How to make Rose Summer Coffee how to make Rose Summer Coffee description of flavor and taste sharing

As one of the most expensive coffee in the world, Rosa Coffee tastes really good! When you taste it, you will never forget it. Rosa Coffee ushered in a new era of boutique coffee. Rosa Coffee was not famous at first, but why did it become famous and out of control?

Qianjie learned that Rosa Coffee was grown in Ethiopia before it became famous. Ethiopia is the birthplace of coffee with a wide variety. At that time, the rose summer yield was low, the plant was high, and it was difficult to pick, which was far less popular than the Kaddura Kaduai variety, so the rose summer tree would be used as a windshield. Don Pachi is famous for its long way, only after several twists and turns. Let's take a look: it was introduced to coffee research institutes in Kenya and Tanzania from Mount Rosa in southwestern Ethiopia in 1931, then transferred to Uganda and Costa Rica, and then introduced to Panama by Don Pachi Manor from Costa Rica in the 1960s and 1970s.

Although Ethiopia is the genetic land of coffee, the reason for the exquisite and elegant flavor of Rosa coffee beans is due to its specific growing environment. Rose summer varieties are very "picky" about the growing environment, and they are required to be planted in areas with high altitude, cloud shade or a large number of shade trees and fertile soil in order to have rich and charming flower fragrance, delicate and elegant fruit acid and tea-like sweet taste. Rose summer feels to many people like a luxury item in coffee festival. in fact, the name comes from the translation of Geisha, which belongs to a variety of coffee and has the same type of name as tin card, bourbon and so on. In reality, we rarely hear that the product names are directly called Tippica coffee beans and bourbon coffee beans, all of which are written silently on the variety column. On the other hand, there are a lot of rose summer on the commodity name.

Since Rose Summer Coffee became famous in Panama, it has been grown not only in Panama, but also in Ethiopia, Colombia, Guatemala and even Yunnan. But climate, altitude, temperature and humidity, sunshine time and intensity, soil fertility, planting water, growers. And so on, are all the factors that change the flavor of coffee. Therefore, Rose Summer is diverse and has its own characteristics, and the mainstream is Panama, but Rose Summer Coffee from other producing countries and regions is also worth trying.

As Qianjie just said, coffee is also a kind of crop, which has a lot to do with the climate. Although Rosa coffee is grown in Ethiopia, why is the flavor of Rosa coffee grown in Panama better than in other regions? It is because of the climate of Panama that high-quality coffee is made.

Bordering Costa Rica and Colombia, Panama's east-west environment allows cold air to flow through the Central Mountains and converge at more than 1900 meters above sea level, thus creating a very unique microclimate in the Poquet Boquete and Kendra Piedra de Candela region, with temperatures and rainfall suitable for plant growth, which is the main producer of Panamanian coffee. In addition to the climate, the land around this area is rich in nutrients, and the fertile soil provides perfect conditions for the growth of coffee, creating a large number of unique, high-quality coffee. Various factors in Panama enable Rosa coffee beans to form delicate and elegant acidity and obvious floral aroma, and it is because of this flavor that Rosa coffee from Panama is popular all over the world.

How should such elegant Panamanian Rosa coffee beans be washed and tasted? The rose beans sold in Qianjie Coffee are lightly roasted to retain their high acidity and elegant aroma. Coffee beans grown at high altitude are generally hard, so you can use medium-fine grinding and hot mountain spring water when brewing.

Qianjie cooking suggestion:

For coffee brewing, Qianjie recommends using freshly roasted coffee beans to maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are also some customers who need help grinding powder in front of the street, which doesn't matter, but what Qianjie reminds you is that if the coffee beans are ground ahead of time, they need to be cooked in time, and if they have been ground into coffee powder, there is no need to raise beans, because in the process of transportation, the pressure caused by carbon dioxide in the packaging can also make the coffee flavor round. So as soon as you receive the coffee powder, you can make a cup and drink it.

At the same time, coffee powder oxidizes more quickly after contact with air, that is to say, the flavor of coffee will dissipate more quickly, so the flavor of coffee is not very good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Three-stage boiling process of Qianjie Rose Summer Coffee beans

First of all, get ready (V60 filter cup, 15g coffee, 1:15 powder-water ratio, 91 degrees Celsius Nongfu spring water, coffee powder particles are the size of fine sugar (medium fineness / China 20 standard sieve rate of 80%).

Step 1: pour in the coffee powder, inject the first stage of water and start the clock at the same time. In the first stage, 30 grams of hot water is injected and circled outward from the center, and the coffee powder absorbs water and slowly expands to form a bulging "coffee burger". This process is called steaming. The process of steaming is to let the coffee powder discharge the carbon dioxide gas inside, so as to make the extraction of the latter stage more stable.

Step 2: stop injecting water to 30 grams of water and wait for 30 seconds of steaming time. The electronic scale shows that the second stage of water injection begins in 31 seconds, and the water flow remains stable and vertical when the water column hits the coffee powder layer. This section releases the coffee foam and permeates the whole powder layer surface. The liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is 125 grams.

The third step: start the last stage of water injection when the liquid level drops to 1max 2, this section also "smell fragrance" along the center to inject 70 grams of water, the original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction. The time for the whole coffee to be brewed is 2 minutes, 39 minutes, 00 minutes.

Qianjie jadeite red standard hand flushing flavor

There are bright roses, citrus aromas, rice, berries, apricots, compound fruits, honey, a thick sense of juice, rich flavor levels, sweet obvious.

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