Guatemala red fruit Chardonnay hand brewing parameters sharing_how to hand brew red fruit Chardonnay coffee beans delicious

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Country]: Guatemala

[variety]: iron pickup

[treatment]: yellow honey treatment

[producing area]: Vivette Nanguo

[altitude]: 1750 m

[flavor]: 88 points / caramel sweet / cocoa / almonds / red cherries / Swiss chocolate / high alcohol thickness / smooth

[baking degree]: medium and shallow

[cup test message]: roasted almond / cherry / chocolate / caramel sweet / slightly smoky / very weak astringency / high purity / high mellow thickness / silky feeling

Guatemala faces Mexico to the north, El Salvador and Honduras to the south, the Pacific Ocean to the west and the Caribbean Sea to the east. The territory is full of volcanoes and the soil is full of nutrients. The warm sea breeze, tropical rain forests and alpine valleys in the Pacific Ocean are intertwined into a complex and changeable microclimate, brewing elegant and pleasant acidity and a balanced and comfortable coffee flavor.

Huehuetenango in Guatemala belongs to the non-volcanic geological coffee producing area and is one of the most famous coffee producing areas in Guatemala. Different from Antigua and Acatenango Valley coffee which belong to the volcanic geological coffee producing areas, Vivetta Nanguo has more aromatic, clear and clean fruit flavor, and caramel has obvious sweetness, good consistency, strong sticky feeling, fresh and meticulous flavor. There is a hint of smoke, distinct layers and variety.

How to make Guatemalan coffee [red fruit Chardonnay]?

Qianjie Coffee hand reference: weigh 15g [red fruit Chardonnay] 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 style ice hand flush [Red Fruit Chardonnay]

Qianjie coffee ice hand to make [red fruit Chardonnay] reference:

Guatemalan coffee [red fruit Chardonnay], 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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