Panamanian Blue Standard Rosa Coffee beans how to drink Rosa hand Coffee Parameter Flavor and taste characteristics

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When it comes to rose summer, the first thing that comes to mind is always the rose summer of Panama Emerald Manor. Today, let's take a look at various ways to open the blue label rose summer from Emerald Manor ~

| Bean presentation

[Panama Blue Label Rose Summer]

[Origin]: Panama

[Origin]: Baru

[Manor]: Esmeralda (Emerald Manor)

[Level: SHB]

[Growth altitude]: 1500M

[Treatment method]: Fine washing treatment

[Baking Degree]: Light Baking

What is Blue Rose Summer?

Emerald manor rose summer is divided into red label, green label, blue label three levels. Blue label rose is a mixture of beans grown at an altitude of 1,500 meters from Jaramillo, Cañas Verdes, El Velo, and blue label rose is only washed.

| brewing

[kalita three-hole trapezoidal filter cup]

Kalita trapezoidal filter cup, also known as "fan filter cup" or "platform filter cup", has smaller holes at the bottom. The ribs on the wall of kalita trapezoidal filter cup are more, distributed in a straight line, and the distance between ribs is consistent, so as to increase the speed of exhaust gas and water flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Parameters & Techniques:

Water temperature: 90℃; medium and fine grinding (BG 5R: 58% pass rate of Chinese standard No.20 sieve), powder water ratio 1:15.

When the powder amount is 15g, steam with 30g water for 30 seconds, inject water to 129g in stages, and continue to inject water to 230g when the water level drops to expose the powder bed. (Steaming start timing) Extraction time is 1 55"

Flavor: On the palate, it has distinct citrus, lemon and bergamot aromas, fresh jasmine and ginger floral notes, honey sweetness and green tea notes.

【V60】

The design of V60 filter cup focuses on the speed of water level drop, so that coffee powder particles can achieve a better extraction flow rate. The internal ribs adopt curved vortex structure design to assist in speeding up the water flow, extending from the bottom to the top, indicating smooth exhaust effect. The curved ribs increase the water flow path to increase the contact time between coffee particles and water.

Parameters & Techniques:

Water temperature: 90℃; medium and fine grinding (BG 5R: 58% pass rate of Chinese standard No.20 sieve), powder water ratio 1:15.

When the powder amount is 15g, steam with 28g water for 30 seconds, inject water to 128g in stages, and continue to inject water to 230g when the water level drops to expose the powder bed. (Steaming start timing) Extraction time is 1 50"

Flavor: It smells of ginger, citrus and lemon in the mouth, honey sweet in the middle, green tea and brown sugar sweet in the end.

[Cake Filter Cup]

Cake filter cup is flat bottom and belongs to semi-immersion extraction, soaking time is longer, filter cup bottom is 4 holes, so the flow rate is more uniform.

Parameters & Techniques:

Water temperature: 90℃; medium and fine grinding (BG 5R: 58% pass rate of Chinese standard No.20 sieve), powder water ratio 1:15.

When the powder amount is 15g, steam with 30g water for 30s, inject water to 130g in stages, and continue to inject water to 230g when the water level drops to expose the powder bed. (Steaming start timing) Extraction time is 1 52"

Flavor: Jasmine floral smell, citrus sweet and sour on the palate, chocolate, nutty in the middle, honey sweet. The taste is more mellow and the overall balance is more balanced.

[Cold Bubble]

Cold bubble is a kind of cold extraction. Coffee powder and water are extracted for a long time in a low temperature environment, and then filtered.

Parameters & Techniques:

Grindability: medium fine grinding (BG5R: 58% pass rate of Chinese standard No.20 sieve), powder amount of 20g, powder-water ratio of 1:10, pour the powder into a cup, put 200g of normal temperature water, stir with a stirring rod for ten rounds to fully soak the coffee powder and water, soak for 12 hours and filter out the coffee liquid.

Flavor: Smells with hints of ginger and jasmine, lemon, honey, nuts and green tea on the palate, refreshing overall.

* Flavor descriptions vary from person to person, and are affected by water temperature and brewing method. This brewing provides the same brewing equipment and parameters, according to the description defined by the flavor wheel, for the purpose of providing reference.

| summary

When brewing this bean with different filter cups, the flavor and taste are as follows:

Xiao Bian thinks, if you want a cup of rich flavor layer blue standard rose summer, you can try to use V60 filter cup to brew; if you want a cup of balanced or taste blue standard rose summer, then try to use cake filter cup to brew it! And if you want to get a cup of overall refreshing blue label rose summer, maybe you can try kalita three-hole filter cup or cold bubble yo ~

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