How to drink Guatemalan coffee? how to brew Guatemalan coffee?

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Guatemala is a big coffee producer in Central America, ranking eighth in the world in terms of output. Guatemala, whose name comes from the Mayan language, means "country of the forest", thelandofmanytrees. Located in Central America, it is known as "the pearl in the crown of China and the United States". Although Guatemala has a limited land area, it has a rich and diverse climate. A country famous for lakes and volcanoes, with volcanic soil, precipitation, temperature, humidity and altitude, Guatemala has a natural environment suitable for coffee growth.

It is a famous producer of high-quality Arabica coffee in Central America. Coffee from five volcanic and three non-volcanic producing areas is very unique and enjoys a high reputation in the international market.

How do you drink Guatemalan coffee?

The first step is to smell the dry aroma of coffee Fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

The second step is to taste the flavor Flavor: when the coffee is in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected. We still compare Yega Schiffe with washing Guatemala, and some friends say, "I know they taste different, but I don't know how they are different." This is a real situation, but don't worry.

The third step, feel the aftertaste: after drinking the coffee, there will always be a taste back from the throat, some aftertaste is very long and clear, some is very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

The fourth step, know the acidity: many friends do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour coffee is, the better. The sweet and sour substances in coffee are components of the complexity of coffee flavor. In fact, without talking about coffee, people's understanding of acid will become much easier. Here is an example: squeeze a lemon into juice, divide it into three equal cups, add a small spoonful of sugar in the second cup and two tablespoons of sugar in the third cup, then the acidity of the first cup of coffee is higher than that of the third cup, but these three cups of different types of acid, we say the acidity is different. Some coffee is very acidity, very smack, in the professional cup test, we still give it a very low score, some coffee although sour, but sweet with sour kind of very comfortable and round acid, we will give it a high score.

Step 5, feel mellow: in professional coffee tasting, this indicator is also known as taste, which is visually interpreted as water and oil. Oil is thicker than water, so the taste value will be higher than water, high-quality coffee will be fuller than low-quality coffee mouth feel, more weight, the score will be higher. Some coffee will feel very full in the mouth, while some coffee will be very water quality, the taste is erratic and short-lived, the former is excellent and the latter is bad.

The sixth step is to find defects: there is no negative taste in the whole process of a cup of coffee from smelling dry fragrance to drinking it, such as unclean, astringent and fermented taste. if there is such a taste, we think that this kind of coffee is unclean and must not become fine coffee. Many friends hope to have a breakthrough in the cup as soon as possible, but the core task of this breakthrough is to find and grasp the negative taste.

Steps for brewing Guatemalan coffee

Amount of coffee powder / beans:

1 cup: 15g beans / powder extract 180ml coffee solution

2 cups or more: extraction ratio of powder to coffee liquid 1:14

That is, 20g powder, extract 280ml coffee liquid

(this ratio is recommended. If you prefer a stronger or lighter flavor, you can fine-tune it by yourself.)

Water temperature: Guatemalan coffee baked at every moment, recommended water temperature of 90 degrees

Coffee grindability: medium and coarse

Steps for brewing Guatemalan coffee

Pour 180ml water into the coffee pot / cup and mark the water mark with a marker or sticker. Pour out the water after the mark is finished.

Put the filter paper into the filter cup and the filter cup on the coffee pot / cup

Wet the filter paper with hot water in order to remove the pulp smell of the filter paper and heat the cup / pot. Pour out the water from the filter paper

Pour in 15g coffee powder and gently pat the filter cup with your hand to smooth the coffee powder.

Boil water for the first time:

Add a small amount of water, wet the coffee powder and stop, wait 40 seconds

The way to boil water is to add a small amount of water by drawing a circle from the center to the outside.

The second time to add water:

Small amount of water, add water in a circle from the center to the outside until the coffee liquid flows out to half the amount of extraction you need, stop adding water and wait 20 seconds

Add water for the third time

The method is the same as that of 12 times.

Until the coffee liquor is extracted to the position of the water mark drawn in step 2

Remove the filter cup

At this time, even if there is still coffee liquid in the filter cup, there is no need to continue the extraction, remove the filter cup. Because at this time has reached the latter stage of coffee extraction, the latter part of the coffee liquid contains the miscellaneous smell of coffee, which will affect the flavor of coffee, so the latter part of the coffee liquid is generally discarded.

Before drinking, you can stir the coffee with a spoon, or gently shake the coffee pot to fully mix the coffee. The coffee is strong in the front and slightly light in the middle, so stir and mix before.