How do you usually drink Colombian hand-ground coffee in Colombian Tangbo Manor

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Colombia Coffee: washed, with a rich creamy texture and citrus acidity, clean entrance, with a sweet taste of red sugar. Apple, citrus, caramel, Earl Grey and light plum notes on the nose, with fresh lemon acidity at the end and a long finish

Colombia Best of Cauca Regional Select El Tambo

Colombia Coffee Cauca Province Cauca Excellence Cup Tambo Micro Batch

Flavor description:

The front part has sweet and juicy black plum and dark berry aromas, the middle part is like drinking purple grape juice and mulberry juice, the sour and sweet feeling beats in the mouth, and the end rhyme has a sweet feeling of preserved fruit.

Cauca Province is one of the famous fine coffee producing areas in Colombia, bordered by Nalinglong in the west and Vera Province in the east.

Coffee cultivation is distributed in 29 administrative regions ranging from 1758 m to 2100 m above sea level.

Like the fine coffee producing areas of southern Colombia, the climate, rainy season, volcanic soil and other factors in this area have a high degree of homogeneity. A regular rainfall cycle (dry season in August-September followed by an abundant rainy season) provides favourable fruiting factors for coffee trees.

High sunshine intensity and low rainfall coincide with flowering season (July-August), which also leaves the equatorial calm zone, providing favorable flowering conditions for coffee trees. These factors also contribute to concentrated harvesting in the first quarter of the following year.

Compared to other coffee-growing regions in Colombia, the climate is more variable in daytime temperatures:

The average daily temperature was as low as 11 degrees Celsius, and the average temperature during the day was 18 degrees Celsius (4 degrees Celsius at night).

This sharp temperature difference between day and night is a boost in the growth of coca coffee. The low night temperature caused by high altitude slows the ripening of coffee beans, improves acid and gives special sweetness.

Sotara is a small town in the middle of Cauca, and the volcano Sotara belongs to the Andes Mountains, providing the nutrient soil needed for coffee beans to grow.

The coffee growing area is approximately 911 hectares and consists of mountainous areas and three famous rivers: Caueta, Cauca and Magdalena.

Aroma: caramel, toffee, milk sugar, almond, citrus, orange, grapefruit (round sweet)

In Colombia, three Cordillera Mountains run north-south and extend to the Andes Mountains. Local coffee farmers grow coffee along the highlands of these mountains, which have diversified climatic conditions; also, due to the change of altitude, the coffee industry in Colombia is largely a smallholder production model.

However, unlike Central American coffee producing countries, which are classified according to the altitude of growth, Colombia coffee is classified according to the size of bean mesh, especially Supremo grade above 17 mesh, and EXCELSO EXTRA, which is mainly 16 mesh.

The next few years will be Colombia shine trend will be more and more obvious Colombia's Cauca region, Cauca Cup of Excellence (Best of Cauca).

All the participants in this competition are smallholder batches, that is, each batch is a microbatch.

All the gold goes directly into the pockets of small farmers

Recommended baking degree: medium baking

How to make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Wave Detection 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 ℃, 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 style ice hand rush [Tanbo Manor]

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

Colombia coffee, light medium 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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