Colombia Antioquia chocolate whirlwind hand-brewed coffee how not sour _ how to record hand brewing

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The province of Antioquia, located in north-central Colombia, has 126000 hectares of coffee and produces 2000000 bags (60kgs/bag) of coffee beans, accounting for 18 per cent of Colombia's coffee production, second only to Huila. Most of the province is alpine terrain belonging to the Andes, but it is blown by the warm Caribbean sea breeze. Medellin, the provincial capital, is Colombia's second largest city and an important coffee producing area in Colombia. This production area has many small farmers micro-batch production of high-quality coffee beans are very characteristic of the flavor of the production area. In recent years, as the international market has paid more attention to the quality of coffee and the demand for high-quality coffee, it has changed to micro-batches (Micro-regionalselections) provided by small farmers in micro-production areas, where dozens of small farmers provide their unit harvest into one micro-batch to sell. Quality control will be better, and there will be more opportunities to select many high-quality small-scale farmers' coffee in specific micro-producing areas through batch-by-batch cup testing. Its coffee flavor is more lively, with fresh aromas of ripe fruit and caramel, and the combination of sour taste and sweet taste is well balanced.

How to make Colombian coffee [Antioquia chocolate whirlwind] well?

Front Street Coffee hand reference: weigh 15g [Antioquia Chocolate Cyclone] 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 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 flush [Antioquia Chocolate whirlwind]

Front street coffee ice hand [Antioquia chocolate whirlwind] reference:

Colombian Coffee [Antioquia Chocolate whirlwind], 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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