How do you brew Rwandan Gesak coffee? What is the flavor of Rwandan coffee?

In recent years, Rwandan coffee has attracted public attention with its high-quality water-washed bourbon. In this issue, baristas will share the brewing methods of Rwandan coffee.

Rwanda Coffee

Rwanda, known as the "country of a thousand hills", is full of mountains and plateaus, and most areas are tropical plateau climate and savanna climate, mild and cool. There are about 33000 hectares of coffee plantations and 500000 people are engaged in the coffee industry. Rwanda is the only country in the world that can fully enjoy the harmony between soil, altitude and climate. Rwanda has unique conditions for growing Arabica coffee. Fertile volcanic soil, adequate rainfall and the right temperature all year round make the coffee produced here taste different.

Like most coffee-producing countries in Africa, Rwanda is dominated by smallholder production. With the support of the government, farmers have changed from rough home treatment to transporting freshly harvested fruit to a nearby water washing station (Coffee Washing Station) for full washing treatment. In a short period of 12 years, the number of washing stations across the country has increased from two to 220. It is now all private, that is, owned by exporters or farmers' cooperatives. Due to the small average area of farmland (less than 200 coffee trees per farm), about 50 to 100 farms are served at each station.

Cooking scheme

This brewing is made from Gesak, Rwanda, which is used in front street coffee. The details are as follows:

Producing area

Nyamasheke producing areas in Rwanda

Processing station

Gesak washing treatment station

Altitude

1500 meters

Variety

Bourbon, Kaddura, Kaduai

Treatment mode

Washing treatment

Flavor

Oranges, plums, honey, berries

Cooking parameters

Powder quantity

15g

Powder-water ratio

1:15

Water temperature

90 ℃

Grinding degree

Medium and fine grinding (pass rate of No. 20 standard sieve 78%)

Filter cup

V60#01

1. Soak the filter paper, preheat the filter cup and share the pot (remember to pour the preheated water), and pour in 15g coffee powder. Add 2 times the amount of water (30ml) and steam for 30 seconds.

two。 At the end of steaming, the center is injected with water in an outward circle, pushing the powder layer as high as possible (about to 1 bank 2 of the short ribs of V60 filter cup). The amount of water injected in this section is 120ml.

3. The last stage of water injection will be carried out when the water level drops to 1 stroke 2. 75ml is injected around the circle with the size of a coin to reach the total amount of water injection 225ml. All the coffee liquid from the filter cup flows into the sharing pot to finish the extraction. The total cooking time is 1 minute and 50 seconds.