The roasting degree of Panamanian coffee is better to share how to make shallow roasted coffee beans.

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In front of the street, Panama Flower Butterfly Coffee roasted and shared.

Because of the particularity of this [flower butterfly] in the variety, we used medium-shallow baking to complete the final flavor trend of this bean, and decided to shorten the time of Maillard reaction and run a faster curve. Due to the high density and high hardness of beans, they began to be dehydrated by high fire, and before the explosion, the fire was put down to reduce the temperature rise and enter the explosion, so as to retain the loss of small molecules such as flower fragrance, so that it does not destroy the unique fragrance of flowers and white grapes, caramel, honey and black tea.

The baking quantity is 550g (full load) into the bean.

Bean temperature: 200 degrees

Burst point: 184.5 degrees plus or minus 0.5 degrees @ 8:31 seconds plus or minus 3 seconds

Cup test results:

Wet incense: citrus (Citrus), jasmine (jasmine hints)

Flavor: peach (peach), grape (grape), caramel (caramel), honey)

[how to cook]

Suitable for: hand drip filter, siphon kettle, French pressure kettle, ice dripping kettle, siphon kettle, ear bag

[summary]

Hand flush Panamanian Flower Butterfly, V60, recommended 15g powder, 89-90 degrees water temperature, gouache ratio 1:15, small Fuji grind degree 3.5pm v60 filter cup, the first injection of 30g water for 28-30s, injection to 110g water, cut off water at 140g, wait for powder bed water to half and then water injection, slow water injection until 225g water, 5g in the last section, not 5g, extraction time 2night 00s.

This hand punch, high sweetness and soft sweetness, for reference only, we fine-tune according to their favorite taste.

Flavor: clean and thorough body, white grape, caramel aroma followed by honey, Alpine black tea aroma charming! High sweetness, medium acidity and round taste.

END