Costa Rican coffee beans hand-flushed to share honey how to make coffee beans taste good

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Qianjie Coffee musicians Series introduces a Mozart

Let's first introduce today's protagonist-Mozart! This bean, whether it is dry or wet, is amazing. After all, few beans have such a special aroma.

And its treatment is also very interesting, called [raisin honey treatment]. Retain 100% pectin and zero water treatment. This increases the difficulty of honey processing methods, and requires strict control of time.

On the day of harvesting coffee cherries, pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed. Dry the screened coffee fruits on an elevated bed for at least three days, then peel the cherries and retain the pectin before drying. At this stage, climate factors are the key to the success of honey treatment. Keep turning these coffee cherries during the drying process to make them dry evenly, but keep a good grasp of the turning frequency and dry slowly to ensure that the coffee is fermented, but not so slowly that it is over-fermented.

| | brewing and sharing |

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.

The cooking parameters remain the same, only the cooking techniques are changed!

Parameters: 15 grams of powder; medium and fine grinding (BG 6m: pass rate of Chinese standard No. 20 sieve 58%); water temperature 90 ℃; ratio of powder to water: 1:15

[Chong Yi]

Steam with 28 grams of water for 30 seconds, inject water around the center of the small flow to 122 grams, water level down to 230 grams with the first slightly larger water flow when the powder bed is about to be exposed, and remove the filter cup when the water level is about to be exposed. (steaming starts) the extraction time is 1: 56 ".

Flavor: wet fragrance is sweet-scented osmanthus and fermented fragrance, the entrance is sour notes of citrus and strawberries, then turn into caramel, raisins, preserved fruit as sweet, sucrose sweet. The overall taste will be more balanced and mellow.

[Chong Bu II]

Steam for 30 seconds with 28 grams of water, small flow quickly circle water injection to 121 grams, water level down to 227 grams 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: 45 ".

Flavor: wet fragrance is sweet-scented osmanthus, the entrance is strawberry, citrus, tropical fruit flavor, caramel, preserved fruit sweet. The overall taste is thin, which is a relatively refreshing feeling.

END