El Salvador HIU Harald coffee hand flushing powder ratio how to calculate _ how to flush HIU Harald

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Origin: El Salvador El Salvador

Manor: Las Camelias Camellia Manor

Altitude: 1800m

Variety: Harald native species

Raw bean treatment: Natural solarization

Baking degree: moderate

Flavor: aroma of cocoa citrus whisky

About bean seed

Native coffee from the Essex Haral region of Africa is grown in El Salvador, Central America, and the taste after harvest and treatment is very different. The flavor is very special and interesting, and it is worth trying--

Las Camelias [Camellia] Farm in El Salvador, located in the Apaneca-Ilamatepec volcano, at an altitude of more than 1600, [Camellia] Farm is very satisfied with everything from farm management to cup data establishment.

This batch of Harald native coffee beans were introduced. The farmers peeled the fully ripe cherries and dried them on a clay bean drying farm, while turning the coffee beans irregularly to ensure complete dryness.

About the HIU Plan

HIU, a development project to improve the quality of coffee on small farms, has produced more than 500 special micro-batches of coffee in El Salvador and Panama. The sponsor Graciano Cruz has established this operation model based on years of experience in coffee production, working with farmers, producers and exporters to develop together from the native regions, with the goal of creating high quality (cup test scores of at least 85 points). Even more demanding) each product is tailored to meet the needs of consumers.

HIU first identified unique products and producers according to varieties, local micro-climate, folk customs, culture or handling methods, confirmed the nature of raw beans through cup testing, and established flavor files. Before the cooperation begins, let the producers understand the purpose and specification of the HIU program, and jointly construct a plan to improve the quality and yield; in the process, by educating farmers, testing the sugar content of mature coffee cherries, implementing eco-friendly treatments, and constructing equipment to improve the dry environment. And so on, to improve production technology.

HIU plans to establish a complete production chain to make each batch identifiable and traceable: establish quality and batch grading with cup tests, special packaging in 50lb (vacuum back box) or 100lb (GrainPro inner bag), maintain traceability of each batch, and provide roaster coffee flavor files and producer information.

How to make Salvadoran coffee [HIU Plan Harald] well?

Qianjie Coffee hand Chong reference: weigh 15g [HIU Plan Harald] 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 Flushing [HIU Plan Harald]

Front Street Coffee Ice hand [HIU Plan Harald] reference:

Salvadoran Coffee [HIU Plan Harald], medium roasting, 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).

END