The champion teaches you that the correct gouache for hand-brewed coffee is better than Finca Santa Teresa Manor.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Professional spirit, coffee soul.

The most fascinating thing about coffee is that it has unlimited possibilities, from coffee farms around the world, to washing plants and the trade in raw beans, to roasting and even the selection of brewing utensils, as well as the brewing habits of each barista. Can add a possibility of change to a cup of coffee.

As the new concept of the third wave of coffee aesthetics is rendered internationally, more and more people pay attention to the so-called single producing area flavor. And a good cup of coffee, in addition to through the quality control of raw beans, professional baking, to focused and delicate brewing techniques, etc., each link requires 100% attention in order to perfectly present every cup of coffee. Therefore, we, who love coffee and share good coffee, adhere to the quality of coffee. After Catarmona Coffee scored a high score of 92 in Coffee Review in February 2015, our professional team member, Angel, also won the championship in the Taiwan handmade Coffee Competition in July 2015.

* Note: Coffee Review is the authority on coffee evaluation in the United States, with a score of 100. according to the aroma (Aroma), mellow (Body), flavor (Flavor) and Aftertase of coffee as the scoring criteria, more than 85 points are "very good" and more than 90 points are "excellent and outstanding".

In a good mood, start with a good cup of coffee

"Coffee is a lifelong career." eight years ago, Ji Shujuan stepped into a coffee shop. After ordering her first cup of black coffee, she always remembered the flavor of that cup of coffee, and has since started her coffee-sharing career until now.

Ji Shujuan, who usually gives people the impression of being generous, cheerful and lively, has a completely different look when she picks up the hand punch and faces the filter cup in front of her.

"whether it is the choice of grinding thickness, water temperature, the ratio of water to powder to the selection of utensils, baristas are testing their professional knowledge and skills of coffee. Only through constant practice and repeated tests, can we find the best brewing method that suits us and share the best coffee for my guests."

As long as it is a topic related to coffee, I can feel her dedication and seriousness to coffee between the lines. This is her attitude towards hand-brewing coffee. I hope that coffee can bring every guest a good mood of ease and comfort.

In fact, many baristas have a subtle thing in common, that is, when they focus on the process of brewing coffee, the sacred silence will make people's eyes spin with the injection of water to witness the birth of a good cup of coffee.

The champion rushed like this.

Hario-V60 tapered filter cup (1 Murray for 2 people)

Hario-V60 's unique spiral design can guide the flow of water, make the aroma of coffee fuller and thicker, increase the concentration in a short time, and magnify the sweet taste of acid. It is also a good brewing appliance.

Ratio of coffee thickness to gouache

Rough grinding, about the thickness of common No.2 sugar. 22g coffee powder: hot water of 250cc, the water temperature is about 91 °C.

Coffee liquid extraction notes

The flow rate of the conical filter cup is faster, and the medium-thick grinding thickness presents a refreshing flavor. In order to show the clean taste of hand-brewed coffee, the brewing method of "continuous water injection" is adopted to avoid repeated excessive extraction.

Make coffee by hand and take small steps

If you want to make delicious hand-brewed coffee, in addition to the water temperature and grinding thickness, the most important thing is the rate of water injection and the stability of water quantity control. Different winding rates will affect the flavor to a certain extent, and the stability of water will determine the integrity of the flavor performance. So when making coffee by hand, the barista will hold the pot in one hand and support it with the other to improve stability and reduce shaking.

About champion beans-geisha Geisha

Producing area: Chiriqui, Panama

Manor: Finca Santa Teresa

Planting altitude: 5000 ft

Treatment method: washing treatment method

Baking degree: drop the beans after the first explosion (Agtron 66 stroke 76)

Flavor:

Aroma-bright citrus and apricot sweet aromas

Taste-smooth and round as molasses

Tail rhyme-persistent aromas of cocoa and brown sugar

About FST Manor

Finca Santa Teresa (Santa Teresa Manor) was founded in 1997 and is located on the border between Panama and Costa Rica. Close to the Balu volcano, rich in black volcanic soil, it is located in a series of valleys and ridges; it is also influenced by the Pacific and Atlantic oceans, and there are obvious differences in microclimate, creating a variety of personality and flavor in each microbatch.

FST Manor takes part in the Best of Panama (Best Panama) competition every year and is the winner of numerous awards. In addition to focusing on the maintenance of coffee quality, the manor also pays great attention to environmental protection, with a scale of about 100 hectares, with a coffee planting area of about 60 hectares, and a reserve of 25 hectares of primeval forest as a habitat for animals and plants. make a contribution to the preservation of the ecological environment. FST Manor is the first and only UTZ certified estate in Panama, and coffee is grown and processed in an environmentally friendly manner.

The so-called perfect cup of coffee is not absolute, we can only use very high standards, stringent screening mechanisms and experimentally proven theories to define the score of each cup of coffee. Just like brewing coffee does not have a certain formula, we can provide the champion brewing parameters, but more part is that you need to taste carefully, seriously appreciate the flavor, and then like this cup of coffee. Let people know more about coffee, like coffee, that is the spirit of the staff.

About the champion Ji Shujuan

The champion of the 2015 Taiwan hand Coffee Competition

Director of Catarmona Coffee Research and Development Department

Eight years of experience in coffee education and training service

Activity exhibition, commodity research and development, coffee course planning