Radix Coffee

多隻新產季咖啡豆陸續抵港，大家快到網頁訂購啦～
New crop coffee beans arrived, place come to order at the website now~

https://radixcoffee.shoplineapp.com/pages/by-flavours-1

Coffee Bags Tasting Box 4 in 1
1.Panama La Esmeralda Private Collection Gesha
2.Panama Elida Catuai ASD
3.Indonesian Bali Natural
4.El Salvador Honey

【Radix Coffee Concept Pop-up】at PMQ Seasonal Bazaar from 22 Dec 21 until 20 Feb 22.

We're ready to present our Pop-up showcase and to share our coffee with you within this holiday.

From 12:00-19:00, you can purchase our products, demonstration and joining our workshop on-site (please refer to the coming post for details).

For the first batch, beans and coffee bags are available as below:

1. Panama La Esmeralda Private Collection Geisha Washed

2. Panama Elida ASD Catuai Natural

3. Indonesia Bali Karana Madu Natural

4. El Salvador Volcanic Santa Ana Cerro Las Ranas Bourbon Honey

For enquiries, please contact us at [email protected] or DM for reservation

【Radix Coffee概念Pop-up】於 PMQ Seasonal Bazaar 展現，由今日起至 22年2月20日，大家可透過概念店，跟我們一起歡度節日。

營業時間為中午12點至晚上7點，概念店展示了Radix 的標誌咖啡包產品系列，烘焙豆系列，各個聯營咖啡用品，及首次展現的Ninety Plus Satellite 體驗版，出售全線官方產品及活動，工作坊詳情請參閱我們ig內的另一個專題 post。

首批Radix咖啡系列如下：

1. Panama La Esmeralda Private Collection Geisha Washed

2. Panama Elida ASD Catuai Natural

3. Indonesia Bali Karana Madu Natural

4. El Salvador Volcanic Santa Ana Cerro Las Ranas Bourbon Honey

如有任何查詢，請電郵至 [email protected] 或DM預約工作坊活動

Come to join our coffee Journey☕️

精品咖啡品味之旅 踏上探索特色咖啡世界的三步曲！你可在這個線上旅程中認識到咖啡的歷史，再延伸至世界各地不同的品種與口味，以及焙烤方法。 第一章: 起源 – 世界最早、最好的咖啡誕生 第二章: 咖啡豆 – 由種子到杯子的旅程 第三章: .....

Elida Estates one of the leading coffee maker in Panama who also won five times bid in Panama. This year we are honored to work with them and bring in the latest 2020 batches to HK.

Now I would like to share the famous experience of the Elida Estates with you.The nature process of the Elida Estates is to pick the ripe red and purple coffee cherries, let them drying under the shelter and on the dry bed.

That will make the coffee cherries more even at the dry to enhance a clear flavor of juice mouthfeel through the Elida oregional natural process.

巴拿馬艾利達莊園(Elida Estae)在咖啡界一直享負盛名，曾五度獲得Best of Panama競標冠軍，今次有幸同莊園合作，直接購入最新2020年批次，而今次介紹係Elida最有名的傳統的日曬法。處理法會先採摘完熟紅紫色的咖啡櫻桃，然後將咖啡漿果鋪在有蓋的日曬床上進行乾燥。在有蓋日曬床進行乾燥好處會令咖啡果更平均把果汁完全吸收，亦不會比地面或飛來我昆蟲影響，令咖啡的味道乾淨而且果汁感強，快D來試下Elida原始的味道啦。

Order Here Now:
https://radixcoffee.shoplineapp.com/products/panama-elida-catuai-natural-lot-71

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For the first five correct answers that share this post will get HKD30 reward for ordering our coffee beans in one purchase. Speed up now to leave the answer & share with your friends !!😉
頭首五個回覆及分享的用戶可以馬上獲得＄30優惠回贈，快D嚟一齊係屋企享受咖啡啦!!😉

"Origin Tasting Box - Panama"

La Esmeralda Private Collection Geisha Natural(Citrus & Berries)100g
+
Elida Estate Catuai Natural(Stone Fruit)100g

** Special Offer at HKD$328/Box**
*Including Local Delivery*

Order Here:https://radixcoffee.shoplineapp.com/products/origin-tasting-box-panama

Part of the El B***o Estate located inside the Baru Volcano National Park. As the farm is located at a high elevation up to 2,000m, coffee is organically grown in a microclimate with shallow temperatures.

