How to make coffee in Blue Bridge Manor, Colombia? flavor characteristics of St. Augustine Coffee producing area

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Colombian Coffee-St. Augustine Blue Bridge Manor

Flavor: toffee, sugar cane, black tea-milk flavor is outstanding

With taffy, sugar cane, black tea flavor, balanced soft, sweet outstanding

Colombia. Vera. St. Augustine

Colombia CONDOR Huila San Agustin

□ producing area: Vera / St. Augustine

□ altitude: 1600muri 1650m

□ variety: Typica

□ treatment: washing

□ level: SUPREMO

□ particle size: 17 stroke 18 mesh

□ flavor description: sugarcane sweet, creamy aroma, bright orange peel, caramel and drupe flavor.

□ Huila is a very important coffee producing area in Colombia. Coffee grows on the canyon slopes formed by the western seaside mountains and the eastern mountains. Because of the Los Naranjos (Orange River) crossing, fertile volcanic soil and humid climate, San Augustin produces the best quality coffee in Colombia. St. Augustine Coffee, produced by Condor Cooperative, buys local coffee farmers. In order to maintain the excellent coffee flavor, they only choose to grow traditional Typica varieties, refined by washing, strictly control the quality of raw beans, and export to SUPREMO, the highest grade of Colombian coffee, which has repeatedly achieved good results in the COE review meeting.

How to make Colombian Coffee [St. Augustine Blue Bridge Manor]?

Front Street Coffee hand reference: weigh 15g [St. Augustine Blue Bridge Manor] coffee powder, pour into a 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 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 [St. Augustine Blue Bridge Manor]

Front Street Coffee Ice hand [St. Augustine Blue Bridge Manor] reference:

Colombian Coffee [St. Augustine Blue Bridge 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, 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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