El Salvador San Pero Manor Coffee how to make Ice hands to make El Salvador Coffee beans characteristic Story

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Pacas honey treatment of Salvadoran coffee variety

Palate reference: floral and caramel aromas, grapes and berries, light green apples and lemons, mild and mellow overall flavor.

Country: El Salvador (Salvador)

Origin: San Pedro (San Pedro)-HiU Project

Variety: Pacas (Pacas) altitude: about 1250 Murray 1500 meters

Grade: SHG (Strictly High Grown)

Treatment process: honey treatment (Honey process)

Explanation: the Pacas variety originated from the bourbon variety in El Salvador. Salvadoran coffee farmer-Pacas chose the high-capacity San Ramon bourbon (San Ramon Bourbon) variety to grow, and in 1949 found that its yield was higher than that of the same kind of coffee tree, so he asked a professor at the University of Florida to identify it as a genetic mutation in the bourbon variety, so he named the new variety after the farm "Pacas". Pacas (Pacas) plays an important role in variety improvement because of its good quality, while 68% of Salvadoran coffee beans are bourbon varieties, 29% are Pacas, and the remaining 3% are Kaddura (Caturra) and Catuai Pacamara (Pacamara).

How to flush the Salvadoran coffee beans [San Pero Manor]?

Front street coffee hand flush reference: weigh 15g [San Perot Manor] 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 Chong [Manor of San Perot]

The front street coffee ice hand flushes [San Perot Manor] reference:

Salvadoran coffee beans [Chateau San Pero], medium baked, BG 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). El Salvador coffee beans

END