Hence, the coffee is produced under a unique world-condition for several reasons:
Firstly, the coffee grows in rich young volcanic soils. Secondly, low temperature brings lots of fog and mist during the dry The coffee trees are surrounded by virgin-native cloudy rain forest, cold at night tended the growth for a tree from a double time(2 or 3 years longer to make than average).
Thirdly, low temperatures also extend the ripening time one month longer (thereby developing the Cherry better).
All these excellent growing conditions show in a distinguished cup.
The farm can even support the Petite Roastery worldwide to find their micro-lots according to their cup preference.

El B***o Estate 是其中位於Baru Volcano國家公園內。 該農場是有機種植的海拔非的高度達農場高達2000m，處於小氣候且咖啡溫度很低，這些咖啡是在世界獨特條件下生產的，咖啡生長在富有的年輕火山土壤中，溫度低，在乾燥季節有很多霧和薄霧， 咖啡樹被原始的多雲雨林所包圍，這裡的夜晚變得寒冷，因此樹苗需要多一倍生長速度樹才能收成（比平均水平長2或3年） 溫度還將果實成熟時間延長了1個月，令味道變得豐富。
所有這些獨特的生長條件都顯示在傑出的杯子中。
此外，他們還會為我們小型烘焙商做專屬的微批次處理，可以根據自己喜歡的杯子屬性選擇批次。Order Here: https://radixcoffee.shoplineapp.com/products/panama-el-burro-natuural-anaerobic-slow-dry

B***o ASD

【Explore with coffee experiment ，Seeking fun while HOME OFFICE~】
Have you ever think of why coffee has so many flavours?
"Roasting" means how we can transform coffee beans from green to brown with heat. We can develop over 1000 aroma compounds and create different flavours. There are many ways to roast the coffee, which can affect the existence of these aroma compounds in coffee and determine the taste of the coffee.
Wanna try the result roasted by 2 ways of profiling?
【 剖析咖啡的小科學，HOME OFFICE 中找點小趣味~】
在家沖泡咖啡的時侯，有想過爲什麼咖啡有這麼多香味?
"烘焙"是指加溫令咖啡豆由綠色變成褐色。 通過烘焙，我們能夠開發出1000多種芳香化合物,並創造出不同的味道。 烘焙咖啡的方法有很多種,可以影響咖啡中這些芳香化合物的存在,並決定咖啡的味道。
想試驗一下兩種烘焙方法發展出來的咖啡有什麼分別嗎?
Order Here :
https://radixcoffee.shoplineapp.com/products/coffee-science-experiments-maillard-reaction







#咖啡科學體驗 #咖啡小實驗 #咖啡小趣味
#咖啡烘焙 #網上訂購 #實驗交流

Air pressure can affect the flow velocity and the rate of degassing as we make the hand drip coffee. Most drippers are open-end, air pressure over the dripper is at in the same state as the pressure under the dripper. Therefore, some design will allow air to enter between the dripper and the under server, which can balance the changes in the flow rate caused by air pressure. Besides, air pressure will also reduce the rate of degassing when coffee ground absorbed the water. For example, the higher the pressure, the lower the gas emissions, and the longer the degassing time is required. So Baristas always observe the rate of degassing and adjusts the pre-infusion time because of the freshness of the coffee beans and atmosphere pressure.
氣壓在手沖過程中，有機會對流速和排氣兩方面造成影響。一般手沖器具是開放式的，濾杯上的壓力跟濾杯下的壓力處於一個對等的狀態，所以一些濾杯和下壺間會預留一點空間讓空氣進入，這樣就可以減低流速的影響。而氣壓另一方面會出現在沖煮的預泡過程中，影響咖啡粉吸水後的排氣量。舉例：當氣壓越高，產生的壓力會令氣體的排放量減低，相對需要較長一點時間排氣。所以咖啡師在預泡時，會因咖啡豆的新鮮度和環境氣壓，去觀察咖啡排氣狀況，從而調整預泡時間。

