Columbia Canoe Manor Stripe Bourbon hand-made Coffee Powder ratio Parameter suggestion _ Stripe Wave side introduction

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Stripped Bourbon is a natural mutant. Its place of origin is Huilan District, Colombia, growing 1800 meters above sea level.

Cesar Morales bought La Palma Farm in 2014, hoping to give his family a better life.

Because Cesar had less experience in growing coffee, he decided to try to continue to grow coffee trees that had already been planted on the farm. In the process of planting, he found that a small number of trees had yellow stripes on the surface of the coffee fruit, and their ripening rate was not the same as that of other coffee trees. He suddenly realized that these coffee trees might be special.

However, Cesar has no raw bean processing equipment on his farm, so in the past his coffee had to be processed by other nearby coffee farms.

Now, the Plan of Origin and the local Banexport of Colombia have reached an exclusive partnership with Cesar to ensure the quality of the coffee and control the production.

This batch of corrugated side is obtained by keeping the whole coffee cherry overnight after picking to increase its sweetness, then degumming, dry fermentation for 48-76 hours, and finally placed on the coffee drying bed for drying.

How to make Colombian coffee [canoe manor striped bourbon]?

Qianjie Coffee hand reference: weigh 15g of [canoe Manor Stripe bourbon] 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 Chong [Canoe Manor Stripe Bourbon]

Qianjie coffee ice hand flushing [canoe manor striped bourbon] reference:

Colombian coffee [canoe manor striped bourbon], 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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