Colombian aerobic fermented Honey treatment Java Coffee Story introduction _ how to treat aerobic fermented honey

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Colombia is the world's most famous coffee producer and its annual output is the second largest in the world. Thousands of small family farms proudly maintain excellence and high standards of coffee farming. The result of attaching importance to quality produces good, mild and balanced acidity. The rugged and fertile soil of Colombia also provides a perfect natural environment for coffee to grow, but the terrain also makes it difficult to harvest and transport it to the shipping center. Even in today's well-developed traffic, the task is usually done by mules or jeeps. Columbia Premium Coffee is the finest, with a delicate, fragrant and sweet taste, while Excelso is a softer, slightly sour coffee.

How to make Colombian coffee [aerobic fermented honey treated java seed] well?

Qianjie Coffee hand reference: weigh 15g [aerobic fermented honey treated java] 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 flushing [Jawa seed treated with aerobic fermented honey]

Qianjie coffee ice hand flushing [aerobic fermented honey treatment of java species] reference:

Colombian coffee [aerobic fermented honey treated java seed], 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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