How much water do 15g powdered hands make with 15g coffee beans grown by Benigno Mejia farmers in Honduras?

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How much water is 15g Honduran powder washed? What is the flavor and taste of Benigno Mejia Pacamara in Honduras?

Coffee has been grown in Honduras for more than 200 years (it began in 1804)

According to statistics, the planting area now reaches 280000 hectares, all of which are mainly small coffee farmers. 92% of Honduran coffee farmers are small individuals, and most of their coffee plantations are less than 3.5 hectares. These small coffee farmers account for 60% of coffee production! Coffee is a very important crop in Honduras.

In the coffee garden, coffee farmers harvest red fruits, wash and ferment them and grade them according to the needs of the market to meet the different tastes of consumers. Honduras collects 3 million bags of coffee every year, supplying good quality coffee and unique coffee flavor, large quantity and high quality! Now it has become the largest producer in Central America and the top ten coffee exporters in the world.

Parainema

This batch of coffee beans is named "Parainema". Parainema coffee is a new variety developed through mating, which can prevent coffee leaf rust and nematode erosion. The improvement of coffee began in 1981, in a series of "producers' demands for disease and pets."

(known as Sarchimor Tmur5296) under the experiment. The improved coffee was first grown in Costa Rica between 2006 and 2008, then introduced to Honduras in 2010 and named Parainema.

Parainema (Paleinema) is the champion variety of 2017COE in Honduras.

The long, green and full bean is a new breed bred through mating to prevent leaf rust and nematode erosion in coffee leaves, and this variety was won by El Laurel Manor in the 2017 COE competition.

Qianjie recommended cooking parameters:

Three-stage water injection method

Hand brewed coffee is suitable for moderately roasted beans.

Using a fan-shaped filter cup and kalita copper hammer pot, the coffee beans are Colombian, with a balanced, soft and clean flavor, with rich flavors of almonds, citrus and white chocolate. The segmented extraction method of three-stage water injection is richer than that of one-knife flow, and can clarify the flavor of the front, middle and back stages of coffee. The practice is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, using small, medium and large water flow to do three-stage extraction, relatively speaking, there will be higher requirements for the flow rate and flow rate of water.

The steaming process of three-stage water injection does not need stirring to improve the immersion uniformity of coffee powder, nor does it need drip method to improve the depth of infiltration, which is relatively suitable for most high-quality coffee beans, especially medium-roasted coffee beans in Central and South America.

This is the brewing technique used in most cafes. What you need to pay attention to is stopwatch, weighing, flow rate and water control. This is the method that most people investigate at best. Hand-made coffee

Practice three-stage water injection for the first time to make coffee by hand

Coffee powder: 15g water injection: 225g

Water temperature: 88-89 ℃

Duration: 2min

Degree of grinding: granulated sugar particle size