidity in the mouth, followed by citrus, plum, grapefruit and hazelnut finish.

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