What about extracting a cup of Costa Rican goddess manor rose summer with high water temperature?

A few days ago, the street coffee just entered the rose summer of a Costa goddess manor. the flowers of this bean are still very rich. the raw beans look long and light green, which is different from the grass smell of raw beans in the past. The goddess rose summer smells not only of grass, but more bergamot and berries.

The flavor of the cup is floral, lemon, honey and fruit tea. In the past, it was customary to extract a cup of Rosa coffee with the water temperature of 91-90 ℃. Today, what kind of flavor will the coffee extracted at a slightly higher water temperature show? | 93 ℃ | parameters: powder quantity 15 g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); powder to water ratio 1 to 15; cooking technique: segmented extraction. (try to keep consistent as far as possible) steam in 32 grams of water for 30 seconds, separate water injection to 127 grams of water, continue water injection to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and (the time of steaming starts) the extraction time is 2: 00 ". Flavor: citrus, berries, oolong tea, tea taste is obvious.

| 92 ℃ | parameters: powder quantity 15 g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); powder / water ratio 1: 15; cooking technique: stage extraction. (try to keep consistent as far as possible) steam for 30 seconds with 31 grams of water, water injection to 125 grams of water for stages, water level drop is about to expose the powder bed to the end of water injection to 225 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 59 ". Flavor: flower fragrance, oolong tea, citrus, plum, cream.

| 91 ℃ | parameters: powder quantity 15 g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); powder to water ratio 1 to 15; cooking technique: segmented extraction. (try to keep consistent as far as possible) steam for 30 seconds with 34 grams of water, small water into 96 grams of water, that is, water injection to 130 grams of water for stages, water level drop is about to expose the powder bed, continue to water injection to the end of 225 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 56 ". Flavor: floral aroma, citrus, lemon, oolong tea, aftertaste bergamot obvious.

| 90 ℃ | parameters: powder quantity 15 g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); powder / water ratio 1: 15; cooking technique: stage extraction. (try to keep consistent as far as possible) steam for 30 seconds with 34 grams of water, water injection to 130 grams of water for stages, water level drop is about to expose the powder bed, continue water injection to the end of 225 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming start timing) extraction time is 1: 56 ". Flavor: the overall flavor of the flower is more prominent, lemon fruit tea, the entrance is citrus, cream, honey, the aftertaste is obvious.

| | Summary | four different water temperatures today show that the flowers and tea taste of this goddess Manor Rose Summer are prominent, 93 ℃ and 92 ℃. The flavor levels of these two extracted coffee will be relatively simple, and the overall taste will be thicker and sticky (suitable for people who prefer to pursue thick taste). | The coffee flavor extracted from 91 ℃ and 90 ℃ has a layered preference to fruit tea, and the taste will be more refreshing (suitable for people who prefer floral fragrance, sweetness, and pursue more layering).

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