Ruixing Rose Summer Coffee Variety producing area characteristics American Flavor description introduction to Fine Coffee in Manor

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Since Luckin Coffee launched the Rose Summer SOE series, it has become a hot topic for many coffee people. Many friends believe that Ruixing uses rose beans to make espresso, and then adds water / milk to become a variety of espresso products.

Why do so many people think that Rosa coffee beans are a waste of Italian style?

Although Lucky launched Rosa SOE, it is not familiar with the high price and low yield of Panamanian Rosa coffee beans. People think that Luckin Coffee is wasteful, probably because the Panamanian Rosa Coffee itself has a delicate floral aroma and fruit acid, which is suitable for roasting to medium to medium.

And Luckin Coffee as a chain store, in order to reduce the differences in the products of each store, while the espresso is full-bodied, so it will roast Rosa coffee beans in depth. The deeper the roasting, the flower and fruit aroma unique to Rosa coffee will be worn away.

In fact, the rose summer coffee beans used by Luckin Coffee this time are not the varieties that are known to be full of flower and fruit flavor. But native coffee beans from the Banchi Magi region of the Gesha region of Ethiopia.

Just as Yega Xuefei coffee beans are generally referred to as coffee producing areas, so is Ruixing's Rose Summer coffee beans this time.

What's the difference between Panama Rose Summer and Ethiopian Rose Summer?

After consulting the data of Qianjie Coffee, we learned that although the Panamanian rose summer was also born in the Gesha region, by the time it became famous, the variety had gone through different countries, different researchers cultivated and studied many different rose summers, and entered Costa Rica with the serial number T2722.

On the other hand, coffee beans in Panama have been cultivated for many generations, and coffee plants have finally collided with such a delicate flavor after constantly optimizing their genes to adapt to the local climate.

But Ethiopia's Rose Summer, although also from the Gesha region, has not been tamed by humans, nor has it stepped out of the region to form altered genes, so they are solid aborigines. So the flavor is not as good as people think.

In teacher Xu Baolin's "Bean Hunter 2", it was said: "the original rose summer seed is put into the pot after the second explosion, and the Coffey cup tests the flavor with berries, nuts, spices, plant roots and so on."

It can be noticed that this time Ruixing also used coffee beans close to the second explosion / pot after the second explosion. As a commercial coffee brand, what it pursues is the stability of each cup of product. Shallow roasting obviously cannot achieve this effect, and it is not necessarily suitable for the production of Italian coffee.

What is the flavor and taste of Rosa American coffee?

Qianjie Coffee uses chaka Rosa Coffee beans, also from Rosa Village, Banguimaki, Ethiopia, to make American coffee.

20g coffee beans are ground into ultra-fine coffee powder, which is pressurized by a coffee machine 10bar to push 94 degrees hot water through the compacted powder layer quickly, and 40g coffee liquid is extracted for 27 seconds.

Then mixed with hot water at 1:5, the flavor of Rosa American coffee is citrus-like sour, almond, tea and slightly rhizomatous, slightly thin, not full and solid.