Guatemala Jasmin Jasmine Coffee how to steamed _ how to taste Guatemalan Coffee

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Country of origin: Guatemala (Guatemala)

Coffee producing area: al. Bigussel Manor (El Bejucel)

Coffee variety: Typica

Treatment: washing

Raw bean grade: SHB EP

Baking degree: moderate baking (before the first explosion ends and the second explosion starts)

Flavor characteristics

EP grade export European standard, basically flawless, round and fresh beans.

Using medium baking, the cup test shows lime, malt caramel, flower aroma,

Dark chocolate, chestnuts and so on.

Guatemalan coffee shows a mild and mellow overall texture, elegant aroma and special and pleasant acidity similar to fruit acid.

The jasmine from El Bejucel Manor is one of the best, with obvious dried fruit aromas after roasting, with a slight caramel on the palate, followed by honey and fresh fruit flavours with a lime on the palate.

Coffee was really introduced into Guatemala in 1750 by Father Jesuit, and the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Guatemala horse

There are seven major coffee producing areas in La, and the flavor of the coffee produced in each area is different, but to sum up, the coffee from Guatemala

With a mild and mellow overall texture, elegant aroma and special and pleasant acidity similar to fruit acid, coffee has become an aristocrat in coffee, among which Antigua Classic Coffee (AntiguaClassic) has been recommended by coffee connoisseurs around the world.

Guatemalan coffee jasmine

Guatemala Jasmin

Manor: E1 Bejucel Manor

Production area: San Vucebte Pacaya Region

Altitude: 1580-1700 m

Soil: volcanic ash

Climate: high altitude, no frost, moderate rainfall

Variety: Bourbon\ Caturra\ Catuai\ Pacamara

Treatment: washing type, scaffolding to dry

Flavor: dried fruit aroma, lime, caramel, flower aroma

How to make Guatemalan coffee [Jasmin jasmine] well?

Qianjie coffee hand flush reference: weigh 15g [Jasmin jasmine] 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 flush [Jasmin jasmine] |

Qianjie coffee ice hand [Jasmin jasmine] reference:

Guatemalan coffee [Jasmin jasmine], light 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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