Salva usulatan Manor Pacamara Coffee how to drink _ hand Pacamara Coffee skills

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El Salvador usulatan

Origin: El Salvador

Region: usulatan

Variety: pacamara

Altitude: 1350m

Treatment: honey treatment

Flavor: grape, milk chocolate, silky

Harvest season: March 2018

Gilberto Baraona, the landowner who has been growing coffee at the top of usulatan's volcano since 1890, invited people from the Morgon Coffee Company to his house to bake coffee and test it.

Picture: Gilberto Baraona, the owner of the manor

At the same time, the landowner is also the champion of several Salvadoran coffee excellence cups (COE). The volcanic soil of the manor is different from the high temperature day and night, which makes the Pacamara varieties mature slowly and have a richer flavor.

How to make Salvadoran coffee [usulatan Manor Pacamara]?

Qianjie Coffee hand reference: weigh 15g of [usulatan Manor Pacamara] coffee powder, pour it into a grinder and grind it 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 [usulatan Manor Pacamara] |

Qianjie coffee ice hand [usulatan Manor Pacamara] reference:

Salvadoran Coffee [usulatan Manor Pacamara], 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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