Panama Arida ASD anaerobic fermentation low temperature slow sun roses summer coffee beans should be how to cook?

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A few days ago, I entered the rosy summer of an Alida Manor in Panama, and these days I finally got it ready to go.

| | Bean introduction |

Alida Manor has always been famous for its sun treatment, but this bean is treated by NATURAL-ASD (anaerobic fermentation in low temperature and slow sun): the picked coffee cherries are fermented in a sealed apparatus for 4-5 days, then spread thick coffee berries on the tanning bed to allow them to dry slowly.

This method is also the treatment of the bean that won the champion of the Rose Summer treatment Group in this year's Arida Manor in the Panama BOP Competition.

Panama Elida Estate

Erida Manor in Panama

Producing area: Pokuit producing area of Panama

Manor: Erida Manor

Altitude: 1900 m

Variety: Rose summer

Treatment: anaerobic fermentation, low temperature and slow solarization.

| | Cooking |

[hollowed out filter cup]

The skeleton of the hollowed-out filter cup is distributed in a network, the exhaust of the coffee powder bed will be more smooth when brewing, the extraction is not easy to clog, the water flow is smooth, and the water can flow down from around when brewing coffee, reducing the risk of over-extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 28 g water for 30 seconds, small flow center water injection to 128g, water level drop to 229g when the powder bed is about to be exposed, and filter cup removed when the water level is about to expose the powder bed. (steaming starts) the extraction time is 1: 51 ".

Flavor: light fermented fragrance, with lemon, grapefruit, cream and honey in the mouth, oolong tea at the end and obvious fruit juice.

[ice pupil filter cup]

The ribs of the ice pupil filter cup are distributed vertically according to the ladder type, the bottom of the filter cup can show the appearance of a filter paper overhead, while at the top end of the filter cup and the filter paper is a completely sealed state.

One advantage of this design is that because the filter paper at the top of the filter cup is completely sealed, if the water flow is too much and the water temperature is too high to flood the diversion tank, there is no room for exhaust, and the water level drops slowly, but soaks like a KONO filter cup to avoid insufficient extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1 15; steam with 31 grams for 30 seconds, small flow center water injection to 124g, water level drop to 228g when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to expose the powder bed. (steaming starts) extraction time is 1: 45 ".

Flavor: with fermented aromas, with nectarines, strawberries, berries, sucrose and cream in the mouth.

[cake filter cup]

The cake filter cup is flat-bottomed and there are three small holes at the bottom. The crease of the filter paper is used to replace the diversion groove of the filter cup to reduce the contact area of the filter paper. On the one hand, the current can be dripped evenly and smoothly to make the extraction of coffee more smoothly; on the other hand, it can also slow down the rate of cooling.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 30 grams of water for 30 seconds, water injection to 125g in the center of small flow, water injection to 227g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) extraction time is 1: 54 ".

Flavor: with the aroma of jasmine, the mouth has the flavor of plum, sweet orange, grapefruit, cream, oolong tea, smooth taste.

[Diamond filter cup]

The design of the diamond filter cup adopts the design of the diamond cutting surface and the cone of the large round hole in the center. The diamond-shaped lines can make the flow velocity more uniform, and the design of the large round hole in the center of the filter cup can increase the flow rate and make up for the non-uniformity of extraction to a certain extent. The use of diamond filter cup also requires some cooking skills and stability.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1 15; steam 30 grams for 30 seconds, small flow center water injection to 118g, water level drop is about to expose the powder bed, continue water injection to 228g, water level drop is about to expose the powder bed, remove the filter cup. (steaming starts) the extraction time is 1: 43 ".

Flavor: a hint of fermented aroma, with tropical fruit, lemon, grapefruit, almonds and honey in the mouth, with a black tea finish.

| | Summary |

Alida Rose Summer is boiled with four kinds of filter cups. The editor thinks that their flavor and taste are as follows:

The flow rate of cake filter cup and hollowed-out filter cup is slow, and the extracted coffee is relatively balanced in flavor, and the coffee extracted by cake filter cup is more smooth in taste; the taste extracted by hollowed-out filter cup is thicker and has an obvious sense of juice; Arida rose extracted with ice pupil filter cup has a strong fermentation flavor and tends to berry flavor. On the other hand, the flow rate of the diamond filter cup is relatively fast, and although the extracted coffee tastes thin, it has rich flavor and distinct levels.

End