How does the black angel brew the Guatemalan micro special fruit black angel _ how to choose the Guatemalan hand-made coffee

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Black Angel

Name: Guatemalan Coffee Black Angel

Origin: Kaduai, Black Angel Manor, Vivette Nango, Guatemala

Grade: SHB

Variety: Catuai

Treatment method: washing treatment

This batch of Guatemalan coffee beans are finally produced after manual harvesting and washing above 1800 meters above sea level.

Flavor with tropical fruits, almond tea, peaches, nuts, honey sweet, clean taste, sweet with a hint of sweetness.

Guatemala Black Angel Manor

Black Angel Manor EL G Ü ISQUILAR

Black Angel Manor began in January 1965.

This farm is for Democracy Municipality, Huehuetenango, Guatemala. Altitude 1670m--2100m. It connects the Mexican border. For the northern plateau of Guatemala

Manor Management

In terms of manor management, the manor owner pays special attention to quality control. In order to avoid the use of pesticides, the manor owner arranges the coffee planting properly, has enough space to grow, and uses local grass fertilizer and coffee fruit shell to make organic fertilizer and recycled water to irrigate.

Proper pruning can make coffee have better space to grow, and the branches and leaves can also be piled into organic fertilizer and then used.

Jorge, the owner of the manor, takes special care of local farmers in the manor management. Near the manor, there is a small school for farmers' children to go to school, and there is a chapel in the manor. Farmers who are very religious can go to the chapel to pray and have a rest. Also often hold activities in the chapel to express the feelings among farmers. And the farm can provide emergency assistance in the event of an emergency.

How to make Guatemalan coffee [Black Angel Manor]?

Qianjie Coffee hand reference: weigh 15g of [Black Angel Manor] 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 Chong [Black Angel Manor]

Qianjie Coffee Ice hands make [Black Angel Manor] reference:

Guatemalan Coffee [Black Angel 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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