El Salvador Monterey PB Coffee how to Sweet hand Coffee scale

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Country: El Salvador

Grade: PB

Variety: bourbon

Planting altitude: 1650 m

Producing area: Monterrey

Treatment method: washing treatment method

The coffee produced in El Salvador has attracted worldwide attention in recent years, which is the result of close cooperation between small coffee farmers and international coffee organizations (groups) that help improve farming and handling methods. The main hope is to improve home and community life after increasing farmers' income, so that coffee farmers have incentives to change their planting methods to restore nature's original natural ecology, and the quality of coffee will improve step by step. Make consumers willing to accept coffee produced in El Salvador to combine consumption patterns with natural ecology, which is the most perfect agricultural production and marketing behavior.

This is a hard bean (S.H.G) from the primeval forest at high altitude.

Most of the coffee from El Salvador is a traditional bourbon tree species, which is derived from yellow bourbon, orange, bourbon, cherry, bourbon, and so on. In the coffee market where every coffee farm must have a unique character, Salvadoran coffee has always been loved by people for its thick fragrance, sweet brown sugar honey and stable and gentle taste.

Monterey Manor in El Salvador is located near El Salvador's EL Imposible National Park, with coffee growing on more than 1100 meters of fertile volcanic soil, with the perfect coffee growing environment [it rains in the morning and there is a big difference in temperature in the afternoon], plus Monterey Manor was certified by the Rainforest Alliance (R.A) and the United States Department of Agriculture (U.S.D.A) in 2006. (photo by Blog) Coffee beans must be grown naturally, with slower growth rates, smaller grains and higher density, all of which make Monterey Manor a coffee estate known for its sweetness and perfection.

The raw beans of El Salvador's traditional bourbon coffee are yellowish brown.

Monterey Manor is 100% of the traditional bourbon tree species treated with water treatment, with an annual output of 600 bags (3000 kg). The proportion of defective beans carefully selected by hand is about 5%, the weight loss ratio of roasted to light roasted (city) coffee beans is 14%, and the proportion of empty shell beans to bad beans is 4%. Light baking can retain a little more moisture and acidity to enhance the berry aroma and get the sweetness of the most mellow chocolate hazelnut during re-baking.

How to make Salvadoran coffee [Monterrey PB]?

Qianjie Coffee hand reference: weigh 15g [Monterrey PB] coffee powder, pour it into a grinder and grind it 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 punch [Monterrey PB] |

Front Street Coffee Ice hand [Monterrey PB] reference:

Salvadoran coffee [Monterrey PB], 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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