How to brew Colombian coffee beans?

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Columbia Coffee (Cafe de Colombia) is one of the few individual coffees sold in the world under the name of the country. In terms of quality, it has won high praise, coupled with its superior geographical and climatic conditions, make Colombian coffee excellent and delicious, famous all over the world. Roasted coffee beans will release a sweet aroma, with sweet in the acid, bitter in the flat quality characteristics, because of the appropriate concentration, it is often used in high-grade mixed coffee. Colombian coffee exudes a light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee, but a sweet fragrance, low-key and elegant.

The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Colombia is produced in mountain black soil for intensive cultivation. Coffee is the pride of Colombians, and the things Colombians like to talk about most, except for their football, which was once one of the best in the world, is the coffee they are proud of. Drinking coffee in Colombia is a pleasure. Not only is it necessary three times a day, but the streets are full of cafes and customers are full of seats from morning till night.

Colombian Coffee

Colombia is the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombian coffee is soft, smooth and ready to drink, and it has won more praise than any other coffee: it is known as "green gold".

Colombian Coffee Bean is the abbreviation of Brazilian Blue Mountain Mantenin Coffee Bean, but the best Mantenin coffee bean is produced in Indonesia. Blue Mountain coffee has a special taste, without the sweetness of latte and the bitterness of black coffee. Most coffee lovers like to drink it individually, and very few like to drink it after blending. Taste rich and solid, a little sour, mellow smell, sweet taste is very thought-provoking, suitable for deep baking, emitting a strong aroma, but I personally like lattes, can not get used to Blue Mountain, I like lattes.

Colombian coffee beans are larger and harder than other coffee beans. after baking, the beans are very large, and the raw beans are brown or dark green. Sometimes they taste and taste like caramel, mellow taste and a little sour taste.

[key points of brewing]

● coffee powder is about 10-12 grams per person, while boiled water is 120 cc.

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

● likes bitterness, 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 in ● is easier to operate if it is injected for about seven or eight minutes, and the amount of boiling water depends on the number of people.

Ready. You can measure the beaker while dripping the required amount of coffee liquid.

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

● heats the beaker without boiling it and then injects it into the coffee cup.

● 's approach is the same as Syphon's, and technology is important. The coffee that may come out at first will be very sour.

In addition to the poor control of water output, so is the quality of coffee itself (freshness. Etc) and particle size.

[brewing method]

1. The next part of the filter paper is folded along the seam and put into 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-mouth kettle and gently inject the boiling water (the water temperature is about 95 degrees) from the central point, slowly spiraling until the boiling water is permeated and covered with coffee powder. Be sure to pour it in slowly.

4. After tasting, extract the delicious ingredients and steam the expanded coffee powder (stay 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.