Sharing of Ice hand Coffee making skills in LYNN Manor, Guatemala _ flavor characteristics of Guatemalan iced coffee

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Lake Attilan is one of the four major volcanic coffee areas in Guatemala. The mountainous Atitlan region gives coffee a more leisurely personality but no less flavor than Huehuetenango. The soil of Attland is full of fertile organic matter. 90% of the coffee is grown along extremely steep slopes, all the way to Lake Attilan, the largest and most famous volcanic lake in Guatemala, and the daily cool breeze from the Atitl á n lake, giving the region's microclimate its own style and characteristics.

Lynn Manor, which has been an asset of the Lynn family since 1870, was one of the first coffee farms to be certified by OCIA in Guatemala in 1966. Lynn Manor is located in the east of the lake, in the upper part of the hillside of Lake Attilan. Its height makes the estate one of the few estates in dangerous Guatemala to produce organic coffee, and this mode of production has also made them seriously affected by leaf rust. In order to maintain the ecosystem and create an ideal environment for growing coffee, Lyrm Manor uses banana trees as shade trees for coffee plantations, and the full-ripe coffee fruit is picked by hand only, washed thoroughly and then dried in the sun on the patio.

The estate has 187ha of coffee plantations that produce very hard bean coffee with a wide variety of varieties (Bourbon, Caturra, Catuai, Pache). Lynn Manor does not often focus on environmental responsibility during the non-growth process, retaining native natural forests and reforestation areas to plant pine and cypress trees. This action helps protect the natural water source of the manor, allowing all kinds of animals to inhabit, such as deer, birds and squirrels. On the other hand, they also use broken coffee leftovers to make organic compost.

How to make Guatemalan coffee [LYNN Manor]?

Qianjie Coffee hand reference: weigh 15g [LYNN 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 [LYNN Manor]

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

Guatemalan Coffee [LYNN 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).

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