What about the fine powder of hand-brewed coffee in Clara Manor, Columbia? how to use hand-made coffee?

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Caturra/Columbia of Clara Manor, Torima, Colombia

Columbia Coffee-Clara Manor supremo

Country: Colombia

Production area: Caldas

Manor: Clara

Altitude: 1500m

Treatment: washing

This bean is deep-baked with red berries, citrus, caramel milk and nut cocoa. In the traditional Central and South American flavor, there are also berries and oranges, bringing a little surprise in the old-school flavor.

Washing treatment of Columbia Super Clara Manor

Mr. Mejia Londo ñ o, the owner of Villa Clara Cafe Coffee, has been growing coffee in Colombia for more than 40 years, and Kerala Manor has been growing coffee for more than 100 years.

Benefit from the local geographical conditions. Climate. Soil. And biodiversity, plus the Mejia Londo ñ o family insists on starting with the step of planting coffee saplings.

Follow the high-standard cup test criteria. Plant varieties. Planting mode. And strict harvest and processing procedures to ensure that the texture is uniform and with local flavor of Colombian coffee.

How to make Colombian Coffee [Clara Manor]?

Front Street Coffee hand reference: weigh 15g [Clara 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 [Clara Manor]

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

Colombian Coffee [Clara 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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