El Salvador hot spring coffee hand brewing parameter suggestion _ hot spring coffee bean hand flushing water ratio recommended

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Salvadoran coffee is all Arabica.

Among them, bourbon / Bourbon exceeds 60%.

Pacas / Pacas has 30%

(Pacas was found in Saudi Arabia in the 1950s

For Caturra and Bourbon hybrid)

Pacamara / Pacamara accounts for nearly 10%

Pacamara is Pacas and Maragogype.

(native to Brazil, Typica mutant

Low yield, large size, commonly known as elephant beans)

The reorganized income has the characteristics of both sides.

The names are also taken in half.

It's a hybrid that originated in El Salvador.

The beans of Santa Teresa Manor mentioned at the beginning of the article

Pacamara, which is rare even in El Salvador.

Come to the fore in recent years

It also has a special nickname.

-"Hot Spring beans"

Santa Teresa Manor

Located in the westernmost county of Ahuachap á n

Ideal alpine climate, Yowo volcanic soil

There are many natural hot springs.

And it is the only coffee producing area in the world surrounded by geysers.

△ Santa Teresa Manor

"Hot Spring beans" of Santa Teresa Manor

The name comes from a rare processing technology.

Use local natural hot spring water when handling raw beans

Adopt the refining method of "washing"

From a source with a temperature as high as 85 degrees

Introduce water into a stepped pool in turn

When going through five pools to the sixth pool,

The water temperature happens to be about 32-34 degrees.

This temperature is just right for processing raw beans.

Hot spring water as drinking water for local people

It is called "water of longevity".

Rich in potassium bromide and other minerals, alkaline

Hot spring beans from Santa Teresa Manor

So the flavor is more supple and balanced.

△ Santa Teresa Manor Hot Spring composition Table

Across the vast Pacific Ocean

Japan in the same circum-Pacific volcanic belt

Except that I like to make a mess.

There are hot spring eggs and hot spring steamed buns

To coffee from El Salvador that has soaked into hot springs.

I have a special affection.

Hot spring beans from Santa Teresa Manor

Obtained the strict JAS (organic) certification in Japan.

And the international nickname frog bean.

Rainforest Alliance Certification (Rainforest Alliance)

Most of the limited production goes to Japan.

It has always been very popular and very popular.

How to make Salvadoran coffee [Salvadoran hot spring coffee]?

Qianjie Coffee hand reference: weigh 15g [Salvadoran Hot Spring Coffee] coffee powder, pour it into a grinder and grind it moderately. The granules 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 [Salvadoran hot spring coffee]

Qianjie coffee ice hand to make [Salvadoran hot spring coffee] reference:

Salvadoran Coffee [Salvadoran Hot Spring Coffee], 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).

END