Columbia Coffee Huilan FNC Rock hand flushing parameters sharing _ Huilan hand flushing is suitable for how many degrees of water?

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Huilan, Colombia

Bean species: Kaddura and Columbia

Treatment: washing

Location: southwest of Colombia, between the Central and East Cordillera Mountains, about 1300 m above sea level

Flavor description: full of acid, caramel, sweet nuts, admirable fruit flavor

Colombian coffee beans are of the highest grade (SUPERMO), followed by EXCELSO, but only those with a diameter of more than 18 beans (18cm 64 inches in diameter) can be included in the selection.

Huilan area belongs to the mountain terrain, and coffee is grown on the slopes of the canyon, so it has a high altitude and suitable temperature for growing high-quality Arabica beans. The climate of the canyon slope not only prevents the cold wind from blowing in, but also keeps the mountain breeze cool without high temperature, and Rain Water is also relatively abundant, which can be said to be a unique place for coffee cultivation. In addition, Colombian coffee workers go up the mountain to pick coffee beans (also known as coffee cherries) by hand, so they can pick carefully and pick the most mature and full fruits. And the vast majority of coffee beans are water-washed, moderately roasted with a light, silky and sometimes sour taste, not as strong as Brazilian coffee and Italian Espresso, known as "green gold" in Colombia. Therefore, Huilan planting has a full taste, heavy texture. Huilan Coffee, which has aromas such as nuts and caramel and supple and pleasant acidity, is recognized as a boutique coffee. It not only has unique high-quality geographical conditions, but also contributes to the manual picking of beans in addition to the planting of Arabica seeds.

How to make Colombian coffee [Huilan FNC Rock] well?

Qianjie Coffee hand Chong reference: weigh 15g [Huilan FNC Big Rock] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill 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 [Huilan FNC Dashi]

Qianjie Coffee Ice hand Chong [Huilan FNC Rock] reference:

Colombian coffee [Huilan FNC Big Rock], light and medium baked, BG bean grinder has a scale of 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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