Introduction to the flavor characteristics and brewing parameters of washpa Camara hand-made coffee in Bentanas Manor, El Salvador
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Salvadoran Coffee-Bentanas Manor Finca Las Ventanas
El Salvador COE ranked 19th in 2017.
Bentanas Manor is an award-winning manor, also from CHALATENANGO, the origin of El Salvador's good coffee. In addition to coffee trees and apple trees, Bentanas Manor won the third runner-up at the last COE International Competition in El Salvador.
This year, the manor took part in the competition and the award-winning coffee is a floral wash Pacamara!
Describe what it feels like to drink this Salvadoran coffee in one sentence:
She is like a plump and mature sexy girl with the fragrance of cinnamon apple.
How to make Salvadoran coffee [Bentanas Manor washing Pacamara]?
Front Street Coffee hand reference: weigh 15g [Bentanas Manor water Pacamara] coffee powder, pour it 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 Flushing [Bentanas Manor Shippa Camara]
Front Street Coffee Ice hand [Bentanas Manor Water Pacamara] reference:
Salvadoran Coffee [Bentanas Manor washing Pacamara], 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).
END
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