Why is it wrong for Colombian milkberries to make coffee with their hands? how to make coffee with multiple hands?

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□ producing area: Northern region of Nari ñ o

□ producer: regional smallholder

□ altitude: 1800

□ variety: Caturra,Castillo,Typica

□ treatment: washing

□ level: Supremo

□ flavor description: very elegant acidity, caramel, light fruit, light flower, clean taste, rich layers …

□ Columbia Narino province is located in the southwest of the country, facing the Pacific Ocean to the west and Ecuador (Ecuador) to the south. The Andes Mountains run through the province. Coffee is grown on a high-altitude cloud belt of 1600 Murray 2300. The soil is fertile volcanic geology, the bean shape is small but full, the color is green. Most of the annual output of Nalinglong is acquired by large American bean merchants and is very popular in the North American market.

How to make Colombian coffee [milkberry] well?

Qianjie Coffee hand reference: weigh 15g [Milk Berry exquisite] 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 [Milk Berry exquisite]

In front of the street coffee ice hand brews [milkberry] reference:

Colombian coffee [milkberry], light and medium roasted, 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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