H1 Coffee varieties anaerobic Honey treatment musicians Series Mozart Coffee Bean brewing parameters Flavor sharing

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The last article talked about the brisk, lively, romantic "Beethoven" coffee beans in the front street, and then let's talk about Mozart, the musician who influenced the early days of Beethoven's composition. Mozart's music is delicate, implicit, gorgeous, the style is clear, the melody is beautiful, and there is a bean in the musician series of coffee beans with delicate red berries sour and sweet with subtle floral fragrance, the style is not only the delicacy of red berries, but also the magnificence of flowers, and the sense of raisin-like fermentation drives this song to be gracefully presented in the mouth.

Front Street Coffee-Costa Rican musicians Mozart

Producing area: Tarazhu, Costa Rica

Manor: Carnett Manor

Treatment method: anaerobic honey treatment

Variety: Kaduai

Altitude: 1800m

Carnett musician series-Mozart

Canet Musician Series Mozart

Carnett Manor is located in the highest altitude of Tarazu, a Costa Rican boutique coffee producing region, which is also the most densely planted area of Costa Rican fruit. In addition to planting coffee trees, the manor mainly grows passion fruit. Some people wonder why coffee beans on the same farm can have different coffee flavors. Qianjie often talks about the altitude of coffee trees, microclimate, varieties of coffee beans, and the treatment of raw beans will have different effects on the flavor of coffee, so it is not the same manor that must have the same coffee flavor.

Mozart is good at combining the beautiful things in art with the profundity that permeates life, and then combines strong strength, straightforward temperament and resolute will. The musician Mozart coffee beans from Qianjie Coffee combine the brisk coffee flavor of Beethoven coffee beans with the straightforward flavor of Baja coffee beans.

The ground Mozart coffee beans have the aroma of raisins, the aroma of roses after brewing, and the mouth of raisins with sweet orange, berry-like acidity and rose aromas. the sweet and sour finish of pineapple makes this coffee bean steady and lively.

Coffee bean variety

H1

The full name of H1 is Centroamericano H1, which is continued to be studied by Sebaco laboratory in Nicaragua. H1 is a hybrid between Lumi Sudan and Sachimo T-5296. It was found in the Rumei Valley of the Boma Plateau in Sudan, hence its name.

This kind of coffee has good quality and flavor, but poor disease resistance. However, all the hybrids can inherit the genes with good flavor. The genetically stable H1 varieties had high productivity, potential high quality, adaptability and strong resistance to leaf rust, but were easily affected by American leaf spot.

Anaerobic honey treatment

Anaerobic Honey

Anaerobic honey treatment is to remove the skin and pulp of the coffee fruit, there will be a layer of sticky jelly, and then directly put the pectin coffee beans into a sealed fermentation bucket for low temperature fermentation, the temperature must be lower than 10-15 degrees Celsius. In an anaerobic environment, the decomposition rate of pectin sugar is slowed down, and the ph value decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor. After more than three days of anaerobic fermentation, the coffee beans in the bucket are sun-dried. After drying, the coffee fruit is mechanically pectin and parchment.

Qianjie Coffee Baking record

The front street baker uses Yang family 800N semi-direct fire with a baking capacity of 300g. The furnace temperature is preheated to 200℃ to enter the pot, the firepower is adjusted to 160, the throttle opens to 3, and the return point is 1: 36 "to maintain the firepower; at 140℃, the firepower is adjusted to 160and the throttle is opened to 4.5mm. The smell of grass disappears and enters the dehydration stage. At 166℃, the firepower is reduced to 130and the throttle is kept at 4. Adjust the firepower to 100 at 176℃, the throttle will not change.

8: 05 "dehydration is over, the bean surface appears wrinkles and black markings, the smell of toast changes to coffee, as a prelude to an explosion, pay attention to the sound of an explosion." when 8: 05 / 39 / 55 "starts to explode, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 30th, and 193.2 ℃.

Coffee cup test report on Qianjie

Dried fragrance: strawberries

Wet fragrance: berries, raisins

Flavors: raisins, fermentation, roses, oranges, berries, pineapples

Experience of brewing coffee in Qianjie

Filter cup: Hario 01

Powder content: 15g

Powder / water ratio: 1:15

Water temperature: 90 °C

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 78%)

Qianjie cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop injection, and so on when the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 55 ".

The flavor of Mozart coffee beans: the aroma of raisins and the sense of fermentation at high temperature, the scent of roses, the fragrance of oranges, the sour and sweet of berries, the fermented feeling of raisins is becoming more and more obvious, and the end of the pineapple-like finish.

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