Columbia Linglong Mountain Manor Coffee hand temperature recommendation _ Nalinglong Coffee how to make it properly

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Colombian Coffee-Nalinglong producing area Outstanding Cup Mountain Manor Micro-batch Kaddura

This batch of coffee was selected as one of the top micro-batch boutique coffee by Columbia Inconexus Coffee professional quality control team. The Mejor de Narino Raw Bean Competition was held in September last year, mainly to select high-quality boutique coffee from Columbia. Narino has about 40, 000 coffee farms, of which 2/3 have an average area of about 3 acres. Na Linglong is close to the equator, with plenty of stable light and precipitation. In Buesaco, warm air rises from the night canyon, providing a protective layer for coffee trees on the hilltop. These comprehensive conditions help coffee trees to fully absorb solar energy during the day and become active at night, which is conducive to the concentrated flowering of coffee trees and prolong the ripening period of coffee cherries.

This year's excellent cup of Narino, the award-winning coffee comes from the coffee produced by Mr. Antonio Galguan, whose farm is called La Loma. For the past 17 years, Mr. Antonio Galguan has been growing coffee and using his own micro-processing station to process the harvested coffee cherries, which gives him complete and meticulous control over coffee cherry peeling, 18 hours of fermentation, and 7 to 14 days of drying.

Mr Antonio Gualguan only grows the Kaddura variety, which is typical of Colombian boutique coffee. FNC has been trying to promote new hybrids (such as Tabi and Castillo) in order to improve yield and yield stability, but there are still a large number of farmers insist on planting Kaddura.

Kaddura, a natural genetic variety of bourbon, was discovered in Brazil in 1937. Bourbon coffee was originally grown on the French colony of Reunion and was introduced in Brazil after 1859. Kaddura has a very special attribute, short, strong ability to bear results, strong resistance to wind and rain.

How to make Colombian Coffee [Mountain Manor]?

Qianjie Coffee hand reference: weigh 15g [Mountain Manor] 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 [Mountain Manor]

Qianjie Coffee Ice hand Chong [Mountain Manor] reference:

Colombian Coffee [Mountain 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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