How to hand punch Colombia LOD contest Hope Manor coffee beans_Ice hand punch Colombia teaching

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Colombia, which had been a participant in COE (Cup of Excellence, a boutique coffee rating system), announced the suspension of COE's project in Colombia after the 2015 COE competition. In 2016, Colombia held the first coffee quality competition Land of Diversity. The significance of this competition is to show the world that Colombian coffee is not only a balanced flavor, but also a variety of styles, while the use of post-game auction to encourage more coffee farmers to devote themselves to the cultivation of coffee beans.

The LOD competition is divided into five aspects, including the best acid quality acidity, the best balance balance, the best cleanliness clean cup, the best alcohol thickness body and (non-traditional flavor) special flavor award exotic, in order to encourage farmers to grow coffee with better flavor.

Previously, I received an invitation from the Colombian Coffee Association to participate in the judges and auction of "Land of Diversity". A total of 1360 beans from 15 provinces of Colombia were selected through multi-round cup tests. Eslite Coffee finally captured microbatches from Cauca (Cauca) La Esperanza (Hope Manor) and Huila (Huilan) Cedro-El Cisne (Cedar Manor), as well as Cauca (Cauca) La Tienda (Tynda Manor).

How to make Colombian Coffee [LOD Hope Manor] well?

Qianjie Coffee hand reference: weigh 15g [LOD Competition Hope Manor] 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 / 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 rush [LOD Hope Manor]

Qianjie Coffee Ice hand [LOD Competition Hope Manor] reference:

Colombian Coffee [LOD Competition Hope Manor], 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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