El Salvador San Piero Manor Red Bourbon hand-made course _ El Salvador hand-made coffee how to do

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El Salvador Coffee Manor-Finca LOMA LA GLORIA Manor introduction:

The area where the estate is located is located on the slope of the San Salvador volcano and belongs to the quezaltepec Mountains, which overlooks the Kesaltepec Valley. The treatment plant is located at an altitude of 1430 m, from which you can enjoy the highest point of the volcano, Pinnacle Mountain (1960 m above sea level).

The elevation of Finca Loma La Gloria Manor is about 1,200 meters above sea level. Near the highest point of the manor is a crater called El Boquer ó n. You can drive to Finca Loma La Gloria Manor and then get to El Boquer ó n on foot.

The manor has a unique location and micro-climate: fertile volcanic ash soil, cool night temperature, mild light (plenty of sunlight shines on the coffee trees through the shade trees) and a good Rain Water filtration system.

Finca Loma La Gloria Manor only grows Arabica coffee trees: Bourbon and Pacamara. All the coffee trees on the manor are planted in shade, which contributes to the sustainability of the local economy and the conservation of biodiversity, as well as the production of better and better quality coffee beans.

The goal of Finca Loma La Gloria Manor is to ensure the quality and traceability of coffee. It has been running its own coffee processing equipment (wet grinder and sheller) since the 13th / 14th season.

The traditional washing method is adopted: first, the coffee cherries are washed in the pool to screen out immature beans and other defects, then the pulp remover is used to remove the peel and pulp, and then the coffee beans are fermented and processed in a special fermentation pool. after that, it is put on a special rack drying bed for coffee drying process, and the manor increases the number and area of drying beds to ensure the quality assurance of the drying process.

These coffee processing equipment are located in the manor, so that the whole coffee processing process can be completed as soon as possible in the manor, ensuring the quality of coffee can be controlled and traceability.

How to make Salvadoran coffee [San Piero Manor Red bourbon]?

Front Street Coffee hand reference: weigh 15g [San Piero Manor Red bourbon] coffee powder, pour into a 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 [Red Bourbon of San Piero Manor]

Qianjie coffee ice hand [San Piero Manor Red bourbon] reference:

Salvadoran Coffee [San Piero Manor Red 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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