Coe Manor in Guatemala how to wash hands and make coffee astringent? how to make it good?

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This Guatemala selected bean comes from one of the 17-year Finca La Bella COE award-winning estates in Guatemala. This year's auction price is $10.30/lb, and the domestic market price will be more than 200 yuan per kilogram.

Guatemalan coffee is widely recognized and has a reputation as one of the best coffee in the world.

Qingcheng Manor is located in the center of the Sierra De Las Minas Mountains in Las Vegas, about 1600 meters above sea level, surrounded by forests, with a subtropical climate. The superior geographical location and leading treatment level make the coffee produced of excellent quality and meet the requirements of consumers.

Since 1960, the Engelhardt family has been in charge of Qingcheng Manor. Teodoro (Teodoro Enrique Engelhardt Ortega), from a traditional coffee grower in Boca Costa, near the coast, is the fourth generation of growers in the family. Teodoro studied marketing at school and took over the family farm after his father died. He has always taken good care of farm employees, providing them with training, medical assistance, and improving housing conditions and services. After four generations of experience, the skills of growing, harvesting and handling fresh coffee fruits have been passed on to every family member. For several years, generations of La Bella have been exploring the effects of geographical location, altitude and treatment of coffee trees on coffee flavor, aroma and acidity.

How to get the Guatemalan coffee [Qingcheng Manor washed] ready?

Qianjie Coffee hand reference: weigh 15g of coffee powder, pour it into a grinder and grind it moderately. The finished 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 Flushing [Qingcheng Manor washing]

Qianjie coffee ice hand washing [Qingcheng Manor washing] reference:

Guatemalan coffee [Qingcheng Manor washing], light medium roasting, 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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