El Salvador special honey treatment pink orange bourbon ice hand flushing how to make 6 _ pink orange bourbon coffee is good

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Salvadoran coffee-pink tangerine bourbon

El Salvador Honey Orange Bourbon

Planting area: Alguila Manor

Altitude: 1500-1750m

Variety: Orange Bourbon

Treatment method: natural sun treatment

Baking degree: shallow baking

Micro-batch special honey from El Salvador to treat "pink orange bourbon coffee".

The estate, currently managed by the fourth and fifth generations of Ariz, is located in the Santa Ana area, at an altitude of about 1500-1720 meters, with an average annual temperature of 18-24 degrees and ample rainfall, making it ideal for the growth of high-quality coffee beans.

The 5-hectare farm is used to grow this special bourbon variety. The soft acidity sets off the sweetness of this coffee bean. In addition to the unique aroma of cocoa caramel, it also has a special hint of sweet wine.

According to the degree of coffee roasting, the taste spectrum of light cocoa, caramel, honey sweet, sipping with a hint of acidity, as well as berries, candied aromas, when the coffee temperature drops, the sweetness is obvious.

How to make Salvadoran coffee [special honey treated tangerine bourbon]?

Qianjie coffee hand flush reference: weigh 15g [special honey treated tangerine bourbon] coffee powder, pour into a grinder for moderate grinding, the finished 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 [Pink Orange bourbon with Special Honey treatment]

Qianjie coffee ice hand rinse [special honey treated pink tangerine bourbon] reference:

Salvadoran coffee [special honey treated tangerine 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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