Guatemala San Pedro Necata coffee how to make _ Guatemala hand coffee is too bitter?

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In recent years, high-quality coffee in Guatemala has emerged one after another and enjoys a very high status in the boutique coffee market. Unique climate and geographical factors have created a good reputation of Guatemalan coffee for a long time. The high-altitude terrain of the mountains of Guatemala, the temperature is relatively low, to a certain extent, slowed down the growth rate of coffee fruit, such a relatively slow ripening process, so that the fruit can fully absorb nutrients. In this way, the coffee beans have higher hardness, changeable flavor, rich layering and mellow smoothness. The San Pedro Necata, Guatemala coffee introduced today, whose estate is located on the border between the Vivette Nango region of northern Guatemala and Mexico, is one of the most popular coffee growing areas in Guatemala.

Guatemalan coffee San Pedro Necata

Producing area: San Pedro Necta town, Vivette Nango area

Responsible person: Victor Hugo Herrera Laparra

Varieties: bourbon, Tibika, Kaduai

Harvest time: December-April of the following year

Altitude: 1400m--1529m

Grade: SHB

Treatment: washing

Cup test information: grapefruit, litchi, mango sweet, dark chocolate back sweet, long-lasting flavor.

Baking degree: medium +-medium depth

As can be seen from the information of coffee beans, this coffee is a classic American blend. Bourbon and Tibica are inherent native varieties of Arabica, commonly known as "old tree species", while Kaduai is a high-quality variety derived from the artificial cross between the natural variant "New World" (Mondonovu) and Kaddura. Three high-quality varieties ensure that this coffee is both special and delicious.

How to make Guatemalan coffee [San Pedro Necata micro batch]?

Front Street Coffee hand reference: weigh 15g [San Pedro Necta micro batch] 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 Flushing [San Pedro Necata Micro batch]

Qianjie coffee ice hand brewing [San Pedro Necata micro batch] reference:

Guatemalan coffee [San Pedro Necata micro batch], light medium roasting, 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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