Guatemala Antigua Domes Estate Bourbon Washed Bean Flavor Characteristics? How to make Antioch

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Guatemala Antigua Domes Estate Bourbon Washed Bean Flavor Characteristics? How to make Antigua coffee?

Guatemala La Cupula/Filadelfia Bourbon FW

Guatemala dome/ Filadelfia estate bourbon seed washing treatment

Guatemala First Cup of Excellence (2001 Cup of Excellence) Runner-up Manor

countries Guatemala

producing areas Antigua

altitude 1,650-2,100 m

History Manor was founded in 1870

Mr. Roberto Dalton

Cultivated varieties Bourbon, Vilasaki, Castiyou (this batch is Bourbon species)

Treatment Method Washing/Honey Treatment/Solarization (this batch is washing)

Finca Filadelfia, also known as La Cupula,

La Cupula is Spanish for

The highest domed part of a traditional Spanish building.

Take the name La Cupula,

This means that the estate is located in the highest area of the entire Antigua region

Altitude up to 1650 - 2100 m.

The current owner Mr. Roberto Dalton is the fourth generation owner of this estate.

In 9/0,

His great-grandfather, Mr. Manuel Matheu Sinibaldi built this estate with his own hands.

After four generations of inheritance,

Still operating with the same passion and tradition to produce high quality coffee here.

The Cup of Excellence was first held in Guatemala in 2001.

This estate is the runner-up.

The area is best known for Volcan Fuego,

Volcan Agua

and Volcan Acatenango

The three volcanoes surround the excellent natural environment,

Volcan Fuego, in particular, is one of the three remaining active volcanoes in Guatemala.

There are still occasional eruptions,

Its volcanic ash continues to replenish fertile soil in the region,

It has become a unique and excellent production area.

How do you flush the domes of Antigua, Guatemala?

1. Filter paper folding:

Take out a fan filter paper, one side of which is pressed by the machine, and its edge is thicker. (Filter paper selection: filter paper size model, according to the choice of filter cup selection, but also divided into bleached and pulp filter paper, bleached filter paper pulp smell is smaller, we choose bleached filter paper);

Take out a fan filter paper, one side of which is pressed by the machine, and its edge is thicker. (Filter paper selection: filter paper size model, according to the choice of filter cup selection, but also divided into bleached and pulp filter paper, bleached filter paper pulp smell less, we choose bleached filter paper)

Fold the thickest side and flatten it;

Open the filter paper and align the two center lines. Press gently. (Do not press the two sectors into a fold line!)

Put the folded filter paper into the filter cup;

2. Weigh coffee beans:

Weigh 20g of coffee beans (there is a saying that one cup of coffee can be 10g, two cups can be 15g or less than 20g, in fact, it does not conform to the extraction principle, if you want to get a light taste of coffee can be reduced, but make two cups of coffee and coffee beans can be reduced is incorrect, you can try it yourself, the taste difference is really big);

3, grinding:

Hand grinder or automatic grinder for coffee beans;

…

4, heating water:

It is best to measure the water temperature with a thermometer to make the water temperature accurate. The water temperature range of hand flushing is relatively large. 82--95, but the taste of different water temperatures is definitely very different. Different beans need different baking degrees. The water temperature is different. You need to adjust yourself to find the most suitable water temperature.

5. Wet filter paper:

Rinse hot water evenly on filter paper, make filter paper wet, stick it tightly on filter cup, and then pour hot water out of sharing pot. (Many people are not used to wet filter paper and think it is unnecessary. In fact, the biggest function of wet filter paper is three: 1. Rinse the impurities of filter paper washi smell 2. Make filter paper stick on filter cup 3. Warm filter cup and sharing pot);

6. Pour powder into filter paper:

Pour the ground coffee powder into the filter cup and pat it gently.

7. Steaming:

Evenly pour about 1.5 times the amount of coffee powder on the coffee powder (be sure to pour thoroughly, but not too much water in the sharing pot);

There is no fixed time for stewing. Fresh coffee powder will start to absorb water and expand after filling with water. When all coffee powder absorbs water, the expansion stops and the stewing process stops. At this time, water can be injected. (Whether or not the expansion or the size of the expansion has a lot to do with the roasting degree and freshness of the coffee. The fresher the coffee powder, the greater the expansion, and the deeper the roasting, the greater the expansion);

…

08. Water Injection:

Bubble invasion method: start from the middle point of water injection, and then draw concentric circles in one direction to the periphery, but do not rush to the filter paper, and then draw concentric circles until the center so repeated can be, the water flow to maintain stability, water injection can be divided into two or three times, the middle points are not divided into sections Many people have disputes.

Center water injection method: Few friends contact this water injection method, do not know the center water injection method for brewing, the center water injection method only in the center of water injection, but not spread out, after extraction will form a small hole, that is, in the entire coffee surface for water injection.

9. Complete extraction:

At the end of the extraction, about 240ml of coffee solution is obtained. After the water injection, remove the filter cup and share the pot with our delicious coffee.

Flavor description:

Citrus peel, grapefruit honey tea wet fragrance, entrance has dark chocolate, brown sugar, maple syrup,

Almonds, almonds, etc. have a solid mouth feel with sweetness,

Grapefruit's bright, clear fruit acids blend with honey flavor,

Berry and cherry sweet and sour taste, finish fine and long.