Can deep-roasted coffee be made by hand? share the parameters of deep-roasted coffee brewing.

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Qianjie-Vahana Manor La Souna sun cooking sharing

Deep-roasted coffee is the final product of coffee beans after dehydration and discoloration. The darker the color of the baking, the more grease on the surface. Deep baking will experience more water loss, so its density will be lower. Most of the more complex flavors in coffee beans are overshadowed by intense roasting. This means that it has a higher thickness and lower acidity.

Take Mantenin as an example, deep-roasted Mantenin coffee can show a unique spice, herbal flavor, full-bodied and mellow taste.

Vahana Manor La Souna sun

Country: Indonesia

Producing area: Aceh, North Sumatra

Manor: Wahana Estate Wahana Manor

Treatment method: wet planing method

Variety: 100%Rasuna Lasuna

Altitude: 1250m-1300m

Baking degree: medium and deep baking

Flavor description: watermelon cream, green olive, western plum

1. Filter cup: kono 2, degree of grinding: medium and coarse grinding (BG 6W: pass rate of Chinese standard No. 20 sieve 58%) 3, water temperature: 87 ℃ 4, ratio of powder to water: 1:15, flushing and cooking techniques: staged extraction

Use 30 grams of water for steaming, the steaming time is about 30 seconds, the small flow center around the injection of 95 grams of water, that is, 125 grams of water segments, such as the drop in the water level is about to expose the powder bed, continue to inject to the end of 225 grams, water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 1 kilogram 39 percent 50 ".

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