Columbia Coca Brisas Coffee Powder how to make coffee by hand? what is the proportion of hand coffee?

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Las Brisas

Introduction

"Las Brisas" means "breeze" in Spanish. The area is located on the Colombian plateau that surrounds Tolima and Vera, and between the mountains, there is a breeze blowing from the Rio Blanco River to the coffee fields all year round, with a sweet fragrance.

The area is owned by Carlos Alberto Ulchur, a member of the ASORCAFE organization (ASORCAFE was founded in 2004 by 10 entrepreneurial coffee growers). He organized local coffee farmers to cultivate, pick and treat coffee berries.

Carlos Alberto Ulchur

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Las Brisas

Coffee beans

Producing area: Latin America-Colombia-Tolima

Bean seed: Kaddura

Altitude: 1900 Murray 2000m

Processing method: washing method

Acidity: medium alcohol: medium

Caption: floral and lemon-like flavors with yellow sugar sweetness

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Las Brisas

Card design

The card is designed to show a locally expanded view of the land terrain. The natural landscape creates streamlined lines and organic shapes, carved by the highly flowing breeze of hills and valleys. As we know, our coffee trees are planted on the vast land of beautiful Colombia, blown by a warm breeze.

How to make Colombian coffee [Coca Brisas]?

Qianjie Coffee hand reference: weigh 15g [Coca Brisas] coffee powder, pour into the grinder for medium grinding, the finished particles are slightly thicker than salt, we use BG bean mill 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 Flushing [Caucabisas]

Front Street Coffee Ice hand to make [Coca Brisas] reference:

Colombian coffee [Coca Brisas], light 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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