Introduction to the flavor characteristics of Guatemala LA Fortuna coffee by hand.

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

Back from the mountain to the lake, La Fortuna at Atitlan is a group of solar ecological cabins with a great sense of design in the dense forest. All the building materials and most of the decorations are made from local plants, and the interior space is compact but quite comfortable. The starry sky can be seen in the open-air bathtub, and outside the terrace is Atitlan Lake, where you can quietly finish reading the most boring book.

When you stand there, it's the best way to travel.

Guatemala Antigua from the world's first boutique coffee producing area, perfect bean shape, medium viscosity, elegant complexity and hierarchy, is a very attractive unique bean, worthy of your taste. The Antigua region is characterized by high-quality delicate flowers and sweet fruit, rich and fertile volcanic soil, high-altitude mountains, clean natural water, shady and moist forests, plenty of sunshine and a cool breeze in the evening.

* planting area: Antigua, Guatemala

* altitude: 1800 Murray 2000m

* varieties: Bourbon

* treatment: washing method

How to make Guatemalan coffee [LA Fortuna]?

Qianjie Coffee hand reference: weigh 15g of [LA Fortuna] 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 flush [LA Fortuna] |

Qianjie coffee ice hand [LA Fortuna] reference:

Guatemalan coffee [LA Fortuna], light and 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).

END