Guatemala Mayan starry sky Maya Star coffee how to make it by hand _ ice hand description of Mayan coffee flavor

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Guatemala Coffee-Mayan Star Maya Star High altitude selection

Guatemala Huehuetenango Maya Star

The ultra-high altitude enriches the flavor of coffee fruit.

Located in the isthmus of Central America, Guatemala is the ninth largest producer of coffee beans in the world with high mountains and plateaus formed by many volcanoes. There are mainly eight coffee producing areas, of which the northernmost Huehuetenango is a well-known and popular coffee producing area. The famous Incht Manor is also in this area and has won many C.O.E championships. Huehuetenango is located along the the Sierra de los Cuchumatanes Mountains, which has the highest peak in Central America up to 4000 meters, the soil is not volcanic soil but sandy calcareous soil, the average annual temperature is 20-24 degrees, the soil is fertile, Rain Water is abundant, there is a dry hot wind from Mexico, the mountains are free of frost, and the steep slopes and special valley topography, the natural resources of each region are unique and changeable microclimate (microclimate). As the uehuetenango producing area is remote, most coffee farmers are small-scale farmers. In order to maintain the stability of the flavor and quality of the products, we adopt the method of mixed harvest and concentrate the coffee collected by some high-quality coffee farmers for processing.

EP (European Preparation): European countries feel that this classification system does not meet their requirements for coffee, so they specifically require manual selection (hand sorting).

Taste description: high mellow and rich fruit acid performance, slight wine aroma, obvious hierarchical changes.

36 aromas of coffee: blackcurrant, cream, malt, maple syrup, almond

How to make Guatemalan coffee [Mayan Star Maya Star] well?

Qianjie Coffee hand reference: weigh 15g [Mayan Starsky Maya Star] coffee powder, pour it into a grinder and grind it 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 wash [Mayan Starry Maya Star] |

Qianjie coffee ice hand flushing [Mayan Starry Maya Star] reference:

Guatemalan coffee [Mayan Star Maya Star], 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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