Columbiana exquisite model rookie how to make coffee sour _ hand coffee how to choose beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Model students come from Narino province, the southernmost province of Colombia, to select specific small farms or farms in Nalinglong area, and manually select the best quality and Supremo grade coffee beans. Because of these strict screening mechanisms, the annual output of model raw coffee is only about 6000 packets, accounting for only about 4% of the Narino producing area, and these coffees are the essence of Nalinglong producing area. The treatment process is strictly monitored by the Costa Rican European Standard of La minita, and the quality is excellent and stable.

The description of La Minita was introduced on the web page:

"it can be said that when we talk about boutique coffee estates, we will certainly mention Raminita! in the cup testing courses of SCAA and SCAE in the past few years alone, lecturers will mention Raminita almost every time they list taste or boutique beans, while La Minita not only has been popular in Europe for more than 50 years, but also enjoys a high reputation in the American market!"

La Minita's name is also mentioned in Han Huaizong's Coffee Science. "the coffee on the estate is famous for its sour aromas of apples and oranges, rich milk and truffles, and a silky taste."

Name: Raminita model student

Grade: Supermo

Variety: Bourbon Kaddura Tibika

Country: Colombia

Producing area: na Linglong Raminita Manor

Treatment method: washing treatment

How to make Colombian coffee [Na Linglong model student] well?

Qianjie Coffee hand reference: weigh 15g [Na Linglong model student] 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 [Na Linglong model student]

Qianjie coffee ice hand to make [Na Linglong model student] reference:

Colombian coffee [Na Linglong model student], light medium roasting, 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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