Colombian Supamo Coffee how to drink _ Colombian Supamo cooking powder ratio recommended

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Colombia Supremo Coffee Bean

(Origin: South America, Colombia)

Colombia coffee is one of the few original coffees sold in the world under the name of the country. The most important producing area of Colombia is abbreviated as MAM (Medellin, Armenia, Manizales). Most of the top coffees in Colombia for export are produced in MAM. Coffee from Medellin is of the best quality and high price, characterized by its full grains, rich nutrition, rich aroma and moderate acidity. Supremo (Supremo), produced in Medellin, Colombia, is a premium coffee in Colombia. Taste characteristics: unique aroma, bitter with sweetness, is the best coffee. Best Roast: Medium Roast.

Colombia's geology and climate are suitable for the cultivation of subamo coffee beans, which are harvested by local coffee farmers called Cafetero.

Colombia coffee beans are processed by washing with water and are called "washed coffee beans."

The washing process removes the mucous membrane from the beans, leaving a clean endocarp to ensure a fine, silky aroma.

Especially during processing, the Ph value can be adjusted, so the sour taste is moderate.

Colombia subamo coffee beans are grown in three mountain ranges, mainly from Central Cordilera.

Colombia coffee beans are class A coffee beans with sieve number 17 and above that pass quality inspection under the regulatory supervision of F.N.C.(Federación Nacional de Cafeteros de Colombia -Colombia National Coffee Producers Association).

◆ Coffee Description: Colombia subamo aroma rich and thick, with a clear quality of acidity, high balance, sometimes with nutty flavor, aftertaste endless. Colombia is excellent in appearance and quality, just like a woman's subtle charm, charming and just right, which is nostalgic.

Colombia subamo coffee has a perfect combination of sour, bitter and sweet flavors. Unique fragrance, after drinking, the fragrance fills the whole mouth. The aroma of the mouth and then exhale from the nose, the smell is very rich. Perhaps you will find it too overbearing, because it will occupy your taste buds, your mind and even your soul at the fastest speed. Why resist it?

How to make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Supamo] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 89 ℃, V60 filter cup extraction, recommended powder water ratio 1:15.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, fill water for the second time. The second injection is the same as the previous one. Draw a circle clockwise around the center of the filter cup. The water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Japanese ice hand rush [Sumomo]

Front Street Coffee Ice Hand Chong [Sumomo] Reference:

Colombia coffee [subamo], light medium roast, BG 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 that recommended for normal hand flushing, 1℃ higher than that recommended for normal hand flushing. The normal grinding of small Fuji is 3.5 scales, and the ice hand flushing is slightly finer by half a grid-small Fuji is 3 scales. The recommended powder (water + ice) ratio is 1:15.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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