Columbia Santa Fe Manor hand coffee steaming how to inject water _ Columbia hand brewing how to steaming

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Santa Fe De Buesaco Manor of Santa Fe, Colombia, located in the province of Nari ñ o in the southwest of Colombia, has a very rich volcanic soil due to the Andes, an active volcano, and the innate excellent environment at high altitude, which grows a lot of Caturra coffee.

Several large local coffee farmers have set up FUDAM organizations to cooperate with Shared Source for a long time (Shared Source mainly deals in import and export trade between Colombia and the United States), so that some smaller coffee farmers can be protected and treated fairly. FUDAM is also working to improve the living environment and quality of coffee farmers and to help farmers with better processing equipment and technology.

Congenital excellent planting environment and constantly improving treatment technology, coupled with our roasting, let the coffee talk to you!

How to make Colombian Coffee [Santa Fe Manor]?

Front Street Coffee hand reference: weigh 15g [Santa Fe Manor] coffee powder, pour into a 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 Chong [Santa Fe Manor]

The front street coffee ice hand flushes [Santa Fe Manor] reference:

Colombian Coffee [Santa Fe 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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