How to make Panamanian Poket Flower Butterfly Coffee

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Panama Poket Flower Butterfly Coffee Bean Panama BoqueteButterfly

Is one of the most primitive varieties of coffee in the world.

(coffee beans that are more expensive than Blue Mountain Coffee)

Some people call it "geisha."

Some people translate it as "Rose Summer".

It grows near the famous Baru Baru volcano.

The scenery is beautiful.

The soil is rich and rich

The climate and soil produce very high quality butterfly coffee beans.

Boquete is a high-altitude volcanic area, because the Baru Volcano volcano brings quite fertile soil, towering terrain, cold and humid air, different sunshine, abundant rainfall, and rivers flow through it, creating high-quality Panamanian boutique coffee.

Panamanian Poket Butterfly Panama BoqueteButterfly Coffee Bean

The freshly brewed coffee has a clear and pleasant aroma

There are strong floral and citrus aromas.

There is another soft and warm smell.

Acidity is bright and elegant

The palate is supple and clear.

After drinking, there is a sense of convergence in the mouth, and the tongue is full of fluid.

Return to Gansu for as long as old Pu'er.

The final rhyme is extremely meticulous!

Such a wonderful coffee.

Its production process is also elegant and rigorous.

The following is edited by the editor.

Let's reveal the delicious secret of "Flower Butterfly".

The steps of brewing butterflies

The first step

Folding filter paper. Select the V60 filter paper, fold the filter paper into a cone along the seam edge of the filter paper, and put it into the V60 cup.

The second step

The left hand light pressure filter paper is divided into three times to pour hot water, the second and third times to pour hot water while rotating the filter cup. Remove the smell of the filter paper and make the filter paper and filter cup stick more tightly at the same time. In order to better extract coffee.

The third step

Grind beans and pour powder. Pour the ground powder into the silk-moistened filter paper and gently pat the filter cup so that the powder is smooth and the coffee powder has the same grinding degree as fine sugar.

The fourth step

Prepare hot water at 90-92 degrees. Pour water from the center of the powder and circle 2-3 times. Freshly baked coffee powder will expand after absorbing water, protruding upward, emitting a light mellow flavor. The first time the amount of water injected is less than 10 grams more than the weight of coffee powder, at this time, basically no water will drop from the filter cup, 3-5 drops is normal. Time is the same number of grams of coffee powder, the purpose of steaming is to let the dry powder absorb water evenly and be ready for secondary water injection.

Step five

The number of steaming seconds and grams are the same, and the water injection is rotated clockwise for the second time. Be careful not to wash the filter paper and keep it to 80% of the filter cup, otherwise the extraction will not be sufficient. This step will inject water many times, and keep the water in the filter cup to 50% when the moisture ratio is not reached, but do not exceed the gouache ratio, and the coffee powder to water ratio is 1:15. The whole process is completed in 3 minutes, no more than 3 minutes.

Step six

Fill the cup. Before filling the cup, you should warm the cup with water, and then gently shake the sharing pot to make the coffee thick and light. After pouring out the warm cup water, pour the coffee into the cup and you can produce it.

After reading the introduction above

Are you dying to have a drink?

On a sunny afternoon

Come to Lijun and sit on a comfortable sofa

Taste a cup of "Flower Butterfly" coffee

Have a gentleman's showdown with two or three friends.

So cozy

This is life.

Tasting experience:

Refreshing and comfortable citrus feeling, bright rippling Nanyang fruit feeling, meticulous flower fragrance interlaced with a very elegant and generous flavor ~