How to make coffee by hand in spring in Colombia? how to make coffee by hand at home

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Mr.Arnulfo Leguizamp, the owner of Spring Finca La Primavera, did mechanical research when he was young, and also worked on the urban environment. Twenty years ago, he came to San Agustin for the mysterious statue of the archaeological park. He fell in love with it because of the weather, land resources and good people, so he had the opportunity to set up the manor in spring. The spring estate began with a small piece of land formerly owned by Aura Rita Bolanos, and then he bought another 3 hectares of land and named it La Primavera, which means "spring" in Spain.

Spring Manor Finca La Primavera is the best estate of the Los Nalanjos Coffee Association. In 2011, Coffee Review won the C.O.E coffee competition with a cup test of 94.5 points. Coffee Review scored a high score of 93 points and sold for an unprecedented price of $45 per pound. The owner of the farm is very proud of producing champion coffee, which is extremely glorious as a traceable tiny farm. At this time, the farm owner Arnulfo is training his son in the Naranjos Cup testing laboratory, constantly innovating and discovering better varieties and practices, and tasting a glorious cup. "I have to do something to give the support of my wife and my children," Arnulfo said.

How to make Colombian Coffee [Spring Manor]?

Qianjie Coffee hand Chong reference: weigh 15g [Spring Manor] 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 Ice hand Chong [Spring Manor]

Qianjie Coffee Ice hands make [Spring Manor] reference:

Colombian Coffee [Spring Manor], light and 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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