How to control the hand temperature of El Salvador Pyrenees coffee _ how to taste El Salvador coffee

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El Salvador Chalatanengo Finca Los Pirineos Natural Process Bourbon

El Salvador Pyrenees Manor sunny bourbon coffee

Floral aromas, berries, red wine, bright fruit acidity, round taste

Origin: Chalatanengo, El Salvador

Bean seed: Bourbon

Processing plant: Finca Los Pirineos

Altitude: 1400 meters

Handling method: Natural

Picking and processing time: 2017

Baking degree: Light

It seems logical that El Salvador, as a micro-coffee grower in Central America, can produce micro-batches of coffee, but historically, most of El Salvador's coffee has been mixed and sold to processing plants without much differentiation and separation. The rise of boutique coffee in El Salvador has inspired many producers to distinguish between individual coffee varieties, try to classify and treat them, attract buyers and get higher prices, but it is still difficult for small growers to obtain these resources.

The grower of this batch of coffee, Mr. Gilberto Barano (Gilberto Baranoa), said that he has grown several coffee beans of good quality, so he is famous and proves that classic beans can be found here. Bourbon and Pacamara are the two main beans grown in the Pyrenees manor, but he adds diversity to his products through the fine processing of fresh coffee fruits. The washed coffee here uses more sophisticated techniques, such as washing it several times before transferring them to a drying bed to keep the coffee clean. In addition, Mr. Gilberto Barano (Gilberto Baranoa) is committed to developing full-sun and honey-treated coffee, such as this batch of sun-treated coffee from the estate.

After shallow roasting, the coffee develops a delicate floral aroma, and the taste of berries and red wine makes it more round and natural under the acidity of bright fruit.

How to make Salvadoran coffee [Pyrenees manor sunburn bourbon]?

Front Street Coffee hand reference: weigh 15g of [Pyrenees Manor sunburn] coffee powder, pour 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 Chong [Pyrenees Manor sunburn bourbon]

Qianjie coffee ice hand to make [Pyrenees manor sunburn bourbon] reference:

Salvadoran coffee [Pyrenees manor sun bourbon], 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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