Guatemala Euro Rule Agua Durce how to make hand-made Coffee Ice _ Agua Durce Coffee good

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Full name: Guatemala SHB EP Agua Dulce

Manor / exporter: Huehuete nango

Harvest time: November-March

Altitude: 1400M--1700M

Moisture: 12.3%

Treatment: washing

Production season: 2016

Cup test information: green malic acid, flower scent, honey, dark chocolate aftertaste

Recommended baking degree: medium and deep baking

Antigua Island, Guatemala, the Agua volcanic region of the Dursai Sea, this area produces 100% Arabica coffee beans, Antigua is a famous producer of Guatemalan coffee. Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee. Its coffee belt is distributed over 1500 meters, between 14 and 16 degrees north latitude, and it is easy to grow very hard beans, all of which are washed, of which 45% belong to fine grade, the proportion is quite high. Guatemala extremely hard beans are elegant and sour, clean and odorless, well-layered, as well as sour green apples, berries, jasmine, orange peel, green pepper and sour fruit. It is famous for its sweetness, chocolate sweetness and even a smoky finish, with a bitter and fragrant taste and a good taste.

How to make Guatemalan coffee [Aguadurse]?

Qianjie Coffee hand reference: weigh 15g of [Agua Dursey] coffee powder, pour it into a grinder and grind it 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 [Aguadursai]

Qianjie Coffee Ice hand [Aguadurse] reference:

Guatemalan coffee [Aguadurse], 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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