Musician Series Baja Coffee Bean Brewing Taste Features Share Costa Rica Raisin Honey Treated Coffee Bean Flavor Introduction

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It is said that Bach was not famous at that time, but his talent remained. Once there was an accident before the performance, one of his strings was broken, that is, the G-string, but it was too late to temporarily create a "G-string Song". For more than a hundred years, this song of G string has been loved by violinists and enthusiasts for its simple and elegant melody and its rich and plump timbre.

When the Costa Rican musician series of coffee beans was launched, Qianjie Coffee was tested and brewed in a cup called "Bach Bach" coffee beans, and its flavor was thick, rich and straightforward. From the dry fragrance to the wet fragrance to the mouth and then to the aftertaste, the mellow fermenting feeling of ripe grapes has been accompanied, showing that the flavor of this bean is very stable and solemn. The rose-like flower aroma and the fruit juice feeling of berries add a gorgeous feeling to this bean. Just like the Song of G string, the melody is solemn and long, and the artistic conception is distant and lyric.

Front Street Coffee Costa Rican musicians series Bach

Producing area: Tarazhu, Costa Rica

Manor: Carnett Manor

Treatment: raisin honey treatment

Variety: Huang Kadura

Altitude: 1900m

Carnett musician series Bach

Canet Musician Series Bach

Finca Canet Manor is a small estate covering an area of 5 hectares, located in the town of San Marcos in Tarrazu, owned by the Robles brothers Leo and Elianand Melvin brothers. The area is also the most intensive fruit-growing area in Costa Rica, with passion fruit growing mainly in addition to coffee trees. This Bach coffee bean from Qianjie grows at the highest altitude in the coffee growing area of the manor.

If the most moving thing about "Song of G-string" is its pure, poetic, holy melody and melody, then the most moving thing about this Baja coffee bean in Qianjie is its mellow, solid, wine-like fermented coffee flavor.

First of all, the coffee beans are grape-like acidity and fermented feeling after grinding, and the fermented aroma of red wine fills the whole cafe. After the entrance, the mouth is filled with a sense of wine fermentation, followed by the sweet and sour aromas of red berries and roses, ending with a caramel-like finish to the "G-string Song in the mouth".

Coffee bean variety

Catuai Amarillo

Huang Kaduai, a hybrid of New World and Kaddura, was first bred by Brazil's Contina Agricultural Research Institute (Instituto Agronomico de Campinas) in 1949. Huang Kaduai, like Red Kaduai, has extremely high disease resistance and is suitable for planting in high-altitude, windy areas. Both kinds of Kaduai also have a delicate and clean sour taste.

Raisin honey treatment

Raisin Honey

Retain 100% pectin and zero water treatment. It increases the difficulty of the honey processing method, which requires strict control of time. On the day of harvesting the coffee fruit, pour the harvested coffee fruit into a large trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed.

Put the screened coffee fruit on an elevated bed to dry for at least three days, then remove the pericarp and retain the pectin before drying. At this stage, climate factors are the key to the success of honey treatment. In the drying process, keep turning these coffee fruits to make the drying uniform, but to grasp the frequency of turning, to dry slowly to ensure that the coffee is fermented, but not so slow that excessive fermentation occurs.

Experience of coffee baking in Qianjie

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 is opened to 3, and the temperature recovery point is 1mm. Keep the firepower; at 140℃, the firepower is kept at 160and the throttle is open to 4.4pm. The smell of grass disappears and enters the dehydration stage. At 166℃, the firepower is reduced to 135and the throttle is kept at 4.

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 / 38 "starts to explode, the throttle is fully open for 5, and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 45th, and the time is 193.8 ℃.

Coffee cup test report on Qianjie

Dry fragrance: fermented fruit aroma

Damp fragrance: roses, sense of fermentation

Flavor: fermented ripe fruit, berries, roses, caramel

Suggestion on 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 (81% of Chinese standard No. 20 screen pass rate)

Qianjie coffee extraction method: first, the powder layer was fully wetted with 30g water in the shape of "hamburger" and steamed for 30s, and then the second stage was brewed. In the front street of the second section, the smooth medium-fine water is injected around the circle, and the water is injected to 125g at 55s of the timer, then stop and wait for the water level to drop to 2 / 3 of the powder layer to inject into the third section. In the third section, the front street continues to inject water in a circle until 225g stops, and when the coffee liquid is finished, the extraction time is 1 minute and 50 seconds.

Baja coffee bean brewing flavor: the high temperature is grape-like sweet and sour and wine-like fermented feeling, slowly cooled to a red berry-like juice and rose aroma, the tail is as sweet as caramel.

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