Sidamo 90 + wild ginger coffee how to make coffee by hand _ ice extract 90 + wild ginger coffee making method teaching

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Ninety Plus Coffee, a boutique coffee trader from the United States, has an amazing pursuit of extreme flavor, so that only five or six years after its establishment, it has already made the coffee industry worldwide recognize this name. Ninety Plus, literally 90+, means the young coffee company sells green beans with Cupping scores above 90. In layman's terms, after more than ten strict requirements of Cupping rules, the difficulty of remaining 90 points is no less than that of getting the top spot in the current college entrance examination.

[About Wild Ginger Flower]

Wild ginger flower flavor enlightenment since 2009 in western Ethiopia Nekempte town (Nekempte), has lively, clean, light fruit, citrus, American ginseng special flavor, wild ginger flower KEMGIN name "KEM" is a reference to Nekempte town (Nekempte),"GIN" is a reference to flavor American ginseng (Ginseng), in recent years wild ginger flower flavor coffee in WELLEGA, SIDAMA and YIRGACHEFE are produced. We present it in a very light baking way. It has rich floral and fruity aromas. It has charming and delicate fruit acid flavors with light floral aromas of wild ginger flowers.

[Flavor Description]

Lime, white peach, pear, hami melon, american ginseng, carob bean.

Based on Ethiopian coffee flavor, 90+"wild ginger flower"(Kemgin) a little more lively clean, accompanied by rich citrus and ginseng flavor, while retaining the original washed beans rarely seen juice-like body, this unusual mystery, let people mouth lingering and fascinated. -- So says the ex-coffee hunter team.

How to make Sidamo Coffee [90+ Wild Ginger Flower]?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [90+ Wild Ginger Flower] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 90 ℃, V60 filter cup extraction.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, the second water injection. When injecting water for the second time, as before, draw a circle clockwise around 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 to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Ice Extract [90+ Wild Ginger Flower]

Front Street Coffee Ice Extract [90+ Wild Ginger Flower] Reference:

Sitama coffee [90+ wild ginger flower], light medium roast, BG grinder scale 4B, 3 grind degree, 20g beans, 87 ℃ water temperature steams for 3 minutes, chemex pot, then ice water ice extraction, total water volume 200ml

END