Guatemalan coffee brewing method

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Guatemalan coffee has a strong aroma, even if you don't drink it, just smelling it is already a pleasure. Antigua coffee has a rich and velvety mellow, rich and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, there is an indescribable mystery. You may feel dull at the first sip, but as the coffee cools down, you will find it slightly sweet and be surprised by its depth.

Antigua coffee is popular with most coffee lovers only because of its distinctive aroma. Because it is planted in the hills of volcanoes, it can retain its own characteristics more than Costa Rica, the main reason is that it has more geographical and climatic advantages than Costa Rica. Guatemala is located in the tropics, but due to the relatively high altitude, the climate is mild, it is a subtropical climate. Under the influence of this climate, coffee trees blossom and bear fruit more slowly than coffee trees in other parts of the world. However, the mild climate and fertile soil make it an excellent environment for growing coffee.

Guatemalan coffee brewing method

[key points of brewing]

Coffee powder per person is about 10-12 grams and boiled water is 120 cc.

People who like light coffee can brew it with a powder amount of about eight grams per person.

For those who like bitter taste, the amount of flour can be 12 grams per person, fully steamed and then slowly injected with boiling water.

The kettle used for hot water injection is easier to operate if it is injected for about seven or eight minutes, while the amount of boiling water is prepared according to the number of people. You can measure the beaker while dripping the required amount of coffee liquid.

Do not drop the filtered extract to the last drop, and stop in the residual state (if all the drops may have smells or impurities, etc.).

Heat the beaker without boiling it and pour it into the coffee cup.

This approach, like syphon, is technologically important. At first, the coffee may be very sour, because in addition to poor control of water output, the quality of the coffee itself (freshness... etc) and particle size are also important factors.

[brewing method]

1. The next part of the filter paper is folded along the seam and placed in the drip.

two。 With a measuring spoon, pour several portions of the coffee powder (about 10 ~ 12g per person) into the drip and tap a few more times before the surface becomes flat.

3. After boiling the river water in a teapot, pour it into a small-nozzle kettle, gently inject boiled water (the water temperature is about 95 degrees) from the central point, and slowly start the boiling water to permeate in a spiral way.

Until it's covered with powdered coffee. Be sure to pour it in slowly.

4. Extract the delicious ingredients and steam the expanded coffee powder (stay for about 20 seconds).

5. The second time the boiling water is injected slowly from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the boiling water of the filter paper must be kept at a certain level.

6. The extraction liquid can be stopped as soon as it reaches the number of people, and the state of boiling water left in the filter paper will be discarded.