How should I flush the coffee bean hands of Yulassen Manor in Guatemala _ what should I do if the Guatemalan hand rushes past the extract

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Vivetnam Fruit Cup in Guatemala ranked ninth in the bidding batch of Yulasan Manor Coffee beans.

Guatemalan Coffee-Vivette Nanguo YouLarsen Manor

Finca Yolaxan Manor is located in the La Libertad of Huehuetenango, with beautiful scenery and pleasant climate in the mountainous area between two high mountains and this producing area through which two rivers pass.

The planting is above 1500 meters above sea level, the annual rainfall is between 1800 and 1500 mm, and the annual average temperature is between 30 °and 10 °C.

There are two kinds of coffee varieties: Bourbon and Kaddura. Yolanda takes good care of this manor and achieves the outstanding status of Vivette Nanguo Coffee because of its unique micro-climate.

The Kaddura species (Caturra) of Finca Yolaxan won ninth place in the 2016 Best Vivetnam Fruit Cup competition. The peculiarity of Vivetnam fruit producing area lies in its' sandy volcanic limestone soil', whose flavor and quality are rarely seen in the harvest of this area.

Exquisite picking, shelling, washing, cup testing and other processes, for the local best quality and the most famous manor coffee beans.

☕ flavor description:

Flowers, papaya, pistachios, green apples and cherries, crisp and juicy acidity, smooth taste.

☕ taste description:

Mild acidity, full sweetness and strong aftertaste.

The unique geographical environment of the producing area creates an extraordinary unique flavor this bean is mild sour, sweet, Yu Yunqiang-2016 Huehue Best Cup won the 9th quality coffee!

How to make Guatemalan coffee [Yulassen Manor]?

Front Street Coffee hand reference: weigh 15g of Yulassen Manor coffee powder, pour it into a grinder and grind it moderately. The granules 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 [Yu Larsen Manor]

In front of the street coffee ice hand flushes [Yulassen Manor] reference:

Guatemalan Coffee [Yulassen Manor], light and medium roasted, BG bean grinder with a scale of 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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