How to make anaerobically sun-treated coffee? How about the coffee at Panama 90+ Rose Summer Estate? Why is Ninety Puls Rose Summer so famous?

When many friends visit Qianjie stores, they will want to drink some "special" coffee. It can be either a more special treatment or a more special taste. In a case like this, Qianjie will recommend 90 + Eleta (Ireta).

Eleta is a rosy summer, which comes from 90 + Manor. 90 + Manor is the first manor in the industry to apply special treatment to rose summer. Therefore, we can often see the 90 + manor in some books related to the development of coffee published in recent years. And this Eleta is no exception, it uses the special process of 90 + for anaerobic solarization treatment.

Long-term anaerobic fermentation makes the organic matter in beans fully transformed, giving coffee a very complex flavor performance. In addition to the rich wine aroma produced by fermentation, this bean also shows high sweet fruit flavors such as longan, sweet orange and pineapple. But because this kind of bean is really special, so many friends will not "cook" after buying it back! Although the aroma is rich, the coffee is either too bitter or sour, very extreme and uncomfortable. Therefore, today Qianjie to share, this Eleta, how to make it fragrant and sweet!

The reason why many friends can not make this rose summer well is that they ignore the heavy fermentation treatment of this rose summer, and then use the conventional cooking method for it. Usually the conventional treatment of rose summer because of shallow baking, high density, we will use a finer grinding, higher water temperature to extract it. However, the characteristics of anaerobic treated beans are diametrically opposite, with low density, quick launching and easy extraction. If we use the same grinding on it, then it will be relatively coarse, and then the coffee extraction caused by launching too fast will be insufficient, resulting in negative manifestations such as acidity and acidity; if the launching speed can be controlled, then this rose summer will cause excessive coffee extraction because of its high extraction efficiency, resulting in bitter, astringent, miscellaneous and other negative performance.

To sum up, many friends will rush this bean to the two extremes because they do not use the right parameters and cooking methods. Therefore, as long as we adjust the parameters and cooking methods, it will be easy to make a good job of this rosy summer of 90 +.

The first thing we need to do is to adjust the degree of grinding! By fine grinding, we can effectively slow down the launching speed of hot water; the second is to reduce the water temperature, because we increase the contact time between hot water and coffee powder, so we need to reduce the water temperature to slightly reduce the extraction efficiency. Prevent coffee from over-extraction.

In terms of water injection, we also need to pay attention to. Qianjie first lists the extraction parameters, which we understand while rushing. The extraction parameters are as follows: the amount of powder is 15g, the ratio of powder to water is 1:15, the water temperature is 90 °C, the degree of grinding is 9.5C of Ek43, the over-sieving rate of No. 20 sieve is 80%, the method of fine sugar grinding and cooking is three-stage, and the filter cup is V60.

As long as there are no special cases like beans that have been kept for a long time, almost all beans are the same in the steaming stage, using twice the amount of water of powder for a period of 30 seconds to fully exhaust the coffee beans. pave the way for follow-up full extraction.

Of course, the steaming time does not necessarily take 30 seconds, depending on whether the drum is stable or not. When the steaming is over, we can start the second round of water injection. Even if the grinding is fine, the launching speed will still be relatively fast, so we need to reduce the injected water flow and slowly inject 120ml hot water in a small flow around a large circle.

When the hot water infiltration is complete, we will inject the remaining 75ml hot water in a small circle with the same small flow. Then wait for the end of the drip filtration, and the extraction is completed.

With a total extraction time of 1 minute and 58 seconds, the wet aroma of this cup of coffee is very obvious, and then the high temperature of tasting shows the sweet and sour taste of grapes, preserved fruits and apricots. As the temperature drops, this rose summer begins to show the high sweet flavor of longan, pineapple and orange. On the whole, the juice is very full, the flavor is very rich, delicious!

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