Last year, it was my honour to visit Ninety Plus Gesha Estate, which is well-known in producing gesha and helped six baristas already to won the World Brewers Cup Championship for six consecutive years, is undeniable in quality. During my visit, Joseph, the founder of Ninety Plus, show me the newly established area for the new varieties of coffee besides Gesha. Today, one of the newly developed product, Caturra Natural from Ninety Plus Baru Estates, has delivered on my hand, and I would like to share with you all. Similar to the signature products of Ninety Plus, Caturra Natural has amazing processed and scored over 90 points with high CP value to enjoy besides Gesha.
Ninety Plus咖啡比賽裏無人不知的生豆品牌，曾連續6年贏得世界手沖賽冠軍，品質不容置疑，去年有幸去到他們位於巴拿馬莊園參觀，了解他們用天然的方法種植和發酵，莊主Joseph透露了他們的會有新的產區和品種，今日終於可以為大家介紹是來自巴拿馬Baru Estates的Caturria，他除了比原本的瑰夏品種平之外，品質一如既往，都保持在90分已上，絕對物超所值。
Order Here:
https://radixcoffee.shoplineapp.com/products/panama-ninety-plus-baru-caturra-natural-2020-1

In general, we will encounter different types of pressure when we are doing hand drip coffee, including air pressure, water pressure and pressure from the drip equipment, which will affect our extraction. We will share the above three factors in the coming three weeks. Please continue to follow our post if you are interested; new offers are coming as well!
一般在手沖咖啡嘅時候都會遇到以下幾種不同的壓力，包括：氣壓、水壓、沖煮工具都會有不同的壓力影響我們的萃取。接下來三個星期，我們會跟大家分享上述三個因素對萃取的影響。有興趣嘅朋友請留意，我們還會提供更多新的推廣優惠！

For the first three correct answers will get 50% off special offer for ordering our coffee beans.  Speed up now to leave the answer!😉
最快答啱嘅三位朋友會有一次半價訂豆嘅優惠！快D係下面留言交流下啦😉

Savage Coffee is a new Coffee Estate in Panama. The founder, Jamison, who is also the owner of Finca Deborah. Jamison has introduced 12 different varieties of coffee at the new Estate as to explore more possibilities for the coffee processing in Panama. Here, we would like to introduce an elementary level for your first trial, a Washed Caturra Coffee, which has a clear scent of floral but also a honey-sweet sensation. Hope to catch more attention to the upcoming signature products from this farm!
Savage Coffee 是巴拿馬一個新冒起的莊園，主理人Jamison就是廣為人熟悉Finca Deborah的莊主。 Jamison於新開設的莊園引進了12個不同的咖啡品種，希望藉此找出更多適合於巴拿馬處理咖啡豆的可塑性。今次為大家帶來的只是入門級的水洗Caturra，但卻擁有清晰花香和蜜糖般的甜感，令人驚喜。希望大家一定要多關注未來將會推出有關此莊園的各種新產品！
Order Here:
https://radixcoffee.shoplineapp.com/products/savage

The impression of coffee is usually bitter and sour—however, good extraction results in bright acidity, balanced sweetness and bittersweet. Under extraction will brings to unbalanced coffee, which you will find higher acidity. Over extract will have great bitterness and less of acidic and sweet flavour.
對大眾而言咖啡都是酸味和苦味為主，但一杯沖煮得好嘅咖啡應該是酸、甜、苦平衡，如果你飲到一杯酸度較高，甜味和苦味較少的咖啡有機會是萃取不足，相反苦味較多酸甜教少的，就是過度萃取。

