How to brew Rosa Coffee before it tastes good | is Rosa Coffee suitable for Pot brewing

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The species of Geisha was discovered in the rose forests of Ethiopia in 1931 and was later sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and introduced to Costa Rica in 1953.

Geisha, a neighbor of Japan since ancient times, is gorgeously dressed, good at singing and dancing, and makes a career of drinking and entertainment with guests. But today we are not talking about a "geisha". This "geisha" refers to a variety of coffee.

When we talked about coffee more than a decade ago, we were bound to mention the Blue Mountains of Jamaica and Kona of Hawaii. At that time, the petty bourgeoisie had to drink the "one king and one queen" of the coffee industry in order to appear so accented and tasteful.

Times have changed, and today, the coffee world has entered a boutique coffee era in which a hundred schools of thought contend. The emergence of Rose Summer subverts the coffee myth of "one king and one queen".

At present, the best-known origin of Rosa Rosa is in the Pokuit region of Panama, a small city at the eastern foot of Mount Baru. In Poquet, the most famous rosy summer coffee plantations are the famous Emerald Manor (La Esmeralda), Arida Manor Elida Estate, Panama NPGE Manor.

Rosa rugosa was abandoned because it was planted in an altitude area of 1200 meters, with low yield, thin beans and poor flavor.

And Ethiopia's Yega Xuefei can not have such a strong orange honey flavor, the champion bean has been decided. The owner Price explained that this bean is a variety of Rosa (geisha / Geisha), and Rosa (Geisha / Geisha) has been famous ever since.

[French pressure pot] although the filter paper is used, the pot is poured out from above, and everyone knows that the oil is lighter than water, so it will flow into the sharing pot with the coffee liquid. [Philharmonic pressure] in the process of pressing out the coffee liquid, there is an external force to help the coffee liquid flow out faster, and some of the oil will be oppressed as the water is pressed into the sharing pot.

The rose summer method is used to press the kettle and cook it.

[French kettle]

Parameters: 15g powder / 1 15tick 90 ℃ / grindability BG-5R (the pass rate of Chinese standard No. 20 screen is 58%)

Technique: pour water directly to 226 grams, stir 5 times, stir 3 times when soaking for 30 seconds, add a pressure bar to press down the coffee grounds in 1 minute, and completely pour out the coffee liquid for 1: 32 ".

Flavor: citrus, cream chocolate, sandalwood, almonds, brown sugar, the aftertaste has obvious floral aroma, the overall taste is mellow, fruit juice is obvious.

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