Columbia Mirador Farm Orange Bourbon hand flush how good _ Columbia hand flush is not astringent

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Colombian Coffee Milado Manor Orange bourbon washing

Colombia Huila EL Mirador Orange Bourbon

❤ 's fondness for bourbon led us to find this orange bourbon in addition to pink bourbon, and even more exaggerated. Today, a small partner asked us to gather all the seven-color bourbon raw bean merchants to work hard, ❤.

Country of origin: Colombia / Colombia

Production area: Huilan / Huila

Manor: Mirado Manor / EL Mirador

Bean seed: orange bourbon / Orange Bourbon

Altitude: 1700m

Treatment method: washing treatment / Washed Process

Flavor: orange, orange soda, black plum / Orange, Orange soda, Plum

The origin plan is the brand of fine coffee raw beans established by Mr. Sasa Sestic, the founder of ONA Coffee, the champion of the 2015 World Barista Competition, which specializes in finding and trading high-quality raw beans, coffee sources and trading raw beans. Through direct cooperation with coffee farmers, strengthen communication with local farms, help them improve the quality of raw beans, establish reasonable product prices, and promote coffee to coffee lovers all over the world. The spirit of Project Origin is to ensure quality, connect the community and sustainable development. We hope to establish a strong cooperative relationship between high-quality coffee beans and coffee users.

Mirador Farm is located in Huilan District, Colombia, covering an area of 10 hectares, including 1 hectare of virgin forest and 5 hectares of coffee growing area. Farmer Octavio Rueda, who has been growing coffee for 23 years, became a coffee picker when he was young to help his parents through difficult economic times. With a long period of contact and understanding, he also fell in love with coffee and knew his goals in the future. By raising cows, he finally bought his own farm and traded 10 cows for a small piece of land.

Through his efforts to observe and study the fermentation of coffee, he found that according to the altitude and temperature of his farm, coffee needed to ferment for almost 24 hours in order to improve the quality of coffee in his producing area, so he also carried out special fermentation treatment on this batch of orange bourbon to make its flavor more complex.

How to make Colombian coffee [Miradol Farm Orange bourbon]?

Front Street Coffee hand reference: weigh 15g [Miradol Farm Orange bourbon] 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 [Orange Bourbon of Miradol Farm]

Front Street Coffee Ice hand [Miradol Farm Orange bourbon] reference:

Colombian coffee [Miradol Farm Orange bourbon], light 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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