A course in making cold coffee at El Salvador's Yunxiao Wonderland Manor. Is the El Salvador coffee ice extract good?

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El Salvador Santa Ana Cloud Wonderland Manor sunburn bourbon

The feeling of being in Wonderland is used in coffee, clear, sweet, soft and balanced.

Sweet beans need to be sunburned better, soft need a good climate producing areas, although the balanced taste is light, but the taste needs to be changed, the taste needs to be clean, with cold characteristics, can not be too complicated.

Country of origin: El Salvador

Region: Buenos Aires,Santa Ana

Manor: Yunxiao Wonderland Manor

Bean seed: bourbon

Treatment: insolation

Altitude: 1450 m

Glass test flavor: berries, red wine, lemon, cocoa, sweet, bright acidity, smooth taste.

The name of the manor is inspired by the elevation of the manor, Finca Las Nubes, which means "cloud". It has produced coffee for nearly a century, and Las Nubes is still one of the benchmarks of coffee quality in the region. From the manor Finca Las Nubes (Yunxiao Wonderland Manor) at an altitude of 1450 meters, meaning "cloud". The estate, which has produced coffee for nearly 100 years, remains one of the benchmarks of local coffee quality, with special emphasis on treatment, experimental varieties and other innovative innovations. A century of careful cultivation and enthusiasm for coffee, so that the manor has excellent soil structure, appropriate altitude, appropriate fertilization, suitable plant ecological management, providing a special environment for boutique coffee.

How to make Salvadoran coffee [sunburn bourbon in Yunxiao Wonderland Manor]?

Qianjie Coffee hand reference: weigh 15g of [sunburn bourbon] coffee powder in Fairview Wonderland Manor, pour it into a grinder and grind the particles 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 [Sunshine bourbon of Yunxiao Wonderland Manor]

Qianjie Coffee Ice hands [Cloud Wonderland Manor sunburn bourbon] reference:

Salvadoran coffee [sunburn bourbon of Yunxiao Wonderland Manor], medium baked, 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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