El Salvador AIDA Neverland Manor Bourbon Coffee brewing data sharing _ AIDA Neverland Manor Story

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Salvadoran coffee-AIDA bourbon

Medium and deep baking in the sun

Taste spectrum: wine heart chocolate walnut chestnut

Origin: El Salvador AIDA selected Neverland Manor

Altitude: 1400 Murray 1700

Price: 88 yuan

Reason for recommendation: Aida is the fifth generation descendant of Salvadoran Bourbon Coffee, and its manor has won many coe awards. The diversity and stability of its flavor is the best proof of its quality.

El Salvador, located in the northwest of Central America and bordered by the Pacific Ocean to the south, is one of the birthplaces of the ancient Mayan civilization. The nearby volcanoes, plateaus, lakes and bathing beaches along the Pacific coast are all very pleasant. But El Salvador is most famous for its unique, mild-flavored coffee.

Anyone who knows Salvadoran coffee must have heard of a coffee from Finca Kilimanjaro, which won the first place in the Cup Of Excellence Cup in 2003 and set a record for Salvadoran coffee: $14.06 a pound, compared with less than $1 a pound in El Salvador at the time. And the man who owns the magical land of Kilimanjaro is Aida Batlle, the woman behind El Salvador's boutique coffee.

Aida Batlle is the descendant of El Bourbon Coffee, and the coffee estate of the Batlle family has been passed on to Aida for the fifth generation. In addition to Finca Kilimanjaro, her estate also includes Finca Los Alpes, Finca Mauritania, and Finca Tanzania, among which Finca Los Alpes also finished 16th in the extraordinary Cup in 2003.

Coffee in Central America tends to be rich and chocolate, but the coffee produced at Batlle's estate has the rich sweetness that the judges expected and what professionals describe as "bright": sour taste associated with fruit.

How to make Salvadoran coffee [AIDA Neverland bourbon]?

Front street coffee hand flush reference: weigh 15g [AIDA Neverland bourbon] 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 [AIDA Neverland Bourbon]

Front Street Coffee Ice hand [AIDA Neverland Bourbon] reference:

Salvadoran Coffee [AIDA Neverland 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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