Salvadoran Coffee Bohido COE Champion Salvadoran Coffee hand Brewing skills

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★ peach fruit aroma, with honey sweet, like fruit tea, Qianjie Coffee recommends hand-made coffee beans

Coffee country: El Salvador

Coffee producing area: Bohido

Coffee variety: Pacamara Pacamara

Sea pull: 1700m

Class: COE champion

Treatment method: honey treatment

Baking degree: shallow and medium baking

Cooking utensils: V60 hand flushing, siphon, mocha pot

Brewing hand coffee making tips:

1. Grinding thickness: small Fuji scale 3.5, about the size of fine sugar.

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

3. Temperature of boiling water: 88 min, 90 degrees.

4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. The extract was divided into two stages, the first stage 120CC, the second stage water injection until 240CC stopped water, and the filter cup was removed in 1 minute and 55 seconds.

* above take Hario V60 filter cup as an example, and the parameters will change with different equipment conditions *

Flavor description: peach fruit aroma, with honey sweetness, like fruit tea.

Baking description: El Salvador's honey treatment is always very delicate. Bohido took part in the COE competition and won three championships.

Wet aroma, with tropical fruit sweet, carefully subdivided this fruit flavor, it turned out to be peach-like sweetness. In order to retain more of this peach flavor, choose a medium-shallow baking degree and end the baking at the end of an explosion.

At the end, let the technique adjust the remaining temperature more finely, and let the end of the end be a little longer, just to make the honey feel more sweet.