Guatemala Oliente Sun Coffee hand how bitter, New Oriental hand Coffee Coffee

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Guatemala Coffee Oliente in the New season

The output of Guatemalan coffee is scarce.

He was also selected as the bean for the competition by the WBC finalists.

Unlike ordinary water washing, Guatemala is characterized by bitterness and alcohol.

Sun-treated TA makes the taste more delicate and balanced.

It is neither astringent nor sour, but it perfectly retains the mellow flavor.

At the same time, it has the aroma of honey, the full sweetness of ripe grapes and the attractive flavor of being unwilling to be lonely.

New Oriental New Oriente

Rain Water Fengpei, under the shade of clouds for many years, the climate is similar to that of Koban rainforest. It used to be a volcanic area, and the soil contained metamorphic rocks. The minerals in the soil are balanced by a large amount of metamorphic rock. The cultivation of coffee is also quite different from the general volcanic areas of Guatemala. New Oriental coffee grows in volcanic soil and there is no volcanic activity during the growth period.

New Oriental is the newest coffee producing area in Guatemala, characterized by aroma, obvious acidity and good texture.

How to make Guatemalan coffee [Oliente sun treatment]?

Qianjie Coffee hand reference: weigh 15g of [Oliente sunburn] 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 flushing [Oliente sun treatment] |

Qianjie coffee ice hand brewing [Oliente sun treatment] reference:

Guatemalan coffee [Oliente sun treatment], 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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