Karana is a boutique producer & processor of Indonesian Specialty Coffee focused on Bali. Karana is a boutique producer and all Bali’s red cherries directly from local farms and process coffee in Bali's cultural centre of Ubud that is in the middle of the traditional village. They control quality from thefarm to the finished product. They train and employ local people contributing annually to projects centred on community education and the environment.
Karana是印尼精品咖啡的種植農莊和處理工場。 卡拉納位於巴厘島，屬於精品式種植農莊，所有紅櫻桃直接從巴厘島烏巴德文化中心送到當地傳統村莊的中心農場去處理加工製成精品咖啡豆。 它們從耕種到成品，控制了質量。 他們每年均會獲撥款資助，訓練和僱用當地人，以社區教育及建立環境爲本的項目於當地作出社會貢獻。
Order Here:
https://radixcoffee.shoplineapp.com/products/indonesia-bali-karana-madu-carbonate-honey-1-1

We usually use the golden brew ratio as 1:16 for hand-drip coffee and 1:2.3 for making espresso. The Brew Ratio not only affects the density of the coffee but also affects the flavour and mouthfeel. We can open up the taste by increasing the brew ratio when the solubility rate is high from the coffee. However, the flavour will become unclear, and the coffee will feel imprecise if we use the same brew ratio when the solubility rate for a coffee is low. Therefore, we try to provide the recommended Brew Ratio in our information card.最常見的手沖水粉比例為1:16，以及濃縮咖啡中1:2.3的黃金比例去沖煮咖啡。其實，水粉比例除了影響咖啡液的濃度和口感外，還會影響我們感受咖啡的風味。如果咖啡豆的萃取率較高，水粉比增大可以打開更多風味。但如果咖啡豆的萃取率較低，而選了較大水粉比例，味道會變得不清晰，令咖啡有空洞的感覺。所以我們的資料卡會提供建議的沖煮比例給客人參考。

Cerro Las Ranas is next to Santa Ana Volcano in El Salvador. As Santa Ana is an active volcano, the soil filled with volcano ash, which is rich in minerals, but a lack of organic matters will leads the uniformity of coffee flavour decreased. A unique practice in this area is typically using the coffee cherry residue obtained after coffee processing as fertilizer to balance the soil deficiency and enrich the coffee flavour.
蛙丘莊園位於薩爾瓦多聖安娜活火山旁，由於活火山會噴出火山灰令土壤機物比較少，咖啡風味不足平均，所以莊園會用完成處理法後得來的咖啡渣作肥料來平衡土壤不足，令咖啡風味變得豐富。
Order Here:
https://radixcoffee.shoplineapp.com/products/el-savaldor

Most coffee beans today are packed in one-way air-valves so that the packing will not burst under pressure during transportation. However, the one-way valves also have the opportunity to slow down the freshness of coffee beans. We recommend to let medium roasted or dark roasted coffee beans for 5-7 days and light roast for 1-3 days and seal the valve with a sticker, to extend the storage period. Therefore, we choose to pack our roasted bean using glass bottles will help to preserve freshness but spread the idea of recycling.
現今大多的咖啡豆都用上有單向氣閥的豆袋盛載，目的是為了在運送過程中，豆袋不會因壓力而爆開，但單向氣閥同時有機會令咖啡豆新鮮程度減慢低。建議如購買的是中烘焙或深烘焙的咖啡豆，可以讓它先排放氣體5-7天，淺烘焙先排放1-3天後，把氣閥貼上貼紙封口，這樣可把保鮮期延長。所以我們選用密封遮光的玻璃瓶，不但可以有助保鮮，同時可以循環使用。

For the first three correct answers will get 50% off special offer for ordering our coffee beans.  Speed up now to leave the answer!😉
最快答啱嘅三位朋友會有一次半價訂豆嘅優惠！快D係下面留言交流下啦😉

