How to drink the Red Kaduai in Incht Manor, Guatemala? what coffee beans do you have in Incht Manor?

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From the coffee producing area of Guatemala-Vivette Nango (a girl named Vivette is very sad), Red Kaduai in Incht Manor, standing in water for 24 hours, growing 1540m-1900m above sea level, deep volcanic soil, rich in organic matter, and rainforest certification, this bean is the sweetest batch recommended by 2015ERGOS Guatemalan coffee, from high temperature to low temperature. Displays excellent fruit flavors such as red cherry, blackcurrant, litchi and berries, with nutty aromas and caramel sweetness.

Like the famous Emerald Manor in Panama, Incht holds a global bidding event. The difference is that the jadeite manor basically provides a single variety, while the Incht estate provides a relatively diversified variety of coffee beans. Of course, the bidding beans launched are also quite strong; Bourbon, who first won the COE championship for the manor, and Pacamara, who later shocked insiders, won the COE championship for three years in a row. In recent years, the manor also offers a small amount of Maragogype and Gesha. What is more worth mentioning is that in 2012, the first batch of "mocha species" set a world record, marked with the sky-high price of "500.5 / lb, USD", making it a well-deserved star manor! In this bidding, the Incht estate specially played the "BEST Incht" series, selecting a small number of batches and coffee varieties of excellent quality in the estate. Experienced farmers carefully selected the ripe coffee fruits, and then asked the cup tester to remove the batches whose quality was not up to the standard. Under such strict screening conditions, the Pacamara varieties in the Incht estate only accounted for about 8% of the total output.

This batch of Guatemalan coffee SHB Incht Manor Blue Diamond Kaduai, is also Incht Manor boutique coffee, with fresh tropical fruit flavor, faint aroma of honey and vanilla, smooth, layered, full-bodied, clear and bright taste, especially in the aftertaste can feel the lasting flavor and sweetness of chocolate.

How to make Guatemalan coffee [Incht Manor Red Kaduai]?

Front Street Coffee hand reference: weigh 15g [Incht Manor Red Kaduai] coffee powder, pour into a grinder to grind moderately, the finished 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 [Red Kaduai of Incht Manor]

Front Street Coffee Ice hand [Incht Manor Red Kaduai] reference:

Guatemalan coffee [Incht Manor Red Kaduai], 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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