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The best roasting degree, coffee brewing and sharing of Guatemalan Vivette Nanguo coffee beans

Published: 2026-04-07 Author: World Gafei

Last Updated: 2026/04/07, Professional barista communication please follow coffee workshop (Wechat official account cafe_style) Coffee production area: Guatemala Vivette Nan Fruit producer: Ingert Coffee Variety: bourbon, Kaddura Haiba: 1200mm 1650m Class: SHB treatment: washing treatment baking degree: medium baking utensils: commercial espresso, American pot, hand brew, siphon, mocha

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

Coffee producing area: Vivette Nanguo, Guatemala

Producer: Ingert

Coffee varieties: bourbon, Kaddura

Sea pull: 1200mm 1650m

Grade: SHB

Treatment method: washing treatment method

Baking degree: medium baking

Brewing utensils: commercial espresso, American pots, hand brewers, siphons, mocha pots, French presses, Turkish pots

Brewing cooking method:

1. Grinding thickness: small Fuji scale 5, about the size of granulated sugar.

two。 Powder-to-water ratio: at 16:1, the total amount of water injected is 240 cc, 15 grams of coffee.

3. Temperature of boiling water: 88-90 degrees

4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 240cc stops, remove the filter cup in 1 minute and 55 seconds.

* above take Hario filter cup as an example, and the parameters will change with different equipment conditions *

Flavor description: the best combination of honey and drupe flavor

The baker said: Vivetnam fruit baked until the end of an explosion and then a little deeper, caramel and honey-like sweetness gently floated out; Vivetnam fruit itself drupe flavor, lingering in the aftertaste. The staggered distribution of the two fascinates me deeply. If the baking degree is deeper, it seems too much; if the baking degree is shallower, it appears insufficient. This kind of flavor, this is just right.

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