How to brew black cherry suntan coffee in San Jose Manor, Guatemala _ San Jose Manor Coffee recommendation

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After passing through Guatemala and about to arrive in Antigua, at the top to the highest point of San Jose San Jose Manor, Haiba nearly 1900m. It can already be defined as plateau climate. When the bean hunter came to the farm and felt the cool climate of Guatemala, he put up his collar and began to visit.

Due to the cold climate at the top of the mountain in Antigua, the coffee grown in this area is more solid, and the coffee grown in the cold climate is usually richer in flavor and alcohol thickness.

The San Jose Manor mainly grows bourbon species of Arabica native species, which will maintain a very good sweetness and lock the sweetness and flavor of zonghe fruit in a small coffee through the black cherry sun method. Black cherry treatment The coffee fruit, which is fiery red and close to purple, is picked, and the coffee fruit is put directly into the sun without washing. The reason why the African bed is not used is that the San Jose manor is extremely high and the weather is cold. During the day, the bright sun absorbs geothermal heat and through the direct sun, the coffee leaven is more uniform, making the flavor in addition to the common fruit and wine flavor of low sea postscript. It also increases the sweet cocoa flavor brought by the solid growth environment of Gaohai postscript. The overall performance of coffee is very rich, and it is a cup of coffee worth tasting carefully.

In Guatemala coffee is generally high and not suitable for sun treatment. San Jose Manor has a professional management style to make Guatemalan sun-cured coffee present more diverse noodles, so the manor often wins the first place in the COE Outstanding Cup competition. And become the overall champion of the single producing area of Guatemala, the indispensable variety of Antigua sun beans who love Guatemalan coffee.

The estate also often wins the first place in the COE Excellence Cup competition. And became the champion of Guatemala's single production area, so the coffee grown on this estate has always been considered to be the prestigious coffee in Antigua. Its granules are fuller, the smoke is stronger, the aroma is slightly sour and sweet, and the aroma is more complex than other coffee. Strong aroma, even if not to drink, just smelling that aroma is already a kind of enjoyment. Rich and velvety, full-bodied and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, there is an indescribable mystery. You may feel dull at the first sip, but as the coffee cools down, you will find it slightly sweet and be surprised by its depth. Because of this special charcoal burning incense, Antigua coffee is also called "cigarette coffee". Manor San Jose, Antigua, Guatemala

How to make Guatemalan coffee [San Jose Manor in Antigua]?

Front Street Coffee hand reference: weigh 15g of [Antigua San Jose Manor] coffee powder, pour 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 Chong [San Jose Manor in Antigua]

Front Street Coffee Ice hand [San Jose Manor in Antigua] reference:

Guatemalan coffee [San Jose Manor in Antigua], light 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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