Colombia LaJoyeria Laheri Manor Coffee beans how to make good hand-brewed coffee?

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Located in the (CAUCA) alpine volcanic area with a high elevation of 1950-2100 meters, facing the Pacific Ocean to the west, it has a unique micro-climate. Coffee trees are mostly planted on volcanic slopes and absorb the essence of volcanic ash soil, so this area is not only a high-quality growing environment for coffee beans, but also a cradle of coffee bean characteristics. The planting in the manor is divided into 266 small blocks, which are studied by the method of scientific analysis.

The soil properties and climatic conditions of each block are subject to the most accurate quality management. Only through the strict control of every link in the process of raw bean processing, the manor sends the boutique coffee beans to every customer. Seeing the preciseness and diligence of the owner Camilo on each step is an important reason for our cooperation with them. Matthew Perger, a cafe from St. Ali, Australia, won the runner-up award in the 2013 World Barista Competition (World Barista Championship) by using Bourbon, Kaddura and geisha from Saint Ario's Manor as the Italian coffee formula in the competition. In addition, South Korean contestant Jinkyu Kim also has in the formula, uses the Bourbon of the San Tuareo Manor to enter the semi-finals. It is also one of the formula beans used by Sasa Sestic, the newly released 2015 World Coffee Masters Champion.

How to make Colombian Coffee [Lakheri Manor]?

Front Street Coffee hand reference: weigh 15g [Laheri Manor] 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 Chong [Lachyeri Manor]

In front of the street coffee ice hand rushes [Laheri Manor] reference:

Colombian Coffee [Laheri Manor], 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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