How should the Panamanian blue label Rose Summer be washed to taste good? Is the Blue label Rose Summer Coffee good?

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Among so many coffees, Rose Summer Coffee is famous for its unique flower and fruit aroma and rich flavor levels, so how should we show the flavor of Rose Summer Coffee when brewing?

Generally speaking, when adjusting the brewing parameters, we will first consider the grinding degree of beans and the water temperature of brewing, but in fact, the ratio of powder to water is also very important. Oh, the amount of water supplied during brewing affects the final flavor of this cup of coffee. Today, the editor is going to compare how much powder / water ratio should be chosen to show the characteristics of Rose Summer Coffee.

⊙ Bean Information ⊙

The beans used for the experiment today are the blue label Rose Summer of the Emerald Manor in Panama! The baking date is July 19, and the cooking date is July 26, which is just right.

[Panamanian Blue Standard Rose Summer]

[Origin]: Panama

[producing area]: Balu

[manor]: Esmeralda (Emerald Manor)

[grade]: SHB

[growth altitude]: 1500m

[treatment]: fine washing treatment

[baking degree]: shallow baking

Blue standard rose summer is beans from three different estates (Jaramillo, Ca ñ as Verdes, El Velo) in the jadeite manor. Blue label rose summer is only washed.

Comparison of ⊙ cooking and ⊙

The editor chose four powder-to-water ratios, which are 1:15, 1:16, 1:17 and 1:18. Only the ratio of powder to water was changed, and the degree of grinding, water temperature and cooking methods were basically the same.

Parameters: powder quantity: 15g; degree of grinding: medium and fine grinding (BG5R: Chinese standard No. 20 sieve pass rate 58%); water temperature: 90 ℃. The method of flushing and cooking is segmented extraction.

[1:15]

Technique: 33 grams of water steaming for 30 seconds, water injection to 130 grams, water level drop is about to expose the powder bed, continue to inject water to the end of 225 grams, water level drop is about to expose the powder bed to remove the filter cup. (the time of steaming starts) the extraction time is 2 minutes 39 minutes 07 ".

Flavor: lemon, grapefruit, plum, nectarine, green tea, flower fragrance, honey. It tastes thick.

[1:16]

Technique: 31 grams of water steaming for 30 seconds, water injection to 125 grams, water level drop is about to expose the powder bed, continue to inject water to the end of 242 grams, water level drop is about to expose the powder bed to remove the filter cup. (the time of steaming starts) the extraction time is 20 minutes 39 minutes.

Flavor: with fermented aroma, lemon tea, citrus, nuts, tea, honey, floral finish. The sweet and sour feeling is obvious, some like a cup of fruit tea.

[1:17]

Technique: 29 grams of water steaming for 30 seconds, water injection to 123 grams, water level drop is about to expose the powder bed, continue to inject water to the end of 255 grams, water level drop is about to expose the powder bed to remove the filter cup. (the time of steaming starts) the extraction time is 2 minutes 39 percent 28 ".

Flavor: berries, lemons, oranges, bergamot, nuts, honey, chocolate, flowers. The aroma is obvious, the flavor level is rich and clean, and the overall feeling is relatively refreshing.

[1:18]

Technique: 32 grams of water steaming for 30 seconds, water injection to 125 grams, water level drop is about to expose the powder bed, continue water injection to the end of 270, water level drop is about to expose the powder bed to remove the filter cup. (the time of steaming starts) the extraction time is 2 minutes 39 percent 30 ".

Flavor: ginger, yellow sugar, lemon, citrus, cream, lotus mist. The flavor is clear and the aroma is obvious, but the finish is short.

⊙ Summary ⊙

The concentration of coffee is higher and the flavor is concentrated when powder-water is chosen than [1:15], so the extracted blue standard rose summer can only feel some obvious flavor, with a heavier tea taste, and the taste is the thickest of the four cups; powder-water compared to the choice of [1:16], the extracted blue-standard rose summer can obviously feel the flavor richer than that of powder-water [1:15]. When powder / water ratio [1:17], the extracted blue standard rose summer tastes better no matter in flavor performance or sweetness, and the flavor level is relatively rich and clear; after the powder-water ratio is extended to [1:18], although the extracted blue standard rose summer has strong ginger fragrance and clear flavor, it lacks some layers and afterrhyme, and tastes lighter.

After comparison, the editor thinks that if you are brewing coffee with rich flavor levels such as Rose Summer, you might as well try to make the powder water bigger than it is. Try to highlight the rich level of Rose Xia by using the ratio of [1:16] and [1:17].

END