Guatemala Azotea Estate Coffee Powder How to Hand Make_How to Make a Cup of Guatemala Hand Made Coffee

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

Guatemalan Coffee-Antigua Azat Guatemala Antigua LA Azotea

Raw bean grade: SHB

Tree species: bourbon

Producing area: Antigua Antigua

Azotea Farm is located in the north of Antigua. The garden has a long history, dating back to 1883. The current farm resident RICARDO POKORNY is the fifth generation. Azotea has a museum in the garden. This museum is no more dependent on income from coffee cultivation than other farms. The steady income from the museum gives farmers the strength to study topics related to coffee cultivation. The farm has become a successful case of using organic pesticides and organic fungicides made from garlic, chili peppers and aloe vera.

Azotea Manor is located in Antigua producing area, 1645 meters above sea level, coffee beans bourbon species, washing, began to grow coffee in 1888.

Guatemala is located in northwest Central America, facing Mexico to the north and El Salvador and Honduras to the south. Guatemala has 34 volcanoes, and the country's mountain forest area accounts for 2/3 of the country's area. Coffee was really introduced to Guatemala in 1750 by Father Jesuit. Guatemala produces about 3.5 million bags of coffee a year, and raw coffee accounts for 40 per cent of the country's total agricultural exports.

Guatemalan coffee, most familiar with Vivette Nanguo and Antigua, mainly produces bourbon coffee beans, which have a strong sour taste, mellow taste and slightly wild taste. The charm of Antigua lies in its well-balanced and refreshing acidity, rich spice and unique smoky taste.

Altitude: about 1645 m

Treatment: washing

Cup test information: weak citrus acid, cream, nuts, caramel, clean and smooth BODY

How to make Guatemalan coffee [Azotea Manor]?

Qianjie Coffee hand reference: weigh 15g [Azotea Manor] coffee powder, pour it into a grinder and grind it moderately. The 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 [Azotea Manor]

Qianjie coffee ice hand to make [Azotea Manor] reference:

Guatemalan Coffee [Azotea Manor], 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