Colombia hope manor pointy bourbon hand grind coffee how to brew_pointy bourbon coffee how to brew

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Colombia Coffee-Natural Low Caffeine Sharp Body Bourbon Honey Treated

Colombia Valle del Cauca La Esperanza Laurina Honey

Coffee beans

production Country: Colombia

production Area: Valle del Cauca

Producer: Hope Manor

Treatment: honey treatment

products Species: Pointy Bourbon

sea Pulling: 1,400-1,900 m

Baking Degree: Light Baking

flavor characteristics

Dry aromas mixed with lemon, pear and rich layers of sweetness.

Coffee rich lemon, citrus, pear, green kiwi fruit, raisins and other bright acid, as well as special lucky grass flavor, excellent sweetness.

The ending rhyme is similar to the full sweet fragrance of sugar-fried chestnuts, and the overall taste is round and full.

How to make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Hope Manor Honey Treatment Sharp Body Bourbon] 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 rush [Hope Manor honey treatment sharp body bourbon]

Front Street Coffee Ice Hand Chong [Hope Manor Honey Treatment Sharp Body Bourbon] Reference:

Colombia Coffee [Hope Manor Honey Treated Pointed Bourbon], 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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