How good is the coffee hand in El Salvador Little Bell Manor? why is the coffee made by El Salvador hand not astringent?

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Salvadoran coffee-small bell manor washing Pacamara micro-batch

El Salvador is one of the small countries in Central America with a very dense population. People here love coffee. The coffee in El Salvador tastes well balanced. Salvadoran coffee exports account for 40% of the country's exports. The best quality coffee is exported from January to March every year. Salvadoran coffee is graded according to altitude. The higher the altitude, the better the coffee. One of the best rare coffee is Parkmara, which is a hybrid of Pacas coffee and Marago Rippi coffee.

Product name: El Pacamara SHG Micro batch

El Salvador SHG Gourmet Pacamara

Grade: SHB

Manor: Little Bell Manor

Coffee variety: pacamara

Planting altitude: 1800m

Soil: volcanic soil

Treatment method: washing and fermentation, sun drying

Harvesting method: manual harvesting

Harvest year: January 2018

Flavor: Apple, nut chocolate, passion fruit sweet and sour, cream chocolate, strawberry finish, nuts, thickness and grease feel excellent

How to make Salvadoran coffee [Little Bell Manor washing Pacamara]?

Qianjie Coffee hand reference: weigh 15g [Little Bingdang 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 [Xiaolingdang Manor Water washing Pacamara]

Qianjie coffee ice hand rinse [Little Bell Manor Water Pacamara] reference:

Salvadoran Coffee [Little Bell 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).

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