How to deep roast Colombian mango manor coffee _ Columbia hand brewed coffee gouache ratio

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COLOMBIA CAUCA EL MANGON MILL DARK ROAST SPECIAL LOT

Colombia Coffee Coca Region Mango Manor Deep Roast Microbatch Fine Coffee

Origin: Cauca, Colombia

Seed: Caturra

Treatment Plant: Mangon Mill

Altitude: 1,650 meters

Processing method: Washed

Harvest processing time: 2016/2017

Baking Degree: Dark

Dark chocolate, cocoa caramel, creamy texture

How to make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Mango Manor] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction, recommended powder water ratio 1:15.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, fill water for the second time. When injecting water for the second time, as before, draw a circle clockwise around 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 to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Japanese Ice Hand Chong [Mango Manor]

Front Street Coffee Ice Hand Chong [Mango Manor] Reference:

Colombia Coffee [Mango Estate], Deep Roast, BG 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 that recommended for normal hand flushing, 1℃ higher than that recommended for normal hand flushing. The normal grinding of small Fuji is 3.5 scales, and the ice hand flushing is slightly finer by half a grid-small Fuji is 3 scales. The recommended powder (water + ice) ratio is 1:15.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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