How to cook El Robles Pacamara washed coffee beans _ Pacamara coffee flavor characteristics

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Salvadoran Coffee Variety Pacamara-instructions and brewing suggestions:

When it comes to the Pacamara (Pacamara) variety, the splendor of the past few years will not be lost to the geisha (Geisha) that is popular all over the world. When it first appeared in the international competition, it frightened many judges because it was a flavor that never appeared. At that time, the judges gave different comments, some with very high scores and some with low scores because they were not used to its flavor. I remember the first time I drank Pacamara (Pacamara) a few years ago, I thought highly of him, thinking that he would be the star of tomorrow. Sure enough, it was in the limelight in the international competition a few years later. 2007 of the top four estates in El Salvador almost all won prizes by Pacamara species (Pacamara), of which the champion, third runner-up and third runner-up were all of this species. In the second place, 30% of the manors are this Pacamara breed, and the CoE champion of Honduras in 2006 also won with the Pacamara breed, which shows the magic of the Pacamara breed (Pacamara).

Pacamara species (Pacamara) is a new breed made by El Salvador coffee authorities in 1950 with a mixture of Pacas and Maragogipe, commonly known as elephant beans. Although the yield is not high, many people are willing to plant it, resulting in different qualities in the market. Be careful when choosing high-priced geisha (Geisha) and Pacamara (Pacamara) varieties!

This is a coffee that can inadvertently make people drink too much, because it's so sweet!-I like it very much-the dry aroma of ground powder is very pleasant, sweet fruit and a hint of flowers. The wet aroma of hot water is like brown sugar.!-come and have a drink. Um-sweet, juicy fruit, like blooming flowers, its mellow thickness (body) is relatively light, the overall feeling is refreshing, sweet, quite delightful coffee. If it is light roasting, it will be my above flavor, if it is deep roasting, you will get "black sugar", pepper spicy taste, a very good coffee. As I mentioned earlier, because it is too likable, so be restrained or you will drink too much by accident!

How to flush Salvadoran coffee beans?

As for the way of brewing, hand brewing and siphon brewing are the best. When grinding beans, you can smell the flowers and fruit, the sweetness is obvious.

According to our experience, the main differences before brewing Salvadoran coffee are baking degree and altitude, and baking date.

In principle, the temperature of deep baking can be lower, and the shallower the temperature of baking can be higher.

For example, shallow baked beans, longer time, rough grinding, the beans themselves are sour, and if you like bitter or sour, you can try it at a higher temperature. Of course, those aromatic lipids do give off more aroma when the temperature is high, but sometimes it is accompanied by the destruction of certain flavors.

Of course, the cooking temperature is not too fixed, which can be determined according to your personal taste or the degree of baking of the beans.

El Salvador coffee beans are commonly used: three-stage style

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup V60

Increase the steaming time or water cut-off times to improve the rich taste of the coffee.

Degree of grinding-small Fuji 3.5, sugar size

Segmented extraction method of three-stage water injection

The layers are richer, and the flavor of the front, middle and back of the coffee can be clearly defined. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Reference for hand punching parameters:

Use V60 filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, medium and fine grinding small Fuji 3.5, the second water injection to 140ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 220ml stop, extraction time 2:15 seconds-unique almond plum flavor and chocolate taste, we can fine-tune according to their own taste.

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