Guatemala Shengu Manor Coffee Bean hand Grinding recommendation _ Guatemala hand Coffee astringent how to do

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Elegant and meticulous is the impression of the first sip of Guatemalan coffee, mild acidity and medium mellow, is a gentle coffee. When you taste it again, you can taste the rich cocoa, just like a mouthful of chocolate milk, filled with the warm grease and sweetness of cocoa. If you taste it carefully, you can drink more mild spice flavor, like the softness of spice red wine. This Guatemalan coffee bean has an incredible level and balance, and sometimes a familiar sweet aroma of roasted sweet potato.

Baking degree: medium baking

Producing area: Latin America

Treatment method: washing method

Suitable food flavor: cocoa, apple, caramel, drupe

How to get the Guatemalan coffee [Shengu Manor] ready?

Qianjie Coffee hand Chong reference: weigh 15g of [Shengu Manor] coffee powder, pour it into a grinder and grind it moderately, and 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 [Shengu Manor]

Qianjie Coffee Ice hand Chong [Shengu Manor] reference:

Guatemalan Coffee [Shengu 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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