Introduction to the flavor characteristics of Panamanian boutique coffee beans recommended by hand-brewing method in Hartmann Manor

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Qianjie is a self-baked coffee shop, so it mainly sells boutique coffee, and the products are mainly hand-brewed coffee. I believe that many people who have just entered the pit know that hand-brewed coffee is the third wave of high-quality coffee, which is mainly brewed by hand, and the flavor and taste of different coffee utensils are also different. If there are any opponents who have questions about making coffee, you can take a look at this article shared in Qianjie. I believe it will help you!

What is hand-made coffee?

Hand-brewed coffee, as the name implies, is to pour hot water on the coffee powder and extract the coffee through filter paper and filter cup. the whole brewing process is about 3 to 4 minutes. As the flow rate, direction and temperature of the hot water are all controlled by the brewer, the flavor of the coffee brewed is different almost every time. Although the appliance is simple, it pays great attention to technique and experience.

Hand-brewed coffee utensils

Hand punch: there are hand punch pots of all sizes and materials on the market, which can be selected according to your needs. It is the size of the spout that will affect the cooking results, because it is related to the amount of water. Beginners are generally advised to use a small pot, which is easier to control. In addition, each hand punch pot is suitable for different heating methods, so you should pay special attention to it when you buy it.

Filter cup: the size and material of the filter cup are also different, mainly divided into three shapes: fan-shaped, tapered and wavy filter cup. The size of the filter diameter at the bottom of the filter cup will affect the flow rate of coffee extraction, and then affect the flavor of coffee. The fan-shaped filter cup has the advantages of small filter diameter, slow flow rate and mellow taste; the cone-shaped filter cup has large filter diameter, fast flow rate and light taste; the wavy filter cup has a flat bottom with special wave filter paper, which makes the coffee taste the most uniform. What is more special is the metal filter cup, which does not need to be used with filter paper, which can retain more coffee oil and taste thicker, but some finer coffee powder may not be filtered out.

Filter paper: different filter cups have their own suitable filter paper. Filter paper can absorb some of the smell and oil of coffee, and unbleached filter paper may have some paper smell.

Bean grinder: freshly ground coffee is the freshest, and the particle size and evenness of coffee powder are also the key to affect the flavor of hand-brewed coffee. The powder particles suitable for hand-brewed coffee are about the size of No. 2 sugar. The more uniform the particles are, the better the taste of the brewed coffee is.

Coffee pot and coffee cup: used to hold filtered coffee, it is best to heat it up to maintain the coffee temperature.

Assistive devices: electronic scales, thermometers and timers can make the coffee brewing process more accurate.

Characteristics of hand-brewed coffee

The extraction speed is fast and efficient: compared with other coffee brewing methods, hand-brewed coffee continues to have fresh hot water passing through the coffee powder in the process of extracting coffee, which is faster and can extract more substances from the surface of coffee. But it is also because of its high speed and poor control, which may lead to excessive extraction. This is the same as frying fish in a pan over high heat. The fish has a large heating area, but if it is not well controlled, it may be scorched. There are many influencing factors: although only a few minutes of the process, but including water flow rate, water temperature, coffee powder particles, filter cup shape and so on will affect the final flavor of coffee, need to be fully studied and prepared before brewing.

Coffee flavor diversity: the front street according to the brewed coffee flavor is different under different conditions, different kinds of beans are suitable for different conditions.

When you see this, you may think that making coffee by hand is complicated and skillful, and it doesn't seem to be so easy to use. Yes, making coffee by hand is certainly more difficult than making coffee with a coffee machine, but just like buying your own flour and kneading dough, every detail can be controlled by you, and the flavor of the coffee is naturally unique. And by adjusting the various factors, you can try all kinds of possible flavors of coffee, which is the charm of hand-brewed coffee!

Hartman Manor

Hartman Manor has a wide variety of coffee, including Typica, Kaddura (Caturra), Catuai (Catuai), Bourb ó n (bourbon), Pacamara (Pacamara), Maragogipe (Maragogi) and Geisha (Rosa). People grow coffee here in accordance with the requirements of green environmental protection, and the farm compost is made of pulp and cherry skins. The treatment methods used include traditional manual methods, such as solarization, honey treatment, recent rapid development of red wine treatment, and so on. Today's Hartman Manor is a family business, founded by Latip Hartman (son of Eloise) in 1940. In 1966 Latip married Dinola Sandy of Costa Rica. They have five sons, Latipa Jr., Alan, Alexander, Alice and Kelly. Each family member is responsible for the growth management, harvesting and handling of the coffee and the visit to the manor. A family estate that has grown coffee for more than 100 years is a legend in itself. The family business has a state cup testing laboratory and a sample baking room. Rigorous cup test of each batch of coffee fruit. This ensures that the coffee quality at Hartman Manor is stable and is always looking for progress. Their scientific attitude towards coffee and nearly 100 years of family experience ensure their excellent production.

Former Street Coffee Panamanian Hartman Manor Red Wine treatment as an example

Altitude: 1250-1700m

Treatment: red wine treatment

Producing area: Hartmann Hartmann Estate

Manor: Palo Verde

Landowner: Allen Hartmann

Variety: Caturra,Typica

Qianjie Coffee brewing parameters Coffee Powder quantity: 15g ratio: 1:15 Grinding degree: BG#6S Water temperature: 91 ℃ filter Cup: V60 filter Cup

1. The first stage is filled with 30 grams of water and steamed for 30 seconds.

two。 At the end of steaming, the second section of water is injected, about 95 grams, and the value of the electronic scale is 125 grams. Wait for the water level to drop to half after water injection.

3. When the powder bed is about to be exposed, the third section of water is injected, about 100 grams, and the value of the electronic scale is 225 grams. Wait for the coffee to be filtered after filling.

The extraction time is 1 minute and 50 seconds.

Flavor description: it smells of fermented wine, with acidity of citrus and kiwifruit in the mouth, nutty and chocolate aromas in the middle, and sweetness of brown sugar at the end, accompanied by the fermentation of red wine.