Sidamo Wangxiu Hanggut Coffee hand brewed or siphoned Coffee Baking suggestion

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Ethiopia washed Sidamo Coffee Wangxiu Hanggut Cooperative No. 2

Flavor

"dry incense is the sweet aroma of flowers, peaches and honey. At the entrance, you can feel the delicate fragrance of flowers, honey, lemon, grapefruit and other fresh citrus fruit flavor, black tea, sweet litchi flavor. "

Recommended baking degree

"shallow baking, shallow baking, medium baking"

Ethiopia Washed Sidamo Wonsho Hunkute Cooperative Lot# 2 2000m

Ethiopian Water washing Sidamo Wangxiu Hanggut Cooperative-batch 2

Flavor description:

Dry fragrance is the sweet aroma of flowers, peaches and honey. At the entrance, you can feel the delicate fragrance of flowers, honey, lemon, grapefruit and other fresh citrus fruit flavor, black tea, sweet litchi flavor.

Sidamo coffee has a very diverse flavor, different soil types, microclimate and countless native coffee species, which make the coffee produced in each town have obvious differences and characteristics. In 2010-12, the United States won the authoritative coffee review coffee review 92 to 94 high score three times in a row, which shows the extraordinary value of raw beans in this area! The territory is surrounded by towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area is a fertile and well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the place is that the soil fertility is maintained through the circulation of natural organic matter, using the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer.

How to make the Sidamo Coffee [Wangxiu Hanggut Cooperative] well?

Qianjie Coffee hand Chong reference: weigh 15g [Wangxiu Hanggut Cooperative] coffee powder, pour it into a grinder and grind it moderately, the finished 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.

| | Bingzui [Wangxiu Hanggut Cooperative]

Qianjie Coffee Ice extract [Wangxiu Hanggut Cooperative] reference:

Sidamo Coffee [Wangxiu Hanggut Cooperative], shallow and medium roasting, BG bean grinder scale 4B grinder 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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