Colombia Girardo wash hands to make coffee how to inject water _ how to make Colombian hand-ground coffee

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Colombia Coffee Antioquia Giraldo

Colombia Antioquia Giraldo Exotico

Origin Information

Grower: Grupo Giraldo Exotico de Altura

Region: Giraldo (Antioquia), Colombia

Altitude: 1850 m

Treatment: Full washing and drying in sunlight

Breeds: Arabica, Caturra, and Colombia

Harvest period: April to June September to January

Soil: volcanic soil

Certification: Regular

Detailed background:

Colombia Giraldo Exotico was created in 2014 by Grupo Giraldo Exotico de Altura, founded by 15 farmers from the town of Giraldo.

Grupo Giraldo Exotico de Altura is under the jurisdiction of the Caficultores del Occidente de Antioquia cooperative.

Antioquia, one of the 32 departments in the department of Colombia, is located in the central northwest of the country.

It is here that in Colombia is known as the core location of the coffee belt, where coffee production throughout the year has a certain peak harvest.

Growers combine their efforts in the Andes to produce this cheerful and lively coffee at high altitudes.

How to make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Geraldo] 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 [Giraldo]

Front Street Coffee Ice Hand Chong [Giraldo] Reference:

Colombia coffee [Giraldo], 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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