How to grind the anaerobic sun-made coffee in Dubia Manor, Colombia _ characteristics of Quentio Volcano Coffee

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Anaerobic fermentation of Columbia Coffee Dubio Manor

Columbia Anaerobic

Origin: Kundeo Volcano

Manor: Dubio Manor

Treatment method: anaerobic fermentation and solarization Anaerobic Natural

Bean seed: Katura

Altitude: 1480 Murray 1680m

Flavor description: cantaloupe caramel chocolate

Colombia's territory spans the northern and southern hemispheres, with rich landforms and different rainy seasons in the north and south, a large number of volcanic areas have achieved fertile soil rich in organic matter, and have unique conditions for coffee growth. it also makes the Colombian coffee industry flourish! Coffee was introduced to Colombia in the early 19th century. At present, the largest production distribution centers in Colombia are Medillin, the capital of Antioquia (AntioGuiana), Armenia, the capital of Quind í o, and Manizales, the capital of Caldas (Cadias). Coffee planting, processing, transportation and trade-related production and marketing operations also provide considerable employment opportunities to the people of the country. Coffee production and marketing in Colombia is managed by Colombian Coffee Federation (FNC). FNC has developed for more than 70 years and is recognized as the most successful production and marketing management organization in the world. FNC has been committed to fair trade for a long time, and the organization has given reasonable remuneration and a good welfare system to take care of farmers. Coffee farmers are willing to invest in the production of high-quality crops and hand them over to the organization for production and marketing, so as to achieve good results in Colombian coffee export. Because of the unique geographical conditions, the Arabica coffee tree planted in Colombia has evolved into an on-site variety with resistance to diseases and insect pests and high adaptability, so it is beneficial to natural organic planting, and its sunlight tolerance has greatly increased its planting area and yield. It is a very plain and delicious homemade coffee.

How to make Colombian coffee [Dubiya Manor anaerobic sun] well?

Qianjie Coffee hand reference: weigh 15g of [Dubiya Manor anaerobic Sun] coffee powder, pour into a 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 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 [anaerobic solarization of Dubiya Manor]

Qianjie coffee ice hand brewing [Dubiya Manor anaerobic sun] reference:

Colombian coffee [Dubiya Manor anaerobic sun], 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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