How to make Panamanian geisha Coffee beans by hand? share the brewing steps of drinking geisha Pot.

Kopi Luwak, once one of the top coffees, is hard to get, but now the new King of Coffee geisha Coffee is also hard to get. The reason why geisha coffee is difficult to get is because of the high price. A little friend once said to Qianjie like this: geisha, so expensive that you want to kneel down. If you really get a bag of geisha coffee beans, of course, you should enjoy them as a baby. However, as a coffee rookie who is still in the initial stage of coffee brewing, how can he know so much about the principle of extraction? if it doesn't taste good, isn't it tantamount to violence?

Because the Panamanian geisha coffee beans of the front street coffee are lightly roasted, the Hario V60 filter cup, finer grinding degree and higher water temperature are usually used to brew the Panamanian geisha coffee in the front street.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:16

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

First inject 30 grams of hot water in the shape of "hot water" for 30 seconds of stuffy steaming, then inject water from the central point and slowly circle water injection to 140 grams, and wait for the water level in the filter cup to drop to 240 grams. The total extraction time is about 2 minutes.

Some friends have noticed that the 1:16 powder ratio is used in the front street when cooking Panamanian geisha. This is because geisha coffee is resistant to extraction, and the 1:15 powder-water ratio, the resulting coffee liquid flavor is too concentrated, Qianjie slightly increased the powder-water ratio to 1:16, found that the flavor of geisha coffee can be extended, the white flower aroma can be more obvious, while the sour taste becomes softer, the sweet feeling is more obvious.

Because of the unique flavor of geisha coffee, after tasting the coffee flavor that "should only be found in heaven", many people have identified the varieties of geisha coffee and tasted the geisha coffee in each coffee producing area. Costa Rica, Honduras, Bolivia, El Salvador, Ethiopia and even Yunnan Province of China have tasted the geisha coffee beans one by one, and some friends have even tasted the blue mountain roses hidden in Qianjie. However, many friends have found that although it is the same variety, the taste is very different. The geisha coffee beans of other producing countries are always not as exciting as the geisha of Panama.

As we all know, coffee is a kind of crop, when all crops pay attention to its flavor, the soil of the planting place is very important. Unlike other growing areas, most of the areas where geisha coffee is grown in Panama are located in primeval forest areas and are very close to Mount Baru, which cannot be reproduced in other producing areas.

It is conceivable that those places are rich in mineral volcanic soil. With the protection of primeval forests, the temperature and humidity of the planting land are very beneficial to the cultivation of coffee, and even in many planting areas, there is a microclimate, where the climate is humid and mild all the year round. Due to the high altitude, the low temperature at night slows down the ripening of the coffee fruit, allowing more fructose crystallization and giving the fruit more time to absorb nutrients from the soil. I would like to ask, good mountains and good water, coupled with so adequate nutrition, the quality of coffee fruit can not be high? Can the coffee be bad?

In the Panamanian plate on the front street bean list, there are a lot of geisha coffee beans, jadeite manor red mark, jadeite manor green mark, volcanic rock new blue mark, Deborah Savage series geisha, aurora manor sun geisha, Nugo manor geisha and so on. Panamanian geisha flavor of the unique white flowers, citrus flavor, honey sweetness, clean taste, they all have, but different planting places, different treatments, the flavor will be different. If you want to taste the most classic Panamanian summer, it must be the Emerald Manor.

In order to improve the quality of coffee, Jade Manor compared and recorded the flavors and characteristics of many coffee varieties, and unexpectedly found that the flavor of geisha coffee had peculiar white flower aromas, citrus flavors, and honey sweetness. it is completely different from the typical "nutty tone" of Central American coffee beans.

In 2004, Daniel carefully selected a batch of geisha Coffee beans to participate in that year's BOP contest. geisha Coffee stunned the world as soon as it appeared, won the BOP championship of that year, and broke the bidding price of raw coffee beans. For many years since then, the auction price of geisha coffee beans has gone up, and it has become more and more expensive year after year. Because of the special flavor of geisha, in order to prevent the geisha varieties from stealing the limelight of other varieties, the BOP competition also specially set up the geisha group and the non-geisha group.

Because of the jadeite manor, the unique flavor of geisha coffee is known to the world, and for many years, the jade manor has been doing its best to produce batch after batch of high-quality geisha coffee beans. Jade Manor is not only the discoverer of the flavor of geisha coffee, but also the promoter of geisha coffee. Of course, it should also be on the bean list with nearly half a hundred kinds of coffee beans written on the front street coffee.

If you want to taste the most classic flavor of Panamanian geisha Coffee, of course, it is the Red Standard geisha of Jade Manor.

Qianjie Coffee Jade Manor Red Standard geisha Coffee beans

Producing area: Buquet, Panama

Manor: Jade Manor

Parcel: Mario

Altitude: 1700 + m

Variety: geisha

Treatment: slow sun exposure

The jadeite manor is extremely strict in the division of the red mark, which uses geisha coffee beans of more than 1700 meters. In addition, the cup test score is more than 90 points. The red label geisha coffee beans on the front street are selected from the Mario plot, where the flavor of geisha coffee was discovered in order to catch a glimpse of the elegant demeanour of that year.

In addition, this red standard geisha coffee bean is treated by slow sun treatment. When dealing with the work, the complete pulp and skin is retained, allowing the sugar and flavor substances of the whole coffee fruit to slowly seep into the coffee beans. Therefore, the aroma of the sun-treated coffee is more intense and the sweetness is more obvious.

Jade Manor Red Standard geisha Coffee beans as one of the representatives of top coffee, many coffee lovers are very cautious about its brewing. In fact, the best ingredients often require only the simplest method of cooking, and so does coffee.

Coffee shops will conduct a cup test when determining whether a coffee bean is on the shelf. The principle of the cup test is very simple, but the coffee beans are ground into powder and then soaked in hot water, so that you can taste the amazing and inadequacies of the coffee beans.

The pressure pot, which is also the principle of soaking, is very friendly to many coffee rookies. Apart from having no requirements for extraction skills, the operation is very simple. Next, Qianjie will share how to use the pressure pot to brew the jadeite manor red standard geisha coffee.

As the coffee brewing pot takes a long time to make, the coffee beans are more ground, and Qianjie recommends using a Chinese standard No. 20 sieve with a 75% pass rate. The proportion of powder and water can be adjusted according to your preferences, if you like some rich can choose 1:13, if you like some light can choose 1:16.

Cooking utensils: French kettle

Water temperature: 91 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1PUBG 13PUBG 1PUBG 16

Grinding degree: 75% of the pass rate of Chinese standard No. 20 screen

Time: 4 minutes

1. Pour hot water into the kettle to preheat the kettle and pour out the hot water, then pour in the ground coffee powder and inject a certain proportion of hot water in about 3 seconds.

2. Pull up the filter and close the lid and wait for four minutes.

3. After four minutes, gently press the filter rod to 1/4 of the kettle body.

4. Pour out the coffee liquid and enjoy.

Compared with the coffee brewed out of the filter cup filter paper, the coffee brewed from the pressure pot has a fuller taste and stronger flavor because the metal filter mesh of the pressure pot has a larger pore diameter and can retain more coffee oil. The red standard geisha of the jadeite manor brewed by the French pressure pot can smell the strong fragrance of white flowers throughout the drinking process. after the entrance, the berry juice wraps the mouth with obvious honey sweetness, rich overall layering and solid taste.

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