How to calculate the concentration of handmade coffee in Stanna, Colombia? how is the flow of handmade coffee stable?

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Product name: Columbia Stone Beach

Producing area: Nalinglong, Colombia, Consaca

Zhuangyuan / processing plant: ELPLAN

Planting altitude: about 1700 m

Product type: Castillo

Treatment: washing treatment

Flavor: walnut, black sugar, dark chocolate,

The sweet, sour and smooth taste of caramel syrup.

Na Linglong is one of the three major producing areas (Cauca,Huila,Narino) in southern Colombia, and the "Na Linglong micro batch" is named after the country of origin.

Pulan Manor, a typical Colombian small coffee farm, grows a disease-resistant variety Castillo, which is home-grown in Colombia, and was nominated for best specially processed flavor in the first LAND OF DIVERSITY competition in Colombia in 2016.

How to make Colombian coffee [stone tanna exquisite]?

Qianjie Coffee hand reference: weigh 15g [Shitana Linglong] coffee powder, pour into the 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 style Ice hand Chong [Shitana Linglong]

Qianjie coffee ice hand to make [stone tanna exquisite] reference:

Colombian coffee [stone tanna exquisite], 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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