From the variety of Heirloom #74110 and #74112, found in the Guji Area, called Metu Bishart Forest which is wild forest. Coffee trees over there are smaller than the average, but the fruit is much larger. This area's volcanic soils are creating a deep red top-layer which burst the cherries with nutrients, and the Honey Processing that enhances the juiciness texture and tropical fruit flavour of this coffee bean juice an impressive, sticky palate.在Guji野生森林Metu Bishart Forest找到的Heirloom74110及74112，樹木雖然比一般咖啡樹矮小，但果實卻比一般的大。 因為該地區的火山土壤形成了深紅色的頂層，使櫻桃充滿了營養，再加上蜜處理令這咖啡豆果汁的質感和熱帶果的風味，令人留下的粘膩口感令人印象深刻。
Order Here:
https://radixcoffee.shoplineapp.com/products/ethiopia-guji-shakiso-honey

Not only specialized coffee, but all kinds of coffee got a different aroma and flavour. However, some coffee batches do not define as specialize coffee. In this case, they may fail to demonstrate their tastes due to lack of nutrients, plantation problems, or not picking the defective beans thoughtfully.
其實不單精品咖啡，所有咖啡都可以呈現花果味道的。因為這味道都是咖啡原有的風味，但如果一些咖啡批次未被評定為精品咖啡，有機會因為養份、種植問題或瑕疵豆挑選不夠仔細等原因，未能將這些風味完全展現。

For the first three correct answers will get 50% off special offer for ordering our coffee beans. Speed up now to leave the answer!😉
最快答啱嘅三位朋友會有一次半價訂豆嘅優惠！快D係下面留言交流下啦😉

One of the three leading Coffee Estates in Panama, Hacienda La Esmeralda, has four production areas in the Boquete. This time, I will introduce you to Jaramillo, the largest among four, which is near the Pacific Ocean, so the lower temperature air makes the coffee beans produced by Jaramillo, which is incredibly fragrant and sweet, with the significant washed processing of Hacienda La Esmeralda, presenting the most delicious taste of Classic Gesha.
Hacienda La Esmeralda巴拿馬三大莊園之一， 在Boquete共有四個產區, 今次為大家介紹係當中最大嘅Jaramillo，Jaramillo鄰近太平洋，所以溫度較低空氣比較濕潤，令Jaramillo 出產嘅咖啡豆，花香調性特別強烈，而且甜度高，加上用左Hacienda La Esmeralda最出色嘅水洗法去處理，做出經典巴拿馬Geisha嘅味道。
Order Here: https://radixcoffee.shoplineapp.com/products/panama-la-esmeralda-private-collection-geisha-washed

Gituto, one of Kenya's major production areas for more than 50 years, also has been awarded several prizes since 1997 and won the championship in the Nairobi Coffee Exchange last year. First, they do precisely to every processing details such as five times screening tests to ensure the quality of the coffee cherries. Secondly, they will keep changing the water every morning to ensure the coffee beans arrive at the fermentation tank will have a good fermentation. Finally, they will place the beans over a drying bed under the canvas shelter, with each layer, not more than 1 inch, and keep turning the cherries for every four hours, to ensure all the beans dried evenly.
In this delicate process, the flavour of the coffee beans is refined.
Gititu 是位於肯雅的主要咖啡產區之一，已經有50多年歷史，從1997年開始多次獲獎，去年更在Nairobi Coffee Exchange中獲得標王。他們之所以成功，全因他們對處理中的每個工序都一絲不苟，他們會先進行5次篩選以確保咖啡果的品質，當生豆到了發酵槽時，他們都會每天早上換水一次去確保發酵狀態良好。最後，生豆會平放在蓋有帆布頂的日曬棚架進行乾燥。為確保乾燥平均，他們會保持每層不厚於一英寸，每4小時翻動一次。在這精細的工序下令咖啡豆的風味變得更細膩。
Order Here:
https://radixcoffee.shoplineapp.com/products/kenya-gititu-aa-top-sl28-sl34-washed

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