How to make good coffee in Antigua La Capra Manor? how to deal with the flavor of Antigua coffee with red wine?

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This La Capra Manor Antigua Coffee has elegant and lively acidity, clean, odorless and layered. There are sour apples, berries, jasmine, orange peel, sweet and sour fruit, sweet chocolate and smoky finish.

Antigua, Guatemala (red wine treatment)

Producing area: la Capra Manor in Antigua

Grade: SHB

Variety: bourbon

Treatment method: red wine treatment

Planting altitude: 1650m-2100m

Flavor trend: LaCapra Manor is located at the highest altitude in Antigua, the annual coffee quality, as well as post-processing, are maintained at a very high level. Red wine-treated Lapcarabo has the fruit flavor of white grapes, the aroma of rose tea, soft acidity and sweet black sugar, with a very full texture.

Antigua coffee (Antigua) from Guatemala has an intricate complex taste: intense spice, subtle tobacco and hidden acidity, as if telling a legendary story.

Antigua coffee gets its name from Antigua, Guatemala. Antigua City covers an area of about 40 kilometers in Guatemala City. This valley has been surrounded by active volcanoes since ancient times. The land is wide and fertile, and coffee is grown on the hillsides of the volcano hinterland. Every 30 years or so, there is a volcanic eruption near Antigua. The volcanic eruption added nitrogen to the land, and the suitable temperature, strong sunlight and cool night wind also created a unique environment for the growth of coffee beans.

The residents of Antigua use the ancient sun method to remove the skin and flesh of coffee fruits. The ripe fruit and the immature are picked together and baptized by the sun with the leaves mixed in. Antigua coffee is mainly produced in Camana Manor, where the best quality coffee is EL Pulcal, which has fuller grains, stronger smoke, rich aroma, slightly sour and sweet, and surprisingly rich layers. Antigua coffee is suitable for blending with cocoa powder, which neutralizes the recalcitrant side of the coffee, making the coffee taste more delicate and delicate.

Brewing Analysis of Antigua Coffee

Recommended cooking method: hand flushing

Degree of grinding: (Japanese little Fuji R440) 3.5

V60 filter cup, 15g powder, water temperature 91 degrees

Ratio of gouache to flour at 1:15

Break: small flow water injection to 125 grams, slow water injection to 225 grams

Total duration: about 1 minute 50 seconds

BG lapping 4R

Bean grinder

Grinding degree

Powder quantity

Filter cup

BG

4R

15g

V60

Water temperature

Stuffy steam

The second stage of water quantity

The third stage of water quantity

Total time 1:58

90 degrees

30g water for 30s

95g

100g

Total amount of water: 225

Sweetness: ☆☆

Acidity: ☆☆☆

Bitterness: ☆

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4, water temperature 91 °C.

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 90 °C

END