Characteristics of hand-made Coffee Flavor by Guatemalan yeast fermentation _ Secco Mama Saike's Mother introduction

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Guatemala coffee SECCO MAMA yeast fermentation

Pura Cepa yeast fermentation microbatch SECCO MAMA

Ana Maria grows the coffee at Finca Vista Hermosa, 1800 meters above sea level, in Guatemala's scenic Vivetnam fruit region, whose name means "beautiful scenery." Meanwhile L&D and other teams completed the experimental treatment of this batch of PURA CEPA in this beautiful estate.

PURA CEPA is an innovative project of Latorre&Dutch to achieve innovative processing of green coffee beans by controlling microbial levels and innovating existing processing techniques of farmers in the country of origin, which will benefit the sustainable development of the entire industry.

Green coffee beans are usually processed in several steps-picking, peeling, fermentation, washing, drying, parchment removal, warehousing. PURA CEPA studied each step and found that the least efficient processes in coffee production are fermentation and drying, any one of which variables can have a significant impact on the final quality of the coffee product.

In PURA CEPA, the variables that are controlled to achieve better coffee quality are temperature, time, pH, and fungi.

During the processing of green coffee beans by PURA CEPA, bacteria and yeasts are controlled by inoculation (prophylactic injection) to achieve controlled fermentation. This allows us to identify and select specific beneficial yeast species and strains to aid fermentation, monitor their activity rates, and ensure that anti-productive bacteria are eliminated from the process.

Cup test, found that this one take a sweet and refreshing route, the whole is like a smooth glass with fresh floral juice. Soft acidity of pear, sugar cane and lactic acid combined with pleasant but not greasy medium sweetness, medium body, clean and fresh, juicy, juicy, juicy from the first sip. The whole coffee brings the feeling like spring all things fragrant grass, let people can't help but get close.

How do I brew Guatemala coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [SECCO MAMA Saike mother yeast fermentation method] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 89 ℃, V60 filter cup extraction.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, fill water for the second time. The second injection is the same as the previous one. Draw a circle clockwise around the center of the filter cup. The water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Japanese ice hand washing [SECCO MAMA yeast fermentation method]

Front Street Coffee Ice Hand Chong [SECCO MAMA yeast fermentation method] Reference:

Guatemala coffee [SECCO MAMA yeast fermentation method], light medium roast, BG 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 flushing, and then 1℃ higher. The normal grinding small Fuji 3.5 scale, ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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