Ethiopian Grana rose coffee brewed and shared! Characteristics of the flavor of rose summer espresso!

During the two-day promotion event, many friends bought Qianjie's new bean Grana Rose Summer, so Qianjie believes that what everyone needs most now is the "cooking secret" of beans. So today, Qianjie will come to share with you what water temperature, grinding and other parameters should be used to make the best drink in Grana Grissa on Qianjie ~

Grana Rose Summer's hand-brewed coffee brewing shares Qianjie Grana Rose Summer is a native species from the Grana Estate in Ethiopia that is sun-treated Rose Summer. In order to highlight Ethiopia's terroir and the flavor of the bean species itself, Qianjie adopts a medium and light baking curve for baking. After being lightly baked and sun-treated, it has the fruit aromas of apricot, berry and guava, as well as a relatively fresh green tea finish.

Since Qianjie Grana Rose Summer was born in a high altitude area of Ethiopia and then baked lightly, it has a relatively high density in addition to its outstanding flavor. So if we want to fully display the characteristics of this bean through brewing, then the parameters used must have relatively high extraction efficiency. That is, the water temperature should be high, the grinding should be fine, and the brewing time should not be too short. Take Qianjie as an example: When preparing Grana Rose Summer on Qianjie, three-stage brewing will be used. The water temperature will be 90°C~93°C, and the grinding degree will be 75%~80% of the sieving rate of No. 20 sieve. The ratio of powder to water is 1:15, and it will take about 2 minutes to brew 15g of powder.

It is also very simple to cook. First, use twice the amount of hot water to steam for 30 seconds; after the steaming is over, we use moderate water flow to inject a second section of 120ml of hot water around the mosquito coil. Be careful not to inject water onto the edge of the filter cup, and then wait for the water level to drop to the bottom before injecting the third section of hot water; the third section of hot water totals 75ml. Since the previous brewing has made the shape of the powder bed take on a bowl shape, we focus on extracting the coffee powder in the center for the third section of hot water, and inject it in a small water flow and around a small circle. When the hot water injected in the third stage runs out, we can remove the filter cup and end the extraction. If your extraction time at this time falls within the range of 2 minutes to 2 minutes and 30 seconds, then congratulations, you will likely get a cup of Grana Rose with excellent extraction rate, concentration, flavor and taste. coffee.

Of course, there are many friends who are not satisfied with making hand-brewed black coffee. They will want to throw beans into an Italian mill to grind them into a very fine powder, and then use it to make Italian coffee, such as American, Latte, and Dirty. Of course, it's possible, but when making milk coffee, we'd better extract a little more to avoid the sourness of the coffee being too prominent and affecting the overall taste balance. Take the former street as an example! If Front Street plans to use Grana Rose Summer to make American coffee, then there are many parameters to choose from. Because American coffee is concentrated and added to water, we don't need to care too much about the concentration of the espresso, just make sure that the coffee can Get enough extraction. Of course, the same is true for using a mocha pot.

But if we want to make milk coffee such as lattes and Dirty, we not only need to pay attention to the concentration of the coffee, but also make the extraction rate of the coffee slightly higher. The purpose of extracting more is to increase the bitterness of the coffee, dissolve and balance the sourness of the coffee, and avoid the over-prominent sourness of the coffee and the conflict with the taste of milk (if the amount of milk is relatively small, the over-prominent sourness will cause conflict). The reason for the higher concentration is to avoid the situation where the overall concentration after adding milk is too low, resulting in a watery and light taste. The parameters recommended by the Front Street Conference are: a powder and liquid ratio of "1:2" and the extraction time is controlled at about 30 to 40 seconds. A powder-to-liquid ratio of 1:2 can ensure that the coffee has a high enough concentration, while an extraction time of 30 to 40 seconds can ensure that the coffee has sufficient extraction efficiency.

Of course, this is just a reference given by Qianjie. It is best for everyone to make adjustments based on the actual extraction situation and the taste of the coffee. Take Qianjie as an example. When Qianjie used Grana Rose Summer to make latte coffee, the amount of powder used was 20g, and the extracted liquid weighed 40ml, which took 35 seconds. The concentration of Grana rose extracted with this parameter is 11.14%, and the extraction rate is 23.09%. Although the extraction rate is relatively high, the taste is very balanced and the sweetness is high. Then, because the flavor of this bean is relatively fresh, in order to prevent milk from concealing the taste of coffee, we will use a slightly larger ratio, which is 1:4, that is, the amount of milk matched with 40ml of espresso liquor is 160ml.

The Grana Rose Milk Coffee made in this way has a very good taste, a very high sweetness, a very smooth taste, and a very prominent flavor. We can obviously drink berries, flower flowers, and some flavors similar to milk tea. If you are a friend who uses a mocha pot also wants to use Qianjie Grana Rose Summer to make a similar delicious milk coffee, of course, it is possible. In the article "Mocha Pot Milk Coffee Making Sharing", Qianjie has detailed details on the detailed steps of making milk coffee with a mocha pot. Interested friends can move forward and learn about it.

So the above is all the content shared by Qianjie this time. Everyone can refer to it when getting the beans. It is worth noting that since Qianjie Coffee ships freshly roasted coffee beans, if you don't want to raise beans after receiving them, you can grind the powder out and let it drain for 1 to 2 minutes before brewing. Carbon dioxide and dryness, so that you can make a cup of delicious coffee more easily ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473