How to drink bourbon coffee? How to drink bourbon coffee?

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Salvadoran Coffee-Santa Ana Cloud Manor bourbon Sun

Among the countries of origin in Central America, El Salvador can be said to be the smallest country in land area, although coffee production is much less than that of other countries, but the Pacific sea breeze and volcanic environment provide El Salvador coffee farmers with unique planting advantages and diversified flavor performance.

Among the producing areas of El Salvador, the Santa Ana volcano, which is located 2381 meters above sea level west of the capital, has the advantage of soil quality and planting height. Santa Ana volcano, which is still active, erupted in 2005. Although it caused heavy economic losses and some casualties to local coffee farmers in that year, the volcanic ash with organic matter later provided a very rich source of nutrients for the local soil, and Santa Ana is still recognized as one of the best producing areas in El Salvador.

Black honey treatment from Yunwu Manor in El Salvador. Take the baking degree that comes out of the oven as soon as it enters the second explosion, which makes the coffee liquid with high alcohol thickness fuller and sweeter, and a trace of fruit acid seems to awaken the taste buds.

Cloud Manor | more sophisticated sun exposure

The unique creamy nutty notes of American beans alternate with clear cranberries, as if chewing the nougat of cranberries. Chewed to the back into a fruit hard candy, and finally a light red currant wine finish.

How to make Salvadoran coffee [Santa Ana Cloud Manor Bourbon]?

Front Street Coffee hand reference: weigh 15g [Santa Ana Cloud Manor Bourbon Sunshine] 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 [Bourbon Sunshine of Santa Ana Cloud Manor]

Front Street Coffee Ice hand [Santa Ana Cloud Manor Bourbon] reference:

Salvadoran coffee [Santa Ana Yunwu Manor 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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