Costa Rican musician series Chopin raisin honey treated sweet-scented osmanthus rose aroma sweet

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The beans that Qianjie is going to share today are both coffee from the Carnett Manor musicians series, both varieties of Huang Kaduai, and coffee treated with raisin honey, but they show a completely different style. This is why Chopin's coffee is interesting. Qianjie likes Chopin very much. This coffee is clean and does not lack flavor. There are different flavor types of coffee, some are floral, some are fruit-conditioned, while Chopin has both. It is a girlish flower-like coat wrapped in sweets like peach honey. Knowing the ups and downs of the musician Chopin in the first half of his life and then finally returning to the quiet life in his later years, it is as if this coffee is telling the story of his life.

Production area introduction

Costa Rica, located in the Central American isthmus, is controlled by Pacific and Atlantic currents and sea breezes at the same time, and there are many towering volcanoes up to 2000 meters above sea level. Coffee berries are able to grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. Costa Rica can be divided into two seasons a year. The dry season is from December to April, the coffee harvest is from December to April, and the wet (rainy) season is from May to November. In recent years, micro-treatment plants have been established, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweet flavor has become the target of competition in the coffee industry in recent years.

Coffee was grown in Costa Rica two hundred years ago, first on the slopes of the Poas and Barva volcanoes, now known as the Central Valley. At present, Costa Rica has eight main producing areas: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarazu, Tres Rios in Sanhe, Orosi in Europe, Brunca in Brenka, Duli Alba Turrialba and Guanacaste in Guanacaster. Tarrazu is one of the main coffee producers here. Tarazhu production area also has a certain history of coffee production, has been favored and recognized by the British royal family, and even praised in the Pope's speech.

Carnett Manor

Carnett Manor is located at the highest altitude in the Tarazu producing area and is the densest fruit-growing area in Costa Rica. Carnett Manor is mainly to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care. All coffee cherries are picked by hand, only ripe red cherries are harvested, but there is a screening process before processing after harvest to pick beans that are not ripe or too ripe.

Treatment of raisin honey

Raisin honey treatment is a kind of double fermented honey treatment. On the day the coffee cherry is harvested, the coffee fruit is poured into a big water tank, and the ripe and full fruit will sink to the bottom of the water. Underdeveloped or overripe fruits will surface, and the floating beans need to be removed, the screened coffee fruits will be placed on an elevated bed to dry into raisins, then the pulp and peel will be removed and the pectin will be retained before drying. In the flavor, the fermentation flavor will be more rich, the flavor level is also more rich and full, and the pectin preservation is higher than other honey treatments, in the drying process to constantly flip these coffee cherries to make the drying uniform, but to grasp the flipping frequency, to slowly dry to ensure that the coffee has fermentation treatment, but not too slow to appear excessive fermentation.

Variety (Huang Kaduai)

Yellow Catuai; Catuai Amarillo, a hybrid of Mundo Novo and Kaddura, was first bred by the Brazilian Institute of Agricultural Research (Instituto Agronomico de Campinas) in 1949. Huangkaduai, like Red Kaduai (Red Catuai,Catuai Rojo), has extremely high disease resistance and is suitable for planting in high-altitude, windy areas. Both kinds of Catuai also have a delicate and clean sour taste. When observing raw beans, the beans show turquoise, with a strong aroma of tea and a hint of fermentation. The Costa Rican Carnett musicians series includes Mozart, Beethoven and Bach Coffee. Just this year, the Costa Rican musicians series added a new coffee bean called Chopin, which is different from other flavors. This Chopin bean has obvious rose fragrance and outstanding sweetness.

Qianjie coffee roasting analysis roaster Yang family 800N semi-direct fire (roasting capacity 300g)

The furnace temperature is preheated to 180 ℃ to enter the pot, the firepower is adjusted to 130, the throttle opens to 3, and the temperature return point is 1 / 3 / 39 / 36 "to keep the firepower; at 140 ℃, the firepower remains the same, the throttle is opened to 4. 5 ℃ / 39 / 20" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 110 at 166℃, and the throttle is kept at 4. Adjust the firepower to 80 at 176℃, the throttle will not change. After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open and the firepower remains the same. After an explosion, the development time is 2 hours, and the time is 39. 05, and the pot goes down to 195.2 ℃.

Chopin color value of Qianjie coffee

Agtron bean color value is 70.3 (above), Agtron pink value is 78.3 (bottom), Roast Delta value is 8.

Costa Rican musician series Chopin

Grade: SHB

Producing area: Tarazhu

Treatment method: raisin honey treatment

Variety: Huang Kaduai

Manor: Carnett Manor

Altitude: 1700m

Flavor: raisins, berries, lime, rose tea

Qianjie coffee brewing and sharing

Filter cup: Hario V60 Water temperature: 90-92 ℃ Powder / Water ratio: 1:15 Grinding degree: medium Grinding (BG6M: China Standard 20 sieve pass rate 80%)

Cooking technique: stage-by-stage extraction

Today, the filter cup of Qianjie coffee is Hario V60. The V60 filter cup can be said to be a favorite filter cup for Qianjie coffee. As the design of the filter cup focuses on the falling speed of the water level, the internal ribs are designed with a curved whirlpool structure to help speed up the water flow. Therefore, when using the filter cup, there will be higher requirements for the thickness of the injection flow and the level of the water level. Qianjie coffee will generally choose to use segmented extraction to match the filter cup to slow down the flow rate of coffee liquid and improve the extraction of coffee powder.

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 56 ".

Flavor: using 92 ℃ water temperature to cook this Chopin, the import of citrus acid and tea is more obvious, berries, the temperature is slightly lower, there is a strong fermented aroma, the sweet feeling staying between the lips and teeth is more lasting; with 90 ℃ water temperature, the rose aroma is more prominent, the entrance has a sense of raisins and tea, the temperature is slightly lower, there is fermented fragrance, the taste is more smooth, and the sweetness is more obvious.

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