El Salvador San Marcellino Coffee Bean hand Powder Water specific Grinding Water temperature suggestion

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This Salvadoran coffee from San Marcellino has aromas of cream, caramel and roasted hazelnuts, with a hint of cedar, roasted with creamy maltose and caramel, a hint of jasmine, bright and pure, acidity of green apple and black vinegar millet, obvious dark chocolate bitterness, stable and gentle taste, fruity finish and bitter dark chocolate on the finish.

Beans have creamy, caramel and roasted hazelnut aromas, slightly cedar aromas, baked with creamy maltose and caramel flavors, a hint of jasmine, bright and pure taste, acidity of green apples and black vinegar millet, obvious dark chocolate bitterness, stable and gentle taste, fruit aroma and bitterness of dark chocolate in the finish.

Trade name: El Salvador San Marcellino Coffee

Producing area of raw beans: El Salvador, South America

Year of raw beans: 2016

Baking machine: German Probat roaster

Taste points: chocolate, jasmine, caramel, cedar

Baking degree: City+ (medium baking)

Water temperature recommendation: 88 ℃-92 ℃

How to make Salvadoran coffee [San Marcellino]?

Qianjie Coffee hand reference: weigh 15g [San Marcellino] coffee powder, pour it into a 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 flush [San Marcelino] |

Front street coffee ice hand to make [San Marcelino] reference:

Salvadoran coffee [San Marcellino], 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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