Guatemala la Capra bourbon coffee hand gouache ratio how to calculate _ Capra name source

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Guatemalan Coffee-La Capra Bourbon

Qiushui 31Cafe 2016-07-13

This coffee farm is located in the Panchoi Valley area of Antigua, Guatemala. In 1874, Mr. Manuel Matthew, the grandfather of the present owner, Mr. Dalton, planted millions of coffee seedlings in Antigua and founded the LaCapra Farm, which is located in the Philadelphia farm operated and managed by the Dalton family.

The name Capra comes from Spanish colonial-style buildings in Antigua, Guatemala, which have an air vent on the roof, which is called Capra. Standing at the top of the farm building must be "Capra". In other words, this bourbon coffee named after "Capra" must also be the top coffee bean. Its cup test score this year actually reached an astonishing 92.25.

Cup test report:

The highest point of LaCapra is 1960 meters.

Grade: SHB,EP

Coffee varieties: bourbon species

Flowering period: April-May

Harvest period: December-March

Refined prescription: washing

It is completely dried by the sun on the bricks and tiles, with an altitude of 1650 ℃, an annual rainfall of 2100 meters, an annual average temperature of 19 ℃, and a cultivation in the shade.

How to get the Guatemalan coffee [Lacapura wash bourbon] ready?

Front Street Coffee hand reference: weigh 15g [LaCapra washing bourbon] coffee powder, pour it into a grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean mill 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 [Lakepla washing bourbon]

Qianjie coffee ice hand rinse [Lakepla water wash bourbon] reference:

Guatemalan coffee [LaCapra water wash bourbon], light medium baking, 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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