How to brew beans by hand in Morito Manor, Guatemala _ how to make coffee by hand

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Origin: Morito Manor, Guatemala

Variety: catuai

Flavor description:

Sun exposure-blueberries, cocoa, tropical fruits

Morito Manor (Finca El Morito)

This building is located in the Santa Rosa Mountains (Santa Rosa) of Guatemala, which belongs to the Harapa producing area. The owner: Mr. Roberto Monterroso, the planting area of Morito Manor is at an altitude of 1,370,2040 meters above sea level.

The average temperature is 7 °C-25 °C, the annual rainfall reaches 1500-2500 mm, surrounded by the Jumay volcano and mountains such as Alcoba, Arluta, Harapa Mountain, etc., the perennial temperature is suitable and mild; 98 hectares grow coffee, 50.6 hectares are grazing land; 523.4 hectares are deep forest protected areas, and many well-known tree species are planted, so the whole ecology can be said to be very perfect.

In terms of the technology and equipment of the manor, Mr. Jos é Roberto Monterroso, the owner of the Morito manor, spends a lot of money every year on the maintenance of the equipment of the manor, large and small, and technical research and development. He wants to provide different flavors according to different customer groups, including testing everything from premium commodity beans to niche boutique coffee. Every piece of the manor has spent a lot of effort and effort, so over the years. Every year in the COE game, Morito is always a winning general.

▲ Morito sun

Morito Manor is a very stable player and can be ranked in the COE every year from 2013 to 2018, basically in the top five.

Morito Manor started with only two dozen growers and now has more than 450 members. The estate is characterized by the ability to provide a wide range of quality beans, from high-end commercial beans to a very small number of fine beans, from 1400m to 2300 meters above sea level.

At the same time, the owner of Morito Manor is also a very socially responsible person. Before the COE match this year, the local volcano erupted, causing a serious natural disaster, so the landowner decided to donate 50% of the proceeds from the COE auction to the disaster victims.

How to make Guatemalan coffee [Morito Manor]?

Qianjie Coffee hand reference: weigh 15g [Morito Manor] 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 [Morito Manor]

Front Street Coffee Ice hands [Morito Manor] reference:

Guatemalan Coffee [Morito Manor], 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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