Description of the Origin and Flavor of Autumn Coffee Variety characteristics of Starbucks Coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex

Autumn mixed coffee beans are Starbucks' autumn limited coffee beans, which are created to welcome the arrival of Thanksgiving Day.

In order to remind you of the smell of fallen leaves in autumn when drinking this coffee, Starbucks chose Mantenin treated by wet planing in Sumatra, Indonesia and washed coffee beans in Guatemala. the coffee beans are mellow, sweet, smooth and herbaceous.

The packaging also uses the maple leaf color that can be thought of as the main tone, with apricot trees and a variety of autumn plant fallen leaves design, no matter from the vision or taste, can immerse people in the warmth of autumn.

This coffee bean is designed to better match traditional Thanksgiving dishes and dessert pastries, so it is recommended that friends go with meat sandwiches / bread, or nuts dessert pastries with sweet and sour berries / jams.

The wet planing treatment of autumn coffee beans Mantenin coffee beans provide herbal, dark chocolate, and nut notes, while washed Guatemalan coffee beans provide soft acidity, nuts and a mild smoky taste, increasing the level of coffee.

In order to make the coffee more mellow, Starbucks roasted the autumn to a moderate depth. When the beans are heated, the structure of the beans becomes looser and the soluble substances in the coffee are released more easily.

Therefore, Qianjie Coffee recommends brewing autumn comprehensive coffee beans, using moderate grinding (the size of white granulated sugar), and then using 87-88 degrees Celsius water, such extraction grinding and water temperature are suitable for the brewing of V60 and Kalita filter cups; if you want the autumn comprehensive taste to be more mellow and full, you can use medium coarse grinding (the size of coarse granulated sugar), and then use 87-88 degrees Celsius water, with pressure pot for soaking extraction.