Hand-made Sidamo Gucci Shaquiso Coffee skills sharing-how to pour Water into Sidamo Coffee Coffee

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About Shakespeare:

Sun Sidama Coffee Gucci Shakiso G1

Origin: Sidamo,Guji,shakiso

Bean seed: Ethiopian native species

Growth altitude: 1800 Murray 2200m

Treatment method: Natural

Baking degree: shallowness

Introduction of the producing area:

Shakisso, located in Guji, Shakiso coffee is quite unique, the production of coffee has also repeatedly received market attention, Ninety Plus (is a coffee company called 90 +, they sell coffee, is more than 90 points in the Cupping) the legendary bean honey kiss (nekisse) is originally from the nectar of Shaquiso, its producing area and name are from Shaquiso Shakisso.

It is the most eye-catching micro-producing area in Guji producing area, with an average altitude of 1800-2200m, fertile black soil, significant temperature difference between day and night, and it has the local conditions for producing high-quality coffee, so it achieved an excellent score of 95 points in Coffee Review in 2014.

Tasting experience

Dry aroma: floral aromas, light aromas of fermented wine, blueberries, wine, rich tropical fruits

Palate: it retains the characteristics of local coffee, but between Yegashafi and Sidamo, with aromas of citrus and coffee flowers, the sweetness is appropriate, like a drop of entrance, the flowers bloom beautifully, the taste of honey and cocoa fills the mouth, and the body is thick and lingering. Ice hand, then the taste will be clearer, so that you have been wandering in this flavor.

How to make Sidamo Coffee [Gucci Shakiso]?

Qianjie Coffee hand reference: weigh 15g [Gucci Chiso] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| | Ice extract [Gucci Shaquiso] |

Qianjie Coffee Ice extract [Gucci Shakiso] reference:

Sidamo Coffee [Gucci Shaquiso], light and medium roasted, BG bean grinder scales 4B, 3 grinding degrees, 20 grams of beans, 87 degrees water temperature steaming for 3 minutes, chemex pot, then ice extract with ice water, total water 200ml

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