Columbia sweet orange FNC how to grind coffee beans by hand _ how can Colombian coffee not be sour

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Cauca coffee producing area is located in Cauca province, named after Cauca River, is one of the important fine coffee producing areas in Colombia.

Provincial capital: Popayán

Population: approximately 1,368,000

Position: 00º58 '54'--- 03º19 '04' N East 75º47 '36'--- 77º57 '05'

Area: 29308 km2 (approximately 2.56% of Colombia)

Neighboring regions: North-Valle del Cauca, East-Tolima, Huila, Caquita, South-Nerino, Putumayo, West-Pacific Ocean

Coca coffee is grown at an average altitude of 1758m, up to a maximum of 2100m. The Cauca coffee-growing area is located in the north of Patía and surrounded by the Puracé volcano, the Colombia plateau, and the western mountains facing the Pacific Ocean and the southwest region. Good conditions for coffee cultivation are available, as follows:

- Surrounded by high mountains, blocking the air flow and moisture from the Pacific Ocean, as well as the southern trade wind, forming a stable climate condition, the climate and temperature conditions in this area do not change much throughout the year.

- Mainly volcanic soil

- Due to its proximity to the equator, the sunshine is relatively abundant and lasting all year round.

Cauca precipitation characteristics

Cauca, like other coffee-producing areas in southern Colombia, has a unimodal precipitation pattern, with the rainy season usually concentrated in the second quarter of the year, followed by the dry season, which usually ends in August and September (see Figure 1). The arrival of the rainy season also brings about the arrival of the coffee season at the same time, followed by a more concentrated harvest season in the first quarter of the following year in most coffee producing areas of Cauca.

This precipitation pattern is closely related to sunshine intensity and cloudless weather conditions in subsequent years (see Figure 2), with water loss in July and August, which is conducive to the arrival of the flowering season.

Key factor--temperature difference

The biggest difference in climate between Cauca and the rest of Colombia is probably the range of temperature differences, with daily averages of 11 ° C and daytime averages of 18 ° C.

The temperature difference between day and night is a key factor affecting the quality of coffee. Low temperatures at night and relatively high altitudes slow the pace of coffee growth, making coffee beans in this area have better acidity and unique sweetness.

flavor characteristics

The above conditions make the coffee in this producing area have a very good sense of balance and stable quality. In addition, due to the relatively high altitude and low average temperature in this area, Arabica coffee trees grown in Cauca retain more acidity and sweetness in the coffee beans, resulting in a mild sour and sweet flavor of coffee. "Coca Coffee" has a very characteristic sweet flavor, manifested in: rich floral, caramel sweet, bright acid, medium body, well-balanced, clean, soft, with obvious sweet and floral.

How to make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [sweet orange] 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 ℃, 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 [sweet orange]

Front Street Coffee Ice Hand Chong [Sweet Orange] Reference:

Colombia coffee [sweet orange], 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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