How to drink Red Bourbon Coffee in El Salvador Breeze Manor? how to make iced coffee by hand?

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Salvadoran Coffee-Breeze Manor

Flavor: sweet almonds and honey, rich and thick

El Salvador breeze manor red wave list

EL Salvador Finca Las Brisas

Production area: Apaneca-Ilamatepec, Ahuachapan

Manor: Finca Las Brisas

Grade: SHB

Altitude: 1750m

Variety: red wave list

Treatment: washing

In El Salvador, the earliest commercial coffee cultivation began in the 1850s. As a result of tax breaks, coffee soon became a popular crop among Salvadoran farmers, as well as an important economic and export crop in the country.

Until the 1880s, El Salvador became the fourth largest grower in the world, producing more than twice as much as it is today.

The quality of the Apaneca-Ilamatepec producing area has a good reputation, and with its rich volcanic soil, this area specially produces some race beans. The Santa Ana volcano last erupted in 2005, and the soil near the volcano became very fertile in the following years. This producing area is the largest producing area in El Salvador and the earliest coffee growing area in El Salvador.

El Salvador's bourbon variety is famous for its sweetness and high balance, as well as its pleasant and mild acidity, honey and almonds, making it ideal for lovers who are just beginning to explore the flavor of coffee in South America.

How to make Salvadoran Coffee [Breeze Manor Red Wave list] well?

Qianjie Coffee hand reference: weigh 15g of [breeze manor red wave list] 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 [Breeze Manor Red Wave list]

Qianjie coffee ice hand to make [breeze manor red wave list] reference:

Salvadoran Coffee [Breeze Manor Red Bowl], medium baking, 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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