ABS El Salvador water wash side hand flushing parameters suggestion _ is El Salvador bourbon coffee good?

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As the sixth generation descendant of El Salvador bourbon coffee, Aida founded Aida Battle Selection (ABS) in 2009.

Aida spent her childhood and youth in the United States, but returned to El Salvador Coffee at the age of 28. At first, she was not a coffee producer, but since returning to her hometown, she has been thinking about how to help local coffee farmers cope with the depressed coffee market at that time. Soon, because of her relevant experience in the food industry, she returned to the United States to absorb many ideas of sustainable food development, and immediately adopted various methods similar to growing organic fruits to deal with coffee. For example, coffee is picked only when the fruit is fully ripe and carefully processed.

After years of hard work, ABS beans are highly recognized by many cafes and bakers who have won international rankings, and many baristas who participate in international events also use ABS beans.

What is exciting is that in 2018, ABS began a strong cooperation with Wang Li Coffee. We are also honored to invite Adia to Wang Li Coffee at the end of January to introduce ABS selected series of coffee beans and attend the annual meeting of Wang Li Coffee.

Aida is good at various fermentation methods and does everything herself on the manor. She will work with workers to pick and select coffee fruits, and monitor the fermentation process of coffee beans to improve the quality of coffee to the best.

Aida is good at a variety of treatments, including washing, sunlight, yeast-controlled fermentation, cold fermentation, etc., which best reflect the various flavors of coffee.

How to make Salvadoran coffee [bourbon]?

Qianjie Coffee hand reference: weigh 15g [bourbon coffee] 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 89 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.

| | Japanese ice hand brewing [bourbon coffee] |

Qianjie coffee ice hand to make [bourbon coffee] reference:

Salvadoran coffee [bourbon], medium roasted, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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