Costa Rican Coffee Taste introduction to Costa Rican Black Soul Flavor

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Introduction to Qianjie coffee-Costa Rican coffee flavor

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Located in the Central American Isthmus, the territory is full of volcanoes, has the natural advantages of sunshine and land, and is tempered by Pacific and Atlantic currents and sea breezes at the same time in climate. The coffee produced has the characteristics of local micro-climate and local conditions. In terms of quality, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. With many towering volcanoes up to 2000 meters above sea level, coffee berries grow slowly in fertile volcanic ash soil and cool environments at high elevations, giving birth to coffee beans with complete and rich flavor.

Costa Rican coffee because of its high latitude, high altitude geographical factors, making a large temperature difference between day and night, coffee flavor substances are rich, has a good acidity, but also very soft and balanced. Due to the local volcanic soil is very fertile, and good drainage, so also have the necessary conditions for high-quality coffee.

Introduction to Qianjie coffee-Costa Rican Black Soul Flavor

Brewing and cooking

This bean has bright acidity, but the whole is more balanced, so the editor decided to use V60, siphon and Philharmonic pressure to cook. Because of the different instruments selected, the parameters and techniques will be different.

[V60]

First of all, of course, use the more versatile V60 filter cup to make a pot! Because the ribs on the V60 filter cup are curved and distributed from the top to the bottom, the exhaust is smoother during cooking, and the flow rate is faster.

Therefore, the editor will choose segmented extraction, which can increase the stirring of coffee powder during brewing, and the water injection flow can penetrate the coffee powder to improve the extraction rate, which can reduce the lack of extraction caused by fast flow rate to a certain extent.

Parameters & techniques: grinding degree: BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature: 90 ℃, powder-water ratio: 1:15.

Steam with 30 grams of water for 32 seconds, inject water to 126 grams in sections, continue to inject water to 228 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is one minute and 50 seconds.

Flavor: it smells of fermented wine and almonds, with sour notes of plum, citrus and green apple on the palate, dark chocolate and nuts in the middle, and a hint of sucrose at the end; when the temperature drops, the entrance is sour and sweet like tropical fruit, sweet and creamy in the middle, with a hint of fruit tea in the finish.

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