Can Columbia Astrid Medina individual coffee be made by hand? Colombian single bean hand brewing
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Coffee beans from Astrid Medina' Farm in Gaitania,Finca Buenavista, Tolima, Colombia
Aroma / flavor Aroma/Flavor:
Peaches, mangoes, sugar cane, honey, cherry pie, blueberries, raspberries, dark chocolate, ginger, purple grapes, caramel, peanut butter, coffee flowers
Peach, mango, sugar cane, honey, cherry pie, blueberries, raspberry, dark chocolate, ginger, purple grapes, caramel, Nutella, coffee blossom
Acid Acidity:
Salt, calcareous, citric acid, tartaric acid, complex, apple, raspberry
Touch of salt, limey, citric, tartaric, complex, malic, raspberry
Other Other:
Whole basket of fruit in the mouth, cream, very complex, dreamy aftertaste, classic flavor outline
Fruit basket exploding in your mouth, creamy, lush body, very complex, fantastic long after taste, classic profile
Astrid Medina, 38, is not only a caretaker mother, but also a female landowner of Panorama Manor, focusing on coffee management. In this competition, with its sweet fruit taste, bright acidity and creamy taste, her coffee got a high score of 90.2 in Colombia. She said, "Cup of Excellence allows us to keep dreaming and to experiment, because coffee, beyond doing the right thing, is like a mystery, since you may like it and others may not," coffee is very mysterious, you like it, but not necessarily other people like it, so in addition to focusing on taking care of coffee every step of the way, you have to go beyond what you do. She said Cup of Excellence they can keep dreaming and trying. Astrid Medina will continue to invest the proceeds of this bid on the farm, and they will improve the production environment and upgrade the coffee processing equipment, hoping to produce more and better coffee beans in the future.
How to make Colombian coffee [Astrid Medina] well?
Qianjie Coffee hand Chong reference: weigh 15g [Astrid Medina] 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 flush [Astrid Medina] |
Qianjie coffee ice hand [Astrid Medina] reference:
Colombian coffee [Astrid Medina], 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).
END
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