Columbia Radford Coffee beans how to get out of the Drum bag _ how steady the flow of coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Flavor description:

Fine fruit acids, fairy grass honey, sweet malt, stone fruit

Round and balanced taste

The land of Rodelfo Betancourt Rios, a smallholder producer, is located in Los Quingos, Autonomous Region of Caldono, Department of Cauca. It has a total agricultural area of 12 hectares, of which about 10 hectares are used for coffee cultivation and about 1.5 hectares of forest reserves. In addition to the unique geographical environment: volcanic soil, 1720 Michael altitude, 2200mm of annual rainfall, and a large area of virgin forest, Rodelfo also takes great care to grow coffee. He started growing coffee trees 31 years ago and has participated in various coffee production training courses. Harvesting to green bean processing process is not sloppy at all, coffee fruit ripening stage, coffee cherry harvesting every 15 days, picking the day immediately peel, and 16-18 hours, 4 times of washing fermentation. After washing, the green beans are dried in ventilated shelving for 8-10 days, and finally stored for 60 days before export.

Aromas rose from the surface of Rhodes.

As if from its home hidden in the clouds, through the smell, spread in the brain, see everything.

Located in the mountains of Caucao Province, Colombia, at an altitude of 1720 Michael, rich in nutritious volcanic soil and unique geographical environment, coffee lives side by side with large areas of virgin forest, locking all natural essences into beans without reservation.

- How do I make Colombia coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Rodefer] 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, the second water injection. 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 [Rodford]

Front Street Coffee Ice Hand Chong [Rodford] Reference:

Colombia Coffee [Rodeway], Light Medium Roast, BG Grinder Scale 5M (Standard Sieve Pass 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).

END