How to make a cup of coffee made by hand at Santa Rita Santa Rita Manor in El Salvador

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El Salvador, the smallest and most densely populated country in Central America, has been growing coffee since 1740. 8% of the country grows coffee under shade (Shade Grown), which has the advantages of uniform ripening, increased honey mucus content, high weight, increased chances for the formation of sweet polyphenols, and full formation of the main ingredients of coffee beans. For coffee trees with too much sunshine, the edges of the leaves will be rolled up, causing water loss, which is not conducive to photosynthesis, reduce carbon dioxide absorption, and reduce sugar. Saguo coffee fruits are harvested only once a year, mostly from November to February of the following year. More than 60% of the varieties are bourbon strains. It is especially worth mentioning that Saguo is the most important country for growing Pacas and Pacamara. In addition, the Salvadoran coffee grading system is basically divided into three grades according to the altitude of planting: lowland C.S. (500murm 900m), highland H.G. (900m Mel 1200m), extremely highland S.H.G. (1200m Mel -).

□ Santa Rita Manor is named "Santa Rita" in honor of Italian nuns of the same name. Located in the Ilamatepec volcanic area, the fertile volcanic mud provides the Santa Rita Farm with ideal soil for growing coffee, all coffee trees have shade, and these shade trees become habitats for local animals. Coffee is harvested 100% by hand and only fully ripe coffee similar to red cherries is picked.

Santa Rita Farm in the southwest is a model winning farm for producing good coffee in El Salvador. The owner is a farmer who is very brave in trying all kinds of changes, such as the sun beans launched in 2009, which caused a sensation, and then screened out PB beans from 60 million pounds of coffee produced on the farm in December of the same year. He got a high score of 91 on the American professional coffee cup testing site, and constantly updated several kinds of coffee. There is no shortage of interesting coffee beans such as orange bourbon, red bourbon and yellow bourbon in the park. I think we will drink honey-treated coffee produced by the farm next season. This is a farm worthy of long-term attention. This batch of coffee beans introduced from the traditional bourbon of Santa Rita farm, defective beans, shell bean moth eaten beans are very few, roasted to light roasted (city) coffee beans with a weight loss ratio of 16%, uniform color and low defective rate after fast baking is a carefully processed coffee bean.

How to make Salvadoran coffee [Santa Rita Manor]?

Front street coffee hand flush reference: weigh 15g [Santa Rita Manor] coffee powder, pour into the 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 [Santa Rita Manor]

Front Street Coffee Ice hand [Santa Rita Manor] reference:

Salvadoran Coffee [Santa Rita Manor], 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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