How much water do you make with 15g of hand coffee? How to cook Nicaraguan giant water to wash elephant beans? Nicaragua

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How much water does 15g of coffee make? How to make Nicaragua giant washed elephant beans? Nicaragua giant bean flavor?

Nicaragua coffee Maragogype, surrounded by high mountain clouds, is a variant of Typica, about 2-3 times higher than ordinary Arabica, and has the lowest caffeine content. Planted in fertile volcanic soil, coffee trees have a low temperature and humid environment, coupled with the choice of shade planting methods, so that coffee beans more rich flavor.

Nicaragua giant washed elephant bean (Maragogype) alias Cuban Blue Mountain or Great Blue Mountain

（Nicaragua Buenos Aires Maragogype Washed）

Region: Nueva Segovia

Manor: Buenos Aires Manor

Breed: MARABELLA® Maragogype

Grade: European Standard Hard Bean (SHB EP)

Planting methods: from seedling, shade planting, ecological organic microorganism fertilization planting shade tree, shade planting in the whole area & ecological planting

Altitude: above 1500 meters on average, annual average temperature: 20-22 ° C

Treatment method: washing treatment

Harvest period: December to March of next year

Treatment method: washing method + special pectin berry treatment method

Drying method: natural sunlight (use African greenhouse bed to dry under sunlight)

Certification/testing: SGS, TUV Rheinland 368 pesticides and ochratoxin testing

Roasting Degree: Medium Roast

Flavor Features: Elegant floral fragrance with soft acidity, delicate stone fruit sweet and sweet balance, showing elegant fragrance of the temperament.

Awards:

Nicaragua Regional Champion 2016 (Café Finos de Nicaragua 2016 - 1st Place)

Nicaragua Cup of Excellence (COE) 2015

Nicaragua COE 2014 14th

Nicaragua COE 2009 14th

Nicaragua COE 2008 14th

Introduction:

Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The north central part is the highland, the east is the coastal plain, belongs to the Central American volcano belt part, has provided the fine growth environment for the coffee cultivation. Nicaragua coffee cultivation and production has a unique environment, fertile volcanic ash soil, coupled with shady planting methods, established a good production quality, coffee flavor with rich alcohol and fragrance taste, moderate acid and sweet sweet balance excellent, in the international coffee experts evaluation is extremely high. High-quality Nicaragua coffee is characterized by shade cultivation, and beans are washed and sun-dried. The coffee beans are larger than in other countries. In particular, Maragogipe (a large coffee bean called elephant bean) produced in Madagalba region has a clear taste and excellent aroma. This round and soft texture has high evaluation in the market.

This batch of coffee beans uses natural farming methods, combined with high-tech planting management techniques, not only microbial probiotic fertilization, strengthen the resistance of coffee trees to pests, produce high-quality gourmet coffee, and use organic nutrients to protect the soil. Hand-picked fully ripe red fruit coffee beans, honey (Miel) processing and self-developed natural pectin and whole berry processing (Whole Gel Process), more sweet coffee flavor and thick alcohol, clean aroma, mild fruit acid and excellent balance of sweet back, emitting a variety of fruit aroma and stone fruit chocolate sweet. Since 2008, the coffee beans have been used as competition beans by the contestants of national and international coffee competitions every year, which is unique among the fine coffee in Central America and highly evaluated by coffee manufacturers in Europe, America and Japan.

Front Street Coffee Recommended Hand Brewing Parameters:

Extraction time: 2 ½ minutes +

Bean weight: 15g

Water to powder ratio 1:15

Water temperature: 90-91 degrees

Extraction capacity: 225g, three-stage 30-125-225g

Deep baking is better than light baking, but it is not unsuitable for light baking.

1. The key point is in this part of steaming, the amount of steaming water is appropriate, to ensure that the amount of water injected is all soaked coffee powder, from beginning to end to maintain only water injection at the center point, do not fluctuate, the key to determining coffee is whether the first drop of coffee can be extracted in about 1 minute. The most important part of this method is stewing.

2. Observe that when the powder surface is dark, start the second water injection, the water injection here is still careful, and the last water injection is completed.

Volcanic brewing method out of shallow baked beans generally higher than the common 1-stage flow and 3-stage flow, shake pot suitable for deep baked beans, shallow baking extraction without error more suitable for direct drinking. The steaming and water flow of shallow baking part are much more difficult than deep baking, but the steaming is successful, and the water injection after 1min is also stable, and the water injection after that can be bold. And if you want it to be a full-bodied hand rinse, keep it at 1, 1, 1.