How to make Guatemalan coffee and the flavor characteristics of Guatemalan coffee

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How to make Guatemalan coffee?

1. Warm the cup. Everyone knows that the tannins in the coffee do not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee.

two。 Grind beans. The thickness of hand-made coffee should also be adjusted according to the characteristics of coffee beans, and the powder thickness of deep-roasted coffee beans should be slightly thicker than that of medium-deep roasted beans. Specifically, the deep-roasted beans of carbon-roasted coffee are 4, while those of medium-and deep-roasted beans like Blue Mountain should be 3. 5. If the bean powder is too thick, the coffee is not strong enough, if it is too fine, the coffee will be very bitter. There is also the problem of the quantity of coffee beans. The amount of beans in a cup of coffee is 12-14g, while the quantity of 2 cups should be calculated by formula-2) X2, three or more cups is simple, 3 times 30g, 4 cups 40g, and so on.

3. Assemble utensils. Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot. If you pay attention to it, there should be an incubator under the filter pot to prevent the coffee from getting cold during brewing. The size specifications of filter paper, filter cup and filter pot should match. For example, two-person filter paper should be matched with two-person filter cup.

4. Transfer bean powder. Pour the ground bean powder into the combined filter paper, then gently pat the filter cup to pat the soybean powder and smooth the surface. So that the powder can receive water evenly in the following steps.

5. Warm the pot. Pour a small amount of hot water into the bottom pot, shake a few times, and then pour out. Then put the solid bean powder on the bottom pot.

6. It is stifling and steaming. The purpose of steaming is to stuffy the aroma of coffee and prepare for the second brewing. The steaming water temperature should be 93 degrees. Pour water from the center of the bean powder and circle it for 2-3 times, so that all the soybean powder can absorb water evenly. It is best to drop 3-5 drops of water. After absorbing water, soybean powder will expand, from the previous flat to the upward protruding arc. At this time, you can smell the faint fragrance of coffee powder. This step is particularly important and is one of the decisive factors in determining the success of a cup of coffee.

7. Brew. After steaming, put the kettle on a moist cloth to cool down. 25-30 seconds later, the water temperature drops to 89-91 degrees, and you can brew. Generally speaking, the brewing temperature of moderately roasted coffee beans (we call inert beans) is 91 degrees, which can better extract the aroma of coffee beans, while the brewing temperature of deep-roasted coffee beans (lively beans) is 89 degrees Celsius. This water temperature is enough to extract the aroma and bitterness of coffee beans. If the water temperature is too low, the water temperature is a little light, and the water temperature is too high. The brewing water can be a little thicker than the steaming one, but it must also be stable. The amount of coffee can be controlled by the number of laps and the speed of the current. Whether it is brewing one or three cups of coffee, the water simply needs to inject water in a circle from the center, then back to the center from the outer circle, to the center of the circle to collect water, and the brewing is over. In the brewing process, be sure not to wash the water into the filter paper, otherwise the coffee will be very astringent. Generally speaking, the amount of coffee brewed should be 0.5 more than the mark of the pot, otherwise the amount of coffee will not be enough.

8. Fill the cup. Shake the coffee in the pot gently before filling the cup so that it is fully mixed so that each cup of coffee tastes evenly. Then pour out the warm cup of water, pour the coffee into the cup and set the plate for dinner.

9. Matters needing attention. The whole coffee brewing process from warm cup to cup to drink (within 4 cups), the time should not be more than 2 minutes, otherwise the taste of coffee will become sour, astringent, and lose its original aroma.

Flavor characteristics of Guatemalan Coffee

Guatemala has seven main coffee producing areas: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos.

The four producing areas of Antigua, Attland, San Marco and Freihanes belong to volcanic geology. In addition, Koban and Weitnango, the three producing areas of New Oriental, belong to the climate of non-volcanic highlands or tropical rain forests. Guatemala is home to more than 300 microclimates, making it the largest in the world.

The flavor of coffee produced in different areas is different, but to sum up, Guatemalan coffee shows a mild and mellow overall texture, elegant aroma and special and pleasant acidity similar to fruit acid, so it has become an aristocrat in coffee, among which Antigua Classic Coffee (AntiguaClassic) has been recommended by coffee connoisseurs all over the world.

Next, we will make a detailed introduction to the famous Antigua producing area.

Antigua is the oldest and most beautiful city in America. As early as 1543, Antigua was the capital of all colonial times in Central America, and the Government House of Spain was also set up here. After the great earthquake of 1773, the whole city of Antigua was destroyed and the capital was moved to Guatemala City. Antigua is about 40 kilometers west of Guatemala City. Colonial buildings were damaged by the earthquake, and the whole remains after the earthquake is a living museum of history.

Now Antigua (Antigua) is a famous producer of coffee, rich volcanic soil, low humidity, strong sunlight and cool night breeze are the characteristics of Antigua. Three spectacular active volcanoes ── Agua, Acatenango and Fuego form a beautiful valley. Fuego active volcano also adds misty dust from time to time. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee.

Antigua coffee is produced in Camana Manor, where the best quality coffee is ELPulcal, which is not only of good quality, but also, when compared with other Latin American coffees, this coffee is quite complete, rich and astonishing, and you will find it unexpected if you enjoy it with chocolate. The most important thing is that it has a very rich flavor and a richer taste, and it has a fascinating taste of tobacco and is known as the "most perfect coffee bean".

Another old coffee estate worth mentioning in Guatemala is the Graft Manor (El Injerto) in the northwestern Vettenango region, or translated as Incht Manor. The name of the grafted manor is strange, and its name comes from the founder Aguiri. Jesus Aguirre Panama worried that the coffee seed breeding variety would change the characteristics of the original coffee variety, so he used grafting method to breed pure bourbon varieties to ensure the quality of coffee. However, at the beginning, it was proud of the purebred bourbon, but today's grafted regiment is valued by the hybrid Pacamara.

The varieties of Pacamara coffee beans cultivated by the grafted manor are planted at a high altitude of more than 1600 meters, which is as famous as the rosy summer of the Emerald Manor in Panama. Pacamara coffee with rich and varied flavor, round and smooth taste. From 2008 to 2010, he won the "extraordinary Cup" Cup test championship in Guatemala. Pacamara Champion beans, which took over the estate in 2008, created an auction price of US $80.2 per pound, causing a sensation in the coffee world.

At present, some of the best quality coffee from Guatemala is exported to Japan. In order to revitalize its coffee industry, Guatemala has specially set up a special coffee association and gives maximum funding and attention to these high-quality coffees. these efforts will soon bear fruit, and the real beneficiaries are not only coffee growers, but also coffee lovers all over the world.

Although this emerald valley has been surrounded by dangerous active volcanoes in all directions since ancient times, its vast, broad and fertile soil still tempts local coffee growers to cultivate quality coffee. They, on the other hand, prefer to be called the Mayan descendants of coffee growers.