Is Peet's Columbia Xiguang Coffee good? hand-made Columbia Xiguang Coffee Bean parameters sharing

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This is Colombian and Ethiopian coffee beans in proportion, as far as I drink it, Colombian taste is dominant, sour is not as sour as Colombian single, but retains the astringent taste of Ethiopia. this cup is more like fruit than immature fruit, sour and astringent are obvious, according to the shop assistant also has drupe aroma, but this is definitely not almonds, maybe a bit like walnut. Friends who like the fruity taste of coffee can consider it.

The least roasted Colombian coffee-Xiaguang. The first taste is very comfortable. I can feel two soft sour flavors sliding from both sides of the tongue without staying too much, only with a touch of sweetness, which is in line with the overall tonality of Colombian beans.

After cooling for half a minute, the acidity increased obviously, and Huigan showed the drupe aroma of Ethiopian beans, but the whole still retained a soft tone, with a clear distinction between primary and secondary, which is a good matching idea. However, it is a pity that the passionflower flavor mentioned in the official introduction is not very obvious.

How to make Colombian coffee [glow] well?

Qianjie Coffee hand Chong reference: weigh 15g [Xiaguang] coffee powder, pour into the grinder for medium grinding, 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, recommended powder / water ratio around 1:15.

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 [Xiaguang] |

Qianjie coffee ice hand flushing [glow] reference:

Colombian coffee [Xiaguang], 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, the normal grinding small Fuji 3.5 scale, the ice hand flushing is slightly smaller than half a grid-small Fuji 3 scale, the recommended powder (water + ice) ratio is 1:15.

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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