The brewing parameters of the world's top rose summer coffee, ratio, water temperature, grinding and sharing! Graphic teaching on Emerald Manor Rose Summer Brewing Method!

"Hermes in the coffee industry","sky-high coffee","top coffee in the coffee industry", etc., these are all adjectives for the popular variety in today's coffee circle-Rose Summer. These adjectives, without exception, all describe the beauty of summer. Because of its unique flavor and scarce yield, the price of rose summer is higher than that of conventional varieties. This made many friends dare not let go of boiling after getting a pack of rose summer, for fear of accidentally destroying this precious bean. Therefore, friends often buy a pack of roses here on Qianjie and ask in detail about the parameters and methods of brewing roses on Qianjie.

So today, Qianjie will come and share, how to make the very expensive rose summer the best. Again, as the saying goes, only by knowing yourself and your enemy can you win hundreds of battles. If we want to enjoy Rose Summer well, we need to first understand the general characteristics of this variety on the market. It was only shared on Qianjie two days ago. The characteristic of Rose Summer is that it does not taste like a cup of coffee, but more like a cup of flower and fruit tea. Because the flavor characteristics of this variety are rich floral flowers, soft fruit charm, and clean tea feel. In order for rose summer to show these characteristics, roasters generally do not bake rose summer too deeply, so as to reduce the scorched aroma generated by roasting from obscuring the flavor of coffee.

For example, the Emerald Manor Red Label, Green Label, Poquet and other rose summers in the Qianjie Bean List all use medium and light roasting. The purpose is to highlight the coffee flavor and increase the sweetness of the coffee. However, general high-quality rose summers will generally have a higher density because they contain more substances in their bodies and are not baked so deeply. So if we want to brew high-density coffee beans and completely dissolve the high-quality flavor in their bodies, then the use of parameters should be slightly "extreme."

Because only in this way can we have enough extraction efficiency to bring out the floral and fruit charm of the rose summer. And this is what coffee guys often mention: good beans are not afraid of rushing. Because there are many high-quality flavor substances, you don't have to worry about the aroma of coffee. In fact, coffee is not so easy to overextract. Qianjie first comes to share a regular brewing plan. Take the extremely cost-effective Poquet Rose Summer in Qianjie bean list as an example. When brewing it, the water temperature used by Qianjie is 92°C, and it is ground to No. 20. With the sieving rate of 75% to 80% of the sieve, the amount of water injected will be more than usual. To the powder-to-water ratio of 1:16, the time to brew 15g of powder will be controlled within 2 minutes to 2 minutes and 30 seconds.

The purpose of increasing the amount of water is on the one hand to increase the extraction rate of coffee, just like extending the time, and on the other hand to reduce the concentration of coffee, so that the floral and fruity charm of rose summer can be more clearly captured by us. The water filling method is very simple, and it is still three-stage brewing with a V60 filter cup. First, we used twice the amount of water as the powder to steam for thirty seconds; after the steaming, we began to inject the second section of hot water, with a total of 130ml. The hot water in this section was injected around a large circle using moderate water flow. It is best not to have too large the water flow, otherwise it will easily stir up the coffee powder. For Guixia, which is denser and finely ground, this will likely trigger the risk of clogging the filter paper with fine powder.

When the hot water injected in the second section has completely penetrated, we use a small water stream to inject the third section of hot water in a small circle. The total amount of hot water in this section is 80ml. When the hot water injection is complete, we just need to wait for all the coffee liquid in the filter cup to drip into the lower pot to remove the filter cup and end the extraction. The overall performance of the rose summer coffee brewed in this way is very excellent. It has a balanced taste when drinking, with outstanding white floral flowers, citrus fruit notes, fresh green tea at the end, and the texture of honey is very good.

Of course, in addition to the regular brewing method, we can also choose another way to brew that can highlight the fragrance of summer roses. This is also a brewing plan that Qianjie has shared in the past. By controlling the water temperature during brewing, the final brewed coffee has a stronger floral flavor. The specific method is not difficult. It is the same as the above method, but the water temperature of each hot water is different. The first stage of steaming and the third stage of water injection use 85°C hot water, and the second stage of hot water is 95°C. The grinding aspect is slightly finer, which is 80%~85% of the screening rate of No. 20 sieve. Other parameters are the same as the above scheme. The ratio of powder to water is 1:16, and the extraction time is controlled within 2 minutes to 2 minutes and 30 seconds.

The reason why this set of variable-temperature brewing can better highlight the floral fragrance of coffee is because the floral flavor molecules have high polarity and the dissolution rate is relatively fast. Therefore, when we use a lower water temperature to steam, it can effectively delay the flower aroma. Dissolution. However, because the water temperature during steaming was not high enough, the water temperature we used was slightly higher in the second main extraction stage, so that a large amount of flavor substances in the coffee could be extracted.

Since the flavor substances we need are all dissolved in large quantities in the second stage, the purpose of using low water temperature in the third stage is to reduce the extraction rate, reduce the dissolution of bitter, astringent, miscellaneous and other substances, and make the performance of the coffee clearer. Clean, thereby better highlighting the floral aroma of the coffee. The specific operations and explanations are described in detail in the article "How to Wash out the Fragrance of Coffee", so I won't go into it too much here. Naqian Street used this brewing plan to re-create a pot of Poquet Rose Summer. Compared with the previous pot, the fragrance of this pot of Rose Summer will indeed be more prominent, and the overall tonality will be much lighter. Although the ending rhyme is not as long as the former, its aroma will indeed be more prominent.

So, the above are two popular brewing solutions for rose summer coffee. Interested friends can try them at home. They are both very simple and the brewed coffee also performs well ~

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