On a hot summer day, have an iced coffee! Iced Coffee Brewing in Chaka, Guixia Village

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In the hot summer, the editor always wants to drink some cold coffee and ice coffee with rich and sweet taste. After thinking about it, try using [Rose Summer Village CHAKA] to do it! When this bean is hot, the flavor is more balanced and the taste is smooth.

| | Bean basic information |

Gesha Village CoffeeEstate CHAKA

Guixia Village Chaka batch

Producing area: Banchi Maggie

Altitude: 1900-2100m

Varieties: Gori gesha, gesha1931 1931, Illubabor

Treatment method: sun treatment Natural

| what is so special about CHAKA in Ruoxia Village?

CHAKA is one of the grading batches of rose summer seeds in Ruoxia Village. The coffee grades of Ruoxia Village are as follows: competitive bidding, gold bid, red bid, green mark, CHAKA.

CHAKA is a rose summer mix produced by Rose Village Manor, which is composed of Gori Gesha, Rose 1931 and Illubabor (Esse native disease resistant variety).

| | Variety

Gori Rosa Gori Gesha (GG)

This variety replicates the genetic diversity in Gori Gesha coffee forest.

Rosa 1931 Gesha 1931 (G31)

The combination of varieties with different forests is very similar to Panamanian Rosa, which is screened by observing its plant type, bean-shaped appearance, mesh size and cup flavor.

Illubabor Forest 1974 (IF)

It was found during an expedition from 1974 to the Illubabor Forest, and a variety with antibodies was later developed by the Ethiopian Research Center.

| | Baking processing |

For [Rose Summer Village CHAKA] we use light baking for this bean.

The use of the machine is: roaster Yangjia 800N (300g baking capacity); the temperature of the bean is 190 ℃, the throttle is 3, and the firepower is 130 after 30 seconds; the yellow point is 6'00 ", the first explosion starts at 8: 42", the temperature is 182.7 ℃, the first explosion development is 1: 45 "out of the furnace, the temperature is 196.6 ℃.

Agtron bean color value is 66.5 (above), Agtron pink value is 81.4 (bottom), Roast Delta value is 14.9.

| | brewing and sharing |

[hot hand]

Parameters: V60Universe 15 ℃ / 15G powder / grindability VARIO-5O (57% pass rate of Chinese standard No. 20 sieve)

Technique: 28 grams of water steaming for 30 seconds, water injection to 126 grams, see powder bed reinjection to 225 grams stop, see powder bed to remove filter cup, the total time is 1: 55 ".

Flavor: citrus, oolong tea, cream, nuts, plums, kumquat, almond aroma, brown sugar; the overall feeling is balanced, the acid quality is more lively.

[ice and fire]

Parameters: V60 / total powder-water ratio 1: 12 ℃ / 25 G powder / grindability VARIO-5O (57% pass rate of Chinese standard No. 20 screen)

Technique: put 50 grams of ice in the filter cup, lay the coffee on the ice and rest for 1 minute, steam 45 grams for 30 seconds, pour water to 108 grams, see the powder bed and stop at 155 grams, see the powder bed to remove the filter cup, the total time is 2: 51 ".

Flavor: nuts, citrus, durian, flowers, berries, honey, green tea, jasmine, plums, peaches, grapes; the overall feeling of flowers is obvious, fruit juice is obvious, the flavor is relatively fresh.

[Japanese ice hand punch]

Parameters: V60 / total powder / water ratio 1 15 ℃ / 20 G powder / grindability VARIO-5O (57% pass rate of Chinese standard No. 20 screen)

Technique: first put 100 grams of ice in the filter pot, add coffee powder to the filter cup, steam 27 grams for 30 seconds, pour water to 108 grams, see powder bed and then stop injection to 202 grams, see powder bed to remove filter cup, the total time is 2: 00 ".

Flavor: chocolate, hazelnut, caramel, fermented aroma, tropical fruit, vanilla, toffee, durian sugar; the overall feeling of sweetness is obvious, the fruit acid is soft, the taste is relatively rich.

[cold bubble]

Parameters: 20 g powder / 1 10 peg 90 ℃ / grindability VARIO-4E (73% pass rate of Chinese standard No. 20 screen)

Technique: directly inject 200 grams of direct drinking water, put it in the refrigerator and filter out after 8 hours of cold storage.

Flavor: almonds, apricots, plum wine, berries, fermented fruit, cocoa, flowers, brown sugar, honey; taste is relatively refreshing, the aftertaste is more obvious.

Total knot

In the hot drink state of this bean, because the extraction of V60 is a tapered trickling filter cup and has ribs to help drain, the coffee powder at the edge of the filter cup and in the center of the filter cup will have different extraction rates, so the flavor extracted will be more layered, and the sour taste will be more lively.

In the state of iced coffee, the extraction level of V60 Japanese ice hand is relatively rich, and the sweetness will be more obvious, this is because the ice cubes touched by the hot coffee in the filter cup immediately cool down, locking its sweet molecules very well.

Ice and fire is the direct contact between the coffee powder and the ice cube, and when the hot water comes into contact with the coffee powder, it is cooled by the ice immediately, which can better lock the aroma, and the extraction rate will be affected by the temperature, so the extraction rate will be lower, so the flavor is more fresh and fruit flavor.

The taste of cold-soaked extraction is relatively fresh and clean, with obvious berries and fermented aromas, because it is soaked at a lower temperature, and the extraction rate is relatively low.