How to make Colombian Xuefeng Coffee in Korean style? how to make Colombian Coffee too bitter?

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Mount Xuefeng, Colombia

(Columbia Xuefeng Mountain)

Dry aromas with drupes (roasted nuts), Chinese fir and almonds, wet aromas with sweet aromas of cocoa, nuts and caramel; well-balanced, slightly sour, sweet plum acidity, sweetness similar to sucrose, with floral aromas, sweet plum kernels and Pu'er tea.

Whether it is hot or cool, Xuefeng has a different flavor. On a hot summer day, a cup of Colombian Xuefeng coffee from the top of the snow can bring you a touch of clarity and comfort, and make you forget the dryness and heat of summer.

Filter paper dripping

Features: the method is simple, the filter paper must be changed once, it is clean and hygienic, and the amount of water can be adjusted according to one's own taste.

1. Fold the professional filter paper and put it correctly into the brewing cup.

two。 Use a professional coffee powder spoon to pour the coffee powder into the filter paper according to the number of people, and then flatten the coffee powder surface.

3. Put 95-100 degrees hot water into a special pointed pot and let the hot water slowly soak all the coffee powder.

4. When the coffee is fully expanded, pour hot water into the coffee powder surface for the second time, pay attention to the amount of water used.

5. Remove the brewer when the coffee is almost dripping.

How to make Colombian coffee [Xuefeng Mountain] well?

Qianjie Coffee hand Chong reference: weigh 15g [Xuefengshan] 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 flushing [Xuefengshan] |

Qianjie coffee ice hand flushing [Xuefeng Mountain] reference:

Colombian coffee [Xuefeng Mountain], 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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