Steps to make Rose Summer Coffee-Panamanian Jade Manor Rose Summer
Steps to make Rosette Coffee-Panama Emerald Estate Rosette
1. When steaming, you should have less water than usual, otherwise you will find that the water above will flow down quickly. At this time, it is no longer steaming, and the extraction has begun ~
2. The water temperature should be higher ~ The water temperature of this coffee that I brewed myself is 92 degrees ~(roasting degree is one explosive tail)
3. It can be ground finer than usual ~
4, because the water is fast, it is best to use small water flow, multiple water cuts, to extend the extraction time ~
Palate: Probably because of the Ethiopian bean seeds, just a little taste of yejia sherry, but instantly there is a strong acid out, and then flower aroma, spices, cinnamon, mint and a large number of aromas emerge and rush into the nasal cavity, aroma tension is very strong and strong, rhythm is profound, taste layers, aftertaste endless. Maybe I use too many rhetorical words, but it's true. I've drunk fine coffee all the way from Blue Mountain, Kona, Civet, etc. My mouth has been a little picky. I complained to my friends at this time last year that I haven't drunk beans that make me feel amazing for a long time. This cup of rose summer is enough to impress a coffee glutton.
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The best Rosa coffee in the world comes from and details there.
The best rose summer coffee in the world comes from a queen of the coffee industry with detailed information there: the Blue Mountains of Jamaica and Kona, Hawaii. In the past, the identification of top coffee used to follow Japan. More than 90% of Blue Mountain was exported to Japan, and 100% of Blue Mountain could not be bought in the domestic market. With the continuous improvement of the standard of coffee-producing countries and the sharing of information, we are exposed to more
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