Guatemala Miracle Villa Miscart Coffee how to make sour Little _ Guatemalan Coffee

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[Guatemalan Coffee Manor-Miracle Villa]

The founder of the estate, Benjamin "Mincho" Villatoro, who specializes in producing special and delicate coffee in 1970, founded Finca Miralvalle Wonder Villa in the mountains of tiny South Fruit. The manor covers an area of 30 hectares, 1500 to 1900 meters above sea level, with an annual rainfall of 1800 mm, mixed with bourbon-class Kaddura varieties.

Founder Benjamin died in 2013, and the current landowner, Jorge Villatoro, inherited the legacy of Benjamin and continued to strive for the flavor and quality of boutique coffee. Since 2014, Miracle Villa has won the "superiority" of the Micro Plateau Coffee Competition for three consecutive years, which proves that Miracle Villa Coffee is the best representative of the flavor of Mini South Fruit. At the same time, Marvel Manor has been listed in Cup of Excellence (C.O.E) of Guatemala for four consecutive years.

In 2016, C.O.E ranked 10th in Guatemala.

How to make Guatemalan coffee [Miracle Villa Miscart]?

Front street coffee hand flush reference: weigh 15g [Miracle Villa Miscart] coffee powder, pour into the grinder to grind moderately, 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 [Miracle Villa Miscart]

Front Street Coffee Ice hand [Miracle Villa Miscart] reference:

Guatemalan Coffee [Miracle Villa Miscart], 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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