Introduction to the Information Story of Platinum Manor in El Salvador-how to make Bourbon Coffee in Platinum Manor

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geographic

El Salvador is located in the north of Central America and is the most densely populated country in Central America. Honduras borders the country to the north, the Pacific Ocean to the south and Guatemala to the northwest. The national economy is dominated by agriculture, with coffee and cotton as the main crops. El Salvador is also one of the birthplaces of ancient Mayan culture, not only has a distant culture, but also has beautiful scenery such as volcanoes, plateau lakes and beaches along the Pacific coast.

environment

Salvadoran coffee is 100% Arabica, of which 68% is bourbon, and bourbon coffee is usually grown at altitudes of 1062 - 1972m. El Salvador's unique mountainous river plateau terrain provides a suitable environment for the growth of Bourbon coffee. At the same time, El Salvador's suitable temperature and abundant rainfall and fertile soil are also indispensable natural conditions for breeding high-quality coffee beans. Salvadoran coffee is balanced, soft, and good in texture, just like other typical island beans.

El Salvador Farm La Pechuga Platinum Estate, located in the volcanic area of Apaneca Ilamatepeq, at an altitude of 4550 feet, is one of the most delicate coffee producing areas in El Salvador. The rich volcanic soil and microclimate provide the best growing environment for coffee. Located at the windward mouth of the crater valley, coffee trees need to resist strong seasonal winds when growing, making coffee fruit grow more solid and sweet.

Platinum Estate has a very charming and complete ecological chain structure. There is a natural spring in the middle of the estate, and it is the most representative natural ecological coffee in El Salvador. The estate covers an area of 11 hectares and is planted with El Salvador's national treasure-Centennial Bourbon Coffee Beans. It produces special floral and chocolate flavors and pleasant aftertaste. It also has a brilliant and bright fruit acid flavor, which is the flavor that top alpine Arabica beans can present.

The main shade trees on the estate are pear trees, Ingas and native trees, which provide a cooler temperature. The owner of the farm plans the work of the farm systematically to ensure that every member of the team has warm work opportunities. Platinum Estate is undoubtedly an excellent coffee estate with outstanding cup results, produced under socially and environmentally friendly conditions, and committed by the fourth generation to continue to improve the quality of coffee with passion and dedication for the sustainable management of Salvadoran fine coffee.

grade division

El Salvador, Guatemala, Costa Rica and other Central American countries, are located in the rolling mountains, the coffee farms in the territory are located in the mountains of different heights, so it is necessary to divide the coffee beans by the height of the origin. Generally speaking, the height of the origin is relatively low, the climate is warmer, the coffee grows faster, the density of the raw beans is smaller, the texture is not hard, the coffee quality is relatively poor, and the climate in the alpine area is cold, the coffee grows slowly, the density of the raw beans is high, the texture is hard, the coffee is naturally aromatic and rich, and accompanied by a strong sour taste. So some people also use "hardness" to grade. The classification of these regions can be divided into the following categories, only the first few can be included in the selection of coffee.

Some farms sit on gentle slopes along the Pacific coast, between 984 and 3,280 feet high, known as the Pacific Class, which is less acidic. Similarly, in places such as Mexico, Honduras and Haiti, the grade that can be included in the selection coffee should be Strictly High Grown(SHG), followed by High Grown(HG).

How to make Salvadoran coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Platinum Manor] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 89 ℃, V60 filter cup extraction.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, fill water for the second time. When injecting water for the second time, as before, draw a circle clockwise around 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 to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Japanese Ice Hand Chong [Platinum Manor]

Front Street Coffee Ice Hand Chong [Platinum Manor] Reference:

Salvadoran coffee [Platinum Manor], medium roast, BG 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 flushing, and then 1℃ higher. The normal grinding small Fuji 3.5 scale